Shrimp and Chicken Fried Rice

This shrimp and chicken fried rice is so easy to make that you can drop the takeout menu. It’s loaded with chicken, shrimp, onions, eggs, and vegetables, making it a hearty and satisfying meal.

Course Main Course

Cuisine Asian

Keyword fried rice, take-out

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 620kcal

Author Elizabeth Rodriguez

Ingredients

3 large eggs scrambled
1½ tablespoons plus 1 teaspoon oil divided (use a neutral, moderate to high smoke point oil)
12 to 16 ounces chicken thighs or breasts boneless and skinless, cut into small cubes
½ teaspoon salt plus a pinch for the scrambled eggs
8 to 12 ounces shrimp peeled and deveined
2 tablespoons diced onion yellow or white
2 to 3 garlic cloves finely minced
½ teaspoon ginger powder or ¾ to 1 teaspoon fresh ginger
4 to 5 cups cooked white rice jasmine or long grain
10 to 12 ounces mixed vegetables cooked enough to defrost (about half the recommended time on the package)
¼ cup plus 2 tablespoons low-sodium soy sauce
3 tablespoons green onion sliced (plus extra for garnish, optional)

Instructions

Scramble the eggs

Beat the eggs in a medium bowl.
Heat 1 teaspoon of oil in a non-stick skillet over medium heat.
Add the eggs and stir with a wooden spoon or spatula until fully cooked, about 2-3 minutes.
Remove from heat and set aside.

Cook the chicken and shrimp

Heat the remaining 1½ tablespoons of oil in a large, deep, non-stick skillet or wok over medium-high heat.
When the oil is hot, add the chicken and 1 teaspoon of salt. Stir well and spread the chicken in a single layer.
Cook the chicken for 1½ to 2 minutes. Flip it in sections with a spatula and spread in a single layer again. Cook another 1½ to 2 minutes until browned on both sides. Then stir well.
Add the shrimp and diced onion to the pan. Cook for 2 minutes, stirring almost constantly.

Finish the fried rice

Add the garlic and ginger powder, stirring well. Cook for 30 seconds to 1 minute, or until the shrimp is cooked through. The shrimp is done when it is no longer translucent, curls, and turns light pink.
Add the cooked white rice, defrosted mixed vegetables, and scrambled eggs to the skillet. Stir well to combine. Continue cooking, stirring constantly, for 2 to 3 minutes until the rice is hot and starts to steam.
Lower the heat to medium and add the soy sauce, stirring constantly. Reduce the heat to medium-low and continue stirring until the rice is evenly coated.
Sprinkle in the green onions and stir. Reduce the heat to low, cover the skillet, and cook for about 5 to 10 minutes to let the flavors meld together. Stir occasionally to prevent sticking.
Taste and add salt, if needed. As a reference we did not add salt to ours.
Taste the rice and add salt if needed. (Note: We did not add extra salt to ours.)

Notes

Use low-sodium soy sauce, and if you're sensitive to salt, reduce the salt in the white rice and the chicken.
Things move quickly in this recipe. Have all the ingredients prepped before you start cooking.
For the best fried rice, use cold rice. Refrigerate the rice until completely cold and firm or use leftover rice.
The cooking time does not include making white rice (which takes about 30 minutes). Chilling the rice will take at least a couple of hours.
White rice recipe if needed: Bring 3 cups of water to a boil. Add 1½ cups of jasmine or long grain white rice and 1 teaspoon of salt, stir. Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface (approximately 5-7 minutes). Stir, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done. Uncover and fluff with a fork. Let it cool, transfer to a sheet pan or large bowl, and refrigerate until it’s chilled.

Nutrition