Shrimp and Chicken Fried Rice
The next time you find yourself pulling out the takeout menu, try this Shrimp and Chicken Fried Rice instead. So easy to make, healthy and filled with delicious flavors, homemade fried rice has never been easier.
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Ingredients
- 2 Tablespoons sesame oil
- 2 Tablespoons olive oil
- 1 pound medium or large fresh shrimp deveined and peeled
- 1 pound chicken breast cut into bite sized pieces
- 1/2 cup frozen green peas
- 1/3 cup carrots diced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger
- 3 large eggs lightly beaten
- 4 cups cooked rice (I used short-grain) day old is preferred
- 2 green onions sliced into rounds
- 4 Tablespoons low-sodium soy sauce or coconut aminos
- 1/2 teaspoon salt or, to taste
- 1/2 teaspoon fresh ground black pepper or, to taste
Instructions
- Cook the rice according to package instructions and let it cool or use day-old rice.
- Heat a large wok or skillet over medium-high heat.
- Add 1 tablespoon of olive oil to the skillet. Stir-fry the shrimp until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
- Add another tablespoon of olive oil to the hot pan and add the diced chicken, salt, and pepper and stir fry until fully cooked, about 4 to 5 minutes. Remove and set aside.
- In the same skillet, add a bit more oil if needed and add the minced garlic, ginger, green onions, frozen peas, carrots and stir-fry until they are heated through, about 1 minute.
- Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until they are fully cooked.
- Add the cooked rice to the skillet, breaking up any clumps. Pour the soy sauce and sesame oil over the rice. Mix well.
- Add the cooked shrimp and chicken back to the skillet. Mix everything together until well combined and heated through.
- Taste and adjust the seasoning with salt, pepper, or additional soy sauce if needed.
- Garnish with sesame seeds and serve the shrimp and chicken fried rice hot, and enjoy!