Tonight’s sunday suppers is chicken fried rice. I shared a link with you for a recipe I used for chicken fried rice when I made shrimp eggrolls for this sunday suppers. Well the chicken fried rice was so good and so super easy to make, it became a staple every week. I did tweak the recipe a little bit. But then, 2 weeks ago my friend Tom gave me some shrimp fried rice that he had made for Ash Wednesday and it was really flavorful and even better than the fried rice recipe I had been making. Luckily, he gave me his recipe. It is a better-than-takeout fried rice recipe but I’m not sure where he got the recipe from. There are many similar recipes on Pinterest. I also tweaked Tom’s recipe a little bit for my own tastes.
Tom and his wife come into my bar every Tuesday that I work. Tom is always cooking and he will sometimes bring me in a container and sometimes give me the recipe too. He also shares my absolute LOVE for black raspberries. He gave me a small bag of frozen berries from last summers surplus and I’ve been eating them on my cereal all week. Tom also makes an awesome blackened walleye that is some of the best fish I ever ate. Chicken paprikash is an old polish recipe that his mom used to make and is really good too. Spinach salad with hot bacon dressing, mushroom soup, and seafood au gratin are just some of the amazing things Tom will cook.
I throw this chicken and shrimp fried rice recipe together along with the breakfast casserole and turkey meatballs and we have our meals for the week. Plus whatever leftovers I have from our sunday meal.
So simple to just throw all of the ingredients in a large skillet. Ingredients have minimal prep time too.
Chicken and shrimp fried rice
4 cups rice, prepared according to pkg directions. (This can be done ahead of time)
1 pound boneless skinless chicken breasts, cooked and cubed
8 oz peeled, deveined, cooked medium shrimp (I remove tails)
1 cup frozen peas, thawed
1 cup frozen carrots, thawed
2 cloves garlic, minced
4 eggs
5 TBL sesame oil
1/4 cup low sodium soy sauce
Heat sesame oil in a large skillet on medium heat. Add chicken, shrimp, garlic, peas, and carrots. Mix together. Crack eggs into pan and scramble, mixing throughout. Add rice and stir soy sauce into mixture and remove from heat.
Thanks Tom!