The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients Summary:
3 boneless skinless chicken thighs
½ pound peeled, deveined shrimp
3 large eggs
1 qt day-old cooked rice
2 stalks green onion
½ sweet onion
Seasonings: shoyu, oyster sauce, garlic powder, cayenne pepper
4 tbsp neutral oil
Quick Instructions:
- Prep proteins – Season chicken and shrimp with spices (3 min)
Prep vegetables – Dice onions, crack eggs (2 min)
Cook chicken – Stir-fry in hot wok until done (2 min)
Cook shrimp – Quick stir-fry until pink (1 min)
Cook eggs – Scramble and set aside (1 min)
Sauté aromatics – Cook garlic and vegetables (1 min)
Final assembly – Combine rice, proteins, sauces (3 min)
Serve – Garnish with green onions and enjoy hot
When comfort food is calling your name and you have a strong desire to receive the best of both worlds, this chicken & shrimp fried rice is what you need! This yummy dish is made with plain old leftover rice but it turns into an interesting recipe and a great meal to have together at the dinner table. The tasty combination of juicy meat and onions, mixed with the seasonings gives you an incredibly satisfying dish that could go head to head with your favorite takeout.
How to Make Chicken & Shrimp Fried Rice – Quick Overview
Chicken and shrimp fried rice is easier to make than you might think; it’s all done in one pan!! And takes less than 30 minutes from start to finish. Season thin sliced chicken thighs and shrimp with garlic powder, cayenne pepper and shoyu then, one by one in the hot wok until done.
Throw day-old rice into the wok with a scramble of eggs, sautéed onions and vegetables like peas and carrots before mixing it all together in the pan with soy sauce and oyster sauce for that real-deal flavor. The secret to great fried rice is working with cold, day-old cooked rice and cooking everything over high heat so that nothing gets soggy while each grain stays distinct and well-flavored.
Why You’ll Love This Recipe
Good for novices: Beginners won’t have any problems nailing this chicken and shrimp fried rice the first time around. The simple instructions will make anyone feel comfortable.
Budget-friendly: Savvy home cooks love that easy-to-find ingredients (think frozen raw shrimp) make for a lavish dinner that doesn’t break the bank. Every ingredient is here for a reason, and it’s all about layering the flavor.
One-pot ease: This recipe is so great because it’s one pot, which means far less clean-up after you enjoy the meal. This practical benefit is particularly valued by busy families.
Satisfying meal: Chicken and shrimp are both sources of protein, so there’s something to keep everyone full all day long. The pair is full of nutrition and perfect for the heartiest of appetites. Compared to something like jamaican jerk chicken pasta, this recipe is simple but delicious.
Ingredients
Chicken
- Chicken thigh, boneless skinless (3 pcs)
- Salt (to taste)
- Black pepper (to taste)
- Garlic powder (1 tbsp)
- Cayenne pepper (½ tbsp)
- Shoyu (2 tbsp)
Shrimp
- Shrimp, peeled and deveined (1/2 pound)
- Salt (to taste)
- Black pepper (to taste)
- Garlic powder (1 tbsp)
- Cayenne pepper (½ tbsp)
- Shoyu (2 tbsp)
Egg
- Eggs (3 large)
- Salt (to taste)
The Rest
- Day old cooked rice (1 qt)
- Shoyu (6 tbsp)
- Oyster sauce (2 tbsp)
- Green onion (2 stalks)
- Sweet onion (½ medium)
- Neutral oil (4 tbsp)
Ingredients and Notes
Raw shrimp: Remember to always devein your shrimp properly for the best flavor! Frozen are just fine, if fresh isn’t doable. The trick is to defrost them fully and pat dry before cooking. DislikePre-cooked shrimp, they get rubbery.
Breast of chicken: Cut into small dice for even cooking. That uniform size means everything finishes at once.
Fresh garlic: Nothing can quite replace freshly minced garlic in creating true flavor for this dish. These aromatic attributes make every bite so much better.
Spring Onion : Using half of the spring onion (the added flavor!) – there is a keepsake white and green part to this vegetable, separate carefully. The whites can be used in sauteeing and the greens as garnish.
Rice: Leftover rice works well from the frig and will be drier so it won’t get mushy. If you’re going to cook your rice on the same day, spread it on a plate and it’ll cool right down.
Light soy sauce: Multiple times less salty than regular soy sauce and very pale, light soy is especially well-suited to those watching sodium, though low-sodium versions are available for the other varieties. Those who are not used to soy sauce would want to use less and add more slowly according to a taste.
Oyster sauce: This brings an amazing amount of flavour into fried rice. A lot of recipes skip this important step, which is why they taste kind of flat.
Vegetables: Peas and carrots are great options, but bell pepper, bean sprouts, or mushrooms are delicious as well. Always cut your vegetables thin or bite-size for quicker, more uniform cooking. Your frozen veggies will need to be thawed before tossing them into this dish.
How to Make Chicken & Shrimp Fried Rice
This fried rice recipe is not only easy to execute but also packed with incredible flavor that makes it perfectly filling for any family gathering. Everyone will appreciate this simple recipe approach.
Prepping the Proteins
Begin by dicing the chicken into bite-sized pieces and placing them in a bowl. Season generously with salt, black pepper, garlic powder, cayenne pepper, and shoyu. Mix everything thoroughly and set aside to marinate.
For the shrimp, start the peeling and deveining process carefully. Cut each piece into 3 smaller portions and add to a separate bowl. Season with the exact same mixture used for the chicken – salt, black pepper, garlic powder, cayenne pepper, and shoyu. Mix well and set aside.
Prepping the Rest
Finely dice the sweet onion and thinly slice the green onion, keeping the white and green parts separated. Crack the eggs into a bowl, season with salt, and whisk until well combined. Set everything aside for easy access during cooking.
Cooking in the Wok
Heat wok over high heat until smoking. Swirl in some neutral oil and swish it around to coat the surface. Gently slide in the seasoned chicken pieces – they will splatter and smoke a little to start with. Stir-fry the chicken for 1-1½ minutes continuously until done (it should be white right through) remove and set aside.
Then, toss the shrimp into the still hot pan for only 30 to 45 seconds. Keep in mind that shrimp cooks so quickly to the searing heat of a wok, so keep an eye on it. As soon as it is cooked, take off the stove so it won’t overcook.
Cook the Eggs
Heat the large wok or skillet over medium heat and add a little oil. Crack the seasoned eggs into the pan and sprinkle with a pinch of additional salt if desired. Scramble until just cooked through, then set aside with the other prepared ingredients.
Saute the Aromatics
Heat more oil in the same pan and saute the minced garlic along with the white part of the green onions for about a minute until fragrant. Add the peas and carrots next, sauteing for 1 to 2 minutes until they’re heated through and slightly tender.
Final Assembly
Swirl in more neutral oil into the wok to coat. Throw the chopped sweet onions in (but not the green onions yet) and stir them around until they just start to become clear. Push the onions to one side and add the scrambled eggs. Allow them to sit for 15-20 seconds before vigorously stirring.
When the eggs are mostly set, add the day-old rice to the wok. Break up any clumps of rice as best you can with a spatula. Semoga: Drizzle the shoyu around the edge of the wok – this method will quickly take your level to Master, as we sear in our sauce over here.
Then pour the oyster sauce on top of the rice and toss or fold so everything is well combined. Finally, mix in cooked meats and green onions. ADD more soya sauce if you need and stir. Just add as much black pepper and red chili flakes, as you like. Taste it and season how you want.
Top with sliced green onions for a bit of color and freshness. If you want a little extra flavor, drizzle some sesame oil. Best served warm and straight out of the oven.
Expert Tips
Balance is everything: When the ratio of rice to other proteins and veggies is correct, fried rice won’t get too soggy. Do not overdo it with the protein or vegetables, which can turn the rice soggy and unappetizing.
Use refrigerated, cooked rice: For the best results in this recipe, the rice needs to be cold and dry so it doesn’t clump together. If day-old rice is not available, cook fresh rice and spread it on a plate to cool more rapidly before using.
Thaw the frozen vegetables: If you are using frozen peas and carrots, be sure to thaw them completely first. They’re best if you just “nuke” them in the microwave for a minute or so before adding them to your recipe.
Don’t squander flavors: Save that liquid that comes out of when you cook the chicken and shrimp. This tasty liquid can be drizzled over the fried rice for additional flavours.
Prep ingredients in advance: Have all ingredients prepped and ready to go, which will help everything move along more quickly. That way, your meal gets everything it needs without feeling rushed or burned.
Serving Suggestions
This delicious shrimp and chicken fried rice is perfect as a one-pot meal, but you can add the dishes to complement the recipe even more on special days.
Condiments: To keep the dish feeling traditional and lifting the dining experience, serve with some small bowls of soy sauce or rice vinegar on the side, just as it is presented to diners in your favorite Chinese restaurant.
Spicy sauce: If you like spicy fare, serve this fried rice with some sweet chili sauce, chili crunch, or sambal olek for a little kick and depth. If you like to experiment with other flavor profiles, nature does provide an impressive array of alternatives (bon appétit), and this miso salmon recipe will offer a completely different taste sensation, though I must say that fried rice is the comfort-Asian-Cuisine-mashup king.
Storing and Reheating
Storage: Proper storage involves placing any leftovers in an airtight container and refrigerating for up to 3 days maximum. This maintains food safety while preserving the dish’s quality.
Reheat: The best method for reheating involves using a pan on the stovetop with a little oil to prevent sticking. Stir occasionally until heated through completely. Alternatively, reheat this fried rice in the microwave by sprinkling a small amount of water over the rice to prevent drying out during the warming process.
Frequently Asked Questions
What Type of Rice Works Best for This Shrimp and Chicken Fried Rice Recipe?
For optimal results, long-grain white rice works best because it cooks up fluffy without clumping together, making it perfect for fried rice applications. Always remember to use cooked and cooled rice, preferably day or two old, as it remains drier and less likely to become mushy during the cooking process.
Can Someone Make This Recipe Vegetarian?
Absolutely! Anyone wanting a vegetarian version can simply omit the chicken and shrimp completely. Tofu makes an excellent protein source for those going this route and provides similar satisfaction.
How Can Cooks Make This Recipe Gluten-Free?
Making this recipe gluten-free requires using gluten-free tamari instead of regular soy sauce. This small swap won’t compromise the flavor of the shrimp and chicken fried rice while making it completely safe for those with gluten sensitivities to enjoy without worry.
