Combination fried rice is the best of the takeout menu in one container: chicken, shrimp, and roast pork together with egg, peas, carrots, and bean sprouts. This combination fried rice recipe recreates that house-special experience at home in about 35 minutes, with each protein cooked properly so nothing is dry or rubbery.
The challenge of this combination fried rice recipe is timing. Three proteins cook at three different speeds, so the secret is cooking them in sequence in the same wok, then bringing everything together with hot rice and a savory sauce.
Menu of Combination Fried Rice Recipe
This combination fried rice recipe covers the full ingredient list with US measurements, step-by-step instructions, why it works, chef tips, a troubleshooting table, substitutions, variations, storage and reheating guidance, and answers to common questions.
Ingredients for Combination Fried Rice Recipe
For the Proteins
- 1/2 pound boneless chicken breast (about 225 g), cut into 1/2-inch cubes
- 1/2 pound medium shrimp (about 225 g), peeled and deveined
- 1/2 cup diced roast pork, char siu, or ham (about 4 ounces)
- 1 teaspoon soy sauce, for marinating the chicken
- 1 teaspoon cornstarch, for marinating the chicken
- 1 teaspoon vegetable oil, for marinating the chicken
For the Fried Rice
- 4 cups cooked long-grain white rice, chilled (day-old is best)
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 1 cup fresh bean sprouts
- 4 spring onions (scallions), thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 tablespoons vegetable oil, divided
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
Notes on ingredients: A quick cornstarch marinade on the chicken keeps it juicy in the hot wok, the same principle as velveting. The roast pork is already cooked, so it just needs warming and a little caramelization. Use long-grain white rice cooked a day ahead. With this much protein and vegetable matter, firm cold rice is essential to keep the dish from turning heavy. For the pork, char siu from a Chinese barbecue shop is ideal; diced ham or leftover roast pork are good substitutes. Buy shrimp large enough to stay visible among the other proteins. Pat all proteins dry before they hit the wok so they sear instead of steam.
You will need: a large wok or 14-inch skillet (this is a big batch, so use your largest pan), a wok spatula or wooden spoon, measuring cups and spoons, and small bowls for the sauce and marinade.
How to Make Combination Fried Rice Recipe
Step 1: Marinate and Prep
Toss the chicken cubes with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon oil. Let stand 10 minutes. Meanwhile, peel and dry the shrimp, dice the pork, beat the eggs, mince the garlic, grate the ginger, slice the spring onions, thaw the peas and carrots, rinse the bean sprouts, and mix the sauce. Break up the cold rice. This combination fried rice recipe has many components, so full prep is critical.
Step 2: Cook the Chicken
Heat 1 tablespoon of oil in the wok over high heat until smoking. Add the chicken in a single layer and cook 4 to 5 minutes, stirring occasionally, until golden and cooked through. Remove to a large plate.
Step 3: Sear the Shrimp
Add 1 tablespoon of oil to the hot wok. Add the shrimp in a single layer and sear 1 to 2 minutes per side until pink and opaque. Remove to the plate with the chicken.
Step 4: Warm the Pork and Scramble the Eggs
Add 1 teaspoon of oil and toss the diced pork 1 minute until the edges crisp. Push aside, add another teaspoon of oil, and scramble the eggs into soft curds, 30 to 45 seconds. Move everything to the plate.
Step 5: Fry the Vegetables and Rice
Add the remaining oil over high heat. Stir-fry the garlic and ginger 20 seconds, then the peas and carrots 1 to 2 minutes. Add the cold rice and stir-fry 4 to 5 minutes, tossing constantly and resting 20 to 30 seconds between tosses for golden spots.
Step 6: Sauce and Combine
Pour the sauce evenly over the rice and toss 1 to 2 minutes until glossy. Return all the proteins and eggs to the wok, add the bean sprouts and spring onions, and toss 1 to 2 minutes until everything is hot. Taste and adjust soy sauce. Serve immediately.
Why This Works
- Staged cooking protects every protein. Pork goes first because it benefits from caramelization, chicken follows because it needs full cooking through, and shrimp goes last because it cooks in two minutes. Each protein is removed the moment it is done, so none overcook while the rice fries.
- Cold, day-old rice ties it all together. Firm, chilled grains fry into separate, chewy pieces that absorb the soy-oyster sauce evenly.
- A hot wok and a rest between tosses build the golden, smoky spots that make it taste like the restaurant version.
- The cornstarch chicken marinade keeps the chicken juicy under fierce heat, instead of drying out in the wok.
Chef’s Tips for the Best Results
- Respect the protein order. Pork first, chicken second, shrimp last. Each one leaves the wok the moment it is done.
- Use a big enough pan. Four cups of rice plus three proteins needs room. If your wok is small, fry the rice in two batches.
- Keep the pork pieces small. Half-inch dice warm through fast and distribute evenly, so every spoonful gets some.
- Break up the rice with wet hands before frying. Damp hands separate cold clumps without crushing the grains.
Common Mistakes and How to Fix Them
| Common Problem | Why It Happens | How to Fix It |
|---|---|---|
| Chicken is dry | Overcooked or no marinade | Marinate with cornstarch and oil; cook just until no pink remains |
| Shrimp are rubbery | Cooked too long with other proteins | Sear shrimp separately and add back only at the end |
| Rice is soggy | Too much food in the pan at once | Fry rice alone in the wok; combine proteins only at the end |
| Pork is chewy | Large pieces, or added cold at the end | Dice small and crisp the edges in the wok before combining |
| Uneven seasoning | Sauce poured in one spot | Drizzle sauce evenly over the rice and toss thoroughly |
Ingredient Substitutions
| Original Ingredient | Substitute | Expected Difference |
|---|---|---|
| Char siu pork | Diced ham or Chinese sausage (lap cheong) | Ham is saltier; lap cheong is sweeter and needs rendering first |
| Chicken breast | Chicken thigh | Juicier and harder to overcook; slightly richer |
| Shrimp | Bay scallops | Sweet and tender; sear 1 minute per side |
| Bean sprouts | Shredded Napa cabbage | Sturdier crunch; add with the peas and carrots |
| Oyster sauce | Hoisin sauce | Sweeter; use 2 tsp instead of 1 tbsp |
Recipe Variations
Seafood combination: Replace chicken and pork with scallops and squid for a full seafood version.
Deluxe: Add 1/2 cup diced Chinese sausage, rendered first, for extra savory depth.
Spicy house special: Stir 1 tablespoon of chili garlic sauce into the sauce mix.
Lighter: Use only chicken and shrimp, double the vegetables, and cut the oil by a tablespoon.
Beef house special: Swap the roast pork for 1/2 pound thinly sliced beef sirloin, seared 2 to 3 minutes, for a beef, chicken, and shrimp lineup.
Store, Reheat, and Prep Ahead
Cool leftovers within 2 hours. Spread on a plate to cool quickly, then pack into airtight containers. Refrigerate up to 4 days, or 3 days if the batch is shrimp-heavy. Freeze up to 2 months in portioned bags, and thaw overnight in the refrigerator. Discard leftovers that smell off or sat out longer than 2 hours.
To reheat, use a hot skillet: heat a teaspoon of oil over medium-high heat and stir-fry 4 to 5 minutes until steaming throughout, adding a splash of water if dry. The microwave works too: sprinkle with a tablespoon of water, cover loosely, and heat 2 to 3 minutes, stirring halfway. Reheat all proteins to 165 degrees F (74 degrees C) throughout.
For prep ahead, cook the rice a day ahead and chill it. Marinate the chicken up to 4 hours ahead. Peel shrimp and dice pork up to 1 day ahead. Thaw peas and carrots, slice spring onions, and mix the sauce up to 2 days ahead. Rinse bean sprouts the day you cook.
More Rice Recipes to Try
If you enjoyed this recipe, you will love these other rice dishes from The World of Rice:
- Authentic Chinese Shrimp Fried Rice Recipe: Traditional Technique, Pure Flavor
- Authentic Egg Fried Rice Recipe: Simple, Silky & Perfectly Golden
- Authentic Fried Rice Recipe With Egg: The Traditional Golden Method
- Authentic Japanese Fried Rice Recipe: Real Yakimeshi at Home
Frequently Asked Questions
What is in combination fried rice?
Typically chicken, shrimp, and roast pork with egg, peas, carrots, bean sprouts, and scallions in a soy-based sauce. This recipe follows that classic lineup.
How do I keep three proteins from overcooking?
Cook them in sequence, pork first, then chicken, then shrimp, removing each the moment it is done. Combine everything only in the final toss.
Can I use only two proteins?
Yes. Any two work with the same method; just keep the total protein around 1 to 1 1/4 pounds for 4 cups of rice.
How should I store leftovers?
Cool within 2 hours, refrigerate in airtight containers up to 4 days (3 for shrimp-heavy batches), or freeze up to 2 months.
What is the best rice for combination fried rice?
Long-grain white rice, cooked a day ahead and chilled. Firm grains hold up under the weight of three proteins.
Final Thoughts
This combination fried rice recipe brings the house special home. Cook each protein in order, fry the rice hot and golden, and bring it all together with a savory sauce.
See the dictionary definitions for shrimp and wok.
Prayvista Team is the editorial team behind Prayvista, The World of Rice. The team writes and reviews rice recipes for home cooks, and every article is checked by editor Sara Raza before publishing.
