Shrimp & Chicken Fried Rice is a delightful fusion of flavors that brings the best of both worlds together in a vibrant, satisfying dish. This recipe captures the warmth of a home-cooked meal, making it perfect for family dinners or a quick weeknight treat. The combination of tender chicken, juicy shrimp, and fresh vegetables creates a colorful, aromatic experience that’s hard to resist. Plus, it’s incredibly easy to whip up, thanks to its step-by-step guide that anyone can follow!
Ingredients
To create your homemade Shrimp & Chicken Fried Rice, you’ll need the following ingredients:
- 4 chicken thighs – Tender, juicy pieces that bring rich flavor to the dish.
- 1 tsp arrowroot powder (or corn starch) – This adds a light crispiness to the chicken.
- ½ tsp salt – Enhances the overall flavor.
- ½ tsp pepper – Provides a gentle kick.
- 1 tbsp avocado oil – For sautéing, it offers a subtle flavor and high smoke point.
- 1 tsp arrowroot powder (for shrimp) – Ensures a light coating for the shrimp.
- 6 oz shrimp (shell including tail removed) – Sweet and succulent, enhancing the dish’s seafood flavor.
- 1 tbsp sesame oil – Adds a nutty aroma and depth of flavor.
- 1 onion (finely diced) – Provides a savory backbone with its sweetness when cooked.
- 1 cup grated carrot – For a splash of color and a touch of sweetness.
- 1 cup frozen peas – Sweet bursts of freshness that balance the dish.
- 3 green onions (roughly chopped) – A fresh garnish that adds a mild onion flavor.
- 2 tbsp finely chopped ginger – Brings warmth and a refreshing zest.
- 2 cloves garlic (minced) – Aromatic and flavorful, perfect for enhancing the savory profile.
- 3 cups cold white rice (ideally 1-2 day leftover rice) – The star of the dish, providing the perfect texture.
- 3 eggs – For added richness and protein.
- 2 tbsp coconut aminos (or soy sauce/tamari) – A savory umami sauce that completes the fried rice.
Step-by-Step Directions
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Prepare the Chicken: Cut the chicken thighs into bite-sized pieces (approximately ½ inch). In a bowl, combine the chicken pieces with salt, pepper, and arrowroot powder. Toss until well coated.
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Cook the Chicken: In a large wok, heat the avocado oil over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes until fully cooked and golden brown. Once done, set aside on a plate.
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Cook the Shrimp: Toss the shrimp in the arrowroot powder to coat. Add to the wok in a single layer. Cook for 1 minute, then flip and cook for another minute. Set the shrimp aside with the chicken.
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Sauté the Vegetables: Pour sesame oil into the wok. When hot, add the finely diced onion and sauté for 2 minutes. Next, incorporate the grated carrot, peas, chopped green onions, ginger, and minced garlic. Cook for 3-4 minutes.
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Combine Rice and Eggs: Introduce the cold rice to the wok, mixing thoroughly with the veggies. Crack the eggs directly into the rice and stir to combine.
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Fry the Rice: Stir in the coconut aminos, and then spread the rice up the sides of the wok to allow it to fry against the surface. Cook for 2 minutes, stir, and then push the rice up against the sides of the wok again for another 2 minutes to enhance crispiness.
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Finish and Serve: Finally, stir in the cooked chicken and shrimp. Serve garnished with chopped scallions for a fresh finish.
Tips & Tricks
- Use Day-Old Rice: For optimal texture, use rice that has been refrigerated for a day. Freshly cooked rice tends to be too moist and can make the dish soggy.
- Add Other Veggies: Feel free to include other vegetables like bell peppers, mushrooms, or bok choy based on your preferences.
- Adjust the Protein: If you prefer, you can use only chicken, only shrimp, or even incorporate tofu for a vegetarian option.
Serving Suggestions & Pairings
Shrimp & Chicken Fried Rice is versatile and can be served as a standalone dish or paired with sides like spring rolls or a light cucumber salad. For a refreshing complement, try a chilled Asian-style tea or a light beer.
This dish is also ideal for family gatherings, bringing everyone together around the table, or for meal-prepping to enjoy throughout the week.
Nutritional Information
This recipe serves approximately 4 people and provides a balanced meal rich in protein and vegetables. Each serving contains around 400 calories, with a good source of carbohydrates from the rice, protein from chicken and shrimp, and dietary fiber from the vegetables. Remember to enjoy it as part of a varied diet.
Storing Tips & Variations
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can also freeze portions for up to a month. Just make sure to label the container with the date and contents.
- Reheating: To reheat, warm in a skillet over low heat or in the microwave. Add a splash of water to keep it moist.
- Variations: Transform this dish by adding your favorite spices or sauces to personalize the flavor. Consider using quinoa or brown rice for a healthier twist.
Conclusion
If you’re looking for a delicious and easy meal, Shrimp & Chicken Fried Rice is the perfect choice. With its wholesome ingredients, easy preparation, and comforting flavors, it’s sure to become a new family favorite. Don’t hesitate to give it a try, and feel free to share your experience – we’d love to hear how you personalized the recipe!
FAQs
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Can I use frozen shrimp?
Yes, frozen shrimp can be used in this recipe. Just make sure to thaw them properly before cooking. -
Is this recipe gluten-free?
To make this recipe gluten-free, use coconut aminos instead of soy sauce. Additionally, check that the rice and any other processed ingredients are gluten-free. -
What if I don’t have avocado oil?
If you don’t have avocado oil, you can substitute it with other high-heat oils such as canola, grapeseed, or vegetable oil. -
Can I add more vegetables?
Absolutely! Feel free to add any vegetables you have on hand. Broccoli, bell peppers, and snap peas work great in this dish. -
How do I make it spicier?
To add some heat, consider incorporating sliced jalapeños, a dash of sriracha, or red pepper flakes when cooking the vegetables.
Shrimp & Chicken Fried Rice
Ingredients
Method
- Cut the chicken thighs into bite-sized pieces (approximately ½ inch). In a bowl, combine the chicken pieces with salt, pepper, and arrowroot powder. Toss until well coated.
- In a large wok, heat the avocado oil over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes until fully cooked and golden brown. Set aside on a plate.
- Toss the shrimp in the arrowroot powder to coat. Add to the wok in a single layer. Cook for 1 minute, then flip and cook for another minute. Set the shrimp aside with the chicken.
- Pour sesame oil into the wok. When hot, add the finely diced onion and sauté for 2 minutes. Incorporate the grated carrot, peas, chopped green onions, ginger, and minced garlic. Cook for 3-4 minutes.
- Introduce the cold rice to the wok, mixing thoroughly with the veggies. Crack the eggs directly into the rice and stir to combine.
- Stir in the coconut aminos, then spread the rice up the sides of the wok to allow it to fry against the surface. Cook for 2 minutes, stir, and then push the rice up against the sides of the wok again for another 2 minutes to enhance crispiness.
- Finally, stir in the cooked chicken and shrimp. Serve garnished with chopped scallions for a fresh finish.
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