20-Min Seafood Fried Rice with Chicken
Peruvian-style fried rice loaded with shrimp, mussels, and stir-fried chicken in one hot skillet. Fast, vibrant, and restaurant-quality in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2.5 cups cooked white rice, cooled
- ½ lb chicken breast, thinly sliced
- ½ lb shrimp, peeled and deveined
- ¼ lb mussels, cleaned
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 tbsp soy sauce
- 1 whole lime, halved
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat until smoking, about 1 minute.
- 2
Add chicken, stirring constantly, until no pink remains and edges char slightly, 4–5 minutes.
- 3
Push chicken to the side, add shrimp and mussels to the empty space, and cook without stirring for 2 minutes.
- 4
Toss everything together, add frozen vegetables, and stir-fry until shrimp turns opaque, about 2 minutes.
- 5
Break up rice with your spoon, add it to the skillet, and stir constantly for 2 minutes to coat with oil.
- 6
Drizzle soy sauce over the rice, toss for 30 seconds, then squeeze lime juice over top and serve immediately.
Tools you’ll need
- 14-inch skillet or wok
- wooden spoon
- cutting board
- chef's knife
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