Chicken and Shrimp Fried Rice in 30 minutes

Ingredients

• 1 cup Chicken Breast (cut into bite‑size strips)
• 1 cup Shrimp, peeled and deveined (medium‑large, thawed if frozen)
• 2 cups Day‑Old Cooked Rice (preferably refrigerated overnight)
• 2 large Eggs (beaten)
• 1 cup Frozen Peas and Carrots Mix (no need to thaw)
• 1/2 cup Onion (diced)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons Low‑Sodium Soy Sauce (adjust to taste)
• 1 teaspoon Sesame Oil (adds nutty flavor)
• 1 teaspoon Creole Seasoning (low‑sodium blend)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 cloves Garlic Cloves (pressed through garlic press)
• 2 tablespoons Vegetable Oil (for griddle surface)

Instructions

1. Prepare Ingredients

   Dice the chicken, press the garlic, dice the onion, measure sauces, and have the frozen peas‑carrots ready. Break up any clumps in the day‑old rice with your hands or a fork.

   Time: PT10M

2. Preheat Griddle

   Place the griddle or cast‑iron skillet over medium‑high heat until it’s hot enough that a drop of water sizzles and evaporates within 2 seconds.

   Time: PT2M

   Temperature: 400°F

3. Cook Chicken

   Add 1 tbsp butter to the hot zone of the griddle, spread it thin, then add the chicken strips. Sprinkle with black pepper and Creole seasoning. Stir‑fry 3‑4 minutes until lightly browned but not fully cooked.

   Time: PT4M

4. Move Chicken to Cool Zone

   Transfer the partially cooked chicken to the cooler side of the griddle to keep warm without overcooking.

   Time: PT1M

5. Cook Shrimp

   Add the remaining 1 tbsp butter to the hot zone, then add the pressed garlic and let it sizzle 15 seconds. Add the shrimp, season with a pinch of Creole seasoning and pepper, and stir‑fry 2‑3 minutes until pink and just cooked through.

   Time: PT3M

6. Combine Chicken and Shrimp

   Move the shrimp to join the chicken in the cool zone, keeping everything warm but off the direct heat.

   Time: PT1M

7. Sauté Onions

   Add a splash of vegetable oil to the hot zone, then add the diced onion. Stir‑fry 2 minutes until translucent.

   Time: PT2M

8. Add Peas and Carrots

   Toss the frozen peas‑carrots into the hot zone and stir‑fry 2 minutes until heated through.

   Time: PT2M

9. Stir‑Fry Rice

   Add the day‑old rice to the hot zone. Break up any remaining clumps with the spatula, then drizzle soy sauce and sesame oil over the rice. Stir continuously for 5 minutes, allowing the rice to get a light toast and absorb the flavors.

   Time: PT5M

10. Re‑introduce Protein

    Return the chicken and shrimp from the cool zone back onto the hot zone. Mix everything together and cook an additional 2 minutes so the protein finishes cooking and coats with the sauce.

    Time: PT2M

11. Scramble Eggs

    Push the rice mixture to one side of the griddle, add a little more oil if needed, then pour in the beaten eggs. Let them sit 30 seconds, then scramble and fold into the rice until just set.

    Time: PT2M

12. Final Taste and Serve

    Taste the fried rice and adjust with extra soy sauce or Creole seasoning if desired. Spoon into serving bowls and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Breast: turkey breast, tofu
• Instead of Shrimp, peeled and deveined: scallops, cooked chicken
• Instead of Day‑Old Cooked Rice: fresh rice (cooled)
• Instead of Eggs: egg whites
• Instead of Frozen Peas and Carrots Mix: fresh peas and carrots
• Instead of Onion: shallots, green onion
• Instead of Unsalted Butter: olive oil, margarine
• Instead of Low‑Sodium Soy Sauce: tamari, coconut aminos
• Instead of Sesame Oil: peanut oil
• Instead of Creole Seasoning: Cajun seasoning, paprika
• Instead of Black Pepper: white pepper
• Instead of Garlic Cloves: garlic powder (1/4 tsp)
• Instead of Vegetable Oil: canola oil, peanut oil

Equipment Needed

• Griddle or Cast‑Iron Skillet
• Knife
• Cutting Board
• Garlic Press
• Spatula
• Measuring Spoons
• Mixing Bowl
• Serving Bowls

Critical Steps — Do Not Skip

• Cooking shrimp just until pink to avoid rubbery texture
• Breaking up day‑old rice clumps before stir‑frying
• Using hot zone vs. cool zone on the griddle to control cooking speed

Chef Tips from the Video

• Add a splash of lime juice at the end for brightness
• For extra crunch, toss in toasted cashews or sliced almonds
• Use a high‑smoke‑point oil like avocado oil if you prefer a cleaner flavor

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 1 month

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Cook and refrigerate rice a day ahead
• Pre‑dice chicken and store in a sealed bag
• Measure sauces in a small bowl for quick addition

Frequently Asked Questions