Wednesday, March 6, 2013

Easy as fried rice

 One of my families favorite dishes is fried rice. This dish can be served as a side or a main course depending on if you add a protein or not. Also it can be a great way to use up rice that may
be left over from a Chinese carry out. This dish can be vegetarian or add the protein of your desire. I am giving you my shrimp and chicken fried rice recipe. For anyone new CES is Courtney's Everything Seasoning.

Shrimp and Chicken Fried Rice

1 lb. raw shrimp, shelled and deveined

1 chicken breast, butterflied and diced


1 tsp. corn starch, divided between shrimp and chicken

Blended oil

3 eggs, beaten

1 bunch green onion, chopped

4 cups white rice, cooked

¾ cup frozen peas and carrots, thawed

2 Tbs. soy sauce

2 tsp. toasted sesame oil


In two separate bowls, toss shrimp and chicken with CES and corn starch. Heat a large skillet over high heat; add 1 Tbs. oil to pan. First cook the shrimp making sure they are in one layer. Do not overcook; cook until the shrimp just turns pink on both sides. Transfer shrimp to a large dish. Repeat this process with chicken. Wipe out skillet with a paper towel. 

Turn skillet to medium heat, add 1 Tbs. oil pour in beaten egg, stir quickly for one minute and remove from the pan (the egg may still be a little runny).

Back in the skillet add 1 Tbs. oil along with the green onions, sauté for 30 seconds. Add the cooked rice and toss, continue cooking for two minutes until the rice begins to pop.  Add peas and carrots and soy sauce toss to incorporate throughout rice.  Finish with toasted sesame oil, serve immediately.


Serves 4 to 6


I used a julienne peeler to make these perfect carrots. I love gadgets that make my life easier.

Tada it really is a beautiful dish

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