Meal Prep Recipe Chicken and Shrimp Fried Rice: Quick Weeknight Meal

Meal Prep Recipes

Meal Prep Recipe Chicken and Shrimp Fried Rice: Quick Weeknight Meal

Description

Create a quick dinner with chicken and shrimp fried rice. Use leftovers to whip up a balanced meal in under one hour.

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Course: Lunch, Main Course | Cuisine: American, Asian | Keyword: Chicken | Servings: 5

Chicken and Shrimp Fried Rice

Chicken and Shrimp Fried Rice is the easiest balanced weeknight dinner. It’s great for using up leftovers and takes less than 1 hour to make.

Ingredients

1tablespoonolive oil

1bonelessskinless chicken breast, cubed

1lbraw shrimpthawed and sliced into 1 inch pieces

¼teaspoonsalt

¼teaspoonblack pepper

1teaspoonsesame oil

3clovesgarlicpressed

½of one yellow oniondiced

2teaspoonfresh gingerminced

2cupsof cooked riceleftover cold rice works best!

1cupfrozen riced caulifloweror more rice

2cupsfrozen diced vegetable mixthawed (diced carrots, green peas, and green beans are my favourite)

3eggsscrambled

4green onionsthinly sliced

¼cupsoy sauce

2tablespoonhoisin sauce

2tablespoonrice vinegar

2teaspoonsriracha sauce

1tablespoonhoney

Instructions

  • In a large skillet over medium-high heat, add olive oil. Once the oil is hot, add cubed chicken. Season with salt and black pepper. Cook, stirring frequently until browned (about 6 minutes).
  • While the chicken is cooking, mix together the sauce ingredients in a small bowl.
  • To the skillet with the chicken, add the sesame oil, garlic, onion and ginger. Cook until fragrant, about 2 minutes.
  • Add the shrimp to the skillet and cook for an additional 3-4 minutes, until pink in colour.
  • To the same pan, add the cooked rice and frozen vegetables. Stir to allow them to heat.
  • In a separate pan over medium heat, add eggs and gently break them up with a fork to scramble them, stirring frequently to cook fully.
  • Add the cooked scrambled eggs to the pan. If you prefer, you can scramble the eggs directly in the pan, however I find this results in the eggs mixing with everything else. Stir the sauce into the fried rice.

Garnish with green onions to serve.

Notes

This is a more vegetable heavy fried rice option. If you are looking for a more traditional variation, substitute the cauliflower rice with regular rice

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1.5cups | Calories: 317kcal | Carbohydrates: 40g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 213mg | Sodium: 1509mg | Potassium: 503mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4102IU | Vitamin C: 27mg | Calcium: 114mg | Iron: 2mg

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