Perfect Fried Rice

Protein & rice

• 1 cup cooked chicken, cut into bite-size pieces

• 1 cup shrimp, peeled and deveined

• 3½ cups cooked jasmine rice, preferably day-old and chilled

• 2 eggs, lightly beaten

Vegetables & aromatics

• 2 tbsp oil, plus 1 tbsp as needed

• ½ onion, finely chopped

• 1 carrot, finely diced

• ¼ cup peas

• ½ cup broccoli, finely chopped

• ½ bell pepper, finely chopped

• ¼ cup pineapple, finely diced

• 3 garlic cloves, minced

• 1 tsp ginger, grated

• 2–3 green chilies, finely minced

• 3 scallions, chopped (white and green parts separated)

Sauce mixture

• 2½ tbsp soy sauce

• 2 tsp fish sauce

• 2 tsp chili sauce

• 1 tsp rice vinegar

• 1 tsp mirin

• ½ tsp sesame oil

• ½ tsp sugar (optional, balances the saltiness)

• ¼ tsp white pepper

• Sriracha, to taste

Chicken & shrimp seasoning

• ¼ tsp salt

• ¼ tsp black pepper

• 1 tsp chili sauce

• ½ tsp soy sauce

• ½ tsp ginger-garlic paste (optional)

Garnish

• Scallion greens

• Roasted sesame seeds

• Crushed red pepper flakes

• Extra pineapple, if desired

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Instructions:

Break up the chilled rice gently with your fingers. Mix soy sauce, fish sauce, chili sauce, rice vinegar, mirin, sugar, and white pepper in a small bowl. Keep sesame oil separate to add toward the end.

Season chicken and shrimp separately with salt, pepper, chili sauce, and soy sauce. Marinate for 15–20 minutes. Pat shrimp dry before cooking to encourage browning.

Heat 1 tbsp oil in a large wok over high heat. Add shrimp in a single layer and sear for approximately 1–2 minutes per side, until just opaque. Remove and set aside. Avoid overcooking.

Add a little oil if needed. Stir-fry chicken until browned and fully cooked. Remove and keep aside with shrimp.

Add another tablespoon of oil. Add the white parts of scallions, garlic, ginger, and green chilies. Sauté for 30–45 seconds until fragrant. Do not let the garlic burn.

Add onion and carrot first; stir-fry for 1 minute. Add broccoli, bell pepper, and peas. Cook for another 1–2 minutes. Keep vegetables slightly crunchy. Push everything to the sides of the wok.

Add a little oil to the empty center. Pour in beaten eggs and scramble until just set. Break into small pieces.

Return chicken and shrimp to the wok. Add chilled rice and toss thoroughly. Spread the rice across the hot wok and let it sit undisturbed for 20–30 seconds before tossing. Repeat once or twice to develop a lightly toasted flavor.

Drizzle the prepared sauce around the hot sides of the wok rather than directly over one spot. Toss thoroughly until the rice is evenly coated. Add sesame oil and toss again. Taste and adjust soy sauce, pepper, chili sauce, or Sriracha as needed.

Add pineapple during the final minute of cooking. Toss gently so it warms without becoming mushy. Add scallion greens and roasted sesame seeds.

Transfer to a serving dish and garnish with additional scallions and sesame seeds.