Shrimp and Chicken Fried Rice
This Shrimp and Chicken Fried Rice is an easy one-pan meal made with tender chicken, juicy shrimp, vegetables, and perfectly seasoned rice. It’s a quick, flavorful dinner that comes together in about 30 minutes.
Servings: 6 servings
Equipment
- Large saute pan or wok
Ingredients
Chicken & Shrimp
- 1 lb chicken breast or thighs, cut into small 1-inch pieces
- 12 oz shrimp peeled, deveined, and thawed
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 garlic cloves minced
- 1 tbsp oil
Fried Rice
- 3 cups cold cooked rice day-old works best
- 1 cup cauliflower rice or substitute with more regular rice
- 3 large eggs beaten with salt and pepper
- ½ yellow onion finely diced
- 2–3 cups mixed vegetables carrots, broccoli, peas, or frozen mix
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 2-3 tbsp oil for cooking, divided
- ¼–½ tsp black pepper to taste
- Salt to taste
Garnish (Optional)
- Sesame seeds
- Sliced green onions scallions
Instructions
Marinate the Protein
- In a medium bowl, combine chicken and shrimp with cornstarch, soy sauce, oyster sauce, garlic, and 1 tbsp oil. Toss well and let sit while you prep the other ingredients.
Cook the Eggs
- Heat 1 tsp oil in a wok or large skillet over medium-high heat. Add the eggs and scramble until just set (about 1–2 minutes). Remove and set aside.
Cook the Chicken & Shrimp
- Add 1 tbsp oil to the pan over medium-high heat. Add the chicken and shrimp in a single layer. Cook for 4–5 minutes, stirring occasionally, until chicken is cooked through and shrimp are pink and opaque. Remove from the pan and set aside.
Sauté the Vegetables
- Add another 1 tbsp oil to the pan. Cook the onion for 1–2 minutes until softened. Add vegetables and cook 3–4 minutes until tender-crisp.
Fry the Rice
- Add the cold rice and cauliflower rice to the pan. Break it apart and mix with the vegetables. Let it cook undisturbed for 1–2 minutes to develop crispy bits, then stir.
- Add soy sauce, oyster sauce, and black pepper. Stir well to evenly coat the rice.
Crisp It Up
- Drizzle sesame oil around the edges of the pan. Let the rice sit undisturbed for another 2–3 minutes to get golden and slightly crispy, then toss.
Bring It All Together
- Return the chicken, shrimp, and scrambled eggs to the pan. Toss everything together and cook for 1–2 minutes until heated through.
- Taste and adjust seasoning (add salt or extra soy sauce if needed).
Serve
- Top with sesame seeds and green onions if desired. Serve hot.
Notes
- Cook the chicken and shrimp in a single layer so they sear instead of steaming.
- Use cold rice and break it apart well before frying for the best texture.
- Let the rice sit in the pan without stirring to develop crispy bits.
- Finish with sesame oil at the end to bring out that classic fried rice flavor.