Combination Fried Rice
A takeout-style classic loaded with shrimp, chicken, and bits of char siu pork, tossed with day-old rice and colorful vegetables. Every grain gets kissed by a hot wok and seasoned with soy sauce, delivering that signature smoky flavor in under 30 minutes.
For 4 servings
- prep
Prep all ingredients before heating the wok.
1.Dice chicken breast into small bite-sized cubes and set aside.2.Ensure shrimp is peeled, deveined, and patted dry.3.Dice char siu pork into small cubes.4.Finely dice the carrot, mince the garlic, and slice scallions keeping white and green parts separate.5.Beat the eggs in a small bowl.6.Have cold day-old rice ready, breaking up any large clumps with your fingers.TIPCold rice is crucial — fresh warm rice will turn mushy. Day-old fridge-cold rice separates best. - fry · ~9 min
Sear the chicken, shrimp, and char siu separately.
1.Heat 1 tbsp vegetable oil in a wok over high heat until shimmering.2.Add diced chicken, season with a pinch of salt, and stir-fry until cooked through and lightly browned (3-4 min). Remove and set aside.3.Add shrimp to the same wok and cook until pink and curled (2 min). Remove and set aside with the chicken.4.Toss char siu into the wok, stir-fry until edges caramelize (1-2 min). Remove and hold with other proteins.TIPDon't crowd the wok — cook proteins sequentially to maintain high heat and get a good sear. - fry · ~1 min
Scramble the eggs.
Add 0.5 tbsp oil to the wok, pour in the beaten eggs, and scramble quickly until just set but still soft. Break into small pieces, then remove and set aside.
- fry · ~3 min
Stir-fry the aromatics and vegetables.
1.Add remaining 1.5 tbsp oil to the wok and heat until shimmering.2.Add minced garlic and scallion whites, stir-frying until fragrant (20 sec).3.Add diced carrots and cook for 1-2 minutes until slightly softened.4.Add green peas and toss for another 30 seconds.TIPKeep the heat high and keep ingredients moving — this builds that wok hei (breath of the wok) character. - fry · ~4 min
Add rice and season.
1.Add cold rice to the wok, breaking up any remaining clumps with the spatula.2.Spread rice flat against the wok surface, then toss, repeating for 2 minutes to separate every grain.3.Drizzle soy sauce evenly over the rice and add white pepper.4.Continue tossing over high heat until color is even and rice smells fragrant (2 min).TIPPress the rice against the hot wok surface and let it sit 15 seconds between tosses for that slightly charred, smoky flavor. - mix · ~2 min
Combine proteins and finish the dish.
1.Return chicken, shrimp, char siu, and scrambled egg to the wok.2.Toss everything together until well combined and heated through (1-2 min).3.Drizzle toasted sesame oil over the top and add scallion greens.4.Give one final toss, then remove from heat. - serve
Serve immediately in heated bowls.
TIPA sprinkle of extra white pepper at the table and a side of chili oil completes the takeout experience.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, cold rice to prevent clumping and achieve separate, fluffy grains.
- 2Cook proteins separately in a hot wok to get a nice sear without steaming.
- 3Spread rice flat against the wok and let it sit briefly between tosses for smoky char.
- 4Season with soy sauce by drizzling it around the wok edges for even flavor distribution.
- 5Finish with toasted sesame oil off the heat to preserve its nutty aroma.
Adapt it for your goals.
Vegetarian
Replace chicken, shrimp, and char siu with firm tofu, mushrooms, and edamame for a plant-based version that still delivers texture and umami.
extra spicyExtra-spicy
Add 1-2 teaspoons of chili garlic sauce or sambal oelek with the soy sauce for a fiery kick that complements the smoky rice.
pineapple fried ricePineapple fried rice
Add 1/2 cup of diced fresh pineapple along with the vegetables for a sweet-tart contrast popular in Thai-style fried rice.
Why this is on our healthy list.
High-quality lean protein
Chicken, shrimp, and eggs provide a trio of lean protein sources to support muscle repair and satiety.
Vitamin A from carrots
Carrots add beta-carotene, which the body converts to vitamin A for healthy vision and immune function.
Mineral-rich green peas
Green peas contribute iron, magnesium, and fiber for digestive health and energy metabolism.
Frequently asked questions
Freshly cooked rice is too moist and sticky; it will clump and become mushy. Spread hot rice on a tray and refrigerate uncovered for 1-2 hours to dry it out if you're short on time.
