Ingredients

2 oz. / 56 g Chicken, medium dice

Chicken, medium dice

6 shrimp Shrimp, pealed and devained

Shrimp, pealed and devained

¼ cup / 50 mL Prestige™ Fully Cooked Scrambled Eggs

Prestige™ Fully Cooked Scrambled Eggs

28 g Carrots, small dice

Carrots, small dice

28 g White Onion, small dice

White Onion, small dice

56 g Sweet Peas

Sweet Peas

28 g Bean Sprouts

Bean Sprouts

140 g Basmati Rice, cooked, cold

Basmati Rice, cooked, cold

¼ cup / 50 mL Supreme Soy Sauce

Supreme Soy Sauce

7 g Cilantro

Cilantro

1 tbsp / 15 mL Lemon Ginger Aioli

Lemon Ginger Aioli

2 tbsp / 30 mL Olive Oil

Olive Oil

Directions

1. Add the olive oil to a non-stick sauté pan and place over medium high heat. Allow the oil to get hot. Once hot add the carrots and onions. Sauté until the carrots and onions have softened but not coloured.
2. Remove the carrots and onions from the sauté pan and set aside. Add the chicken and shrimp to the same pan and cook until both the chicken and shrimp have fully cooked through.
3. Add the rice, pre-scrambled eggs, carrots, onions, sweet peas and bean sprouts to the pan with the chicken and shrimp. Sauté the entire mixture together until everything has heated through and incorporated into one another and the rice has just started to crisp.
4. Lastly add the supreme soy sauce to the sauté pan and move the fried rice around so that the supreme soy sauce coats everything.

Presenting:

1. Neatly spoon the fried rice into your bowl of choice.
2. Neatly drizzle the lemon ginger aioli over the top of the fried rice.
3. Finish off the presentation by placing the cilantro leaves over the top of the fried rice and lemon ginger aioli.
4. Serve with chopsticks leaning over the bowl.