Serves 4; can be doubled if you have a large wok or frying pan.
2 tsp vegetable or peanut oil
1 large egg, lightly beaten
1 lb large (31-40 size) frozen shrimp, defrosted, peeled and deveined
3/4 cup diced thin-sliced boneless, skinless chicken breast
1 small onion, diced
1 large garlic clove, minced
1 small bell pepper, or a mix of bell peppers, diced
1 cup chopped Brussels sprouts or bok choy
1 Tbsp sesame oil
2 cups cooked brown rice
1 Tbsp low-sodium soy sauce (use gluten-free if needed)
1 tsp fresh black pepper
Heat a wok or large nonstick frying pan over high heat. Pour in the vegetable oil, and swirl it around to coat the bottom of the pan. Add the egg, and with a spatula stir-fry it until the egg is nearly set. Push it to the side of the pan.
Add all of the shrimp and chicken, and stir-fry for 2 minutes until the chicken is cooked through and the shrimp has curled and turned pink.
Remove all of the contents of the wok into a mixing bowl, and return the pan to the stove.
Toss in the onion, garlic, bell pepper and Brussels sprouts, and stir-fry until the Brussels sprouts are tender, 3-4 minutes.
Using your hands, break up the cooked rice and add it to the vegetables. Stir-fry for a minute or two, until the rice is heated through and well mixed with the vegetables. Return the shrimp and chicken mixture to the pan, and add the soy sauce. Stir-fry vigorously for a minute until everything is well combined. Season with black pepper.