High Protein Combination Fried Rice
Elevate your dinner game with this High Protein Combination Fried Rice, a nutrient-packed twist on the classic takeout favorite. Bursting with tender diced chicken, succulent shrimp, protein-rich edamame, and fluffy scrambled eggs, this recipe is a wholesome and satisfying meal that doesn't skimp on flavor. Aromatic jasmine rice serves as the foundation for this dish, enhanced by the rich umami of soy sauce, the nuttiness of sesame oil, and the vibrant crunch of peas and carrots. Perfectly cooked in one skillet or wok, it’s quick to make and comes together in under 45 minutes—ideal for busy weeknights or meal prep. Garnished with fresh green onions, this high-protein fried rice is not only delicious but also balanced, making it a go-to option for anyone seeking a healthy, filling dinner with a restaurant-quality flair.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 cup chicken breast, diced
- 1 cup peeled and deveined shrimp
- 1 cup edamame, shelled
- 1 cup peas and carrots blend
- 3 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 green onions, sliced
- 3 cloves garlic, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Ensure the jasmine rice is cooked and cooled ahead of time, ideally using rice that has been refrigerated overnight to prevent sogginess.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the diced chicken and cook for 4-5 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add another tablespoon of vegetable oil and heat over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside with the chicken.
Reduce heat to medium. Add the beaten eggs to the skillet and scramble them until fully cooked. Break them into small pieces while cooking. Remove from the pan and set aside.
Add the sesame oil to the skillet, followed by the minced garlic. Sauté for about 30 seconds until fragrant.
Increase the heat back to medium-high and add in the cooked rice, stirring well to separate any clumps.
Stir in the soy sauce, ensuring the rice is evenly coated.
Add the peas and carrots blend, edamame, cooked chicken, shrimp, and scrambled eggs back to the skillet. Mix thoroughly to combine all ingredients.
Cook for another 3-4 minutes, stirring occasionally until everything is heated through.
Season with salt and black pepper to taste.
Garnish with sliced green onions and serve hot.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 1228 mg | 409% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 16.8 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 526 mg | 40% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3349 mg | 71% | |
*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.
