Instructions
Step 1 Prepare the fried rice by heating oil in a skillet, scrambling eggs, then adding rice, peas, carrots, and soy sauce. Cook until heated through.
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Step 2 In another pan, sauté shrimp with a little oil until pink and cooked through. Remove and set aside.
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Step 3 Stir-fry broccoli, bell peppers, and onions until tender-crisp.
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Step 4 For the chicken, coat pieces in flour, egg, and cornstarch mixture, then fry in hot oil until golden and crispy.
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Step 5 In a saucepan, combine soy sauce, brown sugar, honey, garlic, and ginger. Bring to a simmer.
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Step 6 Add cornstarch slurry to the sauce and cook until thickened.
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Step 7 Toss the fried chicken in the sauce until fully coated.
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Step 8 Assemble the bowl with fried rice, shrimp with vegetables, and saucy chicken.
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Step 9 Serve warm and enjoy.
Storage and Reheating Tips
Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and vegetables in the microwave or skillet, and reheat chicken in the oven or air fryer to maintain crispiness. Avoid overcooking shrimp when reheating.
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