Fried Rice

I can't count how many times I've made fried rice at home - I guess I always have leftover white rice and I hate to waste, so this is the tastiest way to create something new out of it. You can throw just about anything into fried rice and it'll probably still taste good! But here's a basic recipe -

Chicken and Shrimp Fried Rice (from theCookMobile.com)
Makes 6 Servings

Ingredients:
6 cups cooked rice (at least 1-day old rice is best)
1/2 lb shrimp, peeled and deveined
1/2 chicken breast, sliced to slivers 1/4 inch thick
1 cup frozen peas and carrots, thawed
1 small onion, finely chopped
3 eggs
2 tbsps soy sauce
vegetable oil
salt and pepper

To make:
1. Peel shrimps. Devein by running through back horizontally, creating a “butterfly” shape when cooked.
2. Slice chicken breast.
3. Heat up oil in a heavy, wide skillet or wok.
4. Add lightly beaten eggs and scramble, making sure eggs remain moist. Remove eggs from skillet and set aside.
5. Saute chicken until cooked. Make sure not to dry them out. Remove from skillet and set aside.
6. Add oil to skillet as needed. Saute shrimp until pink. Remove from skillet and set aside.
7. Again add oil to skillet as necessary. Saute onions until translucent.
8. Add peas and carrots. Saute for 2 to 3 minutes.
9. Add cooked rice and stir constantly so rice does not stick to bottom of skillet, around 4 to 6 minutes.
10. Add cooked chicken and shrimp. Stir constantly.
11. Mix in soy sauce. Season with salt and pepper to taste.
12. Add scrambled eggs and mix in.
13. Remove from skillet. Garnish with chopped green onions if desired.