1 chicken breast, cut into strips, before cooking, or cut into smaller pieces. (your choice)
1 onion, chopped
2 Tablespoons peanut oil
Sesame oil for cooking
1 medium or large carrot, cut into small diced (square) pieces. (Or you decide the shape of the carrots)
1 pound (or more) fresh shrimp, shelled & deveined by fish monger. Leave shrimp whole or cut into pieces (your choice)
10 fresh garlic cloves minced
1 package frozen peas, thaw first
6 eggs, whisked (use as many eggs as you like)
4 cups jasmine rice, cooked, cooled, then refrigerated overnight
2 pinches chili flakes (more to your taste)
3 Tablespoons lite or low sodium Soy Sauce
2 stalks scallions, chop well, on an angle. (I only used the green part)
1/2 teaspoon oyster sauce
Take your pre-cooked rice out of fridge and let it reach room temperature.
Do all your chopping, cleaning, cutting, cutting, slicing, whisking.
Heat 1 Tablespoon of oil in a medium wok or skillet. Add the chopped onion and garlic and cook until soft.
Add carrots to the cooked onions and cook for 5 minutes.
5. Meanwhile, in a separate skillet cook the strips of chicken until tender and done. Remove from pan and set aside.6. In the same skillet, cook the shrimp until opaque and tender about 1 minute on each side. Remove shrimp from heat and set aside.
7. In the same pan as the shrimp, heat 1 Tablespoon of sesame oil and add in eggs stirring constantly until fluffy and not runny. When half or nearly done, remove eggs from heat and set aside.
8. To the onion, garlic, carrot mixture, add the thawed out peas and stir until heated through.
9. Add the pre-cooked rice to the pan and stir in all the condiments like, oyster sauce, soy sauce and chili flakes. Stir well.
Finally, add the partially cooked eggs and half the scallions and stir everything together until all ingredients are well combined
Add the shrimp and stir in well.
12. Add the chicken and combine well with all other ingredients.
13. Garnish with the other half of the chopped scallions. (Optional)Sprinkle with toasted sesame seeds if you like this idea.
We started this meal with chilled white wine and an avocado salad with tiny orange tomatoes (oil & lemon dressing, with touch of garlic). Then out came the chicken and shrimp fried rice with some cauliflower on the side. Jules gave my recipe five stars and couldn't stop eating it. I must admit it is extremely flavorful. BTW, the chicken was for him and the shrimp was for me; that's why I included both of these proteins. Nice touch, don't you think? We had red grapes and blueberry amaretto cake for dessert.