Shrimp Fried Rice I

Ingredients :

• 1/2 lb. shrimps, peeled and deveined
• 4 oz. boneless/skinless chicken breast, thinly sliced
• 3 tbsp. vegetable oil
• 3 eggs, lightly beaten
• 1/2 tsp. salt
• 1 onion, finely chopped
• 5 cups cold cooked rice, grains loosened
• 1/4 cup water
• 2 tbsp. soy sauce
• 1 cup frozen carrots, thawed
• 1 cup frozen peas, thawed
• salt and pepper, to taste
• chopped green onions (green parts only), for garnishing

Cooking Procedures :

1. In a small bowl, whisk together eggs and salt. Heat 1 tbsp. oil in a heavy wok (or large nonstick skillet) over medium heat. Pour beaten eggs; cook until beginning to set. Scraping with spatula to form large soft curds; until thickened, moist and no liquid remains. Do not overcook. Transfer to plate and set aside.
2. In the same wok, heat 1 tbsp. oil. Sauté chicken until cooked. Remove from skillet and set aside. Sauté shrimps until color begins to pink and becomes opaque. Transfer to plate; set aside.
3. Add the remaining oil over medium-high heat; sauté onions until tender and translucent. Add cooked rice and water. Stir-fry until rice is hot and water evaporates, about 3 minutes.
4. Return eggs, cooked chicken and shrimps to wok. Add soy sauce; stirring until well blended. Add carrots and peas; stir-fry until heated through, about 3 minutes. Season with salt and pepper to taste. Remove from skillet and serve immediately. Garnish with chopped green onions, if desired.
5. Serves 6.