Perfect Fried Rice

Oil - 2 tbsp.

Mixed Vegetables - 2 cups (Onion, Carrot, Peas, Broccoli, Bell Pepper)

Pineapple - ¼ cup

Garlic - 3 cloves, minced

Ginger - 1 tsp, grated

Green Chili - 3, minced

Eggs - 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

Chili 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

Scallions - 3, sliced

Sesame Seeds - roasted, for garnish

Season Chicken and Shrimp with Salt, Pepper, and Chili 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 Chili, and Scallions; 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 Eggs into small pieces.

Add the Chicken and Shrimp; sauté 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.