Chicken and Shrimp Rice
Updated: Jan 2
This recipe is a bit of an update to the chicken fried rice previously posted. I just love the flavours of Asian cooking ingredients like soy sauce, fish oil, sesame oil, etc. With this recipe I decided to add a little more extra of these Asian cooking staples.
Shrimp brings another slight different taste to the dish. Perhaps being raised on the east coast of Canada, seafood is in my blood just a wee bit! As always, adjust the ingredients to your taste. Salt is not needed as soy sauce will introduce enough salt to the dish!
When cooking the chicken and shrimp, ensure you cook it in the pan until just done, or in the case of chicken, no pink. The chicken and shrimp will continue to cook a little when added back to the dish. Try not to overcook but ensure safe cooking habits.
Hint! Cook the rice the day before you make this recipe. The rice will be less sticky. Cook on!
PREP TIME 20 mins
COOK TIME 20 mins
TOTAL TIME 40 mins
Serves: serves 4
1 tbsp butter
1 tbsp water
3 tbsp extra virgin olive oil
3 garlic cloves minced
1 tsp red pepper flakes
1 onion chopped
½ red pepper chopped
½ orange pepper chopped
4 green onions chopped
2 cups cooked rice (for the gluten free version use gluten free rice) – day old
3 tbsp soy sauce (for the gluten free version use gluten free soy)
1 tbsp sesame oil
1 tsp fish oil
1 tsp fresh ground pepper
1 chicken breast cut into 1 cm cubes
½ lb shrimp cleaned and deveined
½ cup chicken stock (homemade preferably for gluten free)
LET'S DO THIS!
add egg and water to a small bowl and whisk lightly
in a pan melt butter over medium heat and add egg
leave until cooked and remove from pan – cut into thin strips
add 1 tbsp oil to the pan at medium heat and add chicken
cook chicken until no longer pink – remove, strain and set aside
add 1 tbsp oil to the pan and add shrimp – cook for one minute
toss/stir and cook for another minute
remove from the pan and set aside
using a clean pan, add 1 tbsp oil on medium heat - saute garlic, onion and peppers until soft
add rice, soy sauce, sesame oil, fish oil, pepper, red pepper flakes, and green onions
add stock and stir fry for approx. 5 minutes
stir in egg
serve hot - Enjoy!