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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Rice, Shrimp
Servings: 2 Servings
Calories: 498kcal
- 4 ounces chicken breasts thinly sliced
- 4 ounces uncooked shrimp size 31-40, cleaned, deveined, tail removed
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons cooking oil
- 2 teaspoons sesame oil
- 1/4 cup onions chopped
- 1 cloves garlic minced
- 1.5 cups cooked rice day-old for best results
- 2 tablespoons low sodium soy sauce
- 1/2 cup frozen mixed vegetables Peas, Carrots, Corn
- 1 egg beaten
- Green onion for garnish
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.
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