Arroz chino a la venezolana

Cook rice according to package instructions and set aside.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add diced onion and minced garlic; sauté until fragrant, about 2-3 minutes.

Stir in diced carrots, peas, and bell pepper; cook until vegetables are tender, about 4-5 minutes.

Push the vegetables to one side of the skillet and crack eggs into the empty space; scramble until cooked through.

Combine the cooked rice with the vegetable and egg mixture, stirring well to combine.

Add cooked chicken, shrimp, and pork to the skillet; mix thoroughly.

Pour soy sauce over the rice mixture; stir until evenly coated.

Season with salt and black pepper to taste.

Garnish with chopped green onions before serving.

Allergens