Chicken, Shrimp & Edamame Fried Rice with Carrots and Peas

Name: Chicken, Shrimp & Edamame Fried Rice with Carrots and Peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Ingredients: 300g (about 2 cups) cooked rice, day-old if possible; 200g chicken breast or thigh, cut into small bite-sized pieces; 150g raw shrimp, peeled and deveined; 100g edamame beans (shelled, fresh or frozen); 80g frozen peas; 2 medium carrots, cut into small batons; 3 cloves garlic, finely minced; 3 tbsp soy sauce; 1 tbsp vegetable oil (plus a little more as needed); 2 eggs, lightly beaten; Salt and black pepper to taste

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Built by the community using fried rice in a wok with chicken and shrimp and corrtos and peas and edeameme

A satisfying wok-fried rice packed with juicy chicken, plump shrimp, edamame, sweet peas, and tender carrots — tossed in a savoury soy-garlic sauce with a hint of sesame. Fast, filling, and better than takeaway.

Dairy FreeStudent Kitchen

Cooking Ability Level

Prep

15 mins

Cook

20 mins

Serves

Difficulty

Easy

Budget

Reasonable

Calories

480

Ingredients

Serves3

300g (about 2 cups) cooked rice, day-old if possible
200g chicken breast or thigh, cut into small bite-sized pieces
150g raw shrimp, peeled and deveined
100g edamame beans (shelled, fresh or frozen)
80g frozen peas
2 medium carrots, cut into small batons
3 cloves garlic, finely minced
3 tbsp soy sauce
1 tbsp vegetable oil (plus a little more as needed)
2 eggs, lightly beaten
Salt and black pepper to taste

1. If using frozen edamame or peas, place them in a bowl of hot water for a few minutes to defrost, then drain and set aside.

2. Season the chicken pieces with a pinch of salt and black pepper. Season the shrimp lightly with salt.

3. Heat your wok over the highest heat you have until it is very hot and just starting to smoke. Add 1 tbsp of vegetable oil.

4. Add the chicken to the wok in a single layer. Leave it undisturbed for 1 minute to get some colour, then stir-fry for another 2–3 minutes until cooked through. Remove and set aside.

5. Add a little more oil if needed. Add the shrimp and stir-fry for 1–2 minutes until pink and just cooked. Remove and set aside with the chicken.

6. Add another splash of oil. Add the carrot batons and stir-fry for 2–3 minutes until starting to soften but still with a little bite.

7. Add the garlic and stir-fry for 30 seconds until fragrant. Add the peas and edamame and toss everything together for 1 minute.

8. Push the vegetables to one side of the wok. Pour the beaten eggs into the cleared space and scramble them gently, breaking them into small pieces as they set — about 60 seconds.

9. Add the cold cooked rice to the wok. Spread it out and press it down against the hot surface. Leave it for 30–40 seconds without stirring to let it get a little crisp on the bottom, then toss everything together.

10. Return the cooked chicken and shrimp to the wok. Pour over the soy sauce and toss vigorously to coat everything evenly. Taste and adjust seasoning with salt, pepper, or a little more soy sauce.

11. Serve immediately straight from the wok.

Got a question while you're cooking?

e.g. What can I swap for paprika?

Nutrition per Serving

480

Calories

38g

Protein

48g

Carbs

11g

Fat

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