Chicken And Shrimp Fried Rice
Chicken And Shrimp Fried Rice is flavorful, protein loaded and so darn easy to whip up. Skip the takeout and make this dish at home for a healthier and cheaper option.
Servings: 4
Equipment
- large deep skillet or wok
- sharp knife
- small mixing bowl
Ingredients
- 1 tsp olive oil
- 1 large chicken breast, cut into small pieces *see notes
- .75 lbs thawed shrimp, cut into small pieces
- ¼ tsp salt
- ¼ tsp pepper
- 3 cloves garlic, minced
- ½ small shallot, diced
- ½ inch fresh ginger, minced
- 2 cups frozen vegetable mix *see notes
- 2-3 cup cooked rice, preferably cold
- 3 large eggs, scrambled
- ¼ cup green onions, chopped
Sauce Ingredients
- ¼ cup soy sauce, low sodium
- 2 Tbsp hoisin sauce
- 2 Tbsp rice vinegar
- 1 Tbsp granulated sugar *see notes
- ½ Tbsp sriracha sauce
Instructions
- In a large, deep skillet add oil to the pan, heat on medium. Add in cubed chicken, season with salt and pepper. Cook on medium for about 6-8 minutes. While the chicken is cooking, mix the sauce ingredients together in a bowl and set aside.
- Add in the garlic, ginger and shallot. Sauté with chicken for another 2 minutes. Add the chopped shrimp in. Sauté for another 3-4 minutes.
- Add the rice and thawed veggies to the skillet, let everything come to heat. This is when I scramble my eggs. I scramble the eggs in a separate pan so they don't make the rice mushy. You can add the eggs to the pan directly if preferred.
- Pour ½ - ¾ ths of the sauce over the chicken and shrimp fried rice. Let it come to heat, add the eggs. Serve while hot. Garnish with the chopped green onions. Drizzle the leftover sauce over the meal ad needed! Enjoy.
Notes
*chicken thighs will also work.
*any veggie mix will work.
*honey, brown sugar or maple syrup will work in place.
*add more sriracha for extra heat if desired.
Do not overcook the shrimp. Shrimp cook FAST, especially as we’re working over medium-high heat for shrimp fried rice. You know shrimp are done cooking when they are pink, and the moment they are no longer translucent. If you are nervous to overcook them, simply pull the chicken and shrimp out and set aside until you add the sauce into the recipe. Just bring them back up to temp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1.5 cups | Calories: 394kcal | Carbohydrates: 44g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 283mg | Sodium: 1773mg | Potassium: 652mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5060IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 3mg