Description
Whipping up Chicken and Shrimp Fried Rice feels like a culinary adventure right in your kitchen. Packed with protein and flavor, this quick meal turns leftovers into a delicious dinner that’ll have everyone asking for seconds.
Ingredients
Scale
Proteins:
- 1 chicken breast, diced into bite-sized pieces
- 8–10 medium shrimp, peeled and deveined
- 2 large eggs, beaten
Base:
- 2 cups cooked white rice
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced
Seasonings and Sauces:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Spread fresh rice on a baking sheet to cool and dry. Cold rice prevents clumping when frying. Season your chicken pieces with a pinch of salt and pepper.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high heat (375°F). Cook your diced chicken for 4-5 minutes, stirring occasionally until golden brown and fully cooked.
- Remove chicken and add 1 teaspoon oil to the same skillet. Cook your shrimp for 2-3 minutes at medium-high heat until they turn completely pink.
- Lower skillet temperature to medium. Pour 2 beaten eggs into a cleared section of the pan. Scramble quickly for 45-60 seconds until just set.
- Add remaining 1 tablespoon oil and sauté 2 minced garlic cloves, 1 tablespoon grated ginger, and white parts of green onions for 30 seconds until fragrant.
- Toss 1 cup frozen mixed vegetables into the skillet. Cook for 2-3 minutes at medium heat until thoroughly warmed.
- Introduce 2 cups cooked rice to the skillet. Break up any rice clumps using your spatula. Mix ingredients thoroughly.
- Return cooked chicken and shrimp to the pan. Stir to combine all ingredients evenly.
- Drizzle 3 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil over the mixture. Blend completely.
- Garnish with green onion tops. Serve immediately while hot and fresh.
Notes
- Use cold, day-old rice to prevent clumping and achieve that perfect restaurant-style texture.
- Salt and pepper your chicken before cooking to build deeper flavor layers throughout the dish.
- Cooking proteins separately ensures each ingredient stays tender and develops its own delicious caramelization.
- For a gluten-free version, swap regular soy sauce for tamari and check that your oyster sauce is gluten-free.
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 135 mg