Oil - 2 tbsp.
Mixed Vegetable - 2 cup (Onion, Carrot, Peas, Broccoli, Bell Pepper, )
Pineapple - ¼ cup
Garlic - 3 cloves, minced
Ginger - 1 tsp, grated
Green Chilli - 3, minced
Egg - 2, lightly beaten
Chicken - 1 cup, cooked and cut into bite-size pieces
Shrimp - 1 cup, cleaned
Rice - 3 1/2 cups cooked, day-old, chilled and clumps separated
Soy Sauce - 3 tbsp.
Fish Sauce - 2 tsp
Chilli sauce - 2 tsp
Rice Vinegar - 1 tsp
Mirin - 1 tsp
Sesame Oil - 1/2 tsp
Salt & Pepper, to taste
Sriracha or crushed red pepper flakes - to taste
Scallion - 3, sliced
Sesame Seeds - roasted, for garnish
Season Chicken and Shrimp with Salt, Pepper and Chilli sauce. Let marinate aside for 30 min.
Heat Oil in a large wok. When the Oil is hot add the marinated Shrimp and cook until Shrimp is done. Remove the Shrimp from heat and keep aside.
Add in marinated Chicken and cook until Chicken is cooked through. Remove from heat and keep aside with the Shrimp.
To the same pan add another tbsp. of Oil.
Add in Garlic, Ginger, Green Chilli and Scallion; sauté until fragrant.
Toss in mixed Vegetables and sauté for about 1 minute.
Push all the ingredients to one side of the pan and pour in beaten Eggs. Scramble the Egg into small pieces.
Add the Chicken and Shrimp; saute for another minute.
Stir in Rice tossing until heated through.
Drizzle in Soy sauce, Fish sauce, Rice Vinegar, Mirin and Sesame oil, tossing to combine everything evenly. Keep stirring the Fried Rice until slightly toasted.
Add Salt, Pepper, Chili flakes or Sriracha to taste.
Garnish with Scallions and Pineapple.
Transfer to bowls and garnish with Sesame seeds.
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