Vietnamese Fried Rice with Shrimp and Chicken

Ingredients

• 2 cups cooked jasmine rice, cooled (day-old or chilled)
• 6 oz large shrimp, peeled and deveined
• 4 oz cooked chicken breast, diced into 1/4-inch cubes
• 2 whole eggs
• 2 cloves garlic, minced to pencil-tip size
• 1 tablespoon fish sauce
• 1 whole lime
• 2 tablespoons vegetable oil

Instructions

1. 1

   Break the cooked rice apart with your fingers into individual grains over a bowl, removing any clumps, so the grains are loose and separate.

2. 2

   Crack the eggs into a small bowl and whisk them together with a fork until the yolk and white are fully combined and uniform in color.

3. 3

   Set a 12-inch skillet or wok over medium-high heat and pour in 1 tablespoon of oil, tilting to coat the surface evenly; wait about 1 minute until the oil shimmers and flows quickly when you move the pan.

4. 4

   Add the minced garlic and stir constantly for 15 seconds until the smell becomes strong and fragrant, then add the shrimp.

5. 5

   Stir the shrimp continuously until they turn pink and opaque throughout, about 2 to 3 minutes; they should feel firm when you press one with your spoon.

6. 6

   Push the shrimp to one side of the skillet, pour the remaining 1 tablespoon of oil into the empty space, then pour the whisked eggs into the oil.

7. 7

   Let the eggs sit undisturbed for 10 seconds, then scramble them by pushing a spatula through repeatedly until they form soft curds, about 1 minute.

8. 8

   Add the diced chicken to the skillet and stir everything together for 15 seconds until the chicken is warmed through and mixed with the shrimp and eggs.

9. 9

   Pour the loose rice into the skillet and stir continuously, breaking up any remaining clumps with the back of your spoon, for about 2 minutes until the rice is evenly coated and hot throughout.

10. 10

    Pour the fish sauce over the rice and stir for 20 seconds until the sauce is evenly distributed and the rice smells savory and umami-rich.

11. 11

    Remove the skillet from heat and divide the fried rice between two bowls.

12. 12

    Cut the lime in half and squeeze the juice from both halves over the rice in each bowl, dividing it equally between the two servings.

Tools you’ll need

• 12-inch skillet or wok
• small bowl
• fork
• wooden spoon or spatula
• cutting board
• chef's knife
• two serving bowls

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