It all started with some left over carrot juice. Not wanting to waste it, I poured it into the rice I was cooking, to see what would happen.
Greatness. That is what happened.
The rice was really sweet, and had a great flavour profile for making fried rice.
As rice can vary, please follow the cooking directions on your bag of rice, for the time and amount of liquid. Swap out 2 cups of water for the 2 cups of carrot juice. One word of caution is that the carrot juice will be more prone to burn than plain water, so do not leave the rice to slightly overcook thinking it will make a nice toasted browned rice on the bottom.
Cube the chicken breast and cook until it is browned. Remove to a bowl. Cook the shrimp until pink, and remove to a bowl. While you are cooking the meats, thaw the frozen vegetables, and cut up the bell pepper.
If it wasn't for taking pictures, we would have put all the cooked ingredients in a single large bowl to cut down on dishes. The one exception to this might be the shrimp, as it gets tough and rubbery when it is overcooked.
Scramble the eggs and remove to a bowl.
Brown the garlic in a bit of oil, add the rice to the pan to rewarm it and remove all clumps.
Add the vegetables, eggs, chicken, shrimp, soy sauce, oyster sauce and Green Chili Sauce. Stir them all together.
I used a 4" ring to plate the rice, arranged the shrimp on top, and garnished with the green onions and cilantro. You can substitute parsley if you prefer.
Do you cook your rice in other vegetable juices? Let us know in the comments below.