There’s even a video in that post to show you exactly how to make it and you’re basically recreating that recipe but with shrimp. It’s an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout. It’s healthier, not greasy, and you’re going to love it.
To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm. I don’t even bother thawing the frozen peas, carrots, and corn that’s mixed into the rice.
What You’ll Need :
4 C. cooked rice
6 oz. med. size shrimp, peeled and deveined
2 C. uncooked chopped chicken breast
1 C. frozen peas and carrots, thawed
1 small onion, chopped
2 eggs, scrambled
3 T. butter
soy sauce to taste
How to make it :
Melt 2 T. butter over med. high heat in a large skillet and add the chicken, saute the chicken until almost cooked through and add the onions, saute another minute or so and add in the shrimp, peas and carrots. Cook for 3-4 minutes then add the rice to the pan. Add the remaining 1 T. butter to the pan and toss to combine the rice, meat and veggies. Cook for another 3-4 minutes then add the scrambled egg to the pan, tossing to evenly distribute. Season with the soy sauce to taste.