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Fried rice with shrimp, chicken, peas and chunks of carrot on a brown-rimmed white plate with a silver fork set in it.

Shrimp and Chicken Fried Rice

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5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 servings
Category Dinner
Author Lauren Grant

Description

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Ingredients

  • 6 teaspoons grapeseed oil divided
  • 1 pound colossal 8/12 shrimp, peeled and deveined
  • 3 large eggs beaten
  • 1 pound boneless skinless chicken thighs, cut into ½-inch pieces
  • 3 tablespoon oyster sauce divided
  • 2 cups finely diced carrots ¼-inch cubes
  • 1 bunch scallions sliced (8 green onions)
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 3 cups cooked long grain rice such as jasmine or basmati, cooled
  • ¼ cup low-sodium soy sauce gluten-free if needed*
  • 2 teaspoon chili crisp
  • 1¼ cups frozen green peas
  • 1 teaspoon rice vinegar or white vinegar
  • 1 tablespoon toasted sesame oil

Instructions

  • Make sure you have 3 cups cooked rice. If you don’t, cook 1 cup dry rice and cool completely.
  • Meanwhile, heat a 12-inch stainless steel sauté pan over medium. Add 1 teaspoon oil and swirl to coat. Add 1 pound shrimp and cook, without moving, for 1 minute. Flip and continue cooking until shrimp are opaque and reach 145ºF( 63°C), about 60 seconds more. Transfer to a bowl.
  • Heat 1 teaspoon oil in now-empty skillet over medium, add 3 beaten eggs and cook until set (yolk and whites are firm) but still wet, about 30 seconds. Transfer to bowl with shrimp.
  • Toss 1 pound cubed chicken thighs with 2 tablespoons oyster sauce. Heat now-empty skillet over medium; add 1 teaspoon oil and swirl to coat. Add chicken in an even layer and cook, without moving, until golden brown on bottom side, 2–3 minutes. Flip chicken and cook until golden brown on second side and reach 165ºF (74ºC), about 2–3 minutes. Transfer to bowl with shrimp and egg.
  • In now-empty pan, add 1 teaspoon oil and swirl to coat; once shimmering add 2 cups diced carrots, season with ½ teaspoon kosher salt and cook until tender, about 6 minutes. Transfer carrots to bowl with shrimp and chicken.
  • Add remaining 2 teaspoons oil to now empty sauté pan over medium heat and heat until shimmering, add scallions whites and light green parts and cook until fragrant and starting to brown, about 1 minute. Add 2 tablespoons minced ginger and 1 tablespoon minced garlic; cook until fragrant, about 30 seconds.
  • Stir in 3 cups cooked and cooled rice, ¼ cup soy sauce, remaining 1 tablespoon oyster sauce and 2 teaspoons chili crisp, stir to combine then press into an even layer and cook without moving for 2 minutes. Using a thin metal spatula, scrape up rice and stir fry until rice is golden brown, 3–4 minutes more.
  • Stir in cooked shrimp, egg, chicken, 1¼ cups green peas and 1 teaspoon vinegar; stir fry 2 more minutes. Off heat, stir in 1 tablespoon sesame oil and scallion greens. Serve with additional chili crisp on side.

Notes

If using regular soy sauce, start with 2 tablespoons and add more to taste.
Store any leftover in an airtight container in the refrigerator for up to 4 days. Reheat gently in a  skillet over medium heat (with a splash of water) or in the microwave in 30-second increments until warmed through. 
For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1/6 recipeCalories: 530kcalCarbohydrates: 36gProtein: 38gFat: 24gSaturated Fat: 4.5gSodium: 742mgSugar: 6g
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