Spring Breakfast Sheet Bake
- Prep time: 20 min
- Cook time: 30 min
- Serves: 4-6
- 3 1/2 tbsp grapeseed oil
- 2 Chinese sausages, diced
- 6 oz shrimp, peeled and deveined
- 1 shallot, diced
- 1 carrot, peeled and finely diced
- 1/4 cup frozen peas
- 1/2 cup shiitake mushrooms, diced
- 4 cups cooked rice
- 6 quail eggs, beaten
- 3 scallions, sliced (keep extra aside for garnishing)
- 1 tbsp soy sauce
- Fried quail egg for garnish (optional)
Heat 2 tbsp oil over medium-high heat in a nonstick wok or pan. Swirl to coat the bottom of the pan.
Remove chicken from marinade and add to pan, constantly stirring until well cooked and is no longer pink in the middle. Remove from pan and place in a bowl.
Add 1/2 tbsp oil, Chinese sausage and shrimp, often stirring until the shrimp turn pink. Transfer shrimp and sausage to a separate bowl.
Add 1 tbsp oil, carrots, peas and mushrooms to the pan, cooking for 2-3 minutes.
Add the rice. Cook for 5-7 minutes, stirring continuously for even heating.
Move the rice to one side of the pan, add 1/2 tbsp oil and scramble the quail eggs gently for 30 seconds. Mix with the rice and vegetables.
Add the chicken, sausage and shrimp back to the rice and stir.
Add scallions and soy sauce.
Garnish with fried quail egg, if desired (and who wouldn’t desire a fried quail egg?)
Serve and enjoy!