Getting restaurant-style mixed fried rice right at home comes down to two things: cold rice and high heat. I used to end up with a mushy dish until I learned to cook the rice ahead of time and let it cool completely before it ever touches the wok.
For this version, I bring together marinated chicken, prawns, and eggs, tossing them with crunchy carrots and cabbage. The trick is cooking the proteins separately first. If you crowd the pan with everything at once, the meat steams instead of searing, and the rice absorbs too much moisture.
By stir-frying the prawns and chicken in batches, they get a proper sear and keep their texture. Bring it all together at the very end with a splash of soy sauce and vinegar. It takes a bit of preparation to line up the ingredients, but the smoky, street-style finish is absolutely worth the effort.
Instructions
Marinate the chicken, tossing with 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp soy sauce, and rest for 15 minutes.
Marinate the prawns, tossing with 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp soy sauce, and rest for 15 minutes.
Cook the rice, boiling the raw basmati until just tender, then drain and spread on a wide plate to cool completely.
Sear the prawns, heating 2 tsp oil in a broad wok over medium heat and stir-frying for 3 to 4 minutes until pink, then remove and set aside.
Cook the chicken, adding 2 tsp oil to the wok and stir-frying on high heat for 4 to 5 minutes until fully cooked through to 74°C, then set aside.
Scramble the eggs, heating 2 tsp oil and stirring the beaten eggs with a pinch of salt and pepper for 2 to 3 minutes until just set, then remove.
Sauté the aromatics, heating 1 tbsp oil on high heat and frying the chopped garlic, ginger, and spring onion whites for 30 seconds.
Stir-fry the vegetables, adding the carrots and cabbage with a pinch of salt and pepper, and tossing on high heat for 4 to 5 minutes until slightly softened.
Combine the proteins, returning the cooked prawns, chicken, and scrambled eggs to the wok and mixing well with the vegetables.
Add the cold rice, spreading it over the mixture along with 1 tbsp vinegar, the remaining spring onion greens, and a pinch of salt and pepper.
Toss everything together, stir-frying gently on high heat for 2 to 3 minutes until the rice is heated through and well coated, then serve immediately.
Notes
Using cold, preferably day-old rice is the secret to distinct grains; warm rice will break and turn mushy when stir-fried.
Food safety is critical during the fast stir-fry stage; ensure the chicken pieces reach an internal temperature of 74°C (165°F), cutting one open to check if unsure.
Ensure the wok is extremely hot before adding the vegetables to give them a smoky sear rather than steaming them in their own juices.
Stir-fry the proteins in batches as directed; overcrowding the pan will drop the temperature and cause the meat to boil instead of sear.
