Thai Fried Rice

2 Tbs. Peanut Oil

2 chicken breast, sliced on a bias, very thin

1/2 pound shrimp, cleaned

2 gloves garlic, chopped

1/2 onion, sliced thin

1 red pepper, sliced thin

1 egg, lightly beaten

1/2 tsp. fish sauce

2 -3 cups jasmine rice, cooked

1 Tbs. soy sauce
1/2 tsp. fish sauce
pinch of sugar
1 cup bean sprouts

3 scallions, sliced on a bias

1/2 tsp red pepper flakes

1 pkg oriental fried rice seasonings (optional) (found in asian market or asian section of market)

1 lime, sliced

1 tomato, sliced

First off, cook the Jasmine rice, a little undercooked and cool in refrigerator. This recipe works best when rice is cold.

Heat a wok until nice and hot and pour in 2 TBS peanut oil. Immediately toss in chicken and stir fry until lightly browned. Add shrimp and cook about 1-2 minutes. Add onion, peppers and garlic and stir fry about 1 minute until it softens. Add 1/2 tsp. fish sauce while cooking the veggies. Toss in the cold rice and stir to coat well. Push some of the rice aside so you have bare bottom on one side of the wok. Add beaten egg and scramble, when egg is cooked, stir to combine into the rice. Add bean sprouts. Add soy sauce, fish sauce and pinch of sugar. If using the fried rice seasoning packet, add now. Finish by placing rice in a bowl and garnish with red pepper flakes, scallions, tomatoes and lime.