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Chicken and Shrimp Fried Rice Recipe

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4.2 from 61 reviews

A vibrant and flavorful Chicken and Shrimp Fried Rice recipe that combines tender chicken strips, succulent jumbo shrimp, crisp vegetables, and fluffy rice, all stir-fried with aromatic garlic, ginger, and soy sauce. Topped with a crispy fried egg and fresh cilantro, chili, and lime wedges for an extra kick. Ready in just 30 minutes, this dish is perfect for a quick and satisfying meal.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Protein

  • 2 skinless boneless chicken thighs, sliced into strips
  • 5.75 oz raw jumbo shrimp (king prawns)
  • 4 large eggs (2 for scrambling in rice, 2 for frying)

Vegetables & Herbs

  • 3 garlic cloves, grated
  • 1 thumb-size piece ginger, grated
  • 2 scallions (spring onions), thinly sliced
  • 1 carrot, very finely sliced (julienned)
  • 1/2 red bell pepper, thinly sliced
  • 1 head bok choy (pak choi), trimmed and separated into leaves
  • Handful of fresh cilantro (coriander), torn into sprigs
  • 1 chili, diced (deseeded if desired)
  • 1 lime, cut into wedges

Carbohydrates

  • 1 lb cooked white rice, fridge cold (about 3 cups)

Oils & Sauces

  • 2 tbsp vegetable oil (divided)
  • 2 tbsp soy sauce
  • 1 tbsp runny honey

Instructions

  1. Saute Chicken: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat. Add the sliced chicken thighs and pan-fry for about 4 minutes or until golden on the outside and cooked through. The time may vary depending on the thickness of your chicken strips.
  2. Saute Shrimp: Add the jumbo shrimp to the pan and cook for about 2 minutes until they turn pink and are fully cooked. Remove the chicken and shrimp mixture from the pan, transfer to a bowl, and set aside.
  3. Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the pan and increase heat to high. Add grated ginger, garlic, scallions, julienned carrot, and sliced red bell pepper. Stir-fry for a few minutes until beginning to soften. Then add the bok choy leaves and stir-fry for an additional 1 minute.
  4. Stir-Fry Rice: Add the cold, cooked white rice to the pan along with soy sauce and honey. Stir well, breaking up any clumps of rice to evenly coat with the sauce.
  5. Scramble Eggs in Stir-Fry: Push the rice mixture to one side of the pan. Crack the 2 eggs into the empty side and gently mix them to scramble. Once the eggs start to set, stir them through the rice to combine fully.
  6. Finish Stir-Fry: Return the cooked chicken and shrimp to the pan and stir them through the rice and vegetables mixture. Heat through and keep warm.
  7. Fry Eggs: In a separate medium non-stick frying pan, add a drizzle of vegetable oil. Crack in the remaining 2 eggs and pan-fry over medium heat until the egg whites are set and edges are crispy but yolks remain runny.
  8. Assemble Stir-Fry: Divide the fried rice evenly into two bowls. Top each bowl with a crispy fried egg. Sprinkle with fresh cilantro sprigs and diced chili. Serve immediately with lime wedges on the side for squeezing over the dish. Enjoy your flavorful chicken and shrimp fried rice!

Notes

  • Use cold, cooked rice that has been refrigerated for best texture and to avoid sogginess.
  • Deseed the chili if you prefer less heat.
  • You can substitute bok choy with other leafy greens such as spinach or kale.
  • Ensure eggs for frying are cooked until whites are crispy but yolks remain runny for the authentic texture contrast.
  • This recipe serves 2 but scales up easily for more servings.
  • Adjust soy sauce according to your salt preference.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://allyumcooks.com/chicken-and-shrimp-fried-rice-recipe/