Ingredients with Measurements:
- 2 cups of cooked white rice
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of chopped cooked chicken
- 1 cup of cooked shrimp
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 eggs, beaten
- 1/4 cup of chopped scallions
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the chopped red and green bell peppers, and sauté for 3-4 minutes until softened.
4. Add the cooked chicken and shrimp, and stir to combine.
5. Add the cooked white rice, soy sauce, oyster sauce, salt, and black pepper to the skillet or wok, and stir to combine.
6. Push the rice mixture to one side of the skillet or wok, and pour the beaten eggs onto the other side.
7. Scramble the eggs until cooked, and then mix them into the rice mixture.
8. Add the chopped scallions, and stir to combine.
9. Cook for an additional 2-3 minutes until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 40g
Protein: 20g
Substitutions for ingredients:
- Cooked white rice can be substituted with brown rice or quinoa.
- Olive oil can be substituted with vegetable oil or canola oil.
- Chopped cooked chicken can be substituted with cooked pork or beef.
- Cooked shrimp can be substituted with cooked crab or lobster.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or teriyaki sauce.
Variations:
- Add diced carrots, peas, or corn for additional vegetables.
- Use tofu instead of chicken or shrimp for a vegetarian option.
- Add chopped peanuts or cashews for extra crunch.
- Use cauliflower rice instead of white rice for a low-carb option.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir the rice frequently to prevent sticking.
- Add more soy sauce or oyster sauce to taste.
- Garnish with additional chopped scallions or cilantro.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Chopped scallions, cilantro, or chopped peanuts.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, green beans, or mixed vegetables.
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken or vegetable broth.
- If the rice is too wet, cook for an additional 1-2 minutes to evaporate any excess liquid.
Food safety advice:
Make sure to cook the chicken and shrimp to a safe internal temperature of 165°F.
Food history:
Saloio-style cuisine is a traditional Portuguese cuisine that originated in the rural areas of Lisbon.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese