Shrimp and Chicken Fried Rice
Shrimp and Chicken Fried Rice combines chicken, shrimp, and veggies with rice and egg in a hearty dish. Enjoy this classic Chinese takeout dish at home!
Equipment
- Large nonstick skillet or Wok
Ingredients
- 1 lb Chicken Tenderloin Strips
- 1 lb Large Shrimp
- 1/4 cup Soy Sauce
- 2 tbsp Cornstarch
- 1 tsp Onion Powder
- 2 tbsp Sesame Oil
- 2 tsp Shaoxing Wine
Fried Rice
- 1 1/2 cups Frozen Vegetables
- 2 bunches Green Onions, (the whites of the onion only for cooking, the greens can be used for garnish)
- 1 tbsp Salted Butter
- 3 large Eggs
- 2 cups Cooked Rice, (day old rice)
- 1 tsp White Pepper
- 3 tbsp Oyster Sauce
- 3 tbsp Soy Sauce
- 2 tsp Chicken Bouillon Paste
- 1 1/2 tbsp Garlic Paste
- 1/2 tsp Sugar
Instructions
- Cut chicken into bite sized chunks and place in a bowl. Add peeled and deveined shrimp into a separate bowl.
- Mix together soy sauce, cornstarch, onion powder, sesame oil, and Shaoxing wine in a cup of bowl. Divide the marinade between both bowls of chicken and shrimp. Ensure that chicken and shrimp and both covered in the marinade.
- Over medium high heat, add 1 tbsp sesame oil to a large nonstick skillet or wok. Add shrimp and cook for 2-4 minutes, until pink and slightly curled. Remove from the pan and set aside.
- Add chicken into the pan and cook for 5-7 minutes, until cooked thoroughly and golden brown. Remove from the pan and set aside.
- Add frozen vegetables and the whites of the green onions to the pan. Cook for 3-4 minutes, until the vegetables are warmed throughout. Push veggies to one side of the pan, then add butter. Let the butter melt, then add eggs and scramble for 2-4 minutes, until the eggs are cooked.
- Add in rice and mix everything together. Then add oyster sauce, soy sauce, chicken bouillon paste, garlic paste, white pepper, and sugar. Mix everything together until well combined, then add in chicken and shrimp and toss to coat.
- Stirring constantly, cook for an additional 1-2 minutes to let all of the flavors to come together. Remove from heat and serve.
Notes
- Use leftover cooked rice! For best results, use day-old rice is ideal for fried rice because it’s drier and is less likely to end up mushy. Leftover rice tends to form clumps, so make sure to break them up before frying.
- Use a wok or a non-stick skillet to achieve the perfect cook on the rice and incorporate all seasonings better.
- Season generously but make sure to taste and adjust as you go.
- Do not overcook the chicken and shrimp or else they might end up dry and as for the shrimp, tough and rubbery.
- Add More Veggies - For extra fiber, flavor, and color, you can incorporate other vegetables like mushrooms, green peas, cabbage, and bell peppers.
- Make it buttery - Adding butter makes the fried rice richer, similar to the kind served in hibachi restaurants. It also helps brown the rice better, too.
- Add some spice - For an extra spicy kick, add chili oil or Sriracha sauce. Trust me, it’s amazing!
- Vegetarian fried rice - Just swap out the meat with tofu and the oyster sauce with hoisin sauce!
- Gluten free option - use tamari as opposed to soy sauce.
- Low carb option - use cauliflower rice to make it even healthier! Just keep in mind the texture may not be as firm.
- Swap the protein - you can use other proteins like pork belly, fish, steak etc. You can even just add extra protein by adding more chicken and/or shrimp.
Nutrition
Calories: 559kcal, Carbohydrates: 43g, Protein: 52g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 363mg, Sodium: 2857mg, Potassium: 940mg, Fiber: 4g, Sugar: 2g, Vitamin A: 4114IU, Vitamin C: 12mg, Calcium: 150mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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