Chicken, Shrimp & Egg Fried Rice
This dish has it all. Perfect for lunch or dinner. Pair it with your favourite refreshment and indulge!
- Prep time: 20 min
- Makes: 1
- Cook time: 10 min
|2 tbsp / 30 ml||Olive Oil|
|1 tbsp / 15 ml||Lemon Ginger Aioli|
|1.5 tsp / 7 g||Cilantro|
|1/4 cup / 50 ml||Supreme Soy Sauce|
|2/3 cup / 140 g||Basmati Rice, cooked, cold|
|1/8 cup / 28 g||Bean Sprouts|
|1/4 cup / 56 g||Sweet Peas|
|1/8 cup / 28 g||White Onion, small dice|
|1/8 cup / 28 g||Carrots, small dice|
|2||Burnbrae Farms shell eggs, scrambled|
|6||Shrimp, pealed and deveined|
|2 oz / 56 g||Chicken, medium dice|
Scrambled 2 eggs; set to the side.
Add the olive oil to a non-stick sauté pan and place over medium high heat. Allow the oil to get hot. Once hot add the carrots and onions. Sauté until the carrots and onions have softened but not coloured.
Remove the carrots and onions from the sauté pan and set aside. Add the chicken and shrimp to the same pan and cook until both the chicken and shrimp have fully cooked through.
Add the rice, pre-scrambled eggs, carrots, onions, sweet peas and bean sprouts to the pan with the chicken and shrimp. Sauté the entire mixture together until everything has heated through and incorporated into one another and the rice has just started to crisp.
Lastly add the supreme soy sauce to the sauté pan and move the fried rice around so that the supreme soy sauce coats everything.
Burnbrae Farms Shell Eggs
The classic. Available in all sizes from Peewee (under 42 g) to Jumbo (over 70 g).Learn More