Shrimp and Chicken Fried Rice
A great fried rice recipe loaded with vegetables, protein, and flavor.
Servings: 4 people as a main course, 6 to 8 as a side
Ingredients
- 8 cups (2 quarts) cooked, day-old rice, white or brown
- 1/4 cup neutral oil, such as canola
- 1 chicken breast, cut into small pieces
- 1 medium-sized onion, diced small
- 1 pound raw shrimp, peeled and deveined
- 1 cup peas, fresh or frozen
- 2 carrots, peeled and diced small (about pea sized)
- 2 tablespoons mirin (can substitute 1 tablespoon sugar)
- 1 1/2 teaspoons kosher salt, or to taste
- 1 tablespoon toasted sesame oil
- 1 large handful of cilantro, leaves and tender stems, roughly chopped
- 3 scallions, dark and light green parts, sliced thin
Instructions
- Using a large skillet or wok, heat the oil over medium-high heat until shimmering.
- Add the onion, chicken, and a large pinch of the salt. Cook until the chicken is a little more than halfway done. Add the shrimp, peas, carrots, and another pinch of salt. Continue to cook until everything has cooked and any excess moisture has evaporated. Stir frequently. If things start to stick, add another tablespoon of oil.
- Add the rice, the rest of the salt, and mirin or sugar. Cook, stirring constantly, until heated through. Add the sesame oil. Stir, and adjust seasoning.
- Off the heat, toss in most of the cilantro and scallions and stir to combine, reserving some of the scallions and cilantro to garnish. Serve hot.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
