Ingredients
Equipment
Method
Cook the chicken and shrimp
- Heat 2 tablespoons of butter and 1 tablespoon avocado oil in a large skillet or wok over medium-high heat.
- Add the cubed chicken thighs and cook until golden brown and fully cooked, about 6–7 minutes. Remove and set aside.
- In the same pan, add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
Sauté aromatics
- In the same pan, add the garlic and the white parts of the green onions. Sauté for 1 minute until fragrant.
Cook the vegetables
- Add the corn, peas, carrots, and edamame. Stir-fry for 3–4 minutes until tender.
Add the rice
- Add the day-old rice to the pan, breaking up any clumps. Drizzle in the sesame oil and soy sauce. Stir-fry for 3–4 minutes until heated through.
Season and finish
- Return the chicken and shrimp to the pan. Sprinkle in the white pepper and toss everything together. Add the last tablespoon of butter and stir until melted and glossy.
- Garnish and serve
- Top with the green parts of the green onions. Serve hot!
Notes
- Use cold, day-old rice – Fresh rice will turn mushy. If you only have fresh, spread it out on a baking sheet and refrigerate for 30 minutes.
- High heat is key – Cook everything on medium-high to high heat so the rice gets that classic “fried” texture.
- Cook proteins separately – This keeps the chicken juicy and the shrimp perfectly tender without overcooking.