Shrimp and Chicken Fried Rice
A delicious combination of tender shrimp, juicy chicken, eggs and perfectly seasoned rice, mixed with delicious flavours and tasty veggies. A quick and easy satisfying dish that gives savoury comfort to every bite!
Ingredients
- 2 Tbsp neutral oil plus more as needed
- 1/2 lb raw shrimp thawed, tails removed (50-70 count size)
- 1/2 lb boneless skinless chicken thighs, chopped into 1” pieces
- 3 eggs beaten
- 1/2 cup white onion diced
- 6 cups white rice cooked and cooled
- 1 cup peas frozen is fine
- 2 Tbsp soy sauce
- 1 1/2 Tbsp toasted sesame oil divided
- 2 Tbsp butter
- Green onions sliced
Instructions
- Heat 2 Tbsp oil in a large non-stick skillet on med-high heat. When it’s hot, add in the shrimp, season with S&P. Allow to cook for about 1 minute, flip and cook another minute until cooked through. Remove to a plate and set aside.
- Add another drizzle of oil, if needed, and add in the chicken. Season with S&P and cook, stirring occasionally, until browned and cooked through. Remove to a plate and set aside.
- Turn the heat down to med-low. Add a drizzle of sesame oil to the skillet. Pour in the eggs and allow to cook, undisturbed, until almost set. Flip and cook another minute. Slide onto a board and slice into ribbons.
- Turn the heat back up, add in another drizzle of oil and the onion. Cook until slightly softened.
- Add the rice to the skillet, spread into an even layer and leave to cook, undisturbed for 2-3 minutes. Stir and leave to cook another 2-3 minutes until the rice is browned and crisp in spots.
- Add in the soy sauce, remaining sesame oil, butter, peas and a pinch of salt. Mix well.
- Add the shrimp, egg and chicken back into the pan and stir.
- Top with the green onions and serve.
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