Shrimp & Chicken Fried Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken with 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon of garlic pepper. Heat 1 tablespoon of olive oil plus 1/2 tablespoon of sesame oil. on high in a large skillet or wok. Once the oil is hot, add chicken and stir fry until cooked through, about 10 minutes.

Step 2

Meanwhile, cook the rice according to the package instructions. Remove chicken from the pan and set aside.

Step 3

Add another 1/2 tablespoon of oil to the pan and add in all the vegetables and minced garlic except 1/4 cup of the chopped green onion. After vegetables have softened, add 1 teaspoon each of salt and pepper and add the five spice powder. Cook for 1 more minutes then push the vegetables to one side of the wok.

Step 4

Season shrimp with 2 teaspoons of salt and 1 teaspoon of black pepper plus the remaining garlic pepper. Add shrimp to the wok into the empty space left by the veggies. Stir fry the shrimp until they are just pink, then add 1 tablespoon of butter. Continue to stir fry the shrimp until they fully curl and are cooked through. Remove shrimp from the pan.

Step 5

Add remaining butter followed immediately by the cooked rice and soy sauce. Stir fry the rice while slowly incorporating the vegetables that were pushed to one side of the pan. Stir fry until rice is fully coated in the soy sauce. Add back in the chicken and shrimp, stir fry until fully incorporated.

Step 6

Reduce heat to low and let cook coelvered for 5 minutes.

Step 7

Meanwhile, scramble the eggs in the reserved olive oil. Add the scrambled eggs to the rice and stir to incorporate. Add reserved green onions, stir to combine.

Step 8

Serve immediately and enjoy!