Easy Chicken and Shrimp Fried Rice
These easy one pan chicken and shrimp fried rice is a great weeknight dinner that makes filling leftovers for lunch the next day.
Servings 4 people
Equipment
- 1 Large pan or Wok
Ingredients
- 1 cup cooked chicken diced or shredded
- ¾ cup cup shrimp peeled & deveined
- 2 cups cooked rice preferably day-old
- 1 cup frozen peas & carrots mix
- 2 eggs
- 3 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 2 green onions chopped (optional)
- 1 tablespoon sesame oil
- ½ teaspoon salt & ¼ teaspoon black pepper
Instructions
- In a large skillet or wok, heat ½ tablespoon oil over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
- Pour a little more oil in your pan, add garlic and the frozen peas & carrots. Stir-fry for 1-2 minutes until heated through.
- Toss in the cooked rice, breaking up any clumps. Stir everything together.
- Pour in soy sauce, salt, and pepper. Stir well.
- Push rice and vegetables to the side of pan and scramle two eggs in the center of the pan.
- Add the cooked shrimp and chicken back in, drizzle sesame oil, and mix. Garnish with green onions. Serve hot!