Easy Chicken And Shrimp Fried Rice Recipe
Prep Time:
35 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 12 ounces boneless and skinless chicken thighs, chopped into small pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil, divided
  • 14 ounces shrimp
  • Salt and pepper, to taste
  • 1 large carrot, diced
  • ½ cup red bell pepper, diced
  • 1 cup frozen peas
  • 2 large garlic cloves, crushed
  • 3 ½ cups cooked long-grain rice
  • 3 tablespoons soy sauce
  • 3 medium eggs, slightly beaten
  • 3 tablespoons scallions, sliced, to serve
Directions
  1. Combine the chicken pieces with the soy sauce and sesame oil.
  2. Leave the chicken to marinate for at least 30 minutes (to marinate for longer, cover and return the chicken to the fridge for maximum 24 hours).
  3. Heat a large, heavy-bottomed pan containing 1 tablespoon olive oil to a medium-high heat.
  4. Add the shrimp to the pan and season well with salt and pepper.
  5. Fry the shrimp for 3 to 4 minutes until they are cooked through.
  6. Remove the shrimp from the pan and set them aside.
  7. Add the marinated chicken to the pan.
  8. Fry the chicken for 4 to 5 minutes until cooked through.
  9. Remove the chicken from the pan and set it aside.
  10. Add the remaining olive oil to the pan along with the diced carrots and pepper.
  11. Saute the carrots and bell pepper for 3 to 4 minutes.
  12. Add the peas and garlic to the pan and saute for another 2 to 3 minutes.
  13. Add the cooked rice and soy sauce to the pan and stir-fry for a few minutes.
  14. Move the rice mixture to one side of the pan and pour the whisked eggs into the empty space.
  15. Scramble the eggs in the pan.
  16. Add the shrimp and chicken back to the pan, and thoroughly mix the contents of the pan together.
  17. Serve the chicken and shrimp fried rice immediately, topped with sliced green onions.