Ingredients
1 cup cooked rice (cold, preferably day-old)
1/2 lb shrimp, peeled and deveined
1/2 lb chicken breast, diced
2 tbsp vegetable oil, divided
1 small onion, diced
1/2 cup peas
1/2 cup carrots, diced
1/2 cup corn
2 eggs, lightly beaten
3 tbsp soy sauce
Salt and pepper, to taste
Green onions, chopped (for garnish)
Directions
Cook Chicken and Shrimp: In a large skillet or wok over medium-high heat, add 1 tbsp of vegetable oil. Season the chicken with salt and pepper, then cook until browned and fully cooked, about 4-5 minutes. Remove from skillet and set aside. In the same skillet, add shrimp and cook for 2-3 minutes until pink. Remove and set aside.
Sauté Vegetables: Add remaining oil to the skillet. Sauté onion, peas, carrots, and corn until tender, about 3-4 minutes.
Scramble Eggs: Push the veggies to one side of the skillet and pour in beaten eggs. Scramble until just set.
Combine Ingredients: Add the cold rice, chicken, and shrimp back to the skillet. Pour soy sauce over everything, stirring well to combine and heat through. Season with additional salt and pepper if needed.
Serve: Garnish with chopped green onions and serve hot. Enjoy this flavorful, easy meal!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories Approx. 400 kcal per serving