Fried rice with chicken and shrimp chips

Ingredients

For the fried rice part:

• Rice: 2 - 3 bowls (about 400 - 500 g)

• Eggs: 1 - 2

• Carrots: 1/2 - 1, diced

• Peas: 50 - 70 g

• Corn kernels: 50 - 70 g

• Ham: 1/2 - 1, diced

• Scallions: 1 - 2, chopped

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Cooking oil: 20 - 30 ml

For the pan-fried chicken part:

• Chicken breasts: 1 - 2 pieces (about 200 - 300 g)

• Salt: 2 - 3 g

• Black pepper: 1 - 2 g

• Soy sauce: 10 - 15 ml

• Honey: 10 - 15 ml

• Cooking oil: 10 - 15 ml

For the side dish part:

• Lettuce: 2 - 3 leaves

• Cucumber: 1/2 - 1, sliced

• Pickles: an appropriate amount (optional)

• Prawn crackers: an appropriate amount (optional)

• Tea seasoning: 3- 5g

Instructions

1. Crack the eggs into a bowl and stir well.

2. Add cooking oil to a hot pan, pour in the egg liquid, stir, and serve.

3. Add some more cooking oil to the same pan, add carrot cubes, peas, and corn kernels, and stir fry for 2-3 minutes.

4. Add ham cubes and rice and continue to stir fry.

5. Add salt and black pepper to taste, and finally add the fried eggs and chopped green onions and stir fry evenly.

6. Wash the chicken breast, wipe it dry with kitchen paper, and cut it a few times on the surface to make it easier to taste.

7. Sprinkle salt, tea rubs, black pepper, and light soy sauce on the surface of the chicken and marinate for 10-15 minutes.

8. Add cooking oil to a hot pan, add the marinated chicken, and fry until both sides are golden.

9. Brush honey on the surface of the fried chicken and fry for another 1-2 minutes to make the surface more shiny.

10. Arrange lettuce, cucumber slices, and kimchi (if using) on ​​one side of the plate.

11. Garnish with some shrimp chips if desired.

12. Place the fried rice in the center of the plate, slice the fried chicken, and place on one side of the rice and the garnish on the other side.