Shrimp and Chicken Fried Rice
This shrimp and chicken fried rice has not one but three protein sources: shrimp, chicken and eggs. It's a fulfilling meal that's ready in just 30 minutes.
Equipment
- Wok or a big skillet
Ingredients
- 6 tbsp oil
- 2 eggs
- 1 chicken breast cut into cubes
- 10 oz raw shrimp
- 1 spring onion green and white parts separated
- 3 cloves garlic minced
- 1 cup peas and carrots
- 6 cups cooked rice
- 4 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp black pepper
- salt to taste
- red birds eye chili or chili flakes optional
Instructions
- Heat a large wok or skillet on medium heat. Add 1 tbsp oil, crack two eggs and sprinkle with a pinch of salt. Scramble until cooked and set aside.
- Heat 2 tbsp oil in the same pan. Add chicken breast pieces, ½ tsp salt, ½ tsp black pepper, 1 tsp soy sauce and cook for 2 to 3 minutes.
- Add the peeled and veined raw shrimp and cook until it's no longer pink and the chicken is well cooked. Remove the cooked shrimp and chicken and set aside.
- Heat 3 tbsp oil in the same pan and saute the minced garlic and white part of the green onions for a minute. Add the peas and carrots and saute for 2 to 3 minutes. Add a pinch of salt and mix.
- Add the cooked rice to the skillet and saute for a minute. Then add cooked chicken and shrimp. Mix in the oyster sauce and soy sauce and give a good stir.
- Mix in the scrambled eggs. Add the remaining black pepper and chili flakes if using. Check and adjust seasoning.
- Sprinkle sliced green onions. Serve warm.
Notes
Store: in an airtight container in the fridge for 2 to 3 days.
Reheat: in the microwave or on the stovetop until warm. Sprinkle some water or add a bit of oil to prevent from drying.
Nutrition
Calories: 552 kcal | Total Carbs: 60 g | Protein: 29 g | Fat: 21 g | Saturated Fat: 2 g | Sodium: 1488 mg | Fiber: 2 g | Sugar: 0.5 g | Vitamin A: 2917 IU | Vitamin C: 5 mg | Calcium: 87 mg | Iron: 2 mg | Net Carbs: 58 g
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