Why You Will Love This Combination Fried Rice
You are going to love this combo fried rice because it takes under 20 minutes to make and is super simple! It is nothing hard to make, and it honestly tastes like you brought the takeout menus right into your own kitchen. Most of the work for this recipe comes from prepping your ingredients, but once everything is chopped and seasoned, it is really just a “throw and go” process in the wok.
Ingredients
- Shrimp and Thinly Sliced Beef: Using both proteins makes this a true “combination” dish that is hearty and filling.
- Cooked Rice: Day-old, chilled rice is the secret to getting that perfect fried texture without it becoming mushy.
- Corn, Sweet Peas, and Carrots: A classic veggie trio that adds color, sweetness, and a nice bite to every spoonful.
- Knorr Liquid Seasoning, Garlic Powder, and Ginger Powder: These are used to marinate the shrimp and beef so the meat is flavorful before it even hits the rice.
- Eggs: Scrambled right into the wok to add richness and that authentic takeout look.
- Garlic and Green Onions: The essential aromatics that create that mouthwatering scent as soon as they hit the oil.
- Soy Sauce, Hoisin, and Sesame Oil: The base of our stir-fry sauce that provides salt, a hint of sweetness, and a nutty finish.
- White Pepper and MSG: These are the “pro” ingredients that give the rice that specific takeout flavor.
How to Make Combination Fried Rice
To get started, we are going to season the shrimp with two tablespoons of Knorr liquid seasoning, garlic powder, and ginger powder. Heat a drizzle of oil in your wok and throw the shrimp in, letting them cook just until they turn pink. Once they are done, move them to a plate so they stay tender. Next, season your thinly sliced beef with a tablespoon of Knorr liquid seasoning and toss it into the wok. You only want to cook the beef until it is just browned, then pull it out and set it aside with the shrimp.
Now, add a little more oil to the wok if you need it and sauté your chopped garlic and green onions until they are fragrant. Toss in the carrots, peas, and corn, and give them a good stir-fry until they are bright and tender. Push the veggies to the side of the wok and crack your eggs into the center. Scramble them quickly right there in the pan, then mix them in with the vegetables.
Once the eggs and veggies are combined, it’s time for the rice! Add your cooked rice to the wok and break up any clumps. Pour your prepared sauce (the soy sauce, hoisin, sesame oil, white pepper, and MSG) over the rice and toss everything until every grain is coated. Finally, add the shrimp and beef back into the wok. Give it one last big toss, then serve it up immediately!
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Tips for the Best Combination Fried Rice
- For the best results, use tender cuts of beef such as a ribeye, New York strip, or skirt steak to make sure every bite is juicy and easy to eat.
- Use cold, leftover rice whenever possible because fresh rice has too much moisture and can make the dish soggy.
- If you don’t have day-old rice, don’t worry! You can use fresh rice as long as you let it cool completely so it doesn’t get mushy. Just spread your cooked rice flat on a baking sheet and pop it in the freezer or fridge for a few minutes.
- Prep all your ingredients and have them in bowls near the stove before you start cooking, because once the wok is hot, the process moves very fast!
Variations & Substitutions
- If you don’t have white pepper, just use a pinch of black pepper.
How To Store Combination Fried Rice
Store your leftovers in an airtight container in the fridge for up to three days. To reheat, I recommend tossing it back into a skillet with a tiny splash of water or oil to keep the rice from drying out.
Other Recipes You Will Love
If you loved this, you have to try my Stir-Fry Beef and Bok Choy!
Combination Fried Rice Recipe
Ingredients
Sauce Ingredients
Instructions
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Start by seasoning the shrimp with 2 tablespoons of Knorr liquid seasoning, 1 tsp garlic powder, and 1/2 tsp ginger powder.
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Heat a drizzle of oil in a wok over high heat, add the shrimp, and cook until they turn pink. Remove the shrimp and set aside.
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Season the beef with the remaining 1 tablespoon of Knorr liquid seasoning and cook in the wok until just browned, then remove and set aside.
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Add a little more oil to the wok and sauté the garlic and green onions until fragrant, then add the carrots, peas, and corn and stir-fry for 2-3 minutes.
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Push the vegetables to the side, crack the eggs into the wok, scramble them until set, and then mix them in with the veggies.
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Add the cooked rice to the wok and toss with the vegetables and eggs.
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Pour in the sauce, then toss everything until the rice is evenly coated.
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Add the cooked shrimp and beef back into the wok, toss one last time to heat through, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 510kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 4g20%
- Cholesterol 195mg65%
- Sodium 1280mg54%
- Total Carbohydrate 48g16%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
