Tender Chicken Breast and Shrimp Fried Rice with Egg
Healthy and Delicious Low-Carb High-Fat Diet: Chicken Breast, Shrimp, and Egg Fried Rice Recipe
A nutritious fried rice featuring tender chicken breast, plump shrimp, and savory scrambled eggs. We’ve used just one cup of rice, making it a lighter option, and you can even make a generous portion to divide into two meals. Perfect for those on a diet or seeking a healthy meal.
Main Ingredients- 10 peeled frozen whiteleg shrimp
- 1 chicken breast
- 3 eggs
- 1 cup of cooked rice (approx. 200g)
- 3 Cheongyang peppers (Korean chili peppers)
Cooking Instructions
Step 1
First, prepare the main ingredients for the fried rice: 10 peeled frozen whiteleg shrimp and 1 chicken breast.
Step 2
Thaw the frozen shrimp in cold water, then remove the tails and rinse them thoroughly under running water. Pat them completely dry with paper towels. Butterfly the shrimp by slicing them in half lengthwise, ensuring they are not too thick.
Step 3
Butterfly the chicken breast by slicing it into 4 even pieces. This helps to shorten the cooking time and ensures a tender texture.
Step 4
Slice the butterflied chicken breast into thin strips, about 0.5 cm thick, cutting along the shorter side. Uniformly sized strips will mix better with the rice when stir-fried.
Step 5
Season the prepared chicken breast and shrimp with a pinch of herb salt. Herb salt not only adds flavor but also seasons the ingredients, making them more delicious.
Step 6
In a bowl, crack 3 eggs and add a pinch of herb salt to eliminate any eggy smell and enhance the flavor. Beat the eggs gently, removing the chalazae (the white stringy bits).
Step 7
Add 1 cup of cooked rice to the beaten eggs and mix thoroughly with a spoon or spatula. Coating each grain of rice with egg will prevent clumping and result in fluffy fried rice.
Step 8
Heat a pan over medium heat and melt 1.5 tablespoons of ghee butter. Ghee butter has a richer, nuttier flavor than regular butter, which will elevate the taste of your fried rice.
Step 9
Once the butter is melted, add 1 tablespoon of minced garlic and stir-fry for about 30 seconds until fragrant. Sautéing the garlic first deepens its flavor.
Step 10
Add the seasoned chicken breast to the pan and stir-fry. Break up any clumps of chicken and cook until it’s no longer pink and the juices run clear when pierced with a fork.
Step 11
Once the chicken is cooked, add the prepared shrimp and stir-fry together. Shrimp can become tough if overcooked, so cook just until they turn pink and plump.
Step 12
Add 3 finely chopped Cheongyang peppers and stir-fry. Adjust the amount to your spice preference. The slight heat from the peppers will cut through any richness and add a delightful kick to the fried rice.
Step 13
When the shrimp is fully cooked and the ingredients are well combined, pour in the prepared egg and rice mixture. Reduce the heat to medium-low and be careful not to scorch the rice.
Step 14
Stir-fry the mixture, breaking up the rice grains as if making scrambled eggs. Continue stir-frying until the rice is fluffy and the egg is cooked through, forming a fried rice consistency. This recipe yields about 2 servings. If it feels like too much for one meal, you can serve half now and refrigerate or freeze the other half for a later meal. Simply reheat before serving.
