Shrimp and Chicken Fried Rice
Inside: A step-by-step video and tips for how to make fried rice at home, plus tips for storage and reheating.
Make your own shrimp and chicken fried rice at home in about 25 minutes using fresh or frozen shrimp, chicken tenders, pineapple tidbits, snow peas and cashews in a flavorful stir fry sauce. Drizzled with a simple prik nam pla for serving, this easy chicken and shrimp stir-fry is way better than takeout.
Asian rice bowls and stir fries are one of my favorite weeknight dinners. They come together quickly, are a great way to use up odds and ends in the fridge and are way more economical than ordering from the local takeout joint. Plus, you can customize the ingredients according to what you like (or have on hand).
That’s what I did with this shrimp-chicken fried rice–and the results are EXCELLENT. I can’t wait for you to try it!
Why this recipe works:
- This stir-fried rice comes together in about 15 minutes on the stove.
- It uses leftover rice – I love repurposing leftovers.
- You don’t need a wok; a large skillet will work fine.
- It’s quick enough for weeknights, but tasty enough for company.
- The flavors are legit! Punchy and lively–the fried rice is cooked in a simple stir-fry sauce, and the classic Prik Nam Pla is a potent and flavorful garnishing sauce.
Ingredients:
- Chicken—I recommend chicken tenders because they are the most tender part of the bird, however, you could also use boneless, skinless chicken breasts or thighs.
- Shrimp – fresh or frozen. Be sure to peel and devein them (and remove the tail).
- Cold Leftover Rice— I used Jasmine Rice (made a few nights before.) Day-old rice is drier than freshly made, so it won’t go soft or get mushy when stir-fried. Do not use freshly made rice.
- Canola or Vegetable Oil – or other oil with a high smoke point is best for stir-frying and perfect for this Thai fried rice.
- Garlic – freshly minced will give you the best flavor.
- White Onion: You only need about ¼ of an onion. I cut it into thin slices, but you can also use diced onion. (Substitute yellow or red onion if you don’t have white.)
- Egg – acts as a binder in any fried rice recipe – and adds protein and color.
- Granulated Sugar – adds a hint of sweetness and provides caramelization.
- Stir-fry sauce: This is a combination of oyster sauce, sugar, and Thai Mountain seasoning sauce (affiliate link), which is naturally gluten-free and available online and in Asian markets.
- Pineapple Tidbits – I used a can of tidbits, but fresh pineapple is even better.
- Roasted Cashews – adds a crunchy texture to the dish. If you don’t have cashews, substitute dry roasted peanuts.
- Snow Peas – are flat, immature pea pods, not to be confused with sugar snap peas. You can use fresh or frozen – frozen have already been blanched, so they’ll cook faster.
- Carrot – I like to julienne the carrot into long strands, but you can also shred them with the large holes on a box grater.
- Green Onions – a.k.a. scallions, add a fresh bite to the fried rice recipe.
- Cilantro—You don’t need to pull the leaves off the cilantro; both the leaves and stems have flavor, so use the whole thing.
- Prik Nam Pla – is a bold, fishy, sweet, spicy condiment used to season many Thai dishes. It’s made from fish sauce, augmented with lime juice, garlic, and hot Thai chilies. This finishing sauce comes together in minutes and lasts for a week in the fridge. Don’t feel compelled to follow the measurements exactly. If you like a little sweetness, add sugar; if you want more spice, go for it. Lime juice makes it tangy.
This chicken and shrimp fried rice comes together very quickly, so it’s important to have all the ingredients prepped BEFORE you heat the wok or skillet.
Step-by-step instructions:
- Assemble the stir-fry sauce by combining oyster sauce, sugar and Thai seasoning in a small bowl.
- Make the Prik Nam Pla in another bowl by combining the garlic, Thai chilies, lime juice and fish sauce. Set aside. (The fish sauce is the salt component, so you won’t need soy sauce).
3. Prep the veggies: remove the strings from the pea pods, slice the onions, chop the garlic and julienne the carrots.
4. Peel and devein the shrimp. Remove the tails and discard them. You don’t want shells in your stir fry.
5. Dice the chicken tenders into bite-sized pieces.
6. Heat a large skillet or wok over medium-high heat until hot. Add oil and swirl it in the pan to coat. Add the onion and garlic to the hot pan and stir fry for 20-30 seconds until fragrant.
Add the diced chicken tenders and stir fry until they start to turn opaque and brown in some spots.
7. Add the peeled and deveined shrimp and cook, stirring occasionally until the shrimp starts to turn pink.
8. Add the beaten eggs to the shrimp and chicken, stirring constantly until evenly distributed and cooked.
9. Add the day-old jasmine rice and stir to combine, then add the stir-fry sauce to season the dish.
10. Add the snow peas and cook until just crisp and tender. Remove the pan from the heat. Stir in the carrots, pineapple, cashews and green onions.
11. Add chopped cilantro and serve chicken shrimp fried rice with the Prik Nam Pla.
Pro-Tips:
- Do not use freshly cooked rice. Use day-old cooked Jasmine rice (Use this jasmine rice recipe (stovetop) for the chicken and shrimp stir fry. Freshly made rice is too porous and will soak up the stir-fry sauce, leaving you with gloppy rice.
- If you have a wok, use it for this recipe. I DO have a wok, but I wanted to do a video of this recipe, and my wok wouldn’t work with my induction cooktop (because it’s not magnetic), so I had to use a large skillet instead. That said, this recipe also works very well in a skillet!
- Scramble the egg with a whisk in a small bowl before adding it to the chicken and shrimp. When you add it, stir continuously so the egg blends and coats the other ingredients instead of turning into scrambled eggs.
