- Combine Stir Fry Chili Sauce ingredients. Set aside.
- Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons of the peanut oil plus the garlic and onion. Stir-fry for 30 seconds to 1 minute or until fragrant.
- Add wine and continue stir-frying for another 2 minutes or until the onion begins to soften.
- Add the chicken. Stir-fry 5 minutes. Add shrimp and stir fry for 3 minutes.
- Push chicken and shrimp to the side of the pan. Add the remaining 1/2 tablespoon peanut oil, then crack eggs into the pan. Quickly fry to scramble, about 1 minute.
- Keep the wok or frying pan hot for these last few steps (high heat). Add the Dynasty Jasmine Rice, frozen peas and/or mixed vegetables, and lime/lemon and cashews (if using). Drizzle the stir-fry sauce over.
- Quickly begin "tossing" the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue "stir-frying" in this way for 3 to 5 minutes or until rice and peas/vegetables are hot.
- Top with green onion and serve with fresh chilis.
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