I love Chinese takeout – who doesn’t? But sometimes it’s nice to know exactly what’s in your food, and feel confident that it’s healthy. That’s why I decided to develop my own version of Shrimp and Chicken Fried Rice. Using leftover rice and a variety of fresh ingredients, it’s the perfect way to enjoy Chinese food without having to order out.
Why I Love Shrimp and Chicken Fried Rice
Shrimp and chicken fried rice is the best kind of comfort food there is. Warming, satisfying, and full of flavor, it’s also full of vitamins and good lean protein from the shrimp, chicken, and eggs. I can’t think of a better way to sneak vegetables onto the plates of children! I have seen even the most ardent youthful hater of green things shovel this dish down and ask for more. In this dish, there is no compromise to be made between taste and health – the two things go hand-in-hand together.
The other thing I especially love about the recipe is its thriftiness. Any dish that offers a creative way to use up leftovers gets a big thumbs up from me. Even better, fried rice is a dish that is actually superior when made with day-old rice. I’ve been known on occasion to deliberately make too much rice, just to have the excuse to make fried rice the following day!
Adaptable to Different Vegetables
For this recipe I used onions, peas, carrots, green bell pepper, scallions, ginger, and garlic. But one of the great things about the recipe is that it’s so adaptable to whatever seasonal ingredients you have to hand. I think the ginger and garlic are vital, for that aromatic Chinese flavor, but for the rest, feel free to get creative! I have also used eggplant, zucchini, fennel, broccoli, and green cabbage in this recipe, all with great results.
For a low-carb version, you can also try this recipe using cauliflower rice. You’ll want to be sure to have your wok nice and hot, to avoid it getting mushy, but it still works really well.
Tricks to Get The Perfect Fried Rice
There are three tips I can give you here, to make sure your shrimp and chicken fried rice comes out perfect every time. Firstly is to make sure that your rice is completely dry. The best way to do this is simply to leave your cooked rice to cool completely on the countertop, uncovered. Then transfer to the fridge and leave overnight.
Secondly, don’t add all your ingredients to the wok at once. Start off by frying the chicken and shrimp, then remove to a plate so they don’t overcook – especially important for the shrimp
Then continue with the vegetables that take the longest to cook. Carrots and onions take the longest, followed by the bell pepper, ginger, and garlic. Next add the rice along with the peas and scallions which will cook through in a matter of a minute or so as the rice is getting crispy. Finally, add the beaten egg.
And that’s the final tip I have for you: don’t tip the raw egg directly over the rice. You want the egg to fry quickly, before stirring it into the rice – otherwise the dish might become mushy. Push the rice mix to one side of the wok, and tip in the egg directly onto the exposed base.
Storage
You can store any leftovers in an airtight container in the fridge for up to four days. Make sure to heat through thoroughly before serving leftovers.
Alternatively, shrimp and chicken fried rice can be frozen. Allow it to cool completely before packing into freezer bags. Squeeze out as much air as you can to prevent freezer burn, and freeze for up to three months. Defrost overnight in the fridge, and reheat thoroughly before consuming.
Quicker Than Ordering Takeout!
When you have leftover rice ready to go, making your own shrimp and chicken fried rice is truly quicker than running to get takeout or waiting for home delivery. What’s more, you can be sure that there’s no added sugar, or any other flavor enhancers – and you’ll have selected the best seasonal vegetables yourself. No need to order Chinese takeout when cooking can be so easy, tasty, and healthy at home!
Looking for any more Chinese-inspired recipes to match with shrimp and chicken fried rice for a full Chinese banquet? Try out one of these:
Conclusion
Now you know how to do it, what’s stopping you from making homemade Chinese food every day? My Shrimp and Chicken Fried Rice is an ideal way to get started. Whether it’s part of a full banquet, or simply a quick weeknight dinner, you’ll be blown away by how tasty the dish is, especially when compared to its speed and easiness! Let me know in the comments how you get on.
Shrimp and Chicken Fried Rice
Ingredients
- 2 tbsp sesame oil
- 1 chicken breast skin removed, cut into 1/2 inch pieces
- 4 oz raw shrimp peeled
- 1 onion peeled and diced
- 1 carrot peeled and diced
- 2 cloves garlic peeled and minced
- 1 tbsp fresh ginger peeled and minced
- 1/2 green bell pepper diced
- 1 cup peas
- 1 1/2 cups cooked rice chilled overnight
- 2 scallions finely sliced, 1 tbsp set aside for garnish
- 1 egg beaten
- 2 tbsp soy sauce plus more to taste
Instructions
- Heat 1 tbsp of oil in a wok over medium-high heat. Add the chicken and stir-fry for about 4 minutes, until browned on the outside and just cooked through. Remove with a slotted spoon and set aside.
- Add the shrimp to the hot wok and fry for just 1 minute until cooked, turning once. Remove with a slotted spoon to the same plate as the chicken and set aside.
- Add the remaining tbsp of oil, and the onions and carrots. Stir-fry for about 3-4 minutes until softened and just starting to color in places.
- Add the ginger, garlic, and bell pepper, and fry for 2-3 minutes more.
- Add the rice, peas, and scallions. Fry for 3-4 minutes, until the rice is crisping in places.
- Push the rice to one side of the wok, and pour in the beaten egg. Stir until the egg is set and scrambled, then mix it into the rice.
- Return the chicken and shrimp to the pan for just 1 minute to heat through. Stir in the soy sauce.
- Serve hot with the reserved scallions scattered over and extra soy sauce to taste.
1 Comment
Mimi Rippee
August 8, 2024 at 12:35 pmThis is a fabulous recipe!