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chinese chicken and shrimp stir fry in a white bowl with wooden chopsticks in the bowl and a kitchen rag in the background

Shrimp and Chicken Fried Rice

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Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine asian, Chinese, korean
Servings 6 people
Calories 644 kcal

Ingredients
  

  • 1 lb boneless chicken thighs skinless chicken thighs is best to avoid extra grease
  • 1 lb shrimp Slightly chilled or close to room temperature before cooking. Wild caught and peeled uncooked shrimp is always my preference.
  • 4 cups rice Use a long grain type such as basmati or jasmine. This rice needs to be precooked and refrigerated for at least 24 hours!
  • 2 large eggs to be scrambled
  • 3 stalks celery thinly chopped
  • 3 whole carrots peeled and chopped
  • 5 cloves garlic peeled and minced
  • 1 tbsp ginger peeled and minced
  • 1 large bell pepper any color
  • ½ cup peas use frozen but allow it to thaw a few minutes prior to cooking
  • 1 large yellow onion peeled and diced
  • 1 tsp cornstarch too crisp the vegetables and thicken excess fluid
  • 3 tbsp sesame oil for flavor and aroma
  • ¼ cup soy sauce for flavor and to add saltiness. This is sometimes called shoyu sauce if you get the Japanese version which is most flavorful
  • 2 tbsp rice wine vinegar to add a mild tangy flavor
  • 3 sprigs fresh green onion chopped for garnish
  • ½ tbsp sesame seeds for garnish

Instructions
 

  • Cut the boneless chicken thighs into 1 inch cubes and season with salt and pepper. Peel the shrimp if needed.
  • Heat ½ tbsp sesame oil in a large frying pan on medium high heat. Pat the chicken dry and cook for about 2-3 minutes per side until fully cooked. Remove from pan and allow to cool separately.
  • In the same pan, sear the shrimp on high heat for 1-2 minutes per side until crisp on the outside. Keep in mind that larger shrimp will require a cook time of 2 minutes per side but smaller shrimp should be flipped after 1 minute. Set aside to cool with the chicken.
  • Cook eggs in the same frying pan the chicken and shrimp was seared in. There should be a bit of oil left in the pan to prevent the eggs from sticking, but if not, add a little bit of oil. Scramble the eggs until fully cooked, top with a dash of salt, and set aside with the meat to cool.
  • Chop the carrots into small pieces and begin to simmer in the same pan on medium-high heat with a drizzle of sesame oil. While this is cooking, chop your onion, bell pepper and celery and add to the pan after about 3 minutes.
  • Mince the garlic and ginger and add to the pan once the vegetables begin to turn translucent (the last 2 minutes of cooking). Add the rice wine vinegar in about 30 seconds before removing from heat to add flavor. Scrape the bottom of the pan after adding the vinegar to bring up the brown bits at the bottom of the pan. Remove from pan and add to the chicken, egg, and shrimp bowl.
  • Sear the cold rice and peas together with the remaining sesame oil and 1/4 cup soy sauce. This should take about 3 minutes but you really want the rice to brown to get a bit of a crisp.
  • Add in the remaining cooked veggies and meats that were set aside earlier and top with sesame seeds. Garnish with chopped green onion.
  • Enjoy!
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