A great way to use leftover rice! Mixing with chicken, ham, eggs, and vegetables creates a complete Asian-Inspired meal! This recipe comes with an additional recipe for Shrimp Sauce - that is a perfect topping to the fried rice!
Author: Ana Quincoces
Recipe type: Side dish, Lunch, Dinner
Cuisine: Asian
Ingredients
cooked jasmine rice that has been cooled to room temperature 5 cups
peanut oil 3 tablespoons
eggs 2
sweet white onion like Vidalia ½ cup
scallions 3 tablespoons
chicken breast (a store bought rotisserie chicken breast saves time) 1
thick sliced deli ham ½ cup
soy sauce or more as needed 3 tablespoons
For Shrimp Sauce:
mayonnaise ⅓ cup
rice wine vinegar 2 teaspoons
soy sauce 1 teaspoon
granulated sugar pinch
paprika 1 teaspoon
garlic powder 1 teaspoon
milk 1 tablespoon
Preparation
Place IMUSA Wok on stove over medium high heat. Heat peanut oil add the scallions and onions and cook until translucent
add the beaten egg until lightly scrambled followed by the chicken and ham.
Add the rice breaking up with an IMUSA wooden Asian spatula and continue stirring until all the ingredients are well combined and the rice is very hot.
Add the soy sauce all over the rice while stirring quickly.
Serve with shrimp sauce on the side: Combine all ingredients in a bowl and whisk until very smooth. Serve with fried rice.
Recipe by IMUSA at https://www.imusausa.com/fried-rice-with-chicken-and-ham-with-shrimp/