SHRIMP AND CHICKEN
ingredients | Serves 4
¼ cup vegetable oil, divided
2 large chicken breasts, cubed
1 lb large shrimp, peeled
Humble & Frank HAWAIIAN SESAME SOY SAUCE AND MARINADE
4 large eggs, whisked
10 scallions, sliced into ½-inch pieces
½ cup frozen peas
8 cups cooked white rice, cooled and refrigerated overnight*
Heat 1 tablespoon oil in a large wok or nonstick skillet, over medium-high heat.
Add the chicken and stir fry until just barely cooked, about 4 minutes. Add the shrimp and cook until shrimp is pink, 2-3 minutes. Add about ¾ bottle of HAWAIIAN SESAME SOY SAUCE and cook until warmed through and simmering, another 3-4 minutes. Transfer the contents of the pot to a large bowl and set aside.
Wipe out the pan and add another teaspoon or so of oil. Place over medium heat and add the eggs. Using a rubber spatula, fold and flip the egg until just barely cooked. Tip the eggs out on to a plate and set aside.
Turn the heat up to high heat. Add the remaining oil, the scallions and the peas, and cook, stir frying, until slightly browned, about 3 minutes. Add the rice to the pan and toss well with the oil and vegetables, stir frying constantly, until rice is slightly browned in places and warmed right through. Add the shrimp, chicken and sauce back to the pan and toss well with the rice. Add more HAWAIIAN SESAME SOY SAUCE to taste.
Slice the scrambled eggs into strips and toss with the rice. Top with a handful of cilantro and serve hot.