Just when you thought your weeknight dinners couldn’t get any easier, along comes this foolproof chicken and shrimp fried rice recipe. Packed with flavor, protein, and veggies, it’s a one-pan wonder that’ll have everyone asking for seconds.
Why This Recipe Works
- Combines the best of both worlds with succulent chicken and shrimp for a protein-packed meal.
- Uses day-old rice for the perfect texture, avoiding the mushiness of freshly cooked rice.
- Customizable with whatever veggies you have on hand, making it a great fridge cleaner.
- Quick to make, perfect for those busy nights when time is of the essence.
- The soy sauce and sesame oil combo brings an umami depth that’s irresistibly delicious.
Ingredients
- 2 cups day-old white rice, grains separated
- 1/2 lb chicken breast, diced into small pieces
- 1/2 lb shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Equipment Needed
- Large wok or frying pan
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
Instructions
Prep Your Ingredients
Before you start cooking, make sure all your ingredients are prepped and ready to go. Dice the chicken into small, bite-sized pieces for quick cooking. Peel and devein the shrimp if they’re not already prepped. Beat the eggs lightly and have your mixed vegetables thawed if using frozen. This mise en place will make the cooking process smooth and fast.
Cook the Proteins
Heat 1 tbsp of vegetable oil in your wok over medium-high heat. Add the chicken pieces, seasoning with a pinch of salt and pepper. Cook until the chicken is no longer pink, about 5 minutes. Remove the chicken and set aside. In the same wok, add the shrimp and cook until they turn pink, about 2-3 minutes. Remove and set aside with the chicken.
Scramble the Eggs
Add a little more oil if needed, then pour in the beaten eggs. Let them set for a few seconds before scrambling. Once cooked, remove them from the wok and set aside with the proteins. This step ensures your eggs stay fluffy and don’t overcook when you add them back later.
Stir-Fry the Veggies and Rice
Add the remaining oil to the wok and toss in the mixed vegetables. Stir-fry for about 2 minutes until they’re heated through. Add the day-old rice, breaking up any clumps. The key here is to stir-fry everything on high heat to get that signature fried rice texture and flavor.
Combine Everything and Season
Return the chicken, shrimp, and eggs to the wok. Drizzle with soy sauce and sesame oil, tossing everything together to combine. Cook for another 2 minutes, ensuring everything is heated through and well mixed. Garnish with sliced green onions before serving.
Tips and Tricks
For the best fried rice, use rice that’s been cooked and cooled in the fridge for at least a few hours or overnight. This drying process helps the grains stay separate and not turn mushy when stir-fried. If you’re in a pinch, spread freshly cooked rice on a tray and let it cool for about 30 minutes before using. Another pro tip is to have all your ingredients prepped and within reach before you start cooking, as the process moves quickly. Lastly, don’t overcrowd the wok; cook in batches if necessary to ensure everything gets nicely seared.
Recipe Variations
- Vegetarian Version: Skip the chicken and shrimp, and add tofu or more veggies like bell peppers and broccoli.
- Spicy Kick: Add a teaspoon of chili paste or a diced jalapeño with the veggies for some heat.
- Pineapple Fried Rice: Add diced pineapple for a sweet and savory twist.
- Brown Rice: Substitute white rice with brown rice for a healthier option, though you may need to adjust cooking times.
- Kimchi Fried Rice: Stir in some chopped kimchi for a Korean-inspired version.
Frequently Asked Questions
Can I use freshly cooked rice?
While you can use freshly cooked rice, it’s more likely to turn out mushy because it’s too moist. Day-old rice that’s been refrigerated is drier, making it ideal for fried rice. If you must use fresh rice, spread it out on a baking sheet to cool and dry for about 30 minutes before using.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply substitute the soy sauce with a gluten-free tamari or coconut aminos. The rest of the ingredients are naturally gluten-free, so this swap will make the entire dish safe for those with gluten sensitivities.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm it up in a pan over medium heat, adding a little oil or water to prevent it from drying out.
Summary
This easy chicken and shrimp fried rice is a versatile, delicious, and quick meal that’s perfect for busy weeknights. With simple ingredients and straightforward steps, it’s a foolproof recipe that’s sure to become a staple in your dinner rotation.