Chicken and Shrimp Fried Rice

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. /n
Step 2: Add the chicken pieces and cook for 5–6 minutes until fully cooked, then remove and set aside. /n
Step 3: In the same pan, add another tablespoon of oil and cook the shrimp for 2–3 minutes until pink, then remove and set aside. /n
Step 4: Push ingredients to one side of the pan and pour in the beaten eggs, scrambling until fully cooked. /n
Step 5: Add garlic, carrots, and peas, cooking for 2–3 minutes until slightly softened. /n
Step 6: Stir in the cooked rice, breaking up any clumps and mixing well. /n
Step 7: Return the chicken and shrimp to the pan and combine everything evenly. /n
Step 8: Add soy sauce, oyster sauce, sesame oil, salt, and pepper, stirring well to coat the rice. /n
Step 9: Cook for another 2–3 minutes, then stir in green onions and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or microwave until heated through, adding a splash of water or soy sauce to refresh the texture.