Easy Chicken & Shrimp Fried Rice
Why not make this Easy Chicken & Shrimp Fried Rice tonight instead of ordering a takeaway? Plump juicy shrimp & tender chicken are mixed with veggies, scrambled egg & rice to make a delicious one-pan meal, on the table in just 30 minutes!
Servings: 4 servings
Calories: 428kcal
Equipment
Ingredients
- 500 g (2-3 cups) leftover cooked cold rice
- 2 medium chicken breasts diced into small chunks
- 150 g (5.5 oz) shrimp (king prawns) fresh and cooked
- 1 medium (½ cup) carrot finely diced
- 100 g (¾ cup) frozen peas
- 75 g (½ cup) sweetcorn
- 1 medium onion finely diced
- 3 cloves garlic minced
- ½ inch fresh ginger minced
- 3 medium eggs swap for silken tofu for egg free
- 3 tablespoon soy sauce swap for coconut aminos for gluten and soy free
- 2 teaspoon olive oil
- 1 tablespoon sesame oil
- salt and pepper to taste
Garnish
- 2 spring onion ( green onion) sliced
- 1 medium red chilli sliced
Instructions
- Prepare the vegetables. Finely dice the carrot and onion, mince the garlic and ginger, slice the spring onion and chilli, then set aside.
- In a large skillet (frying pan) or wok, heat 2 teaspoon of olive oil over a medium-high heat. Dice the chicken breast into small bite-sized chunks and add to the pan. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the sesame oil. When hot, add the diced carrot & onion and cook until they start to soften, about 4-5 minutes.
- Add the sweetcorn, frozen peas, minced garlic, and ginger to the skillet pan. Stir-fry for another 2-3 minutes until the vegetables are tender.
- Add the cooked rice to the pan, breaking up any clumps with a spoon. Pour the soy sauce over the rice and fry for 2-3 minutes until the rice is heated through and evenly coated with the sauce.
- Push the rice mixture to one side of the wok and add the lightly beaten eggs to the other side. Allow the eggs to scramble slightly, then stir them into the rice mixture.
- Return the cooked chicken to the skillet pan along with the cooked shrimp (prawns) and toss everything together. Stir-fry for an additional 2-3 minutes until everything is heated through.
- Season the fried rice with salt and black pepper to taste. Garnish with thinly sliced spring onions & red chilli and serve immediately.
Video
Notes
See the recipe post for more detailed guidance and instructions.
How Can I Make This Allergy Friendly?
- Make It Gluten Free: Use tamari or coconut aminos instead of soy sauce. Both can be bought in most major supermarkets.
- Make It Soy Free: Swap the soy sauce for coconut aminos which has a very similar flavour.
- Make It Sesame Free: Use regular olive oil or vegetable oil instead.
- Make It Crustacean Free: Swap the shrimp for an alternative protein like tofu or pork.
- Make It Egg-Free: Crumbled silken tofu has a very similar texture to scrambled egg and is a great alternative. Just make sure you buy silken tofu and not regular tofu, which has a firmer texture and wont crumble like silken tofu does.
- Use Cooked, Cold Leftover Rice: Cold rice works best for fried rice as it's less likely to become mushy when stir-fried. You can use leftover rice from a previous meal or cook the rice a few hours before making the fried rice, letting it cool in the fridge. Microwave rice is another good option, just add it straight from the pouch, no need to microwave beforehand.
- Prep Ingredients Before Cooking: Chop all your vegetables, dice the chicken and have your sauces ready before you start cooking. Once you start, everything cooks really quickly, so its handy to have it all ready.
- High Heat: Use a hot skillet or wok for stir-frying. High heat helps to quickly cook the ingredients while maintaining their texture, so the ingredients keep their crispness & don’t steam or go soggy in the pan.
- Don't Overcook The Shrimp: If you are using cooked shrimp, they only need to be added at the end to warm through. Overcooking shrimp makes them tough and rubbery.
- Garnish Before Serving: I love to garnish the fried rice with sliced spring onions for crunch and texture and red chilli to add a bit of heat.
Nutrition
Calories: 428kcal | Carbohydrates: 50g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 219mg | Sodium: 941mg | Potassium: 692mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3137IU | Vitamin C: 33mg | Calcium: 89mg | Iron: 2mg
