1 pineapple cut in half, made into bowls
2 cups cold day old rice
2 eggs
3 tbsp soy sauce
1 tbsp garlic powder for rice
cilantro, for garnish
1 ribeye, cut in 1 in pieces
10 jumbo shrimp
2 boneless chicken thighs, cut in 1 in pieces
1 tbsp kingsford garlic & herbs AP seasoning
salt, pepper, chili powder, garlic powder to season shrimp
char siu sauce:
3 cloves minced garlic
1/2 tsp laoganma chili crisps
1 tbsp water
1 tbsp soy sauce
1/4 cup brown sugar
2 tbsp honey
1 tsp chinese five spice
3 tbsp hoisin sauce
1 tbsp sherry wine
1/2 tsp pepper
1/2 tsp chili infused sesame oil
Season steak piece with kingsford ap garlic herb seasoning. Season shrimp with salt, pepper, chili powder, smoked paprika, & garlic powder. Season chicken pieces with salt & pepper. Prepare char siu sauce.
Cook meats in separate skillets. Steak to your preference. Shrimp should be cooked into a nice C shape and change to a nice pink color on the outside. Use a meat thermometer to check for internal doneness off chicken. Once chicken is done stir in char siu sauce and let it cook 2 minutes longer.
To make rice: Heat 2 tbsp olive over medium high heat and crack in two eggs and scramble. Add in day old cold cooked rice and add garlic powder and soy sauce.
Assemble bowls by adding rice first, then top with meats and drizzle yum yum sauce and garnish with cilantro