Description
Indulge in the delightful fusion of flavors with our Chicken and Shrimp Fried Rice. This savory and satisfying dish combines succulent shrimp, tender chicken, and a medley of fresh vegetables, all wok-fried to perfection. The secret to its deliciousness lies in the blend of soy sauce, oyster sauce (optional), and aromatic spices. Quick and versatile, this fried rice recipe lets you customize it with your favorite ingredients, making it a go-to meal for busy weeknights or a delicious way to repurpose leftovers. Prepare to savor every mouthful of this homemade Asian-inspired delight!
Ingredients
- 2 cups cooked white rice (preferably cold)
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound cooked chicken, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas and carrots mix
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2–3 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional)
- Salt and pepper to taste
- Chopped scallions for garnish
- Sesame seeds for garnish (optional)
Instructions
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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Add the beaten eggs and scramble them until they’re just set. Remove the scrambled eggs from the skillet and set them aside.
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In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and diced onion. Stir-fry for about 2-3 minutes until the onion becomes translucent.
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Add the shrimp and diced chicken to the skillet. Stir-fry for 2-3 minutes or until the shrimp turns pink and the chicken is heated through.
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Push the meat and vegetables to one side of the skillet, and add the cold, cooked rice to the other side. Break up any clumps of rice and stir-fry it for a few minutes until it’s heated through and slightly crispy.
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Add the frozen peas and carrots mix to the skillet. Stir-fry for another 2-3 minutes until the vegetables are cooked and tender.
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Pour the soy sauce (start with 2 tablespoons and adjust to your taste) and oyster sauce (if using) over the rice and stir everything together until well combined. Season with salt and pepper to taste.
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Add the scrambled eggs back into the skillet and stir them into the rice mixture. Cook for an additional 1-2 minutes to ensure everything is hot.
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Remove from heat and garnish with chopped scallions and sesame seeds, if desired.
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Serve your delicious chicken and shrimp fried rice hot, and enjoy!
Notes
Refrigeration: Allow any leftover fried rice to cool to room temperature. Transfer it to an airtight container and refrigerate within 2 hours of cooking. Fried rice can be refrigerated for up to 3-4 days.
Freezing: To freeze leftover fried rice, make sure it’s completely cooled. Place it in an airtight, freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. Frozen fried rice can be stored for up to 2-3 months.
Reheating: When ready to enjoy, reheat refrigerated fried rice in a microwave-safe dish for 2-3 minutes, stirring occasionally until heated through. For frozen fried rice, thaw it in the refrigerator overnight and then reheat as mentioned above.
Caution: Reheated shrimp may become slightly overcooked and lose some of its texture. If you prefer, you can remove the shrimp before refrigerating or freezing and add fresh cooked shrimp when reheating for better texture.
- Prep Time: 15
- Cook Time: 15