Ingredients
Scale
- 3 tbsp oil, divided (I use vegetable)
- 1 Colombian chorizo, thinly sliced
- 1 lb medium size shrimp, peeled and deveined
- ½ large carrot, thinly sliced
- ½ large red bell pepper, cut into thin strips
- ½ large green bell pepper, cut into thin strips
- 2 chicken breast halves, cut into thin strips
- ¼–½ tsp sesame oil
- 3 cups (750 g) day old cooked white rice
- 2 eggs, beaten
- ¼ cup (60 ml) soy sauce or to taste
- 2 tbsp oyster sauce or to taste (optional)
- Salt to taste
Instructions
- Heat 1 tbsp of oil in a large pan or wok on medium high heat. Add the chorizo and cook for about 2 minutes or until it’s cooked and browned on both sides. Remove from the pan and set aside.
- Add the shrimp to the same pan and cook it in the chorizo drippings for about 2-3 minutes or until it’s no longer opaque. Remove from the pan and set aside.
- Add another tbsp of oil to the pan and then add the carrot, red pepper and green pepper. Season with salt to taste and cook until they are tender, about 2-3 minutes. Remove from the pan and set aside.
- Add the last tbsp of oil to the pan and then add the chicken. Season with salt to taste and add the sesame oil. Cook for about 2-3 minutes or until no longer pink.
- Add the rice to the chicken and stir fry for about 1 minute to re-heat it.
- Push the rice and chicken to one side of the pan and then add the beaten eggs. Scramble until they’re almost done and then mix them with the rice and chicken.
- Now, add the chorizo, shrimp and vegetables to the pan and stir.
- Add the soy sauce and oyster sauce and mix thoroughly.
- Serve immediately.