Shrimp and Chicken Fried Rice
This Shrimp and Chicken Fried Rice is the perfect quick and easy dinner recipe. Feel free to get creative with whatever leftover veggies you have in the fridge!
Servings: 2 servings
Ingredients
- 2 tbsp vegetable oil roughly
- 2 skinless boneless chicken thighs, sliced into strips
- 165 g raw king prawns
- 3 garlic cloves grated
- 1 thumb size piece ginger grated
- 2 spring onions thinly sliced
- 1 carrot very finely sliced (julienned)
- ½ red bell pepper thinly sliced
- 1 head pak choi trimmed and separated into leaves
- 450 g cooked white rice fridge cold
- 2 tbsp soy sauce
- 1 tbsp runny honey
- 2 large eggs
To serve:
- 2 large eggs
- Handful of fresh coriander torn into sprigs
- 1 chilli diced (deseeded if wished)
- 1 lime cut into wedges
Instructions
- Heat 1 tbsp vegetable oil in a large non-stick frying pan set over a medium-high heat. Add the chicken strips and pan-fry for about 4 minutes - or until golden on the outside and cooked through (the exact time will depend on how thick your chicken strips are.
- Add the prawns and cook for about 2 more minutes - or until the prawns turn pink and are cooked. Remove from the heat, tip into a bowl and set aside.
- Add 1 tbsp vegetable oil to the pan and return to a high heat. Add the ginger, garlic, spring onions, carrot and pepper and stir fry for a few minutes. Then add the pak choi and stir fry for 1 minute.
- Tip in the cold cooked rice, followed by the soy sauce and honey. Stir well, breaking up any clumps of rice.
- Push the rice to one side and crack the eggs into the pan. Mix gently and allow them to scramble before stirring them through the rice.
- Return the cooked chicken and prawns to the pan and stir through. Keep warm.
- Meanwhile, in a separate medium-sized non-stick frying pan add a drizzle of oil. Crack in 2 eggs and pan fry until the white is set and crispy at the edges, but the yolk is still runny.
- Spoon the rice into 2 bowls. Top each bowl with a crispy fried egg. Sprinkle with sprigs of fresh coriander and diced chilli. Serve with wedges of fresh lime. Enjoy!
Notes
Rice: you can use all sorts of cooked rice. I find basmati works best but leftover jasmine or brown rice would also work.
Chilli: a sprinkling of diced chillies adds a fiery kick to this Shrimp and Chicken Fried Rice. If you prefer milder flavours, deseed your chilli first. You can leave it out if you prefer. A drizzle of chilli oil is also delicious for adding a bit of heat.
Nuts and seeds: for extra texture, sprinkle with chopped toasted nuts before serving. Cashews or peanuts both work well. Toasted sesame seeds are also a delicious garnish.