Garlic Shrimp and Chicken Teriyaki Fried Rice Bowl

Instructions

Step 1 Heat 1 tablespoon vegetable oil in a pan over medium heat and scramble the beaten eggs, then remove and set aside.
Step 2 In the same pan, add remaining oil and sauté carrots and peas until tender.
Step 3 Add cooked rice, soy sauce, and sesame oil, stirring well to combine.
Step 4 Fold in scrambled eggs and set fried rice aside.
Step 5 Heat olive oil in a skillet over medium-high heat and cook chicken pieces until browned and fully cooked, then remove.
Step 6 In the same skillet, cook shrimp for 2–3 minutes per side until pink and opaque, then remove.
Step 7 Add garlic and ginger to the pan, sautéing until fragrant.
Step 8 Stir in soy sauce, brown sugar, honey, and teriyaki sauce.
Step 9 Mix cornstarch with water and add to the sauce, cooking until thick and glossy.
Step 10 Return chicken and shrimp to the pan and toss to coat in the sauce.
Step 11 In another pan, sauté broccoli with olive oil and salt until tender-crisp.
Step 12 Assemble the bowl with fried rice, glazed shrimp and chicken, and broccoli.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3–4 days.
Reheat in a skillet over medium heat with a splash of water to maintain moisture.
Microwave in short intervals, stirring halfway through for even heating.
Avoid overcooking shrimp during reheating to keep it tender.
Freeze rice separately for up to 1 month for best quality.