House Special Fried Rice

Before you start

• Crumble the day-old rice.

  Place the cold rice in a large bowl, slightly wet your hands, and gently rub the rice between your fingers to break up all clumps until the grains are completely separated.

• Velvet the proteins.

  In a medium bowl, massage the diced chicken and shrimp with the water, 1 tsp Shaoxing wine, and salt until absorbed. Vigorously stir in the cornstarch until a sticky paste forms, then stir in 1 tsp neutral oil and let sit for 10 minutes at room temperature.

• Mix the takeout sauce.

  In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, chicken bouillon powder, and white pepper.

Ingredients

• cooked Jasmine rice4 cup
• eggs3 large
• neutral oil3 tbsp
• boneless skinless chicken breast4 oz
• raw shrimp4 oz
• Char Siu4 oz
• water1 tbsp
• Shaoxing rice wine1 tsp
• kosher salt1/2 tsp
• cornstarch2 tsp
• neutral oil1 tsp
• frozen peas and carrots blend1/2 cup
• white onion1/2 med
• garlic3 med cloves
• scallions3 med
• light soy sauce1 1/2 tbsp
• dark soy sauce1 tbsp
• oyster sauce1 tbsp
• chicken bouillon powder1 tsp
• white pepper1/4 tsp
• Shaoxing rice wine1 tbsp
• toasted sesame oil1 tsp

Method

1. 01

   Par-cook the meat.

   Heat a large wok or wide heavy-bottomed skillet over high heat, add 1 tablespoon of neutral oil, and once shimmering, spread the velveted chicken and shrimp in a single layer. Sear for 30 seconds, stir-fry rapidly until the shrimp just turns pink, then remove the meat to a clean plate.

2. 02

   Scramble the eggs.

   Wipe the wok completely clean with a paper towel and return to medium-high heat. Add 1 tablespoon of oil, pour in the beaten eggs, let them bubble for 5 seconds, then use your spatula to rapidly scramble them into soft curds before removing them to the same plate as the meat.

3. 03

   Build the aromatic base.

   Return the wok to high heat with the final 1 tablespoon of oil. Add the diced Char Siu, white onions, and scallion whites, stir-frying for 1 minute until the pork releases its fat. Add the minced garlic and thawed peas and carrots, tossing for another 30 seconds.

4. 04

   Fry the rice.

   Add the cold, separated rice to the wok, flattening it into a single layer with the back of your spatula. Let it sit undisturbed for 15 seconds so the bottom chars slightly, then aggressively toss and stir for 2 minutes until the rice is piping hot and crackling.

5. 05

   Glaze the grains.

   Return the chicken, shrimp, and cooked eggs to the wok, pouring the mixed takeout sauce evenly over the rice. Stir-fry furiously until every grain of rice is stained a uniform golden-brown.

6. 06

   Trigger the wok hei.

   Push the rice slightly away from the edges of the wok and pour 1 tablespoon of Shaoxing wine directly onto the hot, bare metal of the rim. It will violently sizzle into steam; immediately toss the rice through this steam cloud to replicate the smoky breath of a commercial wok.

7. 07

   Finish and serve.

   Turn off the heat entirely, drizzle the toasted sesame oil over the rice, and scatter the reserved scallion greens. Toss one final time to release the aromatics and serve immediately straight from the wok.

Notes

• The day-old rice rule is non-negotiable.

  Fresh rice is saturated with surface moisture and will turn into a sticky, gummy porridge when agitated in a hot wok. Chilling it dries the surface and firms the starches.

• Do not fear the chicken bouillon powder.

  While modern American food culture has a historically inaccurate stigma against MSG, it provides the deeply savory background note that completely defines authentic takeout flavor.

• You need dark soy sauce for the aesthetic.

  Light soy sauce handles the actual seasoning, but the aged, molasses-rich dark soy sauce is strictly used to dye the rice that nostalgic golden-brown color you expect from a takeout box.