Description
Shrimp and Chicken Fried Rice is a savory one-pan meal packed with tender chicken, juicy shrimp, fluffy eggs, vegetables, and cold cooked rice. Soy sauce, sesame oil, and optional oyster sauce bring everything together in a satisfying 35-minute dinner.
Ingredients
2 tablespoons vegetable oil, divided
½ pound medium shrimp, peeled and deveined
½ pound boneless, skinless chicken breast, diced
2 large eggs, lightly beaten
1 small onion, diced
1 cup frozen peas and carrots, thawed
3 cups cold cooked white rice, 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 vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for about 2 minutes per side, or until pink and opaque. Remove from the pan and set aside.
- Add the diced chicken to the same pan and cook for about 5 minutes, or until browned, cooked through, and the internal temperature reaches 165°F (74°C). Remove and set aside with the shrimp.
- Add the remaining tablespoon of vegetable oil to the pan, followed by the beaten eggs. Scramble until set, then move the eggs to one side of the pan.
- Add the diced onion, peas, and carrots. Cook for 2-3 minutes, stirring frequently, until the vegetables begin to soften.
- Add the cold cooked rice, breaking apart any clumps, and stir everything together until evenly combined.
- Pour in the soy sauce, optional oyster sauce, and sesame oil. Stir-fry for 3-4 minutes, or until the rice is thoroughly heated and evenly coated.
- Return the cooked shrimp and chicken to the pan and toss until combined and heated through.
- Season with salt and pepper to taste.
- Garnish with sliced green onions and serve immediately.
Notes
Cold, day-old rice works best because the firmer grains separate easily and are less likely to become soggy.
If using freshly cooked rice, spread it out and allow it to cool and release excess moisture before stir-frying.
Brown rice can be substituted for white rice.
Add bell peppers, corn, broccoli, mushrooms, or snap peas for extra vegetables.
The oyster sauce is optional and can be omitted.
Add crushed red pepper flakes or chili sauce for extra heat, or garnish with sesame seeds for more sesame flavor.
Frozen shrimp can be used after thawing completely and patting dry.
Store leftovers promptly in an airtight container in the refrigerator for up to 3-4 days.
Reheat in a skillet over medium heat or microwave individual portions in short intervals until thoroughly heated.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 495 kcal
- Sugar: 4 g
- Sodium: 1250 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 205 mg
