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Shrimp and chicken fried rice served in a bowl

Shrimp & Chicken Fried Rice

A delightful fusion of flavors that combines tender chicken, juicy shrimp, and fresh vegetables in a satisfying dish ideal for family dinners or quick weeknight treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs Tender, juicy pieces that bring rich flavor.
  • 1 tsp arrowroot powder 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.
For the Shrimp
  • 1 tsp arrowroot powder Ensures a light coating for the shrimp.
  • 6 oz shrimp Shell including tail removed.
  • 1 tbsp sesame oil Adds a nutty aroma.
For the Vegetables
  • 1 medium onion Finely diced.
  • 1 cup grated carrot For a splash of color.
  • 1 cup frozen peas Sweet bursts of freshness.
  • 3 pieces green onions Roughly chopped for garnish.
  • 2 tbsp finely chopped ginger Brings warmth and zest.
  • 2 cloves garlic Minced for flavor.
For the Rice Mixture
  • 3 cups cold white rice Ideally 1-2 day old leftover rice.
  • 3 pieces eggs For added richness.
  • 2 tbsp coconut aminos Savory umami sauce.

Method
 

Preparation
  1. 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.
Cooking the Chicken
  1. 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.
Cooking the Shrimp
  1. 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.
Sautéing the Vegetables
  1. 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.
Combining Rice and Eggs
  1. Introduce the cold rice to the wok, mixing thoroughly with the veggies. Crack the eggs directly into the rice and stir to combine.
Frying the Rice
  1. 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.
Finishing and Serving
  1. Finally, stir in the cooked chicken and shrimp. Serve garnished with chopped scallions for a fresh finish.

Notes

Use day-old rice for optimal texture. Feel free to add other vegetables like bell peppers or mushrooms based on your preferences. You can also adjust the protein to only chicken, only shrimp, or incorporate tofu for a vegetarian option.