Chicken And Shrimp Fried Rice

Chicken and shrimp fried rice brings together everything you love about takeout and lets you whip it up at home with ease Light fluffy rice gets loaded with juicy chicken tender shrimp and a rainbow of vegetables all tossed in a savory sweet sauce It is a satisfying meal that comes together in one pan and always disappears quickly in my house

I first tried this on a night when I had random leftovers and not much energy It turned out so tasty we have been making it every few weeks ever since

Ingredients

• Chicken breast: gives lean protein and stays tender when quickly sauteed Look for firm pink chicken without much excess liquid
• Shrimp: adds a sweet delicate flavor Use thawed peeled shrimp for ease and avoid overcooking for best texture
• Olive oil: helps everything cook evenly and adds a touch of richness Use a light fresh oil for best flavor
• Salt and black pepper: bring out all the flavors Freshly ground pepper gives the most aroma
• Garlic: minced fresh garlic infuses the whole dish with its classic aroma
• Shallot: helps add mild sweetness and depth to the base Choose one with tight skin and a firm touch
• Fresh ginger: brings a little bite and warmth and is easiest to peel with a spoon
• Frozen mixed vegetables: make this fast and colorful Any mix works but I like peas carrots and corn for their bright flavors
• Cold cooked rice: is key for fried rice that does not turn out sticky Dayold jasmine or long grain rice works best
• Eggs: give extra protein and that signature fried rice texture Use large fresh eggs for rich flavor
• Green onion: adds color and a sharp fresh lift at the end
• Low sodium soy sauce: forms the backbone of the sauce and keeps salt levels in check
• Hoisin sauce: delivers sweetness and complexity Choose a brand with rich flavor and no off odors
• Rice vinegar: brings tang and brightness to the sauce
• Granulated sugar: helps balance flavors Honey or maple also work well
• Sriracha sauce: gives optional heat Add more or less based on your preference

Step-by-Step Instructions

Prepare the Chicken and Shrimp:

Heat olive oil in a large deep skillet over medium Once shimmering add the diced chicken breast and season with salt and pepper Cook for about 6 to 8 minutes stirring occasionally until chicken is golden at the edges and cooked through

Mix the Sauce:

In a small mixing bowl combine soy sauce hoisin sauce rice vinegar granulated sugar and sriracha Stir well until the sugar dissolves and set aside

Build the Aromatics:

Add minced garlic fresh ginger and finely diced shallot to the skillet with the chicken Sauté for about 2 minutes letting the aromatics become fragrant and soft Scrape up any fond on the bottom for more flavor

Cook the Shrimp:

Add the chopped shrimp to the skillet with the aromatics and chicken Stir frequently and cook about 3 to 4 minutes until the shrimp just turns pink and opaque Remove from heat sooner if shrimp is small to avoid overcooking

Add Rice and Veggies:

Add the cold cooked rice and frozen vegetables to the skillet Break up clumps of rice with your spatula and toss to combine everything evenly Let the mixture heat through for about 2 minutes

Scramble the Eggs:

Crack eggs into a separate nonstick pan and scramble gently over medium low heat until just set This keeps the eggs tender and prevents the rice from getting mushy Alternatively you can push the rice to the sides of your main pan create a well and scramble eggs directly in the skillet

Combine and Sauce:

Pour most of the sauce about three fourths over the rice meat and vegetables Stir everything thoroughly to coat Every grain should have a little gloss and color from the sauce Bring the skillet up to heat then gently fold in the scrambled eggs

Add Finishing Touches:

Serve the fried rice hot Garnish with the chopped green onion and drizzle remaining sauce over the top if you like Serve with extra sriracha or soy sauce on the side

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My favorite part is always the tender little bites of shrimp tucked in with fluffy rice My mom always let me sprinkle extra green onion on top for crunch and color and now I do the same with my own kids

Storage Tips

Let fried rice cool before placing it in an airtight container Store it in the refrigerator for up to four days It also freezes beautifully in individual portions for up to one month Warm leftovers in a skillet over medium heat and add a splash of water to help fluff up the rice

Ingredient Substitutions

Chicken thighs work just as well if you like a richer flavor For a pescatarian meal skip the chicken and use extra shrimp or even tofu Use any veggie mix on hand—broccoli snap peas or even a handful of baby spinach can all work If you like things sweeter use honey or maple syrup instead of sugar and if you want more heat double up on sriracha

Serving Suggestions

Serve as a main dish with a bowl of soup or fresh salad alongside for a full meal For extra crunch top with roasted peanuts or sesame seeds Leftovers also make a great filling for a lunch wrap or stuffed peppers

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Cultural Context

Fried rice has roots in Chinese home cooking as a way to use up leftovers Over time every culture has put their own spin on it blending available vegetables proteins and seasonings My version pulls from classic restaurantstyle recipes but feels right at home on a weeknight dinner table

Recipe FAQs

→ What kind of rice works best for this dish?

Cold, cooked white rice is ideal as it stays firm and absorbs the flavors well. Day-old rice is especially good for achieving the perfect texture.

→ Can I use different vegetables?

Absolutely. Any frozen or fresh vegetable mix, such as peas, carrots, or corn, will work. Feel free to customize based on preference or what's on hand.

→ Is it possible to substitute chicken thighs for breast?

Yes, chicken thighs offer a juicier option and cook up tender, making them a great alternative to breast meat.

→ How do I prevent the shrimp from overcooking?

Shrimp cook very quickly; add them once the chicken is nearly done and sauté just until pink and opaque, then set aside if needed.

→ Can the protein be varied?

Certainly. Swap in tofu or omit chicken and shrimp for a vegetarian option, or use just one protein as preferred.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet or microwave before serving.