Chicken, Shrimp & Egg Fried Rice

This dish has it all. Perfect for lunch or dinner. Pair it with your favourite refreshment and indulge!

Nutritional Information

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2 tbsp	Olive Oil
1 tbsp	Lemon Ginger Aioli
1.5 tsp	Cilantro
50 ml	Supreme Soy Sauce
2/3 cup	Basmati Rice, cooked, cold
1/8 cup	Bean Sprouts
1/4 cup	Sweet Peas
1/8 cup	White Onion, small dice
1/8 cup	Carrots, small dice
2	Burnbrae Farms shell eggs, scrambled
6	Shrimp, pealed and deveined
2 oz	Chicken, medium dice

Scrambled 2 eggs; set to the side.
Add the olive oil to a non-stick sauté pan and place over medium high heat. Allow the oil to get hot. Once hot add the carrots and onions. Sauté until the carrots and onions have softened but not coloured.
Remove the carrots and onions from the sauté pan and set aside. Add the chicken and shrimp to the same pan and cook until both the chicken and shrimp have fully cooked through.
Add the rice, pre-scrambled eggs, carrots, onions, sweet peas and bean sprouts to the pan with the chicken and shrimp. Sauté the entire mixture together until everything has heated through and incorporated into one another and the rice has just started to crisp.
Lastly add the supreme soy sauce to the sauté pan and move the fried rice around so that the supreme soy sauce coats everything.

Neatly spoon the fried rice into your bowl of choice.
Neatly drizzle the lemon ginger aioli over the top of the fried rice.
Finish off the presentation by placing the cilantro leaves over the top of the fried rice and lemon ginger aioli.
Serve with chopsticks leaning over the bowl.

This recipe was made with:

The classic. Available in all sizes from Peewee (under 42 g) to Jumbo (over 70 g).

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To avoid over mixing custard-style desserts such as crème brulée, beat eggs in a separate bowl and gently incorporate into your custard mixtures.