Ingredients :
- Wok
- Rubber spatula
- Oil (I used garlic-infused stir fry oil)
- White rice
- Frozen peas and carrots
- Bean sprouts (canned)
- Green onion (chopped)
- Fresh garlic (minced)
- Fresh ginger (minced)
- Salt and Course black pepper
- Dark soy sauce
- Shrimp (medium or large..I used large)
- Chicken Breast
- Steak (I used steak for tacos)
Directions:
Cut chicken breast into cubes season to taste..set aside
Boil rice according to box instructions, when finished, spread rice on a cookie sheet..sit in the freezer for about 20 minutes or you can prepare your rice a day ahead, and refrigerate it until ready to use.
(This keeps the texture together, you don’t want to use soft or mushy rice)
In your wok add 1 Tbs of butter, melt then add minced garlic, ginger, and shrimp cook for about 1-minute slide to the side of the wok add peas and carrots cook about another 2 minutes add green onion and sprouts cook about another minute or two…scoot to the side of the wok…
Add your rice and cook for about 2 minutes and add your soy sauce..
slowly stir to incorporate all ingredients with a rubber spatula add your chicken and steak continue to stir another minute or two and you’re ready to eat.
Enjoy!
