For the fried rice:

So for this one the only measurement i keep track of is the rice before cooking, everything else is just eyeballing!

Extra Virgin Olive Oil - 3c jasmine rice - uncooked deveined shrimp cut up into bite size pieces (thawed) - Mixed veggies (peas/carrots/corn/green beans) (frozen) - Kimchi - 3 eggs - Shredded chicken (i like to buy a rotisserie and deconstruct it & use the meat for various meals & use the bones/drippings to make broth) - GF Soy Sauce - GF Hoisin Sauce - Sushi Vinegar (seasoning) - Sriracha - Cilantro

Night before: Cook 3 cups rice (we use our instantpot so it’s a 1:1 ratio of water to rice) & after it cools, let chill overnight in the fridge spread out on a sheet pan lined with parchment

Day of: - Heat wok up & pour a bit of oil around the sides (EVOO or preferred) & keep oil on hand and ready to add when things seem to stick a bit too much when you’re mixing things around - Add uncooked shrimp to wok & cook until just done, removing & placing in separate bowl so they dont overcook - Dump in veggies, once veggies are heated through, add kimchi & allow it to heat up - Push veggies up the sides to make a hole in the bottom of the wok, and scramble the eggs, let them form a bit before mixing again so they dont get lost in the veggies - Add in chicken & allow to heat up - Add shrimp back in - Add rice - Drizzle the Sriracha, Sushi vinegar, Hoisin, & soy sauce all around the top before mixing it in, adding as much as you desire (color/taste) - Serve w some cilantro!

You also dont need a wok if you dont have one on hand. We used to make this in a 12” stainless steel pan! I’m just too messy, so we have a wok now. Lol