Combination Fried Rice Recipe: Chicken and shrimp (or beef) for mega protein

Few home meals are as quick and satisfying as a plate of fried rice. This combination version is loaded with chicken, shrimp, steak and eggs for mega protein.

This fried rice recipe works well with leftover cooked white or brown rice, but it’s best made with chilled rice. It prevents the rice from becoming too soft and mushy when it’s added to the pan.

Combination Fried Rice Recipe

Recipe ingredients

The combination fried rice recipe below uses both chicken and shrimp (or beef) for mega protein. A beaten egg is tossed in at the end for a rich and fluffy finish that stacks up to the best Chinese restaurant fried rice.

This is a great recipe to use up leftover or frozen cooked rice and vegetables. If using fresh vegetables, blanch them in boiling water for 3 minutes before adding. This helps them retain their colour and texture, and stops them from mushy and soggy when mixed into the hot rice.

It’s important to cook the chicken, shrimp or beef first if you have them on hand (or use rotisserie or leftover meat). This allows them to cool down before mixing in with the rice so they don’t get soggy. Alternatively, you can add a handful of frozen stir fried vegetables like baby corn or carrots to the pan before sauteing the chicken and shrimp.

How To Make Combination Fried Rice

Adding an extra vegetable is a nice way to add fibre and texture to this recipe, especially if you’re not a fan of cabbage or Chinese broccoli. Gai lan, also known as Chinese broccoli or Chinese mustard greens, has crunchy stalks and bitter leaves that are perfect for this type of cooking. You can also try using bok choy or Chinese leafy greens, both are good options that have similar flavour profiles to Gai lan.

Recipe instructions

Ideally, this fried rice recipe will be made using leftover, refrigerated cooked rice (day old works best) because it will have dried out some and this will make it easier to stir fry. Also, if you have the time, cook up a batch of fresh rice and let it cool completely before stirring into your fried rice – this will give you better results, especially in terms of texture.

Then add the veggies and eggs, and mix everything together. Stir fry it all in the same pan for a quick, simple meal that will keep everyone happy.

This combination fried rice is delicious as is, but this recipe is totally customizable too – just swap out the vegetables for whatever you have on hand and the meat or tofu for your personal preference. This is a great way to make a savory, satisfying dinner with minimal effort and you’ll be eating something new and different every time!

Oyster sauce is a major flavor booster in this recipe, as well as a little white pepper and toasted sesame oil. If you don’t have sesame oil, you can use olive or vegetable instead. It just won’t have the same flavor and won’t have that nice toasty, nutty element that this version has.

Recipe notes

If you’re using frozen vegetables, let them thaw completely before frying. Overly cold veggies lose moisture while frying, and become mushy. It’s best to use freshly cooked rice or leftover rice – refrigerated overnight is ideal. You can also use instant cooked rice or homemade white rice – just be sure to cook it thoroughly before using.

Fried rice is a staple Chinese meal, and it is typically eaten as a side dish to other dishes. It pairs well with sweet and tangy Chinese dishes, such as lemon chicken or gyoza, as the starchy rice helps soak up the sauce. It’s also a popular addition to a Chinese takeout meal, as it adds an element of home cooking to the restaurant experience.

Rice vinegar is an ingredient that’s not commonly used in a lot of fried rice recipes, but it adds a great flavour & aroma to the dish. If you don’t have any on hand, white vinegar can be substituted – just be sure to add a teaspoon of sugar as it will recreate the sweetness & flavour of the rice vinegar.