Chicken & Shrimp Fried Rice

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Chicken & Shrimp Fried Rice is a flavorful fried rice dish made with succulent shrimp and chicken, mixed vegetables, and leftover rice that is done in 20 minutes for an easy weeknight meal.

» You might also like this Verde Wet Burrito Recipe.

Chicken and shrimp fried rice

Have you ever wondered what to do with day old rice? You are going to love this recipe. Chicken and shrimp fried rice is a delicious and satisfying dish that can be easily prepared using leftover rice. We make extra rice now all the time just to have this fried rice for dinner the next day!

Not only is it incredibly simple to make but the combination of flavors will have your taste buds dancing. Don’t have one of the ingredients on hand? No problem, this recipe is incredibly versatile. Change up the protein or the veggies for an entirely different meal.

Ingredients You Need

Ingredients for chicken & shrimp fried rice
  • Shrimp – Medium to large, peeled and deveined, raw shrimp.
  • Chicken breast – Thinly sliced. We are using chicken breast meat here but you could use thigh meat as well.
  • Salt and ground black pepper – This is what really brings the flavor out in this dish, so be sure to add the salt and pepper. You might also taste the dish once it’s done cooking and add more to suit your taste.
  • Cooking oil – Use vegetable, peanut, or olive oil.
  • Toasted sesame oil – Just a little goes a long way.
  • Onion and garlic cloves – Yellow, white, or sweet onions, chopped. Always use fresh garlic that hasn’t been kept in the refrigerator for too long. This has the best flavor and no bitterness that comes from older garlic.
  • Veggies – I use frozen peas, onion, and carrots. You can add celery, zucchini, etc.
  • Shrimp – Medium to large, peeled and deveined, raw shrimp. Don’t use frozen shrimp. They won’t have enough time to cook through.
  • Garlic cloves – Always use fresh garlic that hasn’t been kept in the refrigerator for too long. This has the best flavor and no bitterness that comes from older garlic.
  • White long grain rice – Cooked, day old rice works best here. It’s one of the secrets to this quick recipe.
  • Soy sauce – Use low-sodium soy sauce so you can adjust the saltiness to your taste.
  • Mixed vegetables – We are using a mixture of frozen vegetables like peas, carrots, and corn.
  • Egg – 1 egg, beaten. I use large free-range eggs.
  • Garnish – Sliced green onions.
Chicken and shrimp fried rice

Helpful Tips

  • Use any vegetables you like in fried rice. There’s no one set of veggies you can use. We use carrots, peas, and onions, but you can also use spinach or kale, cabbage, zucchini, mushrooms, green beans, or corn.
  • You will need to break up the big chunks of rice as you add it to the skillet.
  • You can scramble the egg separately and add it in already scrambled if you like. This will keep the chunks of egg larger, if you prefer that.

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chicken shrimp fried rice

Chicken & Shrimp Fried Rice

Chicken & Shrimp Fried Rice is a flavorful fried rice dish made with succulent shrimp and chicken, mixed vegetables, and leftover rice that is done in 20 minutes for an easy weeknight meal.
5 from 33 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 Servings
Calories: 498kcal

Ingredients

  • 4 ounces (227 g) chicken breasts thinly sliced
  • 4 ounces (227 g) uncooked shrimp size 31-40, cleaned, deveined, tail removed
  • 1/8 teaspoon (1.5 g) salt
  • 1/8 teaspoon (0.5 g) ground black pepper
  • 2 tablespoons (44 ml) cooking oil
  • 2 teaspoons (10 ml) sesame oil
  • 1/4 cup (40 g) onions chopped
  • 1 cloves garlic minced
  • 1.5 cups (474 g) cooked rice day-old for best results
  • 2 tablespoons (59 ml) low sodium soy sauce
  • 1/2 cup (137 g) frozen mixed vegetables Peas, Carrots, Corn
  • 1 egg beaten
  • Green onion for garnish

Instructions

  • It’s best to prepare all of the ingredients before starting the cooking process.
  • Season the chicken and shrimp with salt and pepper, set aside.
  • Add the cooking oil and sesame oil to a large skillet over high heat. Once hot, add the chicken to the skillet and saute on both sides for about 3 minutes, then add the shrimp and the onions and cook for another 3 minutes. Add the garlic and cook for one minute.
  • Add the rice, soy sauce, and vegetables to the skillet and stir or toss to combine. Taste and season with more soy sauce, if needed.
  • Push the rice up the sides of the skillet. Pour the beaten egg in the center. Scramble the eggs until cooked, then incorporate them back into the rice.
  • Serve with green onions as garnish.

Nutrition

Calories: 498kcal | Carbohydrates: 44g | Protein: 29g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 1163mg | Potassium: 535mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2550IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 2mg
5 from 33 votes (33 ratings without comment)

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