Shrimp and Chicken Fried Rice

Ingredients

• 1/2 pound chicken thighs, boneless skinless (cut into thin bite sized-pieces)
• 1 Tablespoon tamari gluten free soy sauce (or regular light soy sauce)
• 1 teaspoon rice vinegar
• 1/2 pound shrimp (use a smaller size)
• 3 Tablespoons vegetable oil (divided)
• 1/2 cup diced white onion
• 3 garlic cloves (minced)
• 1 teaspoon ginger paste (or fresh grated ginger)
• 1/2 cup frozen peas
• 1/2 cup diced frozen carrots
• 3 cups cooked rice (cold and preferably a day old)
• 2 eggs (beaten)
• 3 green onions (thinly sliced)
• 1/4 cup tamari gluten free soy sauce (or regular light soy sauce)
• 1 teaspoon rice vinegar
• 1 teaspoon fish sauce (or try oyster sauce)
• 2 teaspoons toasted sesame oil
• 1 teaspoon chili oil
• 1/2 teaspoon white pepper
• 1/4 teaspoon salt

Instructions

1. 1

   Place the sliced chicken breast in a bowl. Marinate with soy sauce and rice vinegar for 15 minutes. While the chicken is marinating prep all the ingredients.

2. 2

   Over high heat, add 2 tablespoons of oil to a large pan or wok. Heat until shimmering. Add the chicken and cook for 3 to 4 minutes until just cooked through. Remove and set aside.

3. 3

   Add the shrimp to the same pan (adding more oil as needed), sear on both sides for 1-2 minutes until they begin to curl up. Remove and set aside.

4. 4

   Add the remaining oil to the skillet. Add the onion and cook for 2 to 3 minutes. Add the garlic, ginger, peas, and carrots. Add the rice and the fried rice sauce. Stir to combine. Cook for 2 minutes.

5. 5

   Push the rice to the side of the pan. Add the egg to the empty side of the pan. Stir until almost fully cooked then fold into the rice and allow the egg to break into pieces.

6. 6

   Add back the chicken and shrimp and cook for another minute. Add the green onions and serve.

7. 7

   --- Fried Rice Sauce ---

8. 8

   Whisk together all the ingredients.