Shrimp and Chicken Fried Rice

5 from 10 votes

Shrimp and chicken fried rice is flavorful but a quick, and easy one pan recipe. It can be customized with your favorite veggies.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: Asian

Servings:

Calories: 386kcal

Ingredients

½ lb boneless, skinless chicken thighs cut in small pieces
1 lb shrimp deveined and peeled
½ teaspoon sea salt
½ teaspoon ground black pepper
3 tablespoons olive oil divided
1 cup frozen peas, thawed
1 cup diced or grated carrots
1 tablespoon minced garlic
2 large eggs lightly beaten
1 tablespoon sesame oil
4 cups cooked rice best cooked a day before
3 tablespoons soy sauce
2 tablespoons chopped green onion optional garnish

Instructions

Season chicken and shrimp with salt and pepper.
Heat pan with 2 tablespoons of olive oil on medium high heat. Saute chicken and shrimp for 6-8 minutes. Remove and set aside.
Add 1 tablespoon of oil in the same pan and heat on medium. Saute peas, carrots and garlic for 2-3 minutes. Remove and set aside with the chicken and shrimp.
Add the beaten egg in the same skillet and cook on medium heat. Keep stirring to scramble to tiny pieces.
Now add the vegetables, chicken and shrimp back in the pan with the rice, soy sauce and sesame oil. Stir all together and allow the rice to heat through on medium heat. It will take a few minutes.
Remove from the pan and garnish with green onion before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Rice dish can be reheated in the microwave or saute in a pan on medium heat until heated through.

Nutrition