2 Items Combo Recipe

Prepare chicken

Pat the chicken breast dry and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika and 1/4 tsp garlic powder. Heat 1 tablespoon cooking oil in a skillet over medium-high heat. Cook the chicken 4-5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then slice thinly.

Prepare beef patty

If using a raw patty, season both sides with 1/4 tsp salt and a pinch of black pepper. In the same skillet (add the remaining 1 tbs oil if needed) sear patty 3-4 minutes per side for medium doneness (longer if desired). Place cheddar slice on the patty during the last minute to melt. If using a pre-cooked patty from store, reheat in skillet 1-2 minutes per side to warm through.

Assemble chicken sandwich or wrap

For a bun sandwich: lightly toast the burger bun in the skillet for 30-60 seconds. Spread 1 tablespoon mayonnaise and 1/2 tbs ketchup on the bun, add sliced chicken and top with optional mustard to taste. For a wrap: warm the tortilla 10-15 seconds in the pan, spread mayonnaise, add sliced chicken and roll tightly.

Assemble beef sandwich

Place the warmed beef patty with melted cheddar in the toasted bun or on the other half of the bun. Add remaining mayonnaise/ketchup if desired.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). If using an air fryer or oven, follow package instructions. Fry frozen fries in batches 3-4 minutes until golden and crisp. Drain on paper towels and season immediately with 1 tsp salt. If baking, spread fries on a baking sheet, bake at 425°F (220°C) for 18-22 minutes, flipping halfway, then salt.

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tbs oil (not included above) and scramble the eggs until just set, remove and set aside. Add another 1 tbs oil, add frozen mixed vegetables and stir-fry 1-2 minutes until thawed. Add the cooked rice, breaking up any clumps, and stir-fry 2-3 minutes until heated through. Return the scrambled eggs to the pan, add 1.5 tbs soy sauce, 1/2 tsp sesame oil, and sliced green onion. Toss to combine, taste and adjust with salt and pepper as needed. Serve hot as the add-on side.