Shrimp and Chicken Fried Rice
This Shrimp and Chicken Fried Rice is a delicious way of using up leftover rice. Packed with juicy shrimp, tender chicken, crisp veggies, and savory flavors, it comes together quickly in one pan for the perfect weeknight dinner. It’s better than takeout, budget-friendly, and a great way to transform simple ingredients into a satisfying meal the whole family will love. It's a winner at my house.
Ingredients
- 1 tablespoon Olive Oil
- 1 large/medium Chicken Breast cut into bite sized pieces
- 10 oz Shrimp
- ¼ tsp Salt
- ¼ tsp Pepper
- ½ cup Finely Diced Onion (65g)
- ½ cup Finely Diced Carrots (65g)
- ½ cup Finely Diced Celery (65g)
- 3 cloves Garlic
- 1 ½ tablespoons Finely Minced Ginger
- ½ cup Frozen Corn
- 2 large Eggs
- 4 cups Day Old Rice (refrigerated)
- 3 tablespoons Soy Sauce
- ½ teaspoon Sesame Oil
- 2 tablespoons Chinese Cooking Wine
- ¼ cup Sliced Green Onions (Garnish optional)
Instructions
- Heat olive oil in frypan over medium/high heat. Add in the chicken and season with salt and pepper. Cook with stirring until the chicken is cooked through (time will vary depending on how big you're chicken pieces are). Add in the shrimp and continue to cook until shrimp is done (about 2 minutes). Place in a bowl and set aside.
- Into the frypan add in the onions, carrots, and celery. Saute until the veggies begin to soften (about 3 minutes). Add in the garlic and ginger and cook for another 2 minutes with stirring. Add in the frozen corn, and heat through for about 1 minute.
- Add in the chicken-shrimp and the rice. Heat through with stirring for a few minutes.
- Use the spatula to push the contents of the frypan aside leaving a spot to crack in the two eggs and scramble them. Once the eggs are cooked combine everything together and add in the soy sauce, cooking wine, and sesame. Give it all a good stir to mix it together.
- Garnish with the green onions and serve it hot.
Notes
- When buying shrimp, you’ll find it sold either fresh or frozen. I usually go for frozen since it’s convenient and keeps well in the freezer until you need it. Frozen shrimp comes in many forms, so be sure to check the packaging. I prefer ones labeled “deveined.” The so-called “vein” is actually the dark intestinal tract that runs along the shrimp’s back. It’s safe to eat, but it can look unappealing and sometimes adds a gritty texture. Buying shrimp that’s already deveined saves time and gives you a cleaner look, better flavor, and nicer texture. You can use tail-on or tail-off shrimp depending on your preference—I remove the tails to make eating easier.
- For the rice, day-old rice works best for fried rice because it has dried out slightly in the fridge, leaving the grains firm and less sticky. Freshly cooked rice tends to be too moist, which makes it clump together and turn mushy when stir-fried. If you don’t have day-old rice on hand, you can spread freshly cooked rice out on a tray and chill it in the fridge (or freezer for a short time) to help it dry out before using.
- When it comes to the protein, chicken breast can easily be swapped with chicken thighs, beef, pork, or even pre-cooked meats like leftover rotisserie chicken or steak.
- As for vegetables, feel free to use what you have on hand or your personal favorites. Carrots, onions, celery, and corn are a great starting point, but you can customize this recipe to your liking. Just be sure to dice the veggies small so they cook quickly and evenly.