Chicken and Shrimp Fried Rice

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Blend the garlic, ginger and parsley with a little water into a paste.
2. Season the shrimp with a pinch of salt and ¼ teaspoon white pepper, and the chicken with ¼ teaspoon salt and ¼ teaspoon white pepper. Add half a teaspoon of the garlic-ginger-parsley paste to each and mix well. Set aside.
3. Wash the rice about 4-5 times. Put it in a pot with 2 cups water, 1 teaspoon salt, the bay leaves, curry powder and Maggi cubes, and stir. Cover and cook on high heat until it boils, then reduce to medium and cook until all the liquid is absorbed.
4. Add 1 more cup of water and cook until fully absorbed. Cover and rest for about 5 minutes, then fluff with a fork and spread on a large tray to cool.
5. Heat 1 cup oil in a large pot for about 3 minutes. Fry the shrimp for about 4 minutes, turning halfway, then remove.
6. Fry the chicken in the same oil for about 4 minutes, turning halfway, then remove.
7. Saute the chopped onion and green onion in the oil for about 3 minutes until translucent. Add the garlic-ginger-parsley paste and cook for about 2 minutes.
8. Add the carrot and green beans and stir, then add the sweet corn and peas and stir.
9. Return the chicken and shrimp to the pot, stir, then add the rice and stir until well mixed.
10. Let everything sizzle together for about 2 minutes without overcooking the vegetables, then turn off the heat and serve.

Summarized from Precious Kitchen's video. Watch it for the details.

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