Shrimp and Chicken Fried Rice
This combination fried rice has seafood, chicken, vegetables, and so much flavor in every bite!
Servings 4 servings
Calories 486kcal
Equipment
Ingredients
- 1 cup uncooked white rice OR 3 cups leftover cooked white rice
- 3 Tablespoons vegetable oil, divided
- 1 large chicken breast, cut into 1-inch pieces (about 10 ounces of chicken breast)
- ¾ pound large shrimp, peeled and deveined
- ½ cup diced onions
- 4 garlic cloves, minced
- 1 cup chopped carrots
- 1 cup frozen peas
- 2 large eggs, lightly beaten
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon thinly sliced scallions
- 1 Tablespoon soy sauce
Instructions
- If using uncooked rice, cook 1 cup according to package directions.
- In a wok or a large skillet with high sides, add 1 Tablespoon of vegetable oil. Then add the diced chicken and cook for about 3-4 minutes, just until the pieces are barely cooked through.
- Add the shrimp and stir, cooking with the chicken, for about 2 minutes. Be sure to toss the shrimp to cook on both sides.
- Add the onions and garlic and stir, sauteing for 1 minute.
- Add the carrots and peas, and continue stirring to combine and cook the vegetables for about 2 to 3 minutes, just until the carrots have slightly softened.
- Pour in the remaining 2 Tablespoons of vegetable oil. Then add the cooked rice and the soy sauce, and toss together to coat the ingredients with the soy sauce and use the wooden spoon to break up the rice. Cook for about 2 to 3 minutes.
- Using the wooden spoon, push the rice to the edges of the wok to create a well in the center. Add the lightly beaten eggs and stir constantly with the wooden spoon as the egg cooks. If some of the rice or veggies get mixed in with the egg during this time, that's totally okay. Just keep stirring to cook the eggs.
- Once the eggs are mostly scrambled, start stirring all of the ingredients together so the scrambled eggs get distributed throughout the fried rice.
- Salt and pepper. Taste, and season more as needed.
- Garnish with sliced scallions and serve.
Notes
Makes approximately 4 servings.
Rice: Use a long-grain white rice for this recipe. Basmati Rice and Jasmine Rice are great for fried rice. Using 3 cups of cooked rice it leads to a crispier fried rice. But you can cook 1 cup of uncooked white rice while making the rest of the fried rice. Just be sure you thoroughly rinse the rice before cooking to release excess starch.
Substitutions:
- You can use either chicken breast or boneless, skinless chicken thigh meat.
- For the cooking oil, you can use any neutral oil such as vegetable oil, canola oil, coconut oil, or avocado oil.
- For the veggies, you can use any combination of your favorites, but keep the same measurements. Try carrots, peas, snap peas, green beans, corn, broccoli, cabbage.
Nutrition
Calories: 486kcal | Carbohydrates: 49g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 768mg | Potassium: 765mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5775IU | Vitamin C: 20mg | Calcium: 115mg | Iron: 2mg