Chicken and Shrimp Stir-Fried Rice

For the Stir-Fry:

• 1/2 lb Good Ranchers Chicken breast, cut into bite-sized pieces
• 1/2 lb Good Ranchers Shrimp, peeled and deveined
• 2 tablespoons vegetable oil, divided
• 2 cups cooked and cooled jasmine or long-grain rice
• 1 bag (about 12 oz) pre-mixed stir-fry vegetables (such as bell peppers, broccoli, snap peas, and carrots)
• 2 green onions, thinly sliced
• 2 eggs, lightly beaten
• Salt and freshly ground black pepper, to taste

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1 clove garlic, minced

Instructions

Prepare the Sauce:

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, ground ginger, and minced garlic. Set aside.

Cook the Chicken and Shrimp:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the Good Ranchers chicken pieces, season with salt and pepper, and stir-fry until golden brown and cooked through, about 4-5 minutes. Remove from the skillet and set aside.

In the same skillet, add the Good Ranchers shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside with the chicken.

Stir-Fry the Vegetables:

Add the remaining tablespoon of oil to the skillet. Toss in the pre-mixed stir-fry vegetables and stir-fry until just tender and vibrant, about 3-4 minutes.

Cook the Eggs:

Push the vegetables to one side of the skillet. Pour the beaten eggs into the cleared space and scramble until fully cooked, then mix them with the vegetables.

Combine with Rice:

Stir in the cooked rice, breaking up any clumps. Pour the prepared sauce over the rice and mix well to evenly coat all the ingredients.

Add the Chicken and Shrimp:

Return the cooked chicken and shrimp to the skillet, stirring to distribute them evenly throughout the rice and vegetables.

Final Touches:

Mix in the sliced green onions and adjust the seasoning with additional salt and pepper if needed.

Serve:

Serve the chicken and shrimp stir-fried rice hot, garnished with extra green onions or a sprinkle of sesame seeds if desired.