Shrimp and Chicken Fried Rice

Shrimp and Chicken Fried Rice is a quick and easy weeknight dinner option to try! This delicious dish is a great way to repurpose leftover rice and is so simple. Ready in just under 30 minutes, it will quickly become a staple in your recipe rotation.

Course dinner, Main, Main Course, Main dish

Cuisine Asian

Diet Low Fat

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 410kcal

Author Jessy Freimann

Equipment

Ingredients

2 tablespoons butter, divided
1 tablespoon vegetable oil
½ cup soy sauce (can also substitute coconut aminos or tamari)
2 teaspoons sesame oil
2 teaspoons rice vinegar
½ teaspoon ground ginger
¾ teaspoon garlic powder
½ cup finely diced onion
1 ½ cups frozen peas and carrots
3 large eggs, beaten
1 pinch Kosher salt
1 pinch ground black pepper,
1 pound boneless skinless chicken breasts, cut into small pieces
1 pound medium shrimp, peeled, deveined and tails removed
3 cups cooked rice (day old is best)

Instructions

In a large skillet or wok, melt 1 tablespoon of butter and oil over medium-high heat.
While the butter melts, whisk together soy sauce, sesame oil, rice vinegar, ground ginger and garlic powder until well combined. Set aside.
Add onion to the pan and sauté stirring often until softened, about 5 minutes.
Add frozen peas and carrots and cook for another two minutes stirring often.
Push the vegetables to one side of a pan and melt ½ tablespoon of butter on the empty side.
Add eggs to the empty side of the pan and cook stirring often until cooked through. Move eggs to the side of the pan with the vegetables.
Melt remaining ½ tablespoon of butter on the empty side of the pan.
Add the chicken and cook for 2 minutes and then turn.
Add shrimp and sprinkle chicken and shrimp with a pinch of salt and pepper. Cook for about 2 minutes per side until it's almost cooked though (pink).
Add rice and sauce mixture and stir well to combine.
Cook 2-3 more minutes until heated through. Serve immediately.

Video

Notes

Be sure to use a large skillet or wok. Remember that you have to move the veggies to the side to cook shrimp and the eggs, so you want enough room.

I prefer to use sweet onion. If you want a milder onion flavor, you could always substitute with green onions.

Be sure to gather and prepare all your ingredients in advance. Like any stir fry, this chicken and shrimp fried rice moves quickly, so it's important to have your mise en place set.

Use frozen peas and carrots to cut down on the prep.

Season the rice. It's important to add the soy sauce mixture to the skillet at the same time as the rice to infuse the entire dish with flavor.

Add extra vegetables like mushrooms or broccoli if you'd like.

Taste and adjust as you go. The ingredients listed are what my family and I love, so don't be afraid to taste test as you go along. Add more seasonings, sauces, and oils if you need to!

Ingredients to prep ahead- To save on time, cook the rice, dice the onion, and thaw and prep the shrimp in advance.

Leftovers and storage- Shrimp and chicken fried rice will keep for up to 2-3 days covered in the refrigerator. You can reheat single servings in the microwave, or larger portions on the stovetop. Add a bit of chicken broth so it doesn't dry out.

Nutrition