Chicken And Shrimp Fried Rice (Print-Friendly Version)
Quick stir-fried rice with chicken, shrimp, eggs, and vegetables in a flavorful pan sauce. Perfect for homemade takeout.
# Ingredients:
01 -
1 tsp olive oil
02 -
1 large chicken breast, cut into small pieces
03 -
0.75 lbs thawed shrimp, cut into small pieces
04 -
0.25 tsp salt
05 -
0.25 tsp pepper
06 -
3 cloves garlic, minced
07 -
0.5 small shallot, diced
08 -
0.5 inch fresh ginger, minced
09 -
2 cups frozen vegetable mix
10 -
2-3 cups cooked rice, preferably cold
11 -
3 large eggs, scrambled
12 -
0.25 cup green onions, chopped
→ Sauce Ingredients
13 -
0.25 cup soy sauce, low sodium
14 -
2 Tbsp hoisin sauce
15 -
2 Tbsp rice vinegar
16 -
1 Tbsp granulated sugar
17 -
0.5 Tbsp sriracha sauce
# Steps:
01 -
In a large, deep skillet, add olive oil and heat on medium. Add the cubed chicken, season with salt and pepper, and cook on medium for about 6-8 minutes.
02 -
While the chicken is cooking, mix the sauce ingredients together in a bowl and set aside.
03 -
Add garlic, ginger, and shallot to the chicken. Sauté for another 2 minutes. Add the chopped shrimp into the skillet and sauté for another 3-4 minutes.
04 -
Add the cooked rice and thawed vegetables to the skillet. Let everything heat thoroughly. In a separate pan, scramble the eggs to prevent the rice from becoming mushy. Alternatively, scramble the eggs directly in the skillet if preferred.
05 -
Pour 0.5 to 0.75 of the sauce over the rice mixture. Let it heat through, then add the scrambled eggs. Serve hot, garnish with chopped green onions, and drizzle remaining sauce as needed.
# Notes:
01 -
Do not overcook the shrimp; they are done when pink and no longer translucent.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.
03 -
Chicken thighs can be substituted for chicken breasts.
04 -
Any vegetable mix can be used for this recipe.
05 -
Adjust sriracha to your preferred spice level.
06 -
Honey, brown sugar, or maple syrup can be used in place of granulated sugar.