Instructions
Step 1: Season your cubed steak, shrimp, and chicken with paprika, garlic powder, salt, pepper, and 2 tbsp soy sauce. Let sit for 10 minutes to marinate.
Step 2: Heat a wok or large skillet over high heat and sear the steak cubes first, about 2-3 minutes per side until browned. Set aside on a plate.
Step 3: In the same wok, quickly cook the shrimp until pink and cooked through, about 2 minutes per side. Remove and set aside with the steak.
Step 4: Cook the diced chicken until golden and cooked through, approximately 4-5 minutes. Set aside with the other proteins.
Step 5: Push everything to the side of the wok and scramble the beaten eggs in the empty space. Once cooked, mix into the pan.
Step 6: Add the day-old rice, breaking up any clumps, and stir-fry for 2-3 minutes until the rice is heated through and starts to get slightly crispy.
Step 7: Add the minced garlic and mixed veggies, stirring constantly for about 2 minutes.
Step 8: Return all three proteins to the wok and toss everything together with 3 tbsp soy sauce, oyster sauce, and sesame oil.
Step 9: Finish with fresh green onions and serve immediately while everything is piping hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish actually tastes amazing the next day as the flavors continue to meld together beautifully.
To reheat, simply place a portion in a wok or skillet over medium-high heat with a splash of water or a drizzle of sesame oil. Stir frequently for 2-3 minutes until heated through and slightly crispy again.
You can also reheat individual portions in the microwave, stirring halfway through, though the stovetop method will give you better texture and that signature fried rice quality.
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