Go Back
Print
Shrimp and Chicken Fried Rice

Shrimp and Chicken Fried Rice

This shrimp and chicken fried rice combines rice with tender shrimp, juicy chicken, eggs, a colorful mix of vegetables, with fragrant sauces and oils.  You're whole house will smell amazing.  This dish delivers a delicious balance of textures and flavors in every bite.

Course Main Course
Cuisine Chinese, Chinese-American
Keyword Rice

Ingredients

  • 3 cups cooked long grain white rice and/or jasmine rice day old rice work well
  • 1 pound shrimp deveined, de-shelled, and chopped into bite sized pieces.
  • 1 pound chicken chopped into small bite sized pieces
  • 4 large eggs
  • About 4 tablespoons of a light flavored cooking oil.
  • 6 teaspoons sesame oil
  • 2 teaspoons Shaoxing wine or Mirim wine or dry sherry
  • 5 teaspoons soy sauce
  • 1 teaspoon dark soy sauce
  • 3 teaspoons oyster sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon baking soda
  • 2-1/2 teaspoons corn starch
  • 2 tablespoons chopped green onion green part only
  • spicy mayo (optional)

Instructions

Prep the ingredients for the chicken and shrimp

  1. In a large bowl, combine the chicken with 1 teaspoon Shaoxing wine, 2 teaspoons sesame oil, 2 tablespoons soy sauce, 1 teaspoon oyster sauce, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon baking soda, and 2-1/2 tablespoons corn starch.  Marinade the chicken for about an hour before cooking.  This will tenderize the meat.
  2. In a small bowl combine the shrimp, along with 2 teaspoons of sesame oil, and 1/4 teaspoon salt.  There is no need to marinade the shrimp more than a couple of minutes to soak up the flavor of the sesame oil.

Prep the sauce

  1. Combine 3 teaspoons of soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of sesame oil, 2 teaspoons of oyster sauce, 1 teaspoon of shaoxing wine, and 1/4 teaspoon of salt in a small bowl. This will save you time when you are finishing the dish.

Cook the proteins

  1. Heat 2 tablespoons of cooking oil in a large deep dish pan or wok over medium-high heat.  Add the diced chicken.  Cook until the chicken is starting to get golden on each side and cooked through.  Remove the chicken pieces from the pan.  Cooking times will vary by the type of pan you use.
  2. Add the shrimp. Cook until the shrimp is pink.  Remove the shrimp from the pan and set them aside.

Cook the vegetables

  1. In the same pan, add another tablespoon of oil and sauté the diced shallots until soft and translucent. Add the garlic, followed by frozen peas and carrots (or your preferred veggies) and cook until the veggies are heated through but still has a little crunch.

Cook the eggs

  1. Crack 4 eggs into a small bowl.  Beat the eggs lightly.
  2. Push the vegetables to the side of the pan and pour the beaten eggs into the empty space.  Add a little more cooking oil if needed.  Scramble them until fully cooked, then mix them into the veggies.

Finish the dish

  1. Return the cooked chicken and shrimp to the pan.  Toss with the veggies until distributed and heated through.
  2. Add your rice to the pan. Break up any clumps and stir everything together, making sure the rice gets coated in all the delicious flavors.
  3. Push the rice to the side.  Pour in the soy sauce mixture you made earlier.  Allow the sauce to caramelize for 20 seconds before combining it with the rice mixture.

  4. Toss in the green part of the green onion last minute for a burst of color and freshness.

  5. Drizzle some spicy mayo if desired.