Chicken and Shrimp Fried Rice
Chicken and Shrimp Fried Rice is a fast, one-pan meal with tender proteins, vibrant vegetables, and rice that soaks up all the sauces for maximum flavor.
Servings: 4
Calories: 429kcal
Ingredients
- 2 tablespoons neutral oil vegetable, canola, or peanut oil, divided
- 2 boneless skinless chicken thighs cut into bite-sized pieces
- 8 oz shrimp peeled and deveined, tails off
- 3 cups cooked rice cold, preferably day-old jasmine or long grain
- 2 large eggs lightly beaten
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 cup frozen mixed vegetables thawed
- 3 green onions sliced (whites and greens separated)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- Salt and freshly ground black pepper to taste
- Optional garnish: extra green onion tops sesame seeds, chili sauce
Instructions
- Break up the cold rice with your hands or a fork so that the grains are fluffy and separated.
- Pat the shrimp dry with paper towels and season lightly with salt.
- Season the chicken thigh pieces with a pinch of salt and pepper. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add chicken and sauté until browned and cooked through, about 5–6 minutes. Remove to a plate.
- In the same pan, add the shrimp and cook 1–2 minutes until just opaque. Remove to the same plate as the chicken.
- Add a little more oil, if needed. Pour the beaten eggs into the pan and gently scramble until just set. Remove and reserve.
- Add the remaining oil to the pan. Add the onion and sauté 2–3 minutes until softened. Add the garlic, ginger, and the white parts of the green onions; stir for 30 seconds.
- Increase the heat to high. Add the rice, spreading it out over the bottom of the pan. Let it sit undisturbed for 1–2 minutes to crisp a little.
- Stir-fry the rice, adding the thawed vegetables, and cook until heated through, about 2 minutes.
- Add the chicken and shrimp back to the pan. Pour in soy sauce, oyster sauce, and sesame oil. Toss everything together until evenly coated and heated through. Moisture from the vegetables and sauces will loosen any browned bits stuck to the bottom of your pan, so make sure you scrape those up and stir them into the rice - there’s a lot of flavor there.
- Add the green onion tops and scrambled egg. Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with extra green onion, sesame seeds, or chili sauce such as sriracha, if desired.
Notes
- Use day-old rice for fluffy, separate grains.
- Pat chicken and shrimp dry before cooking to get a good sear.
- Cook proteins separately to avoid overcrowding and steaming.
- Stir-fry over high heat and let the rice sit briefly to get a slight crisp.
Nutrition
Calories: 429kcal | Carbohydrates: 44g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 238mg | Sodium: 1055mg | Potassium: 555mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2549IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 2mg
