Shrimp and Chicken Fried Rice

5 from 2 votes

Shrimp and Chicken Fried Rice

This quick and easy fried rice recipe has large shrimp, tender chicken, pineapple tidbits and cooked jasmine rice for a fast dinner any night of the week.

Course Main Course

Cuisine Asian Inspired

Keyword chicken, rice, shrimp

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 439.56kcal

Author Lisa Lotts

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

Instructions

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.

Video

Notes

Note: Do not use freshly made or hot steamed rice for this recipe. It has too much moisture and will make the dish soggy.

Instead, make the steamed rice the day before, cool it to room temperature and store it in an airtight container in the refrigerator until you're ready to make the fried rice.

Nutrition