An easy and delicious restaurant quality special fried rice with a Caribbean flavor. This is a great way to use up leftovers and the rice keeps for a few days in the refrigerator.
Lightly coat the bottom of the wide, heavy bottom skillet with olive oil and cook a packet of diced ham over medium to high heat until the liquid evaporates. Add the chopped onion and cook until golden, stirring occasionally. Add the garlic and cook for an extra minute or two. Set aside.
Season the chicken with complete seasoning mix, kosher salt and lemon juice. Toss to combine. Coat a small pan with olive oil and sear the chicken over medium to high heat until cooked and golden. Set the chicken aside to rest before cutting into bite size pieces.
Season the shrimp with kosher salt and pepper. Coat a small pan with olive oil and sauté the shrimp over medium heat until pink on each side, but not overcooked. Set the shrimp aside.
Wipe the small pan clean with a paper towel and lightly coat with olive oil. Pour the beaten eggs into the pan and lightly scramble over medium to low heat until cooked, without any brown bits. Set the scrambled eggs aside.
Transfer the cooked rice to the wide, bottom heavy skillet - where you cooked the ham and onions. With the burner on medium heat, spread the rice evenly and begin to add enough low sodium soy sauce to coat the rice, stirring constantly with a wooden spoon.
Add a little sesame oil, about 1/2 a teaspoon, and toss to coat the rice evenly.
Make a well in the center and add the bean spouts. Toss to combine.
Add the ham and onion mixture, diced chicken and shrimp. Stir frequently to combine and warm through. Taste and reseason.
Turn off the heat and stir in the scrambled eggs.
Garnish with sliced green scallions and serve!
Note: If adding diced carrots and green peas, cook the carrots with the onions and add the peas toward the end. Frozen peas warm up quickly.