Shrimp and Chicken Fried Rice
You like takeout fried rice? I promise you this is better.
This Shrimp and Chicken Fried Rice could not be easier to make. It also could not be more delicious.
You’ve had chicken fried rice. You’ve had shrimp fried rice. What would happen if we merged these two worlds of fried rice? What if we did that right now? Let’s!! Crispy, golden, perfectly seasoned fried rice loaded with plump shrimp and juicy chicken. Soft egg, bright veggies and dare I say perfect seasoning take this to epic levels of yum.
If I had a dollar for every batch of fried rice I’ve made I would have… hmmm… let’s see here… I would have… many, many, many, many dollars… and now I see I may have missed my calling in life and should have been some sort of fried rice professional… or maybe this should have been a fried rice website… this is starting to sound like I’m talking myself into a project…
So, fried rice… there are as many iterations of fried rice as there are varieties of rice (and if you don’t know that there are a lot of varieties of rice just come take a look in my pantry because I probably own 97% of them or read this) and I have yet to meet a fried rice I didn’t like. But this one… this Shrimp and Chicken Fried Rice…
Shrimp, chicken and egg mean it is protein packed. Peas and green onions are green which equals vegetables which mean this is a complete one bowl meal and I’m not interested in arguing this point. All of that and it crazy easy to make.
Rice – any leftover rice will work to make fried rice… white rice, brown rice, long grain, short grain… the key is just to use rice that was cooked before and then cooled, which is what makes this such a quick recipe to throw together. Make the rice a day or two ahead and keep it in the fridge until you’re ready.
Chicken – I will always choose chicken thighs in this dish, but you can use chicken breasts too, just be sure to not overcook them and dry them out.
Shrimp – I like mouthful sized shrimp for this dish so I buy the 50-70 count frozen shrimp. You can go bigger or smaller according to your tastes.
Eggs – I loooooove eggs in fried rice. But do not make scrambled eggs. That is wrong. Very wrong. Cook them in a single layer in a little sesame oil and then slice them into fancy little ribbons. This is the way.
Butter – definitely not an authentic add to fried rice, but I’m not claiming there’s anything authentic about this recipe. Plus, it’s butter and it makes everything better. So good.
Soy Sauce – the regular stuff. Feel free to swap in low sodium, tamari or coconut aminos.
Shrimp and Chicken Fried Rice Recipe Variations:
Spicy Version – add in a good pinch of red pepper flakes or a finely chopped red chili pepper. Top with Sriracha.
Extra Veggies Version – when you add in the diced onion include a diced bell pepper and some chopped snap peas as well.
Cauliflower Rice Version – swap out half (or all) of the rice for cauliflower rice (if using frozen riced cauliflower I would thaw it first and let it drain off some of its moisture on some paper towels before cooking it.
Heat the oil in a large non-stick skillet over medium-high heat. Once it’s hot, add in the shrimp, season with a little salt and pepper, and let them sizzle for about a minute. Give them a flip and cook for another minute until they’re perfectly pink and cooked through. Remove the shrimp and set them aside – they’ll make their big comeback later.
Add a little more oil to the pan if needed and add in the chicken. Season with salt and pepper and cook, stirring occasionally, until it’s golden and cooked through. Once done, send the chicken off to join the shrimp on that side plate.
Now, turn the heat down to medium-low and add a drizzle of sesame oil to the skillet. Add in the eggs and let them cook undisturbed—yep, hands off—until they’re almost set. Flip them carefully (or at least try to but forgive yourself immediately if you fail because that is normal and you are only human) and cook for another minute. Slide the eggs onto a cutting board and slice them into ribbons. Fancy, right?
Crank the heat back up and drizzle in a bit more oil before adding the onion. Let it cook until slightly softened, but still slightly crisp – I like them to still have a little crunch in the rice.
Now, toss the rice into the skillet and spread it into an even layer. Let it sit there undisturbed for 2-3 minutes to get those crispy bits on the bottom. Stir it around, and give it another 2-3 minutes to keep developing that golden texture.
Add the soy sauce, remaining sesame oil, butter, and a pinch of salt, and give everything a good mix. Finally, bring the shrimp, eggs, and chicken back into the pan, stir it all together, and let the magic happen. Top with fresh green onions and a shower of freshly cracked black pepper and serve!
If you like this Shrimp and Chicken Fried Rice Recipe let me know what you think in the comments below and please find and follow me on Social Media!
Shrimp and Chicken Fried Rice
Recipe details
- 6 servings
- Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Comments
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Oh, man, this is an upgrade to my basic go-to for fried rice, for sure!!! I ALWAYS use the soy, toasted sesame oil, and sometimes even add a little turmeric (really, for color...). The rice I nearly always have most of is basmati, from my Indian nights... but the longer grain, while not a "sticky rice," is actually just perfect for fried rice! My Mom grew up in Japan, and, actually, they boiled rice like pasta, and drained it, just like pasta, so that it was NOT sticky, it was loose-grained!!! Crazy-cool!!! Cannot WAIT to add the shrimp!!! You're a genius!!!
Can arborio rice be used in this recipe.