Leftover rice, egg, and vegetables are dressed up with shrimp, chicken, and ham in this fast and tasty dish that will fulfill your Chinese food cravings in less than 30 minutes.
Cook Time: 15 minutes
Yield: 7 cups
In a wok or heavy-bottomed deep skillet over high heat, add 1 tablespoon oil and cook until sizzling hot. Add © Santa Monica Seafood’s 16/20 Tail-on Black Tiger Shrimp and saute for 2-3 minutes, until the shrimp are cooked, and transfer to a plate.
Wipe pan clean with paper towels, add remaining oil, and heat until sizzling hot. Add onion and cook for 2 minutes, stirring constantly.
Add chicken, ham, carrots, mushrooms, green peas, and garlic and cook for 2 minutes, stirring constantly.
Add rice and break it up using a spatula. Keep breaking it up until it’s completely warmed through and mix it together with the vegetables.
Push the rice and vegetables to one side of the wok and pour the eggs into the empty side.
Leave for a few seconds, scramble the eggs, and leave again for a few seconds before scrambling again. Keep doing this until the eggs are cooked and scrambled.
Mix eggs in with the rice and vegetables, and fold in sesame oil. Add the reserved shrimp and stir well to combine. Turn the heat off.
Season with salt and pepper, taste, and adjust seasonings to preference. Top with scallions and serve.
Garnish with scallions and/or chives and serve with Togarashi rice seasoning, chiles in oil, and/or soy sauce as desired.