Description
Shrimp and Chicken Fried Rice is a flavorful, one-pan dish packed with tender shrimp, chicken, and vegetables, all stir-fried with rice and seasoned with soy sauce and sesame oil. It’s a quick and satisfying meal that combines the best of both worlds — seafood and poultry!
Ingredients
- 1/2 lb chicken breast, diced
- 1/2 lb shrimp, peeled and deveined
- 3 cups cooked rice (preferably day-old rice)
- 2 tablespoons vegetable oil
- 1/2 onion, chopped
- 1 cup mixed vegetables (like peas, carrots, and corn)
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground black pepper
- 2 green onions, sliced (for garnish)
- Optional: chili flakes or hot sauce for extra spice
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil. Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove the shrimp and set aside with the chicken.
- Add a bit more oil to the skillet if needed, then sauté the chopped onion and mixed vegetables for 4-5 minutes until softened. Add garlic and cook for another minute.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs, cooking until fully set, and then mix them with the vegetables.
- Stir in the cooked rice, breaking up any clumps. Add the soy sauce, sesame oil, black pepper, and optional chili flakes or hot sauce. Stir everything together until well combined.
- Return the chicken and shrimp to the skillet and toss everything together. Cook for an additional 2-3 minutes to heat through.
- Garnish with sliced green onions and serve immediately. Enjoy your flavorful shrimp and chicken fried rice!
Notes
- For a healthier version, you can use brown rice instead of white rice.
- Feel free to swap in other proteins, like beef or tofu, to suit your preferences.
- If you’re using fresh rice, make sure it’s cooled before adding it to the skillet to avoid it becoming too mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
