Yeah, I ended up using regular oil and well-minced peanut bits - no, not the same thing as peanut oil but it added a bit of peanutty flavour. Since I was cooking for 9 people, including three who wouldn't touch shrimp, I ended up cooking in two shifts -- two-thirds with both shrimp and chicken in it and one-third with chicken only. I doubled the rice, most of the spices and added a whole yellow pepper and green pepper in addition to the red pepper to fill up on veggies. I didn't bother getting a green or red chile, but I did buy a Chinese chili-garlic sauce. As for the rice, I was one step ahead of you as basmati is the rice of choice in the household. The biggest difficulty was to fit the 2/3 portion into one wok as it was filled nearly to the brim.

It turned out to be a huge hit with everyone - I initially thought I had made way too much, but it was completely gobbled up by all, with several having two servings.

Here's the result...