Shrimp and Chicken Fried Rice
Chicken and shrimp fried rice is a quick weeknight recipe that comes together in about 30 minutes using simple ingredients. It is easy to customize and perfect for busy families craving better than takeout flavor at home.
Servings 4
Equipment
- Wok or large skillet
Ingredients
- 2 tablespoons vegetable oil divided
- 1/2 pound medium shrimp peeled and deveined
- 1/2 pound boneless skinless chicken breast diced
- 2 large eggs lightly beaten
- 1 small onion finely diced
- 1 cup frozen vegetables thawed
- 3 cups cold cooked rice preferably day-old
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions sliced
- kosher salt to taste
- black pepper to taste
Instructions
- In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the prepared shrimp and cook until pink, about 2 minutes per side. Remove and set aside.2 tablespoons vegetable oil, 1/2 pound medium shrimp
- In the same pan, add the diced chicken and cook until browned and cooked through, about 5 minutes. Remove and set aside with the shrimp.1/2 pound boneless skinless chicken breast
- Add the remaining oil and the beaten eggs. Scramble until set, then push to one side of the pan.2 large eggs, 2 tablespoons vegetable oil
- Add the onion and frozen vegetables. Cook for 2–3 minutes until softened.1 small onion, 1 cup frozen vegetables
- Stir in the rice, breaking up clumps. Pour in soy sauce, oyster sauce, and sesame oil. Stir-fry for 3–4 minutes until heated through.3 cups cold cooked rice, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil
- Return shrimp and chicken to the pan, tossing to combine. Season with salt and pepper to taste.kosher salt, black pepper
- Top with green onions before serving.2 green onions
