Shrimp and Chicken Fried Rice
Shrimp and chicken fried rice is full of tender chicken and shrimp, perfectly cooked rice, vegetables, and a savory sauce.
Servings: 6
Calories: 595kcal
Ingredients
- 2 cups Jasmine rice (uncooked measurement) cold, day-old
- 1 pound chicken breast
- 1 pound large shrimp peel, de-veined, and tail removed
- 1 tablespoon rice vinegar
- ½ cup tamari sauce gluten-free
- 1 tbps tamari sauce gluten-free
- 2 tablespoon minced garlic
- 1 cup shredded carrots
- 5 green onions diced and separated
- 1 tablespoon Costabile garlic olive oil
- 4 tablespoon butter dairy or dairy-free
- 3 eggs
- 3 - 5 mini sweet peppers
- 1 small can diced pineapple drained
- ¼ teaspoon white pepper
- ½ teaspoon sea salt
- ¼ teaspoon sugar
- 1 tablespoon sesame oil
Instructions
- Dice the chicken into equal-sized cubes and toss with 1 tablespoon of rice vinegar and 1 tablespoon of tamari sauce. Add a sprinkle of salt and pepper, if desired, and set aside.
- Clean, peel, and devein the shrimp. Prep the vegetables.
- Heat olive oil in a large wok over medium-high heat. Then, add the shrimp in a single layer and cook for 2 minutes per side until they're no longer translucent. Set aside.
- Add the chicken to the wok in a single layer, adding more oil if necessary, and cook on medium-high for about 5 minutes until no longer pink. Set aside.
- Add 1 tablespoon of butter to the wok and scramble the eggs on medium-high heat. Set aside.
- Melt 2 tablespoons of butter in the wok, and saute the white portion of the green onions, carrots, sweet peppers, and garlic on medium heat for 2 to 3 minutes until translucent.
- Add the diced pineapple and stir. Then, add the rice and half the remaining tamari sauce.
- Make a hole in the center of the rice and add the remaining butter, along with the chicken and shrimp. Then, drizzle in the remaining tamari sauce, seasonings, sugar, and sesame oil.
- Stir well and add the scrambled eggs and tops of the green onions. Stir will and heat through. Add more tamari or salt to taste and enjoy.
Video
Notes
Tips
- Cook the shrimp until it's just pale pink. You want it a bit undercooked so it cooks to perfection when you heat the dish through at the end.
- If your shrimp are C-shaped, they're perfectly cooked. If the shrimp is O-shaped, they're overcooked.
- Be sure to leave all the juice from the shrimp in the wok when you cook the rest of the dish. It adds so much flavor to the dish.
- Add beef to help feed extra mouths or just put a new twist on a favorite G.G.K. recipe!
- Refrigerate this chicken and shrimp fried rice for up to 4 days in an airtight container.
- Defrost overnight in the refrigerator before reheating.
- To reheat the rice, add it to a saucepan with just enough oil to keep it from sticking and cook on medium heat until heated through.
- You can also microwave it at 1-minute intervals until heated throughout.
Nutrition
Calories: 595kcal | Carbohydrates: 71g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 246mg | Sodium: 2040mg | Potassium: 768mg | Fiber: 3g | Sugar: 16g | Vitamin A: 4660IU | Vitamin C: 32mg | Calcium: 116mg | Iron: 2mg
