CHICKEN & SHRIMP CASHEW FRIED RICE

4 servings | Prep Time: 40 minutes

INGREDIENTS

• 3 carrots, sliced and quartered
• 1/2 cup peas
• 1 onion, diced
• 1 green pepper, diced
• 1 1/2 cups instant white rice, cooked
• 2 cups shredded rotisserie chicken
• 12 large shrimp
• 1/2 cup cashews
• 3 eggs, beaten
• Soy sauce
• Sesame oil
• Olive oil
• Spices: Garlic, Rosemary, thyme, red pepper flakes, black pepper, salt

CREATE

1. Heat the olive oil in a large skillet or wok. Add garlic. Then sauté carrots, peas, green pepper, and onion over medium heat.
2. In a separate pot, cook shrimp in olive oil, salt, and pepper.
3. Once the vegetables are soft, add chicken, cooked shrimp, and cashews. Push to one half of the pan, and in the other half, scramble the eggs. As the eggs cook, fold them into the vegetables.
4. Add rice, a dash of sesame oil, and soy sauce. Mix everything together, serve and enjoy.