Shrimp and Chicken Fried Rice

5 from 1 rating

Make this easy shrimp and chicken fried rice for a quick, tasty meal that the whole family will love! This takeout-style fried rice pairs well with many dishes or works as a fantastic weeknight main dish.

Prep Time15

Cook Time10

Total Time25

Course: Main Course, Side Dish

Cuisine: Fusion

Servings:

Author: Sarah Cook

Equipment

Ingredients

1/4 cup low sodium soy sauce
1 tbsp oyster sauce
2 tsp toasted sesame oil
1 tbsp avocado oil
1 cup chicken thighs {cut into 1-inch pieces}{sub with chicken breasts if desired}
1/2 lb small shrimp {frozen and pre-cooked are easiest}
4 tbsp salted butter
1 tbsp ginger {grated or finely minced}
2 cloves garlic {finely minced}
5 cups white rice {cooled. Day old preferred}
1.5 cups frozen diced carrots and peas blend {or 1 cup diced carrots, 1/2 cup frozen peas}
1 tbsp avocado oil {olive oil is a decent substitute}
2 eggs {beaten}
1/4 cup green onion {sliced}
1/2 tsp ground black pepper

US Customary - Metric

Instructions

Mix soy sauce, oyster sauce, and sesame oil. Set aside.
1/4 cup low sodium soy sauce, 1 tbsp oyster sauce, 2 tsp toasted sesame oil
Preheat a wok or large skillet over medium-high heat. It is ready when it starts to lightly smoke. Pro tip: use your kitchen vent with this recipe.
Add 1 tbsp of oil to the wok and add the chicken. Cook, stirring often, until the chicken is about 75% cooked through. Add more oil if needed.
1 cup chicken thighs, 1 tbsp avocado oil
Add the shrimp, and cook until the chicken and shrimp are cooked through. Transfer to a plate.
1/2 lb small shrimp
Add butter, ginger, and garlic to the hot wok. Stir constantly for 30-60 seconds to keep the garlic from burning.
4 tbsp salted butter, 1 tbsp ginger, 2 cloves garlic
Add the white rice, carrots, peas, and soy sauce, oyster sauce, and sesame oil and stir to combine. Stir for 2-3 minutes or until the rice becomes warmed through.
1/4 cup low sodium soy sauce, 1 tbsp oyster sauce, 5 cups white rice, 1.5 cups frozen diced carrots and peas blend, 2 tsp toasted sesame oil
Make a well (hole) in the middle of the rice, and add the avocado oil. Let it sit for 30 seconds to heat up.
1 tbsp avocado oil
Add the beaten eggs in the hole on top of the avocado oil and gently push rice over the top of the eggs. Let sit for 30 seconds.
2 eggs
Stir the rice for 1-2 minutes or until the egg is distributed throughout the rice and cooked through.
Add the green onion and black pepper, and stir to combine.
1/4 cup green onion, 1/2 tsp ground black pepper
Return the chicken and shrimp to the wok. Stir and serve.

Notes

Separate any large clumps of rice before adding it to the skillet/wok.
If using frozen shrimp, check the thawing instructions on the package before cooking.
Don’t thaw the frozen peas and carrots before adding them to the wok/skillet.
Allow any leftover fried rice to fully cool before storing it in an air-tight container in the fridge for 2-3 days.

Nutrition values are an estimate only.

Nutrition