Ingredients:

  • 1 lb chicken breast, diced into ½-inch pieces
  • ½ lb medium shrimp, peeled and deveined
  • 1 tbsp avocado oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 cups chilled, day-old cooked jasmine rice
  • 1 cup frozen peas and carrots, thawed
  • ½ cup white onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • ½ tsp ground ginger
  • 3 large eggs, lightly beaten
  • 3 stalks green onions, sliced

Instructions:

  1. Heat 1 tablespoon of avocado oil in a wok or large skillet over high heat until shimmering. Add the diced chicken and shrimp in a single layer. Season with ¼ tsp salt and ¼ tsp black pepper. Sear without stirring for 2 minutes to develop a golden crust, then toss and cook for another 2-3 minutes until the shrimp are opaque and the chicken reaches an internal temperature of 165°F (74°C). Remove proteins from the pan and set aside.
  2. Lower the heat to medium-high and melt 2 tbsp unsalted butter. Stir in the diced white onion and sauté for 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Increase the heat back to high and add the 4 cups of chilled jasmine rice. Use a spatula to break up any clumps and toss frequently for 5-7 minutes until the grains are toasted and dark golden. Stir in the thawed peas and carrots during the last 2 minutes of frying.
  4. Push the rice mixture to the sides of the wok to create a clear circle in the center. Pour in the 3 beaten eggs. Let them set for 30 seconds, then gently scramble until just cooked. Fold the eggs into the rice mixture.
  5. Return the cooked chicken and shrimp to the pan. Whisk together 3 tbsp reduced-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tsp sugar, and ½ tsp ground ginger, then pour the mixture into the pan. Toss everything together for 1-2 minutes until the sauce is evenly absorbed and the dish is glistening. Stir in the sliced green onions and remove from heat.