Shrimp and Chicken Fried Rice
Make this Chinese takeout classic at home
Servings: 2
Calories: 641kcal
Ingredients
- 2 tbsp sesame oil
- 1 chicken breast skin removed, cut into 1/2 inch pieces
- 4 oz raw shrimp peeled
- 1 onion peeled and diced
- 1 carrot peeled and diced
- 2 cloves garlic peeled and minced
- 1 tbsp fresh ginger peeled and minced
- 1/2 green bell pepper diced
- 1 cup peas
- 1 1/2 cups cooked rice chilled overnight
- 2 scallions finely sliced, 1 tbsp set aside for garnish
- 1 egg beaten
- 2 tbsp soy sauce plus more to taste
Instructions
- Heat 1 tbsp of oil in a wok over medium-high heat. Add the chicken and stir-fry for about 4 minutes, until browned on the outside and just cooked through. Remove with a slotted spoon and set aside.
- Add the shrimp to the hot wok and fry for just 1 minute until cooked, turning once. Remove with a slotted spoon to the same plate as the chicken and set aside.
- Add the remaining tbsp of oil, and the onions and carrots. Stir-fry for about 3-4 minutes until softened and just starting to color in places.
- Add the ginger, garlic, and bell pepper, and fry for 2-3 minutes more.
- Add the rice, peas, and scallions. Fry for 3-4 minutes, until the rice is crisping in places.
- Push the rice to one side of the wok, and pour in the beaten egg. Stir until the egg is set and scrambled, then mix it into the rice.
- Return the chicken and shrimp to the pan for just 1 minute to heat through. Stir in the soy sauce.
- Serve hot with the reserved scallions scattered over and extra soy sauce to taste.
Nutrition
Serving: 1portion | Calories: 641kcal | Carbohydrates: 64g | Protein: 49.6g | Fat: 20.1g | Cholesterol: 267mg | Sodium: 708mg | Sugar: 9.8g