The addition of Shrimp (prawns) makes this Shrimp and Chicken Fried Rice a delicious variation on your standard chicken fried rice recipe. Packed with veggies, it has the traditional smoky takeout flavour of your favourite Chinese restaurant.
Jump to:
Why make my Shrimp And Chicken Fried Rice?
- Easy, one-wok recipe.
- Can be made up to three days ahead. Also freezes well.
- Protein, carb and fibre-rich recipe. Perfect on its own!
- Great for school and work lunches.
- Batch prep and have multiple meals ready at once.
Ingredients & Substitutions
Rice - Use basmati rice for this recipe. It makes the stir-fry light and fluffy. You can substitute with short-grain rice, but the fried rice might be a tad stodgy if you don't rinse it several times before cooking.
Protein - Shrimp, also widely known as prawns and chicken both add a good mix of protein. I use raw prawn/shrimp meat and boneless chicken thigh for this recipe.
Vegetables - This recipe uses brown onion, spring onion, frozen peas, lettuce, and snow peas. It keeps the colour profile fairly neutral. You can also swap or add red capsicum (bell pepper), broccoli, button mushrooms or chopped Asian greens.
Garlic and MSG - These are non-negotiable ingredients in the recipe and add an amazing flavour. MSG, also known as Monodium glutamate, gets a bad rap. Like salt, it is a flavour enhancer and the reason why your local takeout tastes so much better than homemade. I use it sparingly and occasionally, but when I do, the flavour is insanely authentic and delicious.
Sauces - Shaoxing wine and light soy sauce are the only sauces used in this recipe. You can substitute the wine with regular white vinegar.
How to make Shrimp And Chicken Fried Rice
- Stir-fry shrimp/prawn and chicken in oil in a hot wok.
- Remove and fry the onion in the same hot wok until softened.
3. Stir-fry garlic and greens until fragrant.
4. Add shrimp/prawn, chicken, cooked rice and whisked egg to the wok.
5. Toss and stir-fry the shrimp, chicken and egg. Add sauces and mix well.
6. Add lettuce and stir-fry briefly.
Serving Suggestions & Storage
This keeps well in the fridge for up to two days in an air-tight glass container. The Shrimp And Chicken Fried Rice also freezes well for up to two weeks.
Serve this delicious fried rice alongside these Asian-inspired dishes for a feast.
More Fried Rice Recipes
Recipe
Hungry For More Recipes? Subscribe to my newsletter. Check out Facebook, Instagram and Pinterest to see everything I share! And if you love cooking and new cookbooks, join my free Cooking Club on Facebook!
Shrimp And Chicken Fried Rice
Equipment
Ingredients
Stir-Fry sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon MSG, (monosodium glutamate), optional
- 1 teaspoon flaky salt
- ¼ teaspoon white pepper
- ½ teaspoon sugar
Fried rice
- 1 ½ cups (300 g) basmati rice
- 3 tablespoons oil
- 250 g raw peeled shrimp/prawns
- 500 g boneless chicken thigh, diced
- 1 brown onion, diced
- 3 garlic cloves, minced
- 10 snow peas, ends trimmed and sliced
- ¼ cup frozen green peas
- 2 spring onions, sliced
- 2 eggs, whisked
- 1 cup shredded lettuce
Instructions
- Make the stir-fry sauce by mixing all ingredients for it in a bowl.
- Rinse rice in cold water and drain thoroughly. Add rice along with 2 ½ cups of water to a medium, heavy bottomed saucepan. Bring to a rolling boil on high heat (uncovered). Reduce heat to low, cover and cook for 11-13 minutes until cooked. Remove from heat and set aside to cool completely. This can be done a day ahead and rice can be stored in the fridge in an air-tight container.
- Heat 1 tablespoon of oil in a large wok on high heat. Add prawns and chicken and stir-fry for 4-5 minutes until meat is sealed and starting to brown. Remove into a bowl.
- Add 2 tablespoons of oil to the same wok on high heat. Add onion and stir-fry for 2-3 minutes until starting to soften. Add garlic, snow peas, green peas and spring onion. Stir-fry for a minute until vegetables are glazed.
- Add cooked rice and break it up. Add chicken and prawn. Add egg over the rice in a corner of the wok and allow to cook for 30 seconds before breaking up the egg and mixing the soft egg through the rice with a spatula.
- Add the stir-fry sauce, mix vigorously with the spatula and cook for 3-4 minutes until heated through. Add lettuce, mix well and cook for a further 2 minutes. Remove from heat and serve hot.
0 Comments