Ingredients
Scale
- 2 cups cooked jasmine rice, chilled (day-old rice works best)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound medium shrimp, peeled and deveined
- 3 tablespoons honey (substitute with maple syrup for a different sweetness)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, but adds depth)
- 2 tablespoons vegetable oil or peanut oil
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 1 cup frozen peas and carrots, thawed
- 2 green onions, sliced thinly
- 1 large egg, beaten
- 1 teaspoon toasted sesame oil
- Salt and freshly ground black pepper to taste
Instructions
- Prepare your ingredients before starting—chop the chicken and shrimp, mince garlic, dice onion, and thaw peas and carrots. This mise en place step always reminds me of how Mama Lou would hum softly as she worked, keeping everything neat and ready.
- In a small bowl, whisk together honey, soy sauce, and oyster sauce until well combined. Set aside. This sticky glaze is the heart of the dish.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside. Cooking the chicken first ensures it stays juicy and tender.
- In the same pan, add the shrimp and cook for about 2 minutes on each side until they turn pink and opaque. Remove and set aside with the chicken. Shrimp cook quickly—watch them carefully to avoid rubbery bites.
- Add the remaining 1 tablespoon of oil to the pan. Toss in the garlic and onions, stirring until fragrant and translucent, about 2 minutes. This step releases the aroma that always brings me right back to Mama Lou’s kitchen.
- Push the garlic and onions to the side of the pan. Pour the beaten egg into the cleared space. Let it sit for a few seconds, then scramble gently until just cooked. This little addition adds richness and texture to the fried rice.
- Add the chilled rice, breaking up any clumps with your spatula. Stir everything together, mixing the rice with the garlic, onion, and scrambled egg. Make sure the rice gets a little bit crisp by letting it sit undisturbed for about 2 minutes before stirring again.
- Stir in the peas and carrots, then return the chicken and shrimp to the pan. Pour the honey-soy glaze over everything, stirring gently to coat all the ingredients evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and become sticky.
- Remove from heat and drizzle with toasted sesame oil. Toss in sliced green onions for a fresh, vibrant finish. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, preferably with a side of crisp cucumber slices or a light Asian-inspired salad. Watching Ouma and I dig into this dish with chopsticks always reminds me how food can bring siblings—and families—closer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
