Shrimp & Chicken Fried Rice
A delightful and savory dish featuring juicy shrimp and tender chicken combined with colorful vegetables and aromatic seasonings, perfect for busy weeknights or leisurely weekends.
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
Use leftover rice for the best results, customize with available vegetables, and maintain high heat for the crispiest texture.