Easy Shrimp and Chicken Fried Rice Recipe
This Shrimp and Chicken Fried Rice recipe has so much flavor from the soy sauce, sesame oil, garlic, and ginger that bring rich, savory depth and a touch of umami flavor to the entire dish. The carrots, peas, and green onions provide a fresh and slightly crunchy texture and mild sweetness to balance the savory elements. Scrambled eggs add a creamy texture and help bind the rice and other ingredients together. It’s easy to make ahead for busy weeknights.
Servings 4 servings
Ingredients
- 3 cups Cooked White Rice, long grain
- 3-4 Tablespoons Olive Oil
- ½ pound Raw Cleaned Shrimp, 26-30/lb (tails on or off is fine)
- 1 pound chicken breasts
- 1-3 teaspoons Salt (for seasoning shrimp and chicken)
- 1-3 teaspoons Ground black pepper (for seasoning shrimp and chicken)
- ½ cup Soy sauce
- 2 Tablespoons Water
- 1 Tablespoon Sesame Seed Oil
- 1 cup Carrots, diced
- ½ cup Scallions, finely sliced
- 2 cloves Garlic, minced
- 2 teaspoons Ginger, grated or minced
- ½ cup Green Peas, frozen
- 2 Eggs
Instructions
Prep-Ahead Instructions
- If you do not have pre-cooked or leftover rice ready, make the rice according to package directions. This can be done 1 hour up to 2 days in advance.
- Peel and mince the garlic cloves. Peel and mince or grate the ginger. Finely Slice the scallions. Dice the carrots.
- Clean the shrimp if not already done so. Remove the outer shell and devein the backs. I left the tails on, but you can remove if desired. Season with a sprinkle of salt and pepper.
- Cut the chicken into thin strips about 1 inch long and ½ inch wide. Season with a sprinkle of salt and pepper. Keep separated from the shrimp.
- In a small bowl, whisk together the soy sauce, water, and sesame oil.
Cooking Steps
- COOK SHRIMP. Preheat a large skillet, large frying pan, or wok over high heat. Add 1 tablespoon olive oil and the shrimp in a single layer. Cook for 1 minute and then flip the shrimp over and cook for 1-2 more minutes until they curl up. Then immediately transfer the shrimp to a plate.
- COOK CHICKEN. To the same pan used for the shrimp, still on high heat, add another tablespoon of olive oil and the chicken strips. Spread the chicken out into a single layer so that each piece is touching the pan. Cook for 2-3 minutes until they start to brown and easily lift from the pan. Then stir so that all sides can get cooked, and let cook for another 2 minutes. Pour 2 tablespoons of soy sauce mixture in the pan to deglaze and transfer the chicken, sauce, and drippings to the plate with the shrimp.
- COOK VEGGIES. To the same pan used for the chicken, turn the heat down to medium, add a drizzle of olive oil and the Carrots. Stir and cook the carrots for about 2-3 minutes just until starting to soften. If you see that drippings from the chicken are are starting to burn in the pan you can add ¼ cup water and cook until it's mostly evaporated. Add the frozen peas, scallions (save some scallions for garnish) the garlic, ginger, and soy sauce mixture. Stir to combine.
- MAKE FRIED RICE. Add the rice and gently fold it into the sauce and veggies to combine. Once combined, either push to one side or create a hole in the center to scramble the eggs.Beat the eggs in a small bowl and then add them to the space created in the pan to quickly scramble. Cook, stirring frequently for about 2-3 minutes until the eggs are cooked. Then gently fold/mix them into the rice.
- Finally add back the shrimp and chicken. Garnish with scallions and Enjoy!
