Shrimp and Chicken Fried Rice

5 from 1 vote

Shrimp and Chicken Fried Rice

This Shrimp and Chicken Fried Rice features tender chicken, juicy shrimp, fluffy eggs, and colorful vegetables, all tossed with rice in a savory sauce. Every forkful has a little bit of everything.

Prep Time10

Cook Time19

Total Time29

Course: Dinner, Main Course

Cuisine: Chinese, international

Servings: as a main dish

Calories: 587kcal

Author: Maureen Celestine

Equipment

Wok or cast iron pan
mixing bowls

Ingredients

1 lb Chicken thighs cubed (boneless, skinless)
1 tbs ginger-garlic paste divided
1 teaspoon ground black pepper
4 tbs soy sauce I used a blend of light and dark soy sauce
½ lb shrimp deveined, and peeled
1 tbs oyster sauce
2 tsps Chinese cooking wine
½ tbs chili crisp add less if you don’t like it spicy
1 tablespoon granulated sugar
2½ tablespoons plus 1 teaspoon olive oil divided
1 ½ teaspoon sesame oil
1 medium purple onion diced (about 264g)
6 sweet peppers deseeded, and diced (about 1 cup)
3 scallions chopped, and divided
12 oz. bag frozen green peas and carrots thawed
3 large eggs lightly beaten
3½ cups cooked rice Basmati or Jasmine
6 oz. fresh Thai basil roughly torn

Instructions

Marinate the Chicken

Combine the chicken with 1 teaspoon black pepper, 1 tablespoon soy sauce, and ½ tablespoon ginger-garlic paste. Cover and marinate for 15 minutes.
1 lb Chicken thighs, 1 tsp ground black pepper, 1 tbs ginger-garlic paste, 4 tbs soy sauce
Meanwhile, pat the shrimp dry and season with salt and black pepper. If frozen, thaw first and drain well.
½ lb shrimp

Make the Fried Rice

Whisk together the remaining 3 tablespoons soy sauce, oyster sauce, cooking wine, sugar, and chili crisp. Set aside.
1 lb Chicken thighs, ½ lb shrimp, 1 tbs oyster sauce, 2 tsps Chinese cooking wine, ½ tbs chili crisp, 1 tablespoon granulated sugar, 4 tbs soy sauce
Heat 1 tablespoon olive oil in a wok or heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and cook for 2–3 minutes per side, until lightly browned and cooked through. Remove and set aside.
2½ tablespoons plus 1 teaspoon olive oil, 1 lb Chicken thighs
Add ½ tablespoon olive oil to the pan. Add the shrimp and cook for 1–2 minutes per side, until pink and cooked through. Remove and set aside.
½ lb shrimp
Add 1 tablespoon olive oil and the sesame oil. Add the onion and cook for 1 minute. Stir in the white parts of the scallions and cook for another minute.
2½ tablespoons plus 1 teaspoon olive oil, 1 ½ tsp sesame oil, 1 medium purple onion, 3 scallions
Add the sweet peppers and cook for 1 minute. Stir in the thawed peas and carrots and cook for another minute.
6 sweet peppers, 12 oz. bag frozen green peas and carrots
Heat the remaining 1 teaspoon olive oil in a separate skillet. Add the lightly beaten eggs and cook until just set, then break into chunks. Alternatively, make a well in the vegetables and cook the eggs directly in the pan.
3 large eggs
Add the eggs, rice, chicken, shrimp, and the green parts of the scallions to the vegetables. Stir to combine.
3½ cups cooked rice
Pour in the prepared sauce and toss until everything is evenly coated. Cook for about 2 minutes, stirring frequently.
Turn off the heat and stir in the Thai basil until it’s slightly wilted. Serve warm.
6 oz. fresh Thai basil

Notes

Refrigerate leftovers in an airtight container for up to 3 days.
Basmati or Jasmine rice works best because the grains stay separate. Long-grain white or brown rice also works. Avoid short-grain rice, which can be sticky.
Use a large wok, cast-iron skillet, or heavy-bottomed skillet with plenty of surface area.
Cook over medium-high to high heat so the rice fries instead of steaming.
Give everything room to cook. Cook the chicken and shrimp in batches if needed.

Nutrition