A delicious fried rice with bacon, chicken, and shrimp, marinated in eel sauce with fresh vegetables like carrot, celery, and green onions, as well as a touch of cilantro. Garnished with cream cheese.
5 tablespoons Extra Especial® balsamic vinaigrette
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic pieces Mccormick®
1 cup white rice
1 bunch fresh cilantro
1 stem scallion
5 tablespoons soy sauce
Preparation
25 mins
0 mins
Low
In a pan, sauté the rice with a teaspoon of oil. Once it has a light brown color, cook it in 2 cups of boiling water. Remove and let it cool. I usually do this step the night before to use it quickly as an ingredient.
In a pan, sauté the carrot and celery, add 1 egg, and fry everything together. Set it aside on a plate for later.
Marinate the chicken and shrimp in eel sauce for 15 minutes in the refrigerator (chicken in cubes and shrimp peeled and deveined). Then, cook it in a pan with the bacon. Set it aside.
In a large, deep pot, add a teaspoon of oil, then add the cold white rice, the vegetables with egg, the chicken, the shrimp, and the bacon, along with the tablespoon of sugar, salt, and garlic. Stir and incorporate everything over low heat, adding soy sauce and eel sauce to taste and continue stirring. Finally, add cilantro and chopped green onions.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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