Easy Shrimp and Chicken Fried Rice
Loaded with protein, veggies, and so much flavor, this Easy Shrimp and Chicken Fried Rice is perfect for busy weeknights. This complete meal is made in one pan in less than 30 minutes, and it’s great for the whole family!
Servings: 6 servings
Equipment
- 1 large skillet
Ingredients
- 2 tablespoon sesame oil
- 2 tablespoon coconut oil
- 1 lb frozen shrimp thawed
- 2 chicken breasts one inch cubes
- 1 cup frozen peas
- 1 cup frozen carrots
- ½ cup corn canned & drained
- 2 garlic cloves minced
- ½ teaspoon ground ginger
- 3 eggs
- 3 cups white rice cooked
- 2 green onions
- 3 tablespoon soy sauce or coconut aminos
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat the sesame and 1 tablespoon of coconut oil over medium high heat in a large skiilet.
- Season the diced chicken and thawed shrimp with the salt and pepper and ground ginger.
- Add just the chicken to the skillet and don't touch it. Let it cook on one side for 2-3 minutes to nicely brown it.
- After 3 minutes stir the chicken around and continue cooking another 2 minutes.
- Add in the shrimp and cook both the chicken and shrimp for an additional 2 minutes.
- Remove the chicken and shrimp and set aside on a paper towel lined plate.
- Return the skillet to the heat and add the remaining coconut oil to the skillet and heat over medium high heat again.
- Add the cooked rice and spread out into an even layer. Don't stir, let this crisp up and fry.
- Then stir in peas, carrots, corn, and garlic Toss well and stir for 1 minute.
- Move all the veggies to one side of the skillet and pour in 3 beaten eggs.
- Cook these to a scramble, moving around with the spoon every once and a while.
- Once the eggs are fully cooked, combine the veggies with the eggs.
- Add back in the chicken, shrimp, cooked rice, and stir in the soy sauce.
- Top with the green onions and enjoy.
Notes
Storage Directions: Leftover chicken and shrimp fried rice recipe keeps covered in an airtight container for 2-3 days. It does not freeze well.
Recipe Success Tips:
- Use a hot pan. Place the skillet or wok over medium-high heat for a few minutes or until screaming hot and a flick of water sputters on the skillet’s surface.
- How to use fresh rice. Don’t have leftover rice? You can make this dish with fresh rice, too; you will just want to let it cool completely before using it. Spread out the rice on a large dinner plate or rimmed baking sheet and chill it uncovered in the refrigerator for 1-2 hours or in the freezer for 30-60 minutes until cool to the touch and slightly dried out.
- Don’t stir the chicken or rice. Searing the chicken without turning it allows it to brown, developing a nice caramelized crust. Similarly, the rice crisps best when it can fry undisturbed.
- Use an oil with a high smoke point. Prevent an unpleasant burnt flavor by using an oil that can tolerate the high heat, such as coconut or avocado oil.
- Don’t use too much oil. Use enough oil to get the right texture without making your rice greasy. I like to start with a tablespoon of oil.