Shrimp and Chicken Fried Rice
Whip up a flavorful weeknight dinner with this easy Shrimp and Chicken Fried Rice. Packed with tender chicken, juicy shrimp, crisp vegetables, and savory soy sauce, it’s a one-pan meal the whole family will love.
Servings 4 servings
Calories 708kcal
Ingredients
- 2 tablespoons vegetable oil divided
- ½ pound medium shrimp peeled and deveined
- ½ pound chicken breast boneless, skinless - diced
- 2 large eggs lightly beaten
- 1 small onion diced
- 1 cup peas and carrots frozen but thawed
- 3 cups white rice cold, cooked - preferably day-old
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 teaspoon sesame oil
- 2 green onions sliced
Salt and pepper, to taste
Instructions
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook until they turn pink, about 2 minutes per side. Remove and set aside.
- Add the chicken to the same pan and cook until browned and cooked through, about 5 minutes.
- Remove and set aside with the shrimp.
- Add the remaining oil to the pan and then add the beaten eggs.
- Scramble until set, then move them to one side of the pan.
- Add the onion, peas, and carrots; cook for 2–3 minutes until softened.
- Add the rice, making sure all portions that are stuck together are broken apart, and the rice is evenly disbursed.
- Stir to combine.
- Pour in the soy sauce, oyster sauce (if using), and sesame oil.
- Stir-fry for 3–4 minutes until heated through.
- Return the shrimp and chicken to the pan, tossing to combine.
- Season with salt and pepper.
- Garnish with green onions before serving.
Nutrition
Serving: 1serving | Calories: 708kcal | Carbohydrates: 119g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 979mg | Potassium: 485mg | Fiber: 4g | Sugar: 1g | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg | Net Carbohydrates: 113g