Description
This Shrimp and Chicken Fried Rice features irresistible flavors with tender shrimp and chicken, colorful veggies, and perfectly seasoned rice, making it a quick and satisfying meal for any occasion.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 pound medium shrimp peeled and deveined (can be raw or cooked)
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons neutral oil vegetable, canola, or light olive oil
- 1 small yellow onion finely diced (about ½ cup)
- 2 medium carrots diced (about 1 cup)
- 4 cloves garlic minced
- 1 heaping cup frozen peas
- 3 large eggs beaten
- 4 cups cooked cold day‑old rice
- ¼ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 3 green onions thinly sliced (for garnish)
- 1 teaspoon rice vinegar optional, to brighten
Instructions
- In a large skillet or wok, heat 1 tablespoon of the neutral oil over medium-high heat.
- Pat the chicken dry and season with salt and black pepper; cook for 4-5 minutes until browned and cooked through, then remove to a plate.
- Add shrimp to the pan in a single layer; cook raw shrimp for 3–4 minutes until just opaque, or warm cooked shrimp, then remove to the plate with chicken.
- Lower the heat slightly and add the remaining tablespoon of oil; toss in onions and carrots, cooking until softened, about 4–5 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Push the veggies to one side and scramble the beaten eggs in the empty space until softly set, then mix with the veggies.
- Add the frozen peas, stirring until they thaw and heat through.
- Increase the heat to medium-high, then add the cold cooked rice, breaking up any clumps with a spatula.
- Pour in the soy sauce, drizzle the sesame oil, and if using, add rice vinegar; stir constantly for 2–3 minutes until evenly seasoned.
- Add the cooked chicken and shrimp back into the pan; toss to combine and cook for another 2–3 minutes until warmed through.
- Remove from heat, sprinkle with sliced green onions, and serve hot.
Notes
Day-old rice works best for this dish as it helps to achieve the desired texture.
Feel free to substitute with your favorite vegetables for added nutrition and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg