Shrimp and Chicken Fried Rice
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Marinate Time
20 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
429 kcal
-
Course
Main Course
-
Cuisine
Asian-American Fusion
Shrimp and Chicken Fried Rice
Report
This Shrimp and Chicken Fried Rice is perfect for a quick dinner. It’s full of shrimp, tender chicken, and soft rice mixed with colorful veggies.
Share:
Ingredients
- 8 ounces Shrimp peeled and deveined, medium or small size
- 8 ounces chicken breast cut into bite-sized pieces, boneless, skinless
- 4 tablespoons soy sauce divided
- 1 tablespoon hoisin sauce
- 2 tablespoons vegetable oil or sesame oil, divided
- 2 cloves garlic minced
- 1 small yellow onion diced
- 1 carrot diced
- 3 cups long grain white rice 1 cup dry, cooked, cold
- 1/2 cup peas thawed, frozen
- 2 large egg lightly beaten
- salt to taste
- black pepper to taste
- 2 green onions thinly sliced for garnish
- sesame seeds optional, for garnish
Instructions
- In a small bowl, marinate the shrimp and chicken pieces with half of soy sauce. Let them marinate for about 15-20 minutes. 8 ounces medium/small shrimp, 8 ounces boneless skinless chicken breast, 4 tablespoons soy sauce, 1 tablespoon Hoisin sauce
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and chicken pieces, and cook until they are fully cooked through, about 2-3 minutes per side. Remove them from the skillet and set aside. 2 tablespoons vegetable oil
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, diced onion, and diced carrot. Stir-fry for 2-3 minutes until the vegetables are slightly softened. 2 cloves garlic, 1 small yellow onion, 1 carrot
- Add the cooked rice to the skillet with the vegetables, breaking up any clumps with a spatula. Stir in the thawed peas and continue to cook for another 2-3 minutes, allowing the rice to heat through. Add the remaining soy sauce and Hoisin Sauce and stir until the color is uniform. 3 cups cold cooked long grain white rice, 1/2 cup frozen peas
- Push the rice mixture to one side of the skillet to create an empty space. Pour the beaten eggs into the empty space and allow them to cook for a minute or two until they start to set. Use a spatula to scramble the eggs and incorporate them into the rice mixture. 2 large eggs
- Return the cooked shrimp and chicken to the skillet with the fried rice. Stir everything together until well combined. Season with salt and pepper to taste. salt and black pepper
- Transfer the Shrimp and Chicken Fried Rice to serving plates or bowls. Garnish with thinly sliced green onions and sesame seeds for a pop of color and flavor. 2 green onions, sesame seeds for garnish
Notes
- The rice for this recipe can be made in advance, up to one day. It is best when it’s cooled.
- You can use any size shrimp you would like, I used a medium size, deveined, peeled and tails removed. Once cooked, they shrink even more.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 4 servings, with 1 serving being 1/4 of fried rice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
- The rice for this recipe can be made in advance, up to one day. It is best when it’s cooled.
- Make sure to cook the chicken and shrimp until it is cooked all the way through and to 165°F (74°C).
- You can adjust the amount of soy sauce and Hoisin sauce you would like to use, adding more if desired for more flavor.
- If you would like to add some heat to this rice, you can add some chili crisp as a topping and mix together, it’s very delicious.
- You can use any size shrimp you would like, I used a medium size, deveined, peeled and tails removed. Once cooked, they shrink even more.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 4 servings, with 1 serving being 1/4 of fried rice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
47g
(16%)
Protein
33g
(66%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
221mg
(74%)
Sodium
1255mg
(52%)
Potassium
631mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2899IU
(58%)
Vitamin C
12mg
(13%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 33g | 66% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 221mg | 74% |
| Sodium | 1255mg | 52% |
| Potassium | 631mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2899IU | 58% |
| Vitamin C | 12mg | 13% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
