Makes 4 to 6 servings

This hearty version of fried rice is popular throughout China. Because it uses cooked meats, including shrimp, ham, and chicken, it comes together quickly and makes an appealing centerpiece dish. Bean sprouts are traditional, but if you can't find crisp ones, you can substitute shredded carrots from the produce section, or napa cabbage or iceberg lettuce cut into long, thin strips.

Crumble the rice, so that it breaks up into individual grains for easy stir-frying. In a small bowl, combine the chicken stock, soy sauce, salt, and sugar, and stir to dissolve the salt and sugar.

Chop the cooked shrimp into small chunks, cutting each one crosswise into 4 pieces. Set aside with the ham and chicken.

Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan.

Add the ham and chicken and toss well. Add the chopped shrimp and cook, tossing often, to heat everything through, about 1 minute.

Add the rice and toss well. Cook, tossing often, to heat and season the rice, about 1 minute. Add the chicken stock mixture, pouring it in around the sides of the pan, and toss to mix it into the rice. Add the peas and toss well.

Cook, tossing often, until the rice is hot and tender and evenly seasoned, about 1 minute more. Add the bean sprouts and the green onion and toss well. Transfer to a serving platter, and serve hot or warm.