Mixed Meat Fried Rice
This single portion of mixed fried rice combines tender chicken, juicy shrimp, fluffy eggs, and colorful vegetables for a balanced, protein-rich meal. It is mild, comforting, and great for both kids and adults.
Ingredients
- 70g shrimp
- 70g chicken breast
- 1 whole egg
- 2 egg whites
- 1 tbsp garlic
- ½ tbsp ginger
- ⅓ cup onion (≈40 g)
- ⅓ cup carrot (≈40 g)
- ⅓ cup green beans (≈40 g)
- ⅓ cup green pepper (≈40 g)
- Spring onion, sliced (for garnish)
- 1 tbsp olive oil
- ⅓ cup raw rice (≈67 g)
- soy sauce(3 times, ¼ teaspoon each time)
- black pepper (4 times, ⅛ teaspoon each time)
- Salt (4 times, ⅛ teaspoon each time)
1. Clean and marinate individually(shrimp and chicken)
- Rinse the meat briefly under cold water with a small pinch of salt and turmeric, then pat dry thoroughly with paper towels.
- Place the meat into a small bowl. Add the ¼ soy sauce, ⅛ black pepper, ⅛ salt. Mix gently to coat evenly. Set aside for 10–15 minutes.
2. Cook the meat
-
Heat a pan over medium-high heat. Add a small drizzle of oil if needed. Add the shrimp in a single layer and cook for 2–3 minutes total, turning once, until pink and cooked through. Remove from the pan and set aside.
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In the same pan, add the marinated chicken. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until fully cooked and no longer pink inside. Remove and set aside.
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In a bowl, whisk together the egg and egg whites with the pepper and salt. Pour into the pan and gently scramble until cooked. Remove and set aside.
3. Cook the vegetables
- Add the olive oil to the pan. Once hot, add the garlic and ginger and sauté for 1 minute.
- Add the onion and cook for 2 minutes.
- Add the carrot, green beans, and green pepper. Stir-fry for 2–3 minutes over medium-high heat.
- Add the ¼ soy sauce and stir-fry for 1 minute.
4. Combine
- Return the shrimp, chicken, and scrambled eggs to the pan. Sprinkle with ⅛ tsp black pepper mix gently.
- Add the cooked rice and stir-fry for 2–3 minutes, until hot and evenly combined. Taste and adjust seasoning with a ⅛ tsp salt if needed.
- Garnish with sliced spring onion and serve hot.
Chef’s Notes
- Cold, leftover rice gives the best fried-rice texture.
- Cut vegetables small so they cook evenly.
- Keep salt light — soy sauce already contains sodium.
Rice baseline: This recipe starts from ⅓ cup raw rice (≈67 g), which cooks to roughly 160 g; the calories table tracks the finished weight.
Calories tracking
| Item | Serving | kcal | Fat (g) | Carb (g) | Prot (g) | Fiber (g) | Sug (g) | Chol (mg) | Sod. (mg) |
|---|---|---|---|---|---|---|---|---|---|
| Olive oil | 1 tbsp | 120 | 13.5 | 0 | 0 | 0 | 0 | 0 | 0 |
| Shrimp (raw) | 70 g | 70 | 0.5 | 0 | 17 | 0 | 0 | 130 | 80 |
| Chicken breast (raw) | 70 g | 115 | 2.5 | 0 | 22 | 0 | 0 | 60 | 45 |
| Egg | 1 large | 70 | 5 | 1 | 6 | 0 | 1 | 185 | 70 |
| Egg whites | 2 whites | 34 | 0 | 0.5 | 8 | 0 | 0 | 0 | 110 |
| Cooked rice | 160 g | 205 | 0.5 | 45 | 4 | 1 | 0 | 0 | 0 |
| Green pepper | 40 g | 12 | 0 | 3 | 0.5 | 0.5 | 1.5 | 0 | 2 |
| Green beans | 40 g | 14 | 0 | 3 | 1 | 1.5 | 1 | 0 | 2 |
| Carrot | 40 g | 17 | 0 | 4.6 | 0.3 | 1.4 | 2.3 | 0 | 10 |
| Onion | 40 g | 16 | 0 | 4 | 0.4 | 0.6 | 1.8 | 0 | 2 |
| Spring onion | 5 g | 2 | 0 | 0.5 | 0.1 | 0.1 | 0.1 | 0 | 2 |
| Garlic | 1 tbsp | 13 | 0 | 3 | 0.6 | 0.1 | 0.1 | 0 | 2 |
| Ginger | ½ tbsp | 5 | 0 | 1 | 0.1 | 0.1 | 0.1 | 0 | 2 |
| Soy sauce | 3 × ¼ tsp = ¾ tsp | 5 | 0 | 0.5 | 0.7 | 0 | 0 | 0 | 470 |
| Black pepper | 4 × ⅛ tsp = ½ tsp | 3 | 0 | 0.8 | 0.1 | 0.3 | 0 | 0 | 0 |
| Salt | 4 × ⅛ tsp = ½ tsp | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1150 |
| Total | 701 | 22.0 | 66.9 | 60.8 | 5.6 | 7.9 | 375 | 1947 |