Description
A delicious and easy recipe for shrimp and chicken fried rice, perfect for a quick meal.
Ingredients
Scale
- 1 cup shrimp, peeled and deveined
- 1 cup chicken breast, diced
- 2 cups cooked rice, preferably day-old
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced chicken breast to the skillet. Season with salt and pepper, and cook for about 5-7 minutes or until fully cooked. Remove the chicken from the skillet and set aside.
- In the same skillet, add the shrimp. Cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside with the chicken.
- Add the mixed vegetables to the skillet. Stir-fry for about 3 minutes until they are heated through.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked rice to the skillet, stirring well to combine all ingredients.
- Pour the soy sauce over the rice mixture and stir until evenly distributed.
- Add the cooked chicken and shrimp back into the skillet. Combine everything and toss to heat through.
- Garnish with chopped green onions before serving.
Notes
- Using day-old rice helps to keep the texture from becoming mushy.
- You can customize the mixed vegetables according to your preference.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg