Ingredients:

  • 4 cups (600g) day-old cooked Jasmine rice, chilled
  • 2 large eggs, lightly beaten
  • 1/2 lb (225g) shrimp, peeled and deveined
  • 1/2 lb (225g) chicken breast, finely diced
  • 2 tbsp (30ml) vegetable oil
  • 1/2 cup (75g) frozen peas, thawed
  • 1/2 cup (75g) carrots, finely diced
  • 3 stalks (45g) green onions, sliced into 1-inch pieces
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp (2g) granulated sugar
  • 1/4 tsp (1g) white pepper

Instructions:

  1. Break up the chilled jasmine rice with your hands or a fork to ensure there are no large clumps.
  2. In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, granulated sugar, and white pepper to create the sauce.
  3. Heat 1 tablespoon of vegetable oil in a wok over high heat until it shimmers. Add the diced chicken and shrimp, stir-frying rapidly for 2-3 minutes until the shrimp are opaque (145°F/63°C) and the chicken is cooked through (165°F/74°C). Remove the proteins from the wok and set them aside on a plate.
  4. Add the remaining 1 tablespoon of vegetable oil to the hot wok. Pour in the beaten eggs, swirling quickly until they are 80% set but still velvety.
  5. Immediately add the minced garlic, diced carrots, and thawed peas, tossing for 30 seconds.
  6. Add the chilled rice to the wok, increasing the heat to maximum. Stir-fry for 3-4 minutes, pressing the rice against the hot sides of the wok to achieve a toasted, dark golden finish. Cook in batches if the quantity does not fit in one layer.
  7. Return the cooked chicken and shrimp to the wok and pour the prepared sauce over the mixture. Toss vigorously for 1-2 minutes until every grain is uniformly coated.
  8. Fold in the sliced green onions at the very last second to maintain their bright color, then remove from heat immediately.