Rice with chicken and shrimps

The ingredients in this delicious dish are individually fried in a wok and then blended. The basic rule of this technology is that all products must be prepared in advance. There is one secret in this recipe - boiled rice should be absolutely cold before frying (ideally, you can cook it in advance and leave it in the refrigerator).

Ingredients

• Basmati rice - 900 g
• Salt
• Ground black pepper
• Sunflower oil - 5 tbsp. l.
• Raw shrimp (peel and chop) - 450 g
• Chicken fillet (cut into 2.5 cm strips) - 4 pcs.
• Cured pancetta or bacon (cut into cubes) - 425 g
• Mushrooms (cut into cubes) - 225 g
• Ginger root (peel and chop thinly) - 1 pc. (about 7.5cm)
• Green peas (defrost frozen) - 225 g
• Eggs (beat lightly) - 4 pcs.
• Soy sauce - 2 tbsp. l.
• Sweet rice wine (mirin) - 2 tbsp l.
• Green onions - 1 bunch
• Parsley

Directions

1. Rinse the rice well, pour boiling water over in a large saucepan. Add a pinch of salt, cover, bring to a boil and cook until tender (15-20 minutes). Drain the rice and cool well.
2. Heat 1 tbsp. l. butter in a wok over high heat. Add shrimp, salt, pepper and sauté, stirring occasionally, for 10 minutes. Lay out with a slotted spoon. Heat the next spoonful of oil, add the chicken, season with salt, pepper and cook for 10 minutes. Lay out with a slotted spoon.
3. Heat another spoonful of oil in the wok. Fry the brisket (6-8 minutes). Lay out with a slotted spoon. Dry the pan with a paper towel and add another spoonful of oil. Stir-fry the mushrooms and ginger for 5 minutes. Add the peas in 1-2 minutes. Lay out with a slotted spoon.
4. Heat the remaining oil in a skillet, add the eggs and cook, stirring occasionally, for 1 minute (be careful not to overcook them). Add cold rice, stir in, then stir in shrimp, chicken, brisket, mushrooms and peas. Pour in soy sauce, wine and cook, stirring constantly, for 5 minutes. Put everything on a platter, sprinkle with chopped green onions and parsley.
5. Bon Appetit!