Ingredients
- Cooked rice: White rice, preferably cooled or leftover from the day before.
- Proteins: Beef (cut into thin strips or dice) and shrimp.
- Vegetables: * Carrots (cut into small cubes or julienne strips).
- Green beans (chopped).
- Onions (diced).
- Peppers (green and red, diced).
- Green onions/Scallions (chopped).
- Aromatics and Seasoning:
- Garlic (minced).
- Ginger (minced or grated).
- Soy sauce.
- Salt and black pepper.
- Cooking oil.
Instructions
- Saute the proteins: Heat the oil in a large skillet or wok. Add the beef and brown until browned. Add the shrimp and cook until they turn pink. Remove them from the pan and set aside.
- Cook the vegetables: In the same pan, add a little oil if necessary. Sauté the onions, garlic and ginger until fragrant. Add the carrots and green beans, as they take longer to cook, followed by the peppers.
- Combine rice and seasoning: Add the cooked rice to the pan with the vegetables. Stir well to break up any pieces.
- Final mixture: Return the cooked beef and shrimp to the pan. Pour in the soy sauce and season with salt and pepper.
- Garnish: Add the chopped green onions and stir one last time over high heat so the flavors blend well and the rice is lightly “fried.”
- Serve: Serve hot as a main dish