Shrimp and Chicken Fried Rice
Skip takeout and whip up restaurant-worthy shrimp & chicken fried rice in minutes. Easy recipe, flexible ingredients, no fancy tools needed.
Servings: 6 Servings
Calories: 337kcal
Equipment
Ingredients
- 1 cup chicken diced
- 1 cup shrimp peeled and deveined
- 1/4 cup regular soy sauce
- 3 teaspoons garlic minced or use garlic paste - divided
- 3 teaspoons grated ginger or use ginger paste - divided
- 6 tablespoons oil
- 1 medium onion finely chopped
- 1/2 cup carrots diced
- 1/2 cup peas
- 2 eggs lightly beaten
- 8 cups cooked jasmine or basmati rice preferably day-old
- 3 tablespoons soy sauce dark
- 1 tablespoon oyster sauce or hoisin sauce
- 2 green onions sliced
- Salt and pepper to taste
- 1 teaspoon sesame oil
Instructions
- Slice the chicken into small pieces and set into a small bowl.
- Combine the marinade ingredients and pour half of it over the chicken.
- Mix until the chicken is well-coated. Set aside.
- Place the shrimp into a separate small bowl.
- Cover with the remaining marinade, stir to combine, and set aside.
- Have the chicken, shrimp, chopped veggies, and measured ingredients ready.
- In a large pan, heat 2 tablespoons of oil over medium-high heat.
- Cook the shrimp until they are nearly cooked through.
- Remove from the pan and set aside.
- Add another 2 tablespoons of oil, if needed, to the pan and allow to heat up for a minute.
- Cook the chicken until it is no longer pink.
- Remove from the pan and set aside with the shrimp.
- Add the remaining oil and heat it for another minute.
- Add the chopped onion, remaining garlic, and ginger. Cook for 2 to 3 minutes.
- Put in the diced carrot and peas. Cook for another 2 to 3 minutes.
- Push the onions, garlic, ginger, peas, and carrots to one side of the pan.
- Pour in the eggs and scramble them.
- Once they're done, mix them in with everything else.
- Add the cooked rice, breaking it apart if it's stuck together.
- Continue cooking, mixing frequently for about 5 minutes.
- Pour soy sauce and oyster sauce over the rice.
- Continue cooking and stir until the rice is evenly colored.
- Add the cooked chicken and shrimp. Stir and cook until the meat is heated through.
- Drizzle the sesame oil over the rice and stir to combine.
- Salt and pepper to taste.
- Remove from the heat.
- Sprinkle with sliced green onions.
Notes
- Use day-old, refrigerated rice for optimal texture (drier, less sticky).
- Cook rice slightly dry (1 1/4 cup water:1 cup rice).
Spread cooled, hot rice on a baking sheet to dry further. - High heat is critical for authentic fried rice texture.
- Cook proteins first, leaving flavorful pan drippings for the rice.
- Adjust veggies based on preference (e.g., peppers, corn, sprouts).
- Taste-adjust soy/oyster/hoisin sauce (mind saltiness).
- Keep ingredients as dry as possible.
- Marinating the shrimp and chicken will boost the flavor.
- Wok is not required – a large or electric skillet works too.
Nutrition
Serving: 1cup | Calories: 337kcal | Carbohydrates: 37.5g | Protein: 10.3g | Fat: 16.9g | Saturated Fat: 3.2g | Cholesterol: 538mg | Sodium: 538mg | Fiber: 2.6g | Sugar: 7.2g
