Lots of Shrimp & Chicken Fried Rice

Are you tired of buying shrimp fried rice and only getting four or five pieces of shrimp?  Stop wasting your money and make it at home. It will be healthier and loaded with all your favorite ingredients.

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I start with cooking chicken tender strips in olive oil. I seasoned them with pepper, garlic, and sea salt. I’ll use about four strips cut into bite sizes for the fried rice.

While that’s cooking, gather your ingredients.

Raw Shrimp-as much as you want

1 small bag of frozen mixed vegetables

3 stalks of green onion

1 tablespoon of fresh minced ginger (I keep fresh ginger in the freezer and cut it as I need it.)

Minced garlic (Add to your taste)

Fresh black pepper

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Water chestnuts and bean sprouts. It’s best to use fresh bean sprouts. All I had were canned ones.

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2 cups of Indian brown rice chilled in the refrigerator for at least an hour. This way it won’t get mushy when you fry it.

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I used hoisin sauce, low-sodium soy sauce, and fish sauce. I go easy with these especially the soy sauce and fish sauce which are salty.

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I use the chili garlic sauce as a condiment, and season the dish with chili oil as I cook.

Optional: sesame seeds and pickled ginger.

Cooking directions:

I pour olive oil in a large non-stick skillet pan. Pour the bag of mixed veggies, green onions, water chestnuts, and ginger into the skillet and saute for a few minutes. Then blend in the brown rice while adding the garlic, black pepper, fish sauce and chili oil.

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Now, I like to add my hoisin sauce and blend it in. Add the cooked chicken, bean sprouts, and lastly the raw shrimp. I used a whole bag of large shrimp.

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I put sesame seeds, pickled ginger, and a dab of garlic chili sauce on my fried rice. Delicious! I like to put a couple of servings in the freezer, and when I want fried rice, it’s ready.

Enjoy and stay blessed,

Barbie

 

 

 

 

 

 

 

 

 

 

 

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