Crispy Mixed Fried Rice with Lemon & Cucumber
Fragrant Vietnamese-style fried rice loaded with shrimp, chicken, and egg, finished with a salty-savory crust and served with fresh cucumber and lime. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 512
- Protein
- 28g
Ingredients
- 3 cups cooked jasmine rice (day-old or chilled)
- 6 oz medium shrimp, peeled and deveined
- 4 oz rotisserie chicken, shredded
- 2 whole eggs
- 2 tbsp soy sauce
- 2 tbsp neutral cooking oil
- ½ whole cucumber, sliced thin
- ½ whole lemon (cut into wedges)
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add shrimp and cook without stirring for 90 seconds, then flip and cook 90 seconds more until pink.
- 3
Push shrimp to the side. Crack eggs into the pan and scramble until just cooked, about 2 minutes.
- 4
Add rice, breaking up clumps with a spoon, and stir constantly for 2 minutes until heated through.
- 5
Stir in shredded chicken and soy sauce, then stop stirring and let the rice sit undisturbed for 90 seconds until a golden crust forms.
- 6
Divide onto plates and serve immediately with cucumber slices and lemon wedges on the side.
Tools you’ll need
- 12-inch skillet
- wooden spoon
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