1large handful of cilantro, leaves and tender stems, roughly chopped
3scallions, dark and light green parts, sliced thin
Using a large skillet or wok, heat the oil over medium-high heat until shimmering.
Add the onion, chicken, and a large pinch of the salt. Cook until the chicken is a little more than halfway done. Add the shrimp, peas, carrots, and another pinch of salt. Continue to cook until everything has cooked and any excess moisture has evaporated. Stir frequently. If things start to stick, add another tablespoon of oil.
Add the rice, the rest of the salt, and mirin or sugar. Cook, stirring constantly, until heated through. Add the sesame oil. Stir, and adjust seasoning.
Off the heat, toss in most of the cilantro and scallions and stir to combine, reserving some of the scallions and cilantro to garnish. Serve hot.
A recipe from Unpeeled. Copyright 2020. All rights reserved.