Shrimp & Chicken Fried Rice is a delightful, savory dish that hits all the right notes. This comforting recipe is perfect for busy weeknights or lazy weekends. You’ll love the juicy shrimp and tender chicken combined with an array of colorful vegetables and aromatic seasonings. Making Shrimp & Chicken Fried Rice is simple and quick, making it a go-to option for those who seek a family-friendly meal that doesn’t skimp on flavor. In this step-by-step guide, you’ll learn how to whip up this delicious dish in no time.
Ingredients
To create your Shrimp & Chicken Fried Rice, gather the following ingredients that will bring vibrancy and flavor to your dish:
- 4 chicken thighs: Tender and juicy, they provide a satisfying protein base.
- 1 tsp arrowroot powder (or corn starch): This will help to coat the chicken, giving it a crispy texture.
- ½ tsp salt: Enhances the overall flavor of the dish.
- ½ tsp pepper: Adds a lovely warmth and subtle spice.
- 1 tbsp avocado oil: A heart-healthy oil that adds richness without overpowering.
- 1 tsp arrowroot powder (or corn starch) (for shrimp): Helps achieve a beautiful sear.
- 6 oz shrimp (shell and tail removed): Sweet, plump shrimp that bring a touch of the ocean to your meal.
- 1 tbsp sesame oil: Aromatic oil that adds a nutty depth of flavor.
- 1 onion (finely diced): Provides a savory, aromatic foundation.
- 1 cup grated carrot: Sweet and crunchy, bringing color and nutrition.
- 1 cup frozen peas: They add vibrant color and a delightful pop.
- 3 green onions (roughly chopped): Fresh, crisp green onions for garnish and a burst of flavor.
- 2 tbsp finely chopped ginger: Adds a warming, zesty note.
- 2 cloves garlic (minced): Fragrant, savory garlic that elevates the dish.
- 3 cups cold white rice (ideally leftover, or cauliflower rice for a low-carb option): The star ingredient that absorbs all the flavors.
- 3 eggs: For creaminess and a richness that’s hard to resist.
- 2 tbsp coconut aminos (or soy sauce/tamari): A savory sauce that brings all the flavors together.
Step-by-Step Directions
Prepare the Chicken
Start by cutting the chicken thighs into bite-sized pieces, approximately ½ inch in size. Place these pieces in a bowl, then season with salt, pepper, and arrowroot powder. Toss everything together thoroughly to ensure that the chicken is well coated.
Cook the Chicken
Heat the avocado oil in a large wok over medium-high heat. Once hot, add the coated chicken pieces into the wok. Allow the chicken to cook for about 4-5 minutes, or until it’s fully cooked and golden brown. Once done, use a slotted spoon to transfer the chicken onto a plate and set it aside.
Cook the Shrimp
Next, toss the shrimp in the remaining tablespoon of arrowroot powder to coat them lightly. Add the shrimp to the hot wok, spreading them into a single layer. Cook for 1 minute on one side, then flip them over and cook for an additional minute on the other side until they are opaque and cooked through. Remove the shrimp and place them with the chicken.
Sauté the Vegetables
In the same wok, add the sesame oil. Once the oil is hot, toss in the diced onion and sauté for about 2 minutes until they are translucent. Then, add the grated carrot, frozen peas, chopped green onions, ginger, and minced garlic. Cook for roughly 3-4 minutes until the vegetables are tender but still vibrant.
Add the Rice and Eggs
Now it’s time for the cold rice! Add the cold cooked rice into the wok, stirring well to mix everything evenly with the sautéed vegetables. Create a well in the center of the rice and crack the eggs into it. Stir the eggs around in the rice until they are fully incorporated and cooked through.
Season and Crispen the Rice
Stir in the coconut aminos (or soy sauce/tamari) to season the rice. To achieve a crispy texture, push the rice up the sides of the wok in a thin layer, making sure it’s in contact with the hot surface. Allow the mixture to cook for 2 minutes, then stir it again, pushing it up the sides for another 2 minutes.
Combine and Serve
Finally, stir the cooked chicken and shrimp back into the wok. Mix thoroughly until everything is heated through. Serve the delicious shrimp and chicken fried rice hot, garnished with the roughly chopped scallions for an extra pop of color and a hint of freshness.
Tips & Tricks
Use Leftover Rice: Cold rice works best because it’s drier and will fry up nicely without becoming mushy. If you plan ahead, cook your rice a day prior and refrigerate.
Customize Ingredients: Feel free to swap in any vegetables you have on hand—bell peppers, snap peas, or baby corn all make excellent additions.
High Heat for Crispy Rice: Ensure you’re cooking at high heat during the frying steps for that delicious crispy texture.
Fresh Ingredients: Use fresh ginger and garlic for the best flavor.
Don’t Overcrowd the Pan: Cook in batches if your wok isn’t large enough to ensure even cooking.
Serving Suggestions & Pairings
Shrimp & Chicken Fried Rice is a versatile dish that pairs well with a variety of accompaniments. Consider serving it alongside crispy spring rolls or a fresh cucumber salad for a light, balanced meal. It also works beautifully on its own as a hearty main dish. Perfect for lunch or dinner, this meal can be enjoyed on its own or paired with a tangy dipping sauce.
Nutritional Information
This delicious dish can be balanced as part of a nutritious meal. A typical serving of Shrimp & Chicken Fried Rice contains approximately 450 calories. With a good mix of proteins, healthy fats, and fiber from the vegetables, it’s a well-balanced dish. Always feel free to adjust the ingredients according to your dietary needs.
Storing Tips & Variations
To store leftover Shrimp & Chicken Fried Rice, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, it freezes well for up to 2 months. To reheat, simply warm it in a frying pan over medium heat or in the microwave until heated through.
For variations, consider swapping shrimp for scallops, chicken for tofu, or using brown rice for added fiber. You can also add your favorite spices or herbs to customize it to your taste.
Conclusion
Now that you’ve learned how to make Shrimp & Chicken Fried Rice, it’s time to try it out! This dish is not only quick and easy but also incredibly delicious and satisfying. Share your experiences in the comments below, and enjoy the rich flavors and comforting textures that this meal brings to your table.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking.Is this recipe gluten-free?
You can make it gluten-free by using coconut aminos instead of soy sauce, ensuring your rice is gluten-free.How can I make it vegetarian?
Simply omit the meat and shrimp and increase the quantity of veggies and tofu, and replace the eggs with a tofu scramble for a vegan version.What type of rice is best?
Day-old white rice or jasmine rice works best for this recipe. Cauliflower rice is an excellent low-carb option.Can I make this ahead of time?
Yes! You can prepare all ingredients ahead of time and store them separately in the refrigerator. Simply cook when ready to serve.
Shrimp & Chicken Fried Rice
Ingredients
For the Chicken
- 4 pieces chicken thighs Tender and juicy, they provide a satisfying protein base.
- 1 tsp arrowroot powder (or corn starch) This will help to coat the chicken, giving it a crispy texture.
- ½ tsp salt Enhances the overall flavor of the dish.
- ½ tsp pepper Adds a lovely warmth and subtle spice.
- 1 tbsp avocado oil A heart-healthy oil that adds richness without overpowering.
For the Shrimp
- 1 tsp arrowroot powder (or corn starch) Helps achieve a beautiful sear.
- 6 oz shrimp (shell and tail removed) Sweet, plump shrimp that bring a touch of the ocean to your meal.
- 1 tbsp sesame oil Aromatic oil that adds a nutty depth of flavor.
For the Vegetables
- 1 piece onion (finely diced) Provides a savory, aromatic foundation.
- 1 cup grated carrot Sweet and crunchy, bringing color and nutrition.
- 1 cup frozen peas They add vibrant color and a delightful pop.
- 3 pieces green onions (roughly chopped) Fresh, crisp green onions for garnish and a burst of flavor.
- 2 tbsp finely chopped ginger Adds a warming, zesty note.
- 2 cloves garlic (minced) Fragrant, savory garlic that elevates the dish.
For the Rice
- 3 cups cold white rice (ideally leftover, or cauliflower rice for a low-carb option) The star ingredient that absorbs all the flavors.
- 3 pieces eggs For creaminess and a richness that’s hard to resist.
- 2 tbsp coconut aminos (or soy sauce/tamari) A savory sauce that brings all the flavors together.
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces, approximately ½ inch in size. Place in a bowl, season with salt, pepper, and arrowroot powder. Toss to coat.
Cooking Chicken
- Heat avocado oil in a large wok over medium-high heat. Add the coated chicken pieces and cook for 4-5 minutes until fully cooked and golden brown. Remove and set aside.
Cooking Shrimp
- Toss shrimp in the remaining tablespoon of arrowroot powder. Add to the hot wok, cook for 1 minute on one side; flip and cook for an additional minute until opaque. Remove and set aside with the chicken.
Sautéing Vegetables
- Add sesame oil to the same wok. Sauté diced onion for about 2 minutes until translucent. Add grated carrot, frozen peas, green onions, ginger, and garlic. Cook for 3-4 minutes until vegetables are tender.
Combining Rice and Eggs
- Add cold rice to the wok, mixing well with vegetables. Create a well in the center and crack the eggs into it. Stir until eggs are fully incorporated and cooked through.
Finishing Touches
- Stir in coconut aminos to season the rice. Push rice to the sides of the wok to crisp it up and cook for 2 minutes, then stir again, pushing up the sides for another 2 minutes.
- Add cooked chicken and shrimp back to the wok, mixing until heated through. Serve hot garnished with green onions.
Notes