Variations:
- Swap broccoli florets, zucchini or asparagus, cut into 2″ pieces or frozen peas for the snow peas.
- Swap diced pork tenderloin for the chicken.
- Add sliced water chestnuts to the shrimp and chicken fried rice.
- Though white rice is standard, you can substitute it with long-grain, basmati, or brown rice. Just be sure they’ve been made ahead of time and chilled to ensure the right texture for great fried rice.
Make ahead:
- You need to make the Jasmine rice ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
- You can make the Prik Nam Pla a day or two ahead. Keep it in an airtight container in the refrigerator.
Storage:
- Store leftover Thai fried rice in an airtight storage container in the refrigerator for up to 5 days.
Reheating:
- To reheat in a wok or skillet– heat the pan over medium-high heat. Once hot add a teaspoon of vegetable or canola oil. Add the leftovers and use your paddle or a large spoon to flip the ingredients until heated. Add a fresh handful of cashews and chopped cilantro to perk up the flavors. Serve with leftover Prik Nam Pla.
- To reheat it in the microwave cook on full power in 45-second bursts, stirring after each, until the fried rice is hot. Add with fresh cashews and cilantro and serve with leftover Prik Nam Pla.
Freezing:
- Freeze leftovers for up to 2-3 months—Defrost before reheating.
FAQ’s
Though fish sauce is salty like soy sauce, it also has a funky, seafood flavor that soy sauce lacks. They shouldn’t be used interchangeably.
You can, but if you do, only use 1-2 teaspoons and augment the rest with canola or vegetable oil. Sesame oil has a strong flavor and can overpower the dish.
Yes, you can substitute cauliflower rice– it will obviously taste like cauliflower, but if you’re watching your carbs, it can be a good option.
What goes with fried rice?
- egg rolls
- Asian Pork Dumplings
- Asian BBQ Pulled Pork Buns
- Snow Peas with Garlic & Ginger
- Sugar Snap Peas Recipe
More stir-fry and fried rice recipes you’ll love:
- Easy Chicken Fried Rice
- Sweet Spicy Chinese Beef Noodles
- Spicy Edamame
- Beef Broccoli Stir Fry For Two
- Pork Lo Mein Stir Fry
Shrimp and Chicken Fried Rice
SPECIAL EQUIPMENT:
- 1 wok optional
- 1 wok paddle or spatula
INGREDIENTS:
FOR STIR FRY SAUCE:
- 1½ tablespoons Thai seasoning sauce I used Golden Mountain brand
- 1 tablespoon oyster sauce
- ¾ teaspoon sugar
FOR SHRIMP AND CHICKEN STIR FRY:
- 3 tablespoons vegetable or canola oil
- ¼ medium white onion peeled and sliced into thin strips from root to tip.
- 1 tablespoon minced garlic
- ½ pound chicken tenders cut into bite-sized pieces.
- ½ pound large shrimp peeled and deveined
- 1 large egg
- 3 cups day-old steamed Jasmine rice
- 2 teaspoons sugar
- 2½ tablespoons Stir Fry Sauce above
- ⅓ cup pineapple cut into ½" pieces (can use canned)
- ¼ cup roasted cashews
- 3 oz snow peas strings trimmed away
- 1 medium carrot peeled and cut into julienne strips or grated
- pinch ground white pepper optional
- ⅓ cup fresh cilantro leaves chopped
FOR PRIK NAM PLA:
- ½ cup fish sauce
- 2 tablespoons fresh squeezed lime juice
- 1½ tablespoons minced garlic
- 2 teaspoons minced Thai chilies
DIRECTIONS:
MAKE THE STIR FRY SAUCE:
- In a small bowl, combine 1½ tablespoons Thai seasoning sauce, 1 tablespoon oyster sauce, ¾ teaspoon sugar. Stir and set aside.
MAKE THE PRIK NAM PLA:
- In another small bowl, add ½ cup fish sauce, 2 tablespoons fresh squeezed lime juice, 1½ tablespoons minced garlic, and 2 teaspoons minced Thai chilies . Stir to combine and set aside.
MAKE THE SHRIMP AND CHICKEN FRIED RICE:
- Heat the wok over high heat for 2-3 minutes until it's smoking hot. Add 3 tablespoons vegetable or canola oil and swirl it around the pan until it's shimmery with a moire effect.
- Add ¼ medium white onion and 1 tablespoon minced garlic and stir fry until they're tender, slightly translucent, but not browned.
- Add ½ pound chicken tenders and cook for 2-3 minutes until white on the outside. Add ½ pound large shrimp and stir fry for 30 seconds to one minute until they're slightly opaque.
- Crack 1 large egg into the wok and stir rapidly with the other ingredients until softly scrambled.
- Add 3 cups day-old steamed Jasmine rice, 2 teaspoons sugar, 2½ tablespoons Stir Fry Sauce and toss the ingredients together to combine. Continue to stir fry until the moisture has evaporated and the rice begins to dry out but doesn't stick to the pan. It should be a golden color, but not browned.
- Remove the shrimp and chicken fried rice from the heat, and add the ⅓ cup pineapple, ¼ cup roasted cashews, 3 oz snow peas, 1 medium carrot, pinch ground white pepper and ⅓ cup fresh cilantro leaves. Toss to combine.
- Drizzle Prik Nam Pla over each serving of fried rice to taste.
RECIPE VIDEO:
NOTES:
NUTRITION:
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Made it last night and my husband LOVED it. I had to stop at the Asian market to get the Thai stir-fry sauce, but it makes all the difference. Didn’t have cashews, so I used peanuts. Will make again.
This is a keeper!