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Shrimp and Chicken Fried Rice Recipe

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3.8 from 50 reviews

This Shrimp and Chicken Fried Rice recipe is a flavorful, protein-packed dish combining succulent shrimp, tender chicken thighs, fresh vegetables, and fragrant rice stir-fried with savory sauces and aromatic seasonings. Perfect for a quick dinner, it balances textures and bold flavors with the subtle heat of chili crisp and the freshness of scallions, all cooked in a sauté pan for a beautifully golden, crispy fried rice.

Ingredients

Proteins

  • 6 teaspoons grapeseed oil, divided
  • 1 pound colossal 8/12 shrimp, peeled and deveined
  • 3 large eggs, beaten
  • 1 pound boneless skinless chicken thighs, cut into ½-inch pieces

Sauces & Seasonings

  • 3 tablespoons oyster sauce, divided
  • ¼ cup low-sodium soy sauce (gluten-free if needed)
  • 2 teaspoons chili crisp
  • 1 teaspoon rice vinegar or white vinegar
  • 1 tablespoon toasted sesame oil

Vegetables & Aromatics

  • 2 cups finely diced carrots (¼-inch cubes)
  • 1 bunch scallions (8 green onions), sliced (whites and light green parts separated from greens)
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1¼ cups frozen green peas

Staple

  • 3 cups cooked long grain rice such as jasmine or basmati, cooled

Instructions

  1. Prepare Rice: Ensure you have 3 cups of cooked rice cooled completely. If not, cook 1 cup dry rice and allow to cool.
  2. Cook Shrimp: Heat a 12-inch stainless steel sauté pan over medium heat. Add 1 teaspoon grapeseed oil and swirl to coat. Add the shrimp and cook without moving for 1 minute. Flip shrimp and cook until opaque and reaching 145ºF (63ºC), about 60 more seconds. Remove shrimp to a bowl.
  3. Cook Eggs: In the same pan, add another teaspoon grapeseed oil over medium heat. Pour in beaten eggs and cook until set but still moist, about 30 seconds. Transfer eggs to the bowl with shrimp.
  4. Cook Chicken: Toss chicken pieces with 2 tablespoons oyster sauce. Heat the pan over medium, add 1 teaspoon grapeseed oil, and coat the surface. Add chicken in an even layer without stirring; cook until golden brown on one side, about 2-3 minutes. Flip and cook until golden and cooked through (165ºF / 74ºC), about 2-3 minutes more. Transfer chicken to the bowl with shrimp and eggs.
  5. Cook Carrots: Add 1 teaspoon grapeseed oil to the pan, heat until shimmering. Add diced carrots with ½ teaspoon kosher salt, cook until tender, about 6 minutes. Transfer carrots to the bowl with other cooked ingredients.
  6. Sauté Aromatics: Heat remaining 2 teaspoons grapeseed oil in the pan over medium until shimmering. Add the scallion whites and light green parts, cook until fragrant and starting to brown, about 1 minute. Add minced ginger and garlic, cook for 30 seconds until fragrant.
  7. Fry Rice: Add cooled rice, soy sauce, remaining 1 tablespoon oyster sauce, and chili crisp to the pan. Stir to combine thoroughly, then press rice into an even layer. Cook without stirring for 2 minutes to let it crisp. Use a thin metal spatula to scrape and stir-fry rice until golden brown, about 3-4 minutes more.
  8. Combine All: Stir in the shrimp, egg, chicken, green peas, and vinegar. Stir-fry everything together for 2 more minutes to combine flavors and heat ingredients through.
  9. Finish and Serve: Remove pan from heat. Stir in toasted sesame oil and scallion greens. Serve immediately with additional chili crisp on the side for extra heat.

Notes

  • If using regular soy sauce, start with 2 tablespoons and add more to taste to avoid over-salting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or in 30-second microwave increments until warmed through.
  • For longer storage, freeze the fried rice for up to 2 months. Thaw overnight in the fridge before reheating.

Find it online: https://flavorspath.com/shrimp-and-chicken-fried-rice-recipe/