Last updated on December 8th, 2023 at 01:51 pm
Chicken and Shrimp Fried Rice is the perfect family dinner recipe to feed a crowd or enjoy the leftovers for lunch or dinner. Follow this easy step-by-step recipe for the perfect homemade version of your favorite takeout dinner.
This recipe was inspired by other fake-out take-out recipes Instant Pot Cashew Chicken, Air Fried Beijing Beef, & Garlic Sesame Noodles & Steak.
Ingredients:
- butter
- 2 eggs scrambled
- chicken Breast
- shrimp
- sea salt
- black pepper
- onion powder
- granulated garlic
- frozen peas and carrots
- white onion
- minced garlic
- pre cooked COLD Jasmin rice
- low sodium soy sauce
- chili oil
- toasted sesame oil
- green onions
- sriracha hot chili sauce
See the recipe card for quantities.
Tip For Successfull Fried Rice
The key to successful fried rice is pre-cooked white rice that is COLD. To make this simple pre-make Jasmine rice in the Instant Pot and place it in the fridge for a few hours to cool.
If you are in a hurry dump cooked rice onto a large baking sheet. Spread it out evenly and place the baking sheet into the freezer for 25-30 minutes to chill the rice.
Check out the full tutorial on how to make Perfect Instant Pot Rice.
Instructions:
Fried rice has a few steps but don’t let that overwhelm you. Once you’ve made it a few times it really won’t seem that complicated.
To start add 1 tsp. of butter to a small skillet and heat on medium heat. Crack two eggs into a small bowl and add 2 Tbsp. of water. Wisk the eggs until fluffy and pour them into the hot skillet. Cook the scrambled eggs fully then remove them from the heat and set them aside.
In a large skillet with sides or large wok heat 1 Tbsp. of butter on medium-high heat. When the butter has melted add cubed chicken and sauté for 5-6 minutes or until it's browned on all sides. While the chicken is continuing to cook add chopped shrimp and cook for an additional 3 minutes or until shrimp is pink and chicken is fully cooked. Season with onion powder, garlic powder, sea salt, and black pepper. Remove the cooked chicken and shrimp to a plate and set it aside.
Vegetables In Fried Rice
In the same wok add another tablespoon of butter and heat on medium-high heat. When the butter is melted add the diced onion, frozen peas and carrots, and minced garlic. Sauté until onion is translucent and vegetables are soft.
Add Cold Rice To Hot Wok
Next, turn the heat up to high and scooch the cooked vegetable off to the sides of the wok and add 1 Tbsp. of butter to the middle of the pan. When the butter has melted add the cold rice, soy sauce, and oyster sauce. Using a spatula break apart the cold rice and stir to combine the rice with the sauce and vegetables.
Turn the heat down to medium and continue to stir until the rice until it is fully heated through. Add back in the cooked chicken, shrimp, and scrambled eggs. Finally, add to the wok the toasted sesame oil and chili oil and stir to combine. Remove from the heat and top with diced green onions.
Add additional soy sauce or salt and pepper to taste and serve immediately.
Tip: If cooking for a large group or for a camping meal this can also be prepared on a flat top grill like this one we use when we are camping.
Substitutions
White Onion - instead of white onion you can substitute yellow or purple onion.
Frozen Vegetables - in addition to fresh or frozen peas and carrots you may also like shredded cabbage, diced pineapple, broccoli, canned sweet corn or sugar snap peas.
Chicken & Shrimp - substitute use your favorite protein like cubed ham, steak spam, or tofu.
Fried Rice Variations
Spicy - add chili pepper flakes or an additional tsp. of chili oil when cooking.
Vegetarian - add more veggies and omit the chicken, shrimp and/or scrambled eggs.
Low-Carb - substitute jasmine rice for cauliflower rice
Equipment
6-quart Instant Pot for pre-making perfect Jasmine rice.
Large Flat Bottom Carbon Steel Wok
Chicken & Shrimp Fried Rice
Equipment
Ingredients
- 3 Tbsp. unsalted butter divided
- 2 eggs scrambled + 2 Tbsp. of water
- ½ lb. chicken breast cubed
- 12-15 raw shrimp cleaned & tails removed and chopped
- ¼ tsp. sea salt
- ¼ tsp. black pepper
- ½ tsp. onion powder
- ½ tsp. granulated garlic
- 16 oz. frozen peas and carrots bag
- 1 white onion small, diced
- 2 Tbsp. garlic minced
- 4 Cups Jasmin rice pre cooked & COLD
- 4-5 Tbsp. low sodium soy sauce
- ½-1 tsp. chili oil optional
- 1 Tbsp. toasted sesame oil
- 4-5 green onions sliced
- sriracha hot chili sauce optional
Instructions
- Cook 1.5 cups of dry Jasmine rice to make approximately 4 cups of cooked rice. Fluff rice and place it in the fridge covered to cool for several hours or even overnight.
- Heat a tsp. of butter in a small a small non stick skillet over medium heat.
- Crack two eggs into a small bowl and combine with 2 Tbsp. of water. Whisk eggs until fluffy and pour into the hot skillet. Cook the scrambled eggs fully then remove from the heat and set them aside.
- In a large skillet with sides or large wok heat 1 Tbsp. of butter on medium high heat.
- When the butter has melted add cubed chicken and sauté for 5-6 minutes or until it's browned on all sides.
- While the chicken is continuing to cook add chopped shrimp and cook for an additional 3 minutes or until shrimp is pink and chicken is fully cooked.
- Season with onion powder, garlic powder, sea salt and black pepper.
- Remove the cooked chicken and shrimp to a plate and set it aside.
- In the wok add another tablespoon of butter and heat on medium-high heat.
- When the butter is melted add the diced onion, frozen peas and carrots, and minced garlic.
- Sauté until onion is translucent and vegetables are soft.
- Next turn the heat up to high and scooch the cooked vegetable off to the sides of the wok and add 1 Tbsp. of butter to the middle of the wok.
- When the butter has melted add the cold rice, soy sauce and oyster sauce.
- Using a spatula break apart the cold rice and stir to combine the rice with the sauce and vegetables.
- Turn the heat down to medium and continue to stir until the rice until it is fully heated through.
- Add to the wok the cooked chicken, shrimp and scrambled eggs.
- Add toasted sesame oil and chili oil and stir to combine.
- Remove from the heat and top with diced green onions.
- Add additional soy sauce or salt, pepper and sriracha chili sauce to taste and serve immediately.
Notes
Nutrition
Storage
Store leftover fried rice in an air-tight container for 2-3 days. Cover when reheating in the microwave.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If your fried rice turned out mushy or the rice is sticking together it's likely you didn't start with COLD precooked rice. Fried rice is typically made from leftover or precooked COLD rice and that will prevent it from becoming mushy.
Scramble and cook eggs and set them aside while preparing and cooking fried rice. When the rice is fully cooked add to the wok the precooked scrambled eggs.
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