Combination Fried Rice
Get ready to enjoy the ultimate takeout-inspired dish with this vibrant and flavorful Combination Fried Rice recipe! Brimming with perfectly cooked jasmine rice, tender chicken, and succulent shrimp, this crowd-pleasing meal is packed with fresh vegetables like green peas, carrots, and red bell peppers, all sautéed in a fragrant blend of garlic, sesame oil, and soy sauce. Scrambled eggs bring richness, while sliced green onions provide a zesty finish for that authentic fried rice experience. Ready in just 35 minutes, this one-pan wonder combines protein, veggies, and bold Asian-inspired flavors into a quick and satisfying dinner that’s perfect for busy weeknights. Serve it piping hot and let your taste buds savor the irresistible harmony of textures and tastes!
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 1 cup boneless chicken breast
- 1 cup shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 cup green peas
- 0.5 cup carrots, diced
- 4 stalks green onions, sliced
- 3 units eggs
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup red bell pepper, diced
Instructions
Cut the chicken breast into small, bite-sized pieces and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for about 5-7 minutes until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of vegetable oil and the shrimp. Cook the shrimp for 2-3 minutes until pink and opaque, then remove and set aside with the chicken.
Lower the heat to medium, and add the sesame oil to the skillet.
Add the minced garlic, diced carrots, and red bell pepper to the skillet. Sauté for about 3 minutes until the vegetables start to soften.
Push the vegetables to one side of the skillet and crack the eggs into the other side. Scramble the eggs until they are fully cooked.
Add the cooked rice to the skillet along with the green peas and sauté everything together, mixing the eggs into the rice.
Pour the soy sauce over the rice mixture and stir to combine evenly.
Return the cooked chicken and shrimp to the skillet, mixing thoroughly to combine all the ingredients.
Season with salt and black pepper, stirring the mixture to fully incorporate the seasoning.
Add the sliced green onions and give the rice one final stir to evenly distribute.
Remove from heat and serve hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 4077 mg | 177% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 12.7 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 390 mg | 30% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
