Chicken and Shrimp Fried Rice
Chicken and shrimp fried rice – a quick, flavorful meal packed with protein, veggies, and bold Asian-inspired flavors. for busy weeknights!
Ingredients
Protein & Rice:
- Chicken Breast or Thighs – Boneless skinless, and cut into bite-sized pieces for even cooking.
- Shrimp – Medium-sized peeled, and deveined for a tender, juicy bite.
- Cooked Rice – Day-old jasmine or long-grain rice works best for achieving the right texture without becoming mushy.
Vegetables & Aromatics:
- Onion & Garlic – Essential for building deep savory flavors.
- Carrots & Peas – A colorful slightly sweet contrast to the savory notes.
- Green Onions – Adds freshness and a mild bite at the end.
Sauces & Seasonings:
- Soy Sauce – The base for that rich umami flavor. Use low-sodium soy sauce to control salt levels.
- Oyster Sauce – Adds depth and a slight sweetness to balance the dish.
- Sesame Oil – Provides a nutty aroma and enhances overall flavor.
- Eggs – Scrambled into the rice for extra richness and texture.
- Salt & Black Pepper – Simple seasonings that let the other ingredients shine.
Instructions
Prepare the Ingredients
- Dice the chicken into bite-sized pieces and season lightly with salt and black pepper.
- Pat the shrimp dry and set aside.
- Finely chop the onion, garlic, and green onions, and dice the carrots into small cubes.
- Beat the eggs in a small bowl and set them aside.
- If using day-old rice, break up any clumps with your hands to ensure even frying.
Cook the Proteins
- Heat one tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the chicken and sear until golden brown and fully cooked, about 4–5 minutes. Remove and set aside.
- In the same pan, add a little more oil if needed, then toss in the shrimp. Cook for about 2 minutes per side until they turn pink and opaque. Remove and set aside with the chicken.
Scramble the Eggs
- Reduce the heat to medium and add a small amount of oil to the pan.
- Pour in the beaten eggs and scramble them gently until just set.
- Push the eggs to one side of the pan to make room for the next step.
Sauté the Vegetables
- Add the onion, garlic, and carrots to the pan and cook until they soften, about 2 minutes.
- Toss in the peas and cook for another minute.
Stir-Fry the Rice
- Increase the heat to medium-high and add the cooked rice, stirring well to mix it with the vegetables.
- Pour in the soy sauce, oyster sauce, and sesame oil, stirring continuously to coat the rice evenly.
Combine Everything
- Return the cooked chicken and shrimp to the pan and mix well with the rice.
- Stir in the scrambled eggs and green onions, folding everything together until well combined.
Serve and Enjoy
- Taste and adjust the seasoning if needed.
- Remove from heat and serve immediately while hot.
Notes
Nutrition Information (Per Serving):
- Calories: ~450 kcal
- Protein: 32g
- Carbohydrates: 48g
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 170mg
- Fiber: 3g
- Sugar: 3g
- Sodium: 850mg