Combination fried rice

This Chinese restaurant favourite is quick and easy to whip up at home.

  • 20 mins cooking
  • Serves 4
  • Print


Combination fried rice
  • 315 gram uncooked small king prawns
  • 1/4 cup (60 millilitres) peanut oil
  • 410 gram chicken breast fillets, thinly sliced
  • 3 eggs, beaten lightly
  • 4 rindless bacon slices, coarsely chopped
  • 1 medium brown onion, finely chopped
  • 1 medium red capsicum, finely chopped
  • 2 clove garlic, crushed
  • 2.5 centimetre piece fresh ginger, grated
  • 3 cup cooked white long-grain rice
  • 2 tablespoon light soy sauce
  • 3/4 cup (90 grams) frozen peas
  • 3 green onions, thinly sliced


Combination fried rice
  • 1
    Shell and devein prawns, leaving tails intact.
  • 2
    Heat 1 tbsp of the oil in wok; stir-fry chicken, in batches, until cooked. Remove from wok. Stir-fry prawns in wok, in batches, until changed in colour; remove from wok.
  • 3
    Heat half the remaining oil in wok; stir-fry egg until just set then remove from wok.
  • 4
    Heat remaining oil in wok; stir-fry bacon, brown onion, capsicum, garlic and ginger until bacon is crisp. Return chicken, prawns and egg to wok with remaining ingredients; stir-fry until hot.


You need to cook 1 1/3 cups of white long-grain rice the day before you make this dish; spread the cooled rice on a tray, cover and refrigerate overnight.

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