Chicken and Shrimp Fried Rice

 

Okay, I am officially over dressin' and giblet gravy till next year. I've eaten enough to stuff a cow at this point. If I had the energy I would get up and make this fried rice that I made earlier last week. It would be a nice change of pace to all the fixin's we've had the past two days. I started out making chicken friend rice then found a half bag of shrimp in the freezer and threw that in. So, you can do both or one or the other, the marinade is still the same. It's fairly simple to make, I use the same skillet just do batches of what I need till I throw it all together in the end. It's a tasty dish that also freezes well too.

We said our "so long till next time" to our Virginia family who are now on the road back home. It was hard to see them leave and Zaylee is still upset they had to go home. The roof is not yet done, but farther than it was. Last night my cousin Loretta and I finished up watching Frosty the Snowman with the kids and after tucking them into bed we started chatting about our childhood days watching all those old Christmas shows. It wasn't often that we spent the night with Nannie & Papa Hembree over Thanksgiving, but if there was Church on the following Sunday we were allowed to stay and they would bring us back as they traveled to Church. See, where they went to Church it was only held one Sunday a month and that one day sermon lasted all and I do mean all day long. There were 6 Preachers and all 6 preached a sermon on that one Sunday. Hence the stories I've told before of Mama bringing mason jars of tea and tubes of soda crackers for us to eat on during the service. It was the one time Nannie would let us stay up a little later to watch TV and just about the only time she would sit up with us to watch our cartoons.

Ingredients :

3 boneless/skinless chicken breast, chopped into small pieces

1/4 C. soy sauce

1 T. hoisin sauce

1/4 tsp. ground ginger

1/2 lb. shrimp (if using)

3 C. cooked long grain or jasmin rice

1 C. frozen peas & carrots, thawed

4 T. butter

1 medium onion, chopped

3 large eggs, beaten

Directions :

Put the chicken in a ziploc bag, combine the next 3 ingredients and add to the chicken. Squish, seal and let marinate in the fridge for 2 hours. If using shrimp, put that in a seperate bag and add 1 T. of the marinade to it. Heat 2 T butter over med. high heat in a large skillet. Add the chicken and cook for 7-8 minutes till cooked through and remove the chicken to a plate. Add 1 T. butter to the skillet and add the shrimp, cook for 1-2 minutes till pink and remove to the plate. Add the remaining butter along with the onion, peas & carrots. Cook for 4-5 minutes. Move the veggies to one side of the skillet and add the eggs, stirring to scramble then combine with the veggies. Stir in the rice and combine well. Stir the chicken and/or shrimp back in and cook just until heated. Season with additional soy sauce if desired.

Enjoy!!!