Shrimp and Chicken Fried Rice

INGREDIENTS

2 cups of day old Rice (1 cup uncooked)

1 lb of Shrimp

4 oz Chicken Breast

1 small Yellow Onion, finely chopped

2 cups of frozen Veggie Mix (corn, peas, green beans, carrots)

2 eggs, beaten

1 Tbsp Sesame Oil

¼ cup Soy Sauce

⅛ tsp. Ground Ginger

1 Tsp Red Pepper Flakes

1 Tbsp Granulated Garlic

1 Tsp of Ground Black Pepper

2 Tbsp Green Onions, chopped

INSTRUCTIONS

The day before, cook one cup of rice (should cook to two cups). Place in the fridge once done.

The next day: Cut chicken breast into bite-sized pieces, season chicken breast to your liking (I use Shani’s Poultry Seasoning). Heat a small skillet on medium heat, sprinkle sesame oil in skillet. Add chicken to skillet and cook until all sides are no longer raw, set aside.

Heat a large skillet over medium-high heat and drizzle in sesame oil. Add onion and veggies and sauté until tender, about 2 minutes.

In a small bowl, whisk together soy sauce, ginger, garlic, and red pepper flakes; set aside.

Slide veggie mixture to one side of the skillet and add in the beaten eggs, scrambling until cooked through and then mix with the veggies.

Slide mix to the side again and add shrimp to skillet cook 3 minutes while stirring shrimp only. Once cooked, mix with veggie/egg mix.

Stir in rice and pour the soy sauce mixture over top, mixing well.

Cook for an additional 3 to 4 minutes.

Top with chicken and green onions and enjoy!

And...It Is What It Is!