4 ounces boneless, skinless chicken thigs, diced into ½ inch pieces
2 ounces Chinese Sausage, sliced into ¼ inch rounds
1 medium yellow onion, chopped
1 large carrot, roughly chopped
1 tablespoon minced ginger
4 garlic cloves, minced
1⁄2 teaspoon kosher salt (preferably Diamond Crystal)
4 cups chilled cooked long-grain white rice
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 cup bean sprouts, rinsed, drained, and patted dry
1⁄2 cup fresh or frozen green peas
2 scallions, thinly sliced
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Instructions
In a small bowl, beat the eggs with a fork. Set aside.
Add 1 tablespoon of the oil to the wok or large skillet set over high heat. Season the shrimp with Salt and White pepper, and saute until pink throughout, about 3 minutes. Remove from the heat and set aside. Add another tablespoon of the oil to the pan and season the chicken with Slat and White pepper. Add the seasoned chicken to the pan and sauté until caramelized, about 3-4 minutes. Add the Chinese sausage and the onion and carrot to the pan and cook, stirring, until softened and lightly colored, about 3 minutes. Stir in the ginger, garlic, and salt and cook for 1 minute. Add the rice, breaking up any clumps, and stir to combine with the vegetables. Cook for 5 to 6 minutes, stirring, until the rice is heated through but not browned.
Push the rice to one side of the pan and add half the beaten eggs. When they’ve set on the bottom, push them aside and add the rest of the eggs. Lightly scramble the eggs together, then return the shrimp, chicken and sausage to the pan and mix the rice and vegetables into the eggs and cook for 1 to 2 minutes.
Stir in the soy sauce, sesame oil, bean sprouts, peas, and sliced scallions and serve immediately.
