Shrimp and Chicken Fried Rice

5 from 1 vote

This Shrimp and Chicken Fried Rice is perfect for a quick dinner. It’s full of shrimp, tender chicken, and soft rice mixed with colorful veggies.

Prep Time10

Cook Time15

Marinate Time20

Total Time45

Course: Main Dish

Cuisine: Asian American

Keyword: easy chicken dinner, easy dinner idea, fried rice

Servings:

Calories: 429kcal

Author: Julie Clark

Ingredients

8 ounces medium/small shrimp peeled and deveined
8 ounces boneless skinless chicken breast cut into bite-sized pieces
4 tablespoons soy sauce divided
1 tablespoon Hoisin sauce
2 tablespoons vegetable oil or sesame oil, divided
2 cloves garlic minced
1 small yellow onion diced
1 carrot diced
3 cups cold cooked long grain white rice (1 cup dry)
1/2 cup frozen peas thawed
2 large eggs lightly beaten
salt and black pepper to taste
2 green onions thinly sliced for garnish
sesame seeds for garnish optional

Instructions

In a small bowl, marinate the shrimp and chicken pieces with half of soy sauce. Let them marinate for about 15-20 minutes. 8 ounces medium/small shrimp, 8 ounces boneless skinless chicken breast, 4 tablespoons soy sauce, 1 tablespoon Hoisin sauce
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and chicken pieces, and cook until they are fully cooked through, about 2-3 minutes per side. Remove them from the skillet and set aside. 2 tablespoons vegetable oil
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, diced onion, and diced carrot. Stir-fry for 2-3 minutes until the vegetables are slightly softened. 2 cloves garlic, 1 small yellow onion, 1 carrot
Add the cooked rice to the skillet with the vegetables, breaking up any clumps with a spatula. Stir in the thawed peas and continue to cook for another 2-3 minutes, allowing the rice to heat through. Add the remaining soy sauce and Hoisin Sauce and stir until the color is uniform. 3 cups cold cooked long grain white rice, 1/2 cup frozen peas
Push the rice mixture to one side of the skillet to create an empty space. Pour the beaten eggs into the empty space and allow them to cook for a minute or two until they start to set. Use a spatula to scramble the eggs and incorporate them into the rice mixture. 2 large eggs
Return the cooked shrimp and chicken to the skillet with the fried rice. Stir everything together until well combined. Season with salt and pepper to taste. salt and black pepper
Transfer the Shrimp and Chicken Fried Rice to serving plates or bowls. Garnish with thinly sliced green onions and sesame seeds for a pop of color and flavor. 2 green onions, sesame seeds for garnish

Notes

The rice for this recipe can be made in advance, up to one day. It is best when it’s cooled.
Make sure to cook the chicken and shrimp until it is cooked all the way through and to 165°F (74°C).
You can adjust the amount of soy sauce and Hoisin sauce you would like to use, adding more if desired for more flavor.
If you would like to add some heat to this rice, you can add some chili crisp as a topping and mix together, it’s very delicious.
You can use any size shrimp you would like, I used a medium size, deveined, peeled and tails removed. Once cooked, they shrink even more.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 4 servings, with 1 serving being 1/4 of fried rice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition