Mixed Fried Rice

Instructions

1. 1

   Prepare Sauce and Cook Proteins

   • In a small bowl, whisk together the soy sauce, white vinegar, red chilli sauce (if using), white pepper powder, and salt. Set this sauce mixture aside.
   • Heat 1 tbsp of oil in a large wok or skillet over high heat. Lightly beat the eggs and pour them in. Scramble for 1-2 minutes until just set. Remove from the wok and set aside.
   • Add another 1 tbsp of oil to the wok. Add the diced chicken and stir-fry for 3-4 minutes until golden and cooked through. Remove and set aside.
   • Add the shrimp to the wok and cook for 1-2 minutes until they turn pink and opaque. Do not overcook. Remove and set aside with the chicken and eggs.
2. 2

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tbsp of oil to the hot wok.
   • Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
   • Add the chopped onion and sauté for 1 minute until translucent.
   • Add the diced carrots and french beans. Stir-fry for 2-3 minutes until they are slightly tender.
   • Add the shredded cabbage and diced capsicum. Continue to stir-fry for another 2 minutes. The vegetables should remain crisp.
3. 3

   Combine Rice and Finish

   • Add the chilled, cooked rice to the wok with the vegetables. Use a spatula to gently break up any clumps and toss to combine.
   • Pour the prepared sauce mixture over the rice. Stir-fry on high heat for 2-3 minutes, ensuring the rice is evenly coated and heated through.
   • Return the cooked chicken, shrimp, and scrambled egg to the wok. Add most of the chopped spring onion greens.
   • Toss everything together for one final minute to combine all the ingredients well.
   • Garnish with the remaining spring onions and serve hot.