This restaurant-style fried rice with chicken and shrimp is a flavorful and satisfying dish that combines the savory taste of seasoned rice with tender pieces of chicken and succulent shrimp. Add some eggs and vegetables to make a meal packed with proteins and fiber.
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Fried Rice With Chicken And Shrimp
Restaurant-style quick fried rice with chicken, shrimp, and vegetables.
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Servings: 4
Calories: 426kcal
Equipment
- 1 Wok
Ingredients
Velveting The Chicken
- 1 Chicken Breast Thin sliced
- 1 Tablespoon Cornstarch
- 1 teaspoon Soy Sauce
- 1 teaspoon sesame oil
For Fried Rice
- 2 Tablespoons Oil Neutral smelling
- 2 Eggs Beaten
- 1 Cup Shrimps Peeled And Deveined
- Chicken Breast Prepared as above
- 1 Tablespoon Garlic Crushed and diced
- 1 Cup Frozen Mixed Vegetables
- 1 Cup Snow Peas Sliced
- 1 Tablespoon Light Soy Sauce
- 1 Teaspoon Dark Soy Sauce
- 1/2 teaspoon Sugar
- 1 teaspoon Salt
- 4 Cups Cooked Rice Cooled
- 1/2 teaspoon White Pepper Powder
- 1 teaspoon Chinese Cooking Wine Shao Shing WIne
- 1 Cup Spring Greens Thinly Sliced
Instructions
Velveting The Chicken
- Slice the chicken breast thinly against the grain.
- Add to a bowl and mix in cornstarch, soy sauce, and sesame oil.
- Mix well, and keep aside
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Add the diced chicken and stir-fry until it’s cooked through and golden brown, about 5-6 minutes. Remove the chicken from the pan and set it aside.
Cook the Shrimp:
- In the same pan, add a bit more oil if needed, and add the shrimp.
- Cook until the shrimp turns pink and opaque, about 2-3 minutes. Remove the shrimp from the pan and set it aside with the chicken.
Scramble the Eggs:
- Pour the beaten eggs into the wok.
- Let the eggs set slightly, then scramble them and set aside with the chicken and prawns.
Stir Fry the Vegetables:
- In the same pan, add the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic and diced white part of spring onion. Stir-fry until the onion becomes translucent.
- Add the frozen vegetables and snow peas, and cook for another 3-4 minutes, until the vegetables are tender.
Add Rice and Seasonings:
- Add the cooked rice to the pan, breaking up any clumps as you stir-fry.
- Pour in the soy sauces, sugar, salt and white pepper powder. Stir everything together so the rice is evenly coated with the sauces.
Combine Everything:
- Add the cooked chicken and shrimp back into the pan.
- Stir everything together until well mixed and heated through.
- Add Shao Shing Wine along the side of the wok and mix well with fried rice.
- Taste and adjust seasoning with additional soy sauce, salt, or pepper if needed.
- Garnish with sliced spring greens and serve.
Nutrition
Calories: 426kcal | Carbohydrates: 58g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 177mg | Sodium: 1133mg | Potassium: 489mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2948IU | Vitamin C: 25mg | Calcium: 114mg | Iron: 3mg
Disclaimer
Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.
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Disclaimer:
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
All information on our website is for general information only. Please seek advice from medical professionals to check if a diet, particular food, allergens, or a way of eating is suitable for you.