Chicken and Shrimp Fried Rice Recipe

Cook black rice in 2½ cups water for about 40 minutes or until tender and water has been absorbed. Set aside to cool completely. (You can also use brown rice, cooked according to package directions, for this recipe.)

Combine soy sauce, honey, and Sriracha in a bowl; set aside.

Melt butter in a wok. Add chicken and stir-fry until done. Add shrimp and cook until pink. Set aside.

Add more butter to the pan if needed. Sauté onions and garlic until tender and fragrant. Add shrimp paste and sauté for a few seconds.

Add cooled rice and toss to mix. Drizzle with soy sauce mixture. Toss to mix well. Taste and adjust seasoning.

Add carrots and cabbage; turn off heat. Toss to mix.

Portion mixture among individual bowls. Top with chicken and shrimp. Top each with a fried egg, chilies, cucumbers, and green onions. Serve with Sriracha or hot sauce on the side.