Shrimp and Chicken Fried Rice

Fried rice in grey bowl with shrimp and chicken.

5 from 4 votes

Shrimp And Chicken Fried Rice is quick and easy. With succulent seafood and chewy rice with a savory sauce for the ultimate Chinese at home.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Chinese

Keyword: fried rice with chicken and shrimp, shrimp and chicken fried rice

Servings:

Calories: 900kcal

Author: Adrianne

Ingredients

Sauce

1 tablespoon oyster sauce Note 1
1 tablespoon soy sauce Note 2
1 tablespoon Chinese cooking wine Note 3
1 tablespoon Worcestershire sauce Note 4
2 teaspoon sesame oil Note 5

Fried Rice

2 small chicken breasts Note 6
¼ teaspoon salt Note 7
½ teaspoon black pepper also Note 7
2 tbs peanut oil Note 8
500 grams/1 pound shrimp Note 9
3 medium eggs free range, Note 10
1 tbs garlic chunky, chopped, Note 11
½ large brown onion skin peeled and roughly diced Note 12
1 cup bacon diced, Note 13
2 cups frozen peas, corn and carrots Note 14
4 cups cooked, day old rice Jasmine or Basmati, Note 15

Garnish (optional)

1 cup green onions roots and tips trimmed, green bits only, finely sliced

Instructions

Sauce: gather the sauce ingredients then add the oyster sauce, soy sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small jug and use a mini whisk to combine then set aside.
Chicken: use a knife and cutting board to slice the chicken breast in halves lengthways then season each side with salt and black pepper. Place a large sauté pan onto the stove top, turn the heat to high then use tongs to place the seasoned chicken into the base of the sauté pan. Cook the chicken for 3 mins per side, using tongs to flip once the 1st side is cooked. Once the chicken is cooked, use the tongs to lift it up and out of the pan and place it onto a paper towel lined chopping board.
Shrimp: prepare the shrimp be peeling and deveining them including removing the tails. Once done add them to the pan you cooked the chicken in (no need to clean or rinse) and cook them for 3-4 minutes, flipping from one side to the other as they cook. Once cooked, use a slotted turner to lift the shrimp up and out of the pan and place them onto a paper towel lined chopping board.
Eggs: pour the whisked eggs into the pan, scramble using a silicon turner and cook till firm with no wet egg bits. Use the turner to chop into pieces as the egg cooks. Once cooked, transfer the scrambled egg out of the pan onto a plate.
Garlic, onion and bacon: again without rinsing or cleaning the pan add the garlic, onion and bacon. Cook stirring as you go for 1 minute. Then add the cooked vegetables and cook for a further 2-3 minutes, continuing to stir to combine.
Rice and sauce: next add the cooked rice to the pan and pour the sauce over the top. Gently stir to allow the sauce to consistently coat the rice and vegetables.
Combine: when the rice is combined with the vegetables, add the cooked chicken, cooked shrimp and scrambled egg back to the pan.
Garnish: once the dish is combined and heated through sprinkle the chopped green onions over the top to garnish and serve!

Notes

Note 1 - Oyster sauce: this is a thick salty sauce commonly used in Asian recipes.
Note 2 - Soy sauce: this is regular style soy sauce.
Note 3 - Chinese cooking wine: you will find this in the Asian foods section of the supermarket and it will be labelled as such. It is also known as 'Shaoxing wine'.
Note 4 - Worcestershire sauce: definitely not common or typical for fried rice recipes. However, it is my secret sauce for many recipes including this one 😁👍.
Note 5 - Sesame oil: this ingredient is used to add flavor to the fried rice. This is different to peanut oil and has a stronger smell as well as darker colour.
Note 6 - Chicken: we want to use 2 small chicken breasts, sliced in half lengthways.
Note 7 - Salt and pepper: we use salt and a little bit of black pepper for seasoning the chicken prior to cooking it. We don't want to use too much salt as the sauce plus bacon also provide a salty flavor.
Note 8 - Peanut oil: peanut oil is great to use in Asian cooking. It is aromatic and light. You can use olive oil, sunflower oil or vegetable oil if needed.
Note 9 - Shrimp/prawns: fresh, juicy and an absolute delight to cook with! We want to use raw shrimp/prawns that we peel and devein ourselves. Store bought frozen shrimp is often rubbery with a watery taste.
Note 10 - Eggs: free range is always best. We whisk these then pan fry to scramble.
Note 11 - Garlic: you can use 2 fresh garlic cloves (finely chopped), chunky chopped garlic or minced garlic.
Note 12 - Onion: we want to peel a large onion and dice half of it.
Note 13 - Bacon: store bought diced bacon is the easiest. It then only needs to be thrown into the pan and requires no removing the rind or chopping.
Note 14 - Frozen vegetables: I like to use a combination of frozen peas, corn and carrot. You can purchase these from the freezer section of the supermarket in a pack sold as a trio.
Note 15 - Rice: we want to use rice that is a day old as it provides the right texture to the dish. I find that the best way to do this is to cook the rice in a microwave rice cooker, the day before making the recipe, let it cool then refrigerate and take out to use when ready to make the recipe. We need 4 cups of cooked rice, so 2 cups of dried rice is a good starting point. Jasmine or Basmati are great choices. The rice I am using in the post is basmati rice.
Note 16 - Green onions: as we are using the onion above for a flavor base in the fried rice, we only want to use the green bits of the scallions for garnish.

Nutrition