Ingredients Jump to Instructions ↓

  1. 6 cups day-old rice, grains loosened

  2. 1/2 lb shrimp, peeled and deveined

  3. 3 to 4 oz boneless and skinless chicken breast, sliced to slivers

  4. 1/4 inch thick 1 cup frozen peas and carrots, thawed

  5. 1 small onion, finely chopped

  6. 3 eggs

  7. 2 tbsps soy sauce vegetable oil salt and pepper

Instructions Jump to Ingredients ↑

  1. Peel shrimps and devein by running knife horizontally through back. Slice chicken breast. Heat oil in a heavy, wide skillet or wok. Add lightly beaten eggs and scramble. Do not overcook. Remove eggs from skillet and set aside. Saute chicken until cooked. Remove from skillet and set aside. Add more oil to skillet as needed. Saute shrimp until pink. Remove from skillet and set aside. Increase heat to high. Saute onions until tender and translucent. Add cooked rice and spread on surface of pan. Allow to cook for about 2 to 3 minutes and then stir, spreading grains again all over surface of pan. Toss in soy sauce. Add peas and carrots, and stir well to combine. Add cooked chicken and shrimp. Continue to cook until all ingredients are heated through. Season with salt and pepper to taste. Combine in scrambled eggs. Remove from skillet. Garnish with chopped green onions, if desired. TIP: Good additions include fresh pineapple cubes, luncheon meat (SPAM) or ham cubes, cured meat (chinese sausage, BBQ pork etc.), cashew nuts, and raisins. With all these add-ons, the rice becomes a meal in itself!


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