Ingredients Jump to Instructions ↓

  1. 1/2 lb. shrimps, peeled and deveined

  2. 4 oz. boneless/skinless chicken breast, thinly sliced

  3. 3 tbsp. vegetable oil

  4. 3 eggs, lightly beaten

  5. 1/2 tsp. salt

  6. 1 onion, finely chopped

  7. 5 cups cold cooked rice, grains loosened

  8. 1/4 cup water

  9. 2 tbsp. soy sauce

  10. 1 cup frozen carrots, thawed

  11. 1 cup frozen peas, thawed salt and pepper, to taste chopped green onions (green parts only), for garnishing

Instructions Jump to Ingredients ↑

  1. Cooking Procedures : In a small bowl, whisk together eggs and salt. Heat 1 tbsp. oil in a heavy wok (or large nonstick skillet) over medium heat. Pour beaten eggs; cook until beginning to set. Scraping with spatula to form large soft curds; until thickened, moist and no liquid remains. Do not overcook. Transfer to plate and set aside. In the same wok, heat 1 tbsp. oil. Sauté chicken until cooked. Remove from skillet and set aside. Sauté shrimps until color begins to pink and becomes opaque. Transfer to plate; set aside. Add the remaining oil over medium-high heat; sauté onions until tender and translucent. Add cooked rice and water. Stir-fry until rice is hot and water evaporates, about 3 minutes. Return eggs, cooked chicken and shrimps to wok. Add soy sauce; stirring until well blended. Add carrots and peas; stir-fry until heated through, about 3 minutes. Season with salt and pepper to taste. Remove from skillet and serve immediately. Garnish with chopped green onions, if desired. Serves 6.


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