Faux Wok-Fried Rice

• 4 cups leftover rice (Jasmine or Basmati work best)
• 2 eggs, beaten
• 1 tablespoon sesame oil
• 8 ounces raw chicken breast, sliced into strips
• 6 ounces raw shrimp, peeled
• 2 tablespoons minced garlic
• 2 teaspoons minced fresh ginger
• 1 teaspoon finely crushed lapsong souchong tea
• 1 medium onion, finely chopped
• 1 tablespoon shrimp paste
• 1 tablespoon sambal oelek
• 1 tablespoon oyster sauce
• 1/2 teaspoon black pepper
• 1 tablespoon ketjap manis or sweet soy sauce

1. Heat sesame oil in a large fry pan until very hot, then add the onion, ginger, shrimp paste, crushed tea, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
2. Then add chicken and shrimp and stir-fry for a further 2 minutes.
3. Add rice and continue to stir-fry for 3 minutes.
4. Now add the sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
5. Finally, add beaten eggs and continue to stir-fry for another minute.
6. Turn onto a large serving platter and garnish with spring onions and fresh cilantro, serve hot.

leftover rice, eggs, sesame oil, chicken breast, shrimp, garlic, fresh ginger, lapsong souchong tea, onion, shrimp paste, sambal oelek, oyster sauce, black pepper, ketjap manis

Taken from food52.com/recipes/70597-faux-wok-fried-rice (may not work)