Chicken and Shrimp Fried Rice Recipe
Servings: 6 servings
Calories: 504kcal
This easy Chicken and Shrimp Fried Rice is a quick one-skillet dinner made with tender shrimp, juicy chicken, bacon, vegetables, eggs, and rice tossed in a savory homemade sauce. Ready in just 30 minutes and perfect for using leftover cooked meat and seafood.
Print Recipe
Pin Recipe
Equipment
- Large 12-inch non-stick skillet
Ingredients
- 2 bags, cooked, boil-in-bag basmati rice
- 2 tablespoons olive oil or vegetable oil divided
- ½ large onion diced
- 6 slices bacon chopped
- 2 garlic cloves, minced
- 1 cup frozen mixed vegetables, I use a mixture of peas, corn, carrots, lima beans and cut green beans
- 3 eggs whisked
- 1 cup cooked shrimp, I use leftovers
- 1 cup cooked chicken, chopped, I use leftovers
- ¼ cup sliced scallions, optional garnish
Sauce
- 2 tablespoons Mirin
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper, can substitute ground black pepper.
Instructions
- Cook the boil-in-bag rice following the directions on the box. Drain and set aside.
- Add the Mirin, oyster sauce, soy sauce, sesame oil, and white pepper to a small bowl or measuring cup and whisk to combine. Set aside.
- Heat 2 tablespoons of oil in a large 12-inch skillet over medium heat. Add the bacon and onion. Cook, stirring frequently, until the bacon is golden brown (about 10 minutes). Add the garlic and cook for one minute more.
- Add the vegetables (frozen is fine). Cook for two minutes or until they defrost and any liquid evaporates.
- Add the rice and sauce. Stir to combine and cook for one to two minutes or until any liquid evaporates.
- Clear a space to cook the eggs by shoving the rice and vegetable mixture into the middle of the skillet. Add one-half tablespoon of oil to the cleared space. Add the eggs and scramble them. Once the eggs are cooked, use a fork to chop them up into smaller pieces.
- Toss in your chicken and shrimp, let them warm through, and give everything a final stir. Optionally, garnish with sliced scallions and boom; dinner is served.
Notes
This dish comes together quickly, so it works best to have everything prepped, measured, and ready to go before making it.
Nutrition
Calories: 504kcal | Carbohydrates: 59g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 164mg | Sodium: 979mg | Potassium: 352mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1790IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg
Made this recipe?Click the stars ⭐️ below to rate it or leave a comment—I’d love to hear how it turned out! And if you enjoy my recipes, click the button below to add Grits and Pinecones as a Preferred Source on Google.
