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Shrimp and Chicken Fried Rice

Name: Shrimp and Chicken Fried Rice
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 tbsp Vegetable oil; 2 Chicken thighs; 165 g Raw king prawns; 3 Garlic cloves; 1 thumb size piece Ginger; 2 Spring onions; 1 Carrot; 1/2 Red bell pepper; 1 head Pak choi; 450 g Cooked white rice; 2 tbsp Soy sauce; 1 tbsp Runny honey; 2 Large eggs; 1 handful Fresh coriander; 1 Chilli; 1 Lime

Leftover rice isn’t really a thing in our house so I make rice with this in mind. The trick is to have fridge cold rice, so you need to think about it the night before. Or in a pinch cook the rice and pop it in the freezer to chill down while you get everything else ready.

Cook

20m

Shrimp and Chicken Fried Rice

Leftover rice isn’t really a thing in our house so I make rice with this in mind. The trick is to have fridge cold rice, so you need to think about it the night before. Or in a pinch cook the rice and pop it in the freezer to chill down while you get everything else ready.

Cook

20m

Ingredients

Method

Turn cooking mode on

Step 1

Heat 1 tbsp vegetable oil in a large non-stick frying pan set over a medium-high heat. Add 2 sliced chicken thighs and pan-fry for about 4 minutes – or until golden on the outside and cooked through (the exact time will depend on how thick your chicken strips are).