Khao Pad American

Ingredients

• 3 cups Cooked jasmine rice, chilled
• 6 oz Boneless, skinless chicken breast
• 6 oz Large shrimp, peeled and deveined
• 2 whole Large eggs
• 3 tablespoons Soy sauce
• ½ teaspoon Fish sauce
• ½ whole Lime
• 2 whole Scallions, green parts only

Instructions

1. 1

   Cut the chicken breast lengthwise in half, then cut each half crosswise into 1/4-inch-thick pieces smaller than your thumbnail so they cook quickly and evenly.

2. 2

   Pat the shrimp dry with a paper towel by placing them on the towel and gently pressing down, removing as much moisture as possible so they brown well.

3. 3

   Crack the eggs into a small bowl and whisk them together with a fork until the yolk and white are completely mixed and look uniform yellow.

4. 4

   Slice the scallions crosswise into thin rings, keeping the white and light green pieces separate from the darker green tops for layering flavor.

5. 5

   Pour soy sauce and fish sauce into a small bowl and stir together until combined, creating your seasoning liquid.

6. 6

   Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

7. 7

   Add the chicken pieces and cook without stirring for 2 minutes until the bottoms turn opaque white, then stir and cook 2 more minutes until cooked through.

8. 8

   Push the chicken to the side of the skillet, then add the shrimp to the empty space and cook without stirring for 90 seconds until the bottoms turn pink.

9. 9

   Stir the shrimp and chicken together and cook for 1 minute until the shrimp are completely opaque pink throughout and the chicken is fully cooked.

10. 10

    Move all the meat to the outer edges of the skillet, leaving a clear space in the center, then pour the whisked eggs into the center and wait 30 seconds without stirring.

11. 11

    Scramble the eggs by stirring them constantly with a wooden spoon until no wet liquid remains and the eggs look like soft yellow curds, about 60 seconds.

12. 12

    Add the chilled rice and stir constantly, breaking up any clumps with the back of the spoon, until the rice heats through and separates into individual grains, about 2 minutes.

13. 13

    Pour the soy-fish sauce mixture over the rice and stir constantly for 1 minute until the liquid is absorbed and the rice looks glossy and evenly coated.

14. 14

    Stir in the white and light green scallion pieces and cook for 30 seconds until fragrant, then remove the skillet from heat.

15. 15

    Cut the lime in half and squeeze the juice from one half over the fried rice, then stir to distribute the lime juice evenly throughout.

16. 16

    Divide the fried rice between two bowls or plates, then scatter the dark green scallion tops in a thin layer across the surface of each serving.

Tools you’ll need

• 12-inch skillet
• wooden spoon
• small bowl
• fork
• cutting board
• chef's knife
• paper towels

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