Mixed Fried Rice
A quick and satisfying fried rice loaded with shrimp, chicken, carrots, broccoli, and egg. Perfect for using up leftover rice and veggies.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 3 cups cooked rice
- ½ pound shrimp
- ½ pound chicken breast
- 1 medium carrot
- 1 cup broccoli florets
- 2 large eggs
- 3 stalks green onions
- 3 tablespoons soy sauce
Instructions
- 1
Dice the 0.5 lb chicken breast into small pieces and season with a pinch of salt and pepper. Peel the 0.5 lb shrimp and pat dry.
- 2
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the chicken and shrimp, stir-fry until the chicken is golden and the shrimp turn pink, about 4-5 minutes. Remove to a plate.
- 3
In the same skillet, add 1 tbsp oil. Scramble the 2 eggs until just set, about 1 minute. Remove and set aside.
- 4
Add another 1 tbsp oil. Stir-fry the 1 diced carrot and 1 cup broccoli florets for 3-4 minutes until crisp-tender.
- 5
Add the 3 cups cooked rice, breaking up clumps. Stir-fry for 2-3 minutes until the rice is hot and slightly toasted.
- 6
Return the chicken, shrimp, and eggs to the skillet. Add the 3 tbsp soy sauce and toss everything together for 1-2 minutes until well combined and heated through.
- 7
Stir in the 3 sliced green onions, reserving a few for garnish. Serve hot.
Tools you’ll need
- Large skillet or wok
- Spatula
- Cutting board
- Knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
