Better Than Takeout Shrimp and Chicken Fried Rice
Thanks to this easy shrimp and chicken fried rice recipe, there's no need to order takeout. In fact, you can make it at home faster that the delivery guy can bring it to your door. Even better: it's a way to use up the sad leftovers in your fridge.
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Servings: 4
Equipment
- dry measuring cups
- measuring spoons
- chef's knife
- liquid measuring cup
- small bowl
- large skillet or wok
- microplane grater
Ingredients
- ¼ cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon light brown sugar
- 1 tablespoon vegetable oil
- ½ pound peeled and deveined medium shrimp
- 1 tablespoon dark sesame oil
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 (12-ounce) package frozen peas and carrots
- 2 large eggs, lightly beaten
- 3 cups leftover cooked rice
- 1 ½ cups chopped cooked chicken
- Green onions for garnish
Instructions
- Stir together the soy sauce, vinegar, and brown sugar in a small bowl. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat until hot. Add the shrimp and cook 2-3 minutes or until pink. Remove from the pan and set aside.
- Add sesame oil to the pan. Add the onion, garlic, and ginger and cook 3 minutes or until tender. Add the frozen vegetables and cook until tender. Push the ingredients to one side and add the beaten eggs. Cook until the eggs are scrambled.
- Add the rice to the pan and cook until thoroughly heated through. Stir in the chicken, shrimp, and sauce. Cook until hot, stirring frequently. Remove the rice to serving bowls and garnish with green onions.