With a combination of seafood and chicken, this fried rice is meaty, tasty, highly flavorful, and makes a standalone meal or side dish. Add this Shrimp and Chicken Fried Rice recipe to your recipe repertoire. It is ready in under 30 minutes and makes a quick weeknight dinner or an elegant dinner.
1poundraw shrimp, peeled and deveinedmedium to jumbo size shrimp would work
12ounceschicken breast, cut into bite-sized pieces1 medium chicken breast
½teaspoonchicken bouillon powder, divided
½teaspoononion powder, divided
½teaspoongarlic powder, divided
½teaspoonground white pepper
¼teaspoonsaltfor the chicken
For The Dish
¼cupvegetable oilI used avocado oil
3large eggs, beaten
½medium onion, diced¾ cup diced onion
5garlic cloves, minced or finely grated
1inchginger root, peeled and finely grated
1Thai chili, mincedoptional, for a spicy kick
3green onions, diced, whites separated from the greens
10ozbag of frozen carrots, peas, and corn
2Tablespoonssoy sauce
½teaspoonsesame oil
Instructions
Cook the rice: First, add 5 cups of water to a medium pot. Add 1 teaspoon of salt, 1 teaspoon of chicken bouillon powder, ¼ teaspoon of ground black pepper, and ¼ teaspoon of ground turmeric. Bring the water to a boil on high heat. As the water comes to a boil, wash the rice 3 times to remove the excess starch. Drain all water from the rice then add the rice to the pot. Reduce the heat to medium-high, cover the pot halfway, and let it cook until the water is at the same level as the rice. Reduce the heat to low, completely cover the pot, and let it cook until the rice is fully cooked and fluffy. Fluff the rice with a fork. You could also cook the rice in a rice cooker. Cook the rice a day before and store it in the fridge for a quicker meal.
Cool the rice: Spread the rice on a sheet pan and place it in the refrigerator to cool for 30 minutes to a few hours. The cooled rice makes better fried rice as the grains won't turn gummy when stir fried.
Season the shrimp: Add the peeled and deveined shrimp to a small mixing bowl. Add ¼ teaspoon of chicken bouillon powder, ¼ teaspoon of white pepper, ¼ of garlic powder, and ¼ teaspoon of onion powder. Mix well to coat the shrimp in the seasoning.
Season the chicken: Add the chopped chicken breast to a small mixing bowl. Add the ¼ teaspoon of salt, ¼ teaspoon of chicken bouillon powder, ¼ teaspoon of onion powder, and ¼ of garlic powder. Mix well to combine. (The chicken needs some salt but the shrimp doesn't.)
Scramble the eggs: Place a large wok, large non-stick skillet, or braiser on medium-high heat. I used a wok. Add one tablespoon of vegetable oil. Add the eggs and scramble them until they are just cooked. Use your spatula to break up the larger pieces of egg. The eggs should be slightly undercooked as they will cook again in the stir-fry. Remove the eggs from the wok and set aside.
Cook the shrimp: Heat the wok until just smoking then add 1 tablespoon of oil. Add the shrimp in a single layer and cook until they turn opaque. Flip to the other side and cook until they turn opaque. Be careful not to overcook the shrimp as they might turn rubbery. Remove the shrimp and set aside.
Cook the chicken: Add another tablespoon of oil to the wok still on high heat. Let it heat up for 1 minute then add the chicken to the wok in a single layer. Cook for about 2 minutes per side or until done. Remove the chicken and set aside.
Sauté the aromatics: Add the third tablespoon of oil to the wok. Add the onions and whites of green onions, and sauté until translucent. Add the minced garlic, ginger, and Thai chili and stir. Let them cook in the oil for about 30 seconds. Be careful not to burn the garlic.
Add the veggies: Add the frozen carrots, corn, and peas to the wok. (No need to thaw them beforehand). Stir to combine and let them sizzle for about 2 minutes or just until the vegetables are heated through.
Add rice: Add the rice to the wok and use the spatula to break up any clumps. Stir fry until the rice has heated through. It takes about 5 minutes. If the rice is very cold, sprinkle a little water and cover the wok so the rice can steam for a few minutes.
Add soy sauce and sesame oil: Once the rice has heated through, drizzle in the soy sauce and sesame oil. Mix in a scooping motion until the rice is evenly coated with the soy sauce and sesame oil.
Add remaining ingredients: Add the eggs, chicken, and shrimp to the wok and continue stir-frying for about 1 minute. Taste at this point and adjust seasoning if needed. Add the scallions and stir fry for about 30 seconds.
Serve: Plate, garnish with green onions, and serve warm.
Notes
1. I used jasmine rice but you can substitute it with another long-grain rice or medium grain-rice. Jasmine rice is preferred but any rice you have on hand could be made into fried rice. Make sure you spread the rice and let it cook before using it in the stir-fry. 2. Substitute chicken breasts with skinless boneless chicken thighs.3. Consider adding other vegetables like green beans, snow peas, or bean sprouts.4. Omit the Thai chili if you don't want the rice spicy.