Friday, May 28: Chicken & Shrimp Fried Rice

This is Mike's attempt to make Laura's favorite dish to order in a Chinese restaurant, but putting our own spin on it.

CHICKEN SHRIMP FRIED RICE WITH EXTRA VEGETABLES

We had a nice boneless chicken breast in our freezer, so we defrosted it, seasoned it, grilled it, chopped it and added it to our usual shrimp fried rice dish.  It worked nicely.

Typically, when we prep this dish, we mince/dice/chop whatever fresh vegetables we have in our refrigerator.  The prep picture is from an evening when we prepared our usual shirmp fried rice.  The rest of the pictures are from this evening, when we added the chicken, mushroom and broccoli and omitted the zucchini.

Shrimp Fried Rice

Ingredients

1 cup shrimp, chopped

1/4 - 1/2 cup of any of the following, diced

onion

celery

carrot

mushroom

zucchini

radish

red pepper

broccoli

one serrano pepper, diced

on clove garlic, diced

1/2 cup rice

1 cup water

soy sauce

salt/pepper

sesame oil

Preparation

Use rice and water to cook rice according to package directions. Set aside.Heat a small amount of sesame oil in a large pan. Stir fry shrimp for a few minutes until cooked. Remove and set aside.Add another drizzle of oil to the pan and cook vegetables on high heat for a few minutes unitl softened. Remove and set aside.

Add another drizzle of oil and add rice to pan. Cook on high heat for a couple of minutes, add several shakes of soy, toss and heat another minute.

Add the shrimp and vegetables, mix thoroughly and cook for another minute.

Serve hot.