Chicken and Shrimp Fried Rice

Better than takeout and easy to make, this chicken and shrimp fried rice is incredibly delicious and satisfying! Tender chicken and shrimp, mixed with fresh veggies, scrambled eggs and rice, this recipe is sure to be loved by the whole family!

5 from 3 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Asian

Servings servings

Calories 487.4 kcal

Equipment

medium bowl
mesh strainer
2 plates
paper towels
large skillet or wok
wooden spoon

Ingredients

To tenderize the chicken

¾ pound chicken breast sliced small in bite size pieces
½ teaspoon baking soda
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce

For the fried rice

1 tablespoon olive oil or more if needed
¾ pound medium shrimp cleaned, deveined, tail off, thawed if frozen
½ onion about ½ cup finely diced
2 carrots about ½ cup finely diced
1 zucchini about ½ cup finely diced
4 cloves garlic minced
1 tablespoon toasted sesame oil
½ cup corn kernels drained from a can
3-4 sprigs green onions finely sliced, reserve some for garnish
salt to taste
black pepper to taste
4 cups cold cooked rice
¼ cup low-sodium soy sauce
3 eggs well beaten

Instructions

Before you start this recipe, make sure you have pre-cooked or leftover cold rice. It's an important part of a delicious fried rice. If you use just cooked hot fresh rice, the fried rice might get a little mushy.
Prep all the veggies by dicing them. Make sure the shrimp are peeled, cleaned and deveined.
In a bowl, stir the diced chicken with baking soda, rice vinegar and soy sauce. Let it sit for 10 to 15 minutes, stirring once halfway.
Once the chicken has marinated, place it in a mesh strainer and rinse it well under cold water. Place it on a plate or bowl, and pat it with paper towels to soak extra moisture.
In the large skillet, heat olive oil, once hot add the shrimp in one single layer, season with a pinch of salt and pepper, turn heat to medium-high and cook for 3-4 minutes until no longer translucent, flipping halfway. Then remove the shrimp and set them aside on a plate.
Heat up a tad more oil if needed, then add the chicken in a single layer, season with a pinch of salt and pepper, and cook on medium-high heat for about 5 minutes or until