Shrimp and Chicken Fried Rice
This one pan Shrimp and Chicken Fried Rice makes busy weeknights a breeze. Tender shrimp, juicy chicken, and crispy veggies are tossed in a flavorful rice for a high protein meal the whole family can dig into. This fried rice recipe is made in one pan and make delicious leftovers for the week.
Servings: 5 servings
Calories: 452kcal
Ingredients
For Chicken and Shrimp
- 1.5 lbs. boneless skinless chicken breast, cubed
- 2 Tbsp. coconut aminos
- pinch of ground ginger
- 1 lb. shrimp, peeled and deveined, patted dry
- 1 Tbsp. coconut aminos
- pinch of garlic powder
- 1 Tbsp. olive oil
For Rice
- 2 cups uncooked boxed white Minute Rice 184g
- 2 cups water
- 10 oz. frozen cauliflower rice, cooked and drained
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup carrots, chopped
- 1 cup frozen green peas
- 1/4 cup coconut aminos
- 2 large eggs
- 2 Tbsp. coconut aminos
- 3 green onions, chopped
- salt and black pepper, to taste
Instructions
- Chop the chicken into bite-size pieces and place in a bowl. Top with coconut aminos and ginger and mix to combine. In a separate bowl, add the shrimp and top with coconut aminos and garlic powder. Let both marinate while you cook the rice in the microwave.
- In a microwaveable bowl, add the dry rice and water and cook for 12 minutes (or according to the package instructions). Remove and place in the refrigerator right away until ready to add. Cook the cauliflower rice according to the package instructions and drain any excess liquid.
- Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken and spread into an even layer in the pan. Let the chicken cook, untouched, for 4-5 minutes to cook and brown on one side. Flip and cook an additional 3-4 minutes until the chicken is cooked through. Remove from the pan and set aside.
- Add the raw shrimp to the same pan and cook for 2-3 minutes on each side until the shrimp is cooked through, pink, and no longer translucent. Set aside with the cooked chicken.
- To the same pan, add the garlic, bell peppers, carrots and frozen peas. Saute for 5 minutes to brown and then add the coconut aminos to the pan. Without lowering the heat, let this boil and simmer for 3-4 minutes.
- Using a spatula push the vegetable mixture to the outer edges of the pan. Directly to the liquid in the center of the pan, crack the two eggs in and begin to stir and scramble. Mix to cook the eggs in the hot liquid, similar to dropping an egg in soup. You're scrambling the egg directly in the liquid. As it begins to cook, start to combine it into the vegetable mixture until fully combined and cooked through.
- Add the rice, cauliflower rice and the remaining 2 Tbsp. of coconut aminos to the pan and mix to combine. I like to let the rice burn on the bottom a little before mixing for crispy rice pieces. Mix and cook for an additional 5 minutes to heat the rice and burn the bottom some.
- Return the cooked chicken and shrimp to the pan and stir to mix into the rice. Let the rice cook until the chicken and shrimp are warm and ready to enjoy.
- Top with green onions and desired toppings.
Notes
- Be sure to use cold rice to avoid the rice from getting soggy. You can also use leftover cooked rice.
- Nutritional information is an estimate and will vary with substitutions.
- I like to add additional coconut aminos or soy sauce, green onions and dijon mustard when I want a little extra zing.
- If you have a shellfish allergy omit and add additional chicken breast or chicken thighs or even sliced sausages.
Nutrition
Serving: 425g | Calories: 452kcal | Carbohydrates: 45g | Protein: 48g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 231mg | Sodium: 998mg | Potassium: 685mg | Fiber: 3g | Sugar: 9g
