Defrost the shrimp if frozen - add the shrimp to a bowl with cold water and let sit while you work on the other prep.

Prep the vegetables - thinly slice the sugar snap peas, finely dice the red pepper, and thinly slice the scallions.

Slice the chicken into ½” pieces. Marinate with ⅔ teaspoon of kosher salt, ½ teaspoon of sugar, 2 teaspoons of soy sauce, and ¼ teaspoon of white pepper.

At this point, the shrimp should be defrosted. Drain the water, then peel the shell and the tail off. Chop the shrimp into ½” pieces, then marinate with ¼ teaspoon of kosher salt, ½ teaspoon of sugar, 1 teaspoon of soy sauce, and ¼ teaspoon of white pepper.

Heat a cast iron pan, wok, or pan on high heat. Add a tablespoon of neutral oil, then add the marinated diced chicken. Cook for 3 minutes, stirring occasionally, then add the shrimp. Cook for another 2 minutes, or until the shrimp is no longer opaque and the chicken is cooked. Use a meat thermometer to check that the inside of the chicken is at 165F, or cut a piece open to see if it’s no longer pink.

Remove the chicken and shrimp into a bowl and set aside.

To the pan, add another tablespoon of oil and the sliced scallions. Cook for 1-2 minutes, or until the some scallions have turned slightly brown, then add the rice and a pinch of salt. Use a wooden spoon to break apart the fried rice and toss with the scallions. Cook for 4-5 minutes.

To the rice, add the sliced snap peas, red bell pepper, and another large pinch of salt. Toss and cook for 2 minutes. Add a teaspoon of balsamic vinegar, then the cooked chicken and shrimp. Cook for another 2 minutes, then turn off the heat. Taste, adjust seasoning as desired, then serve.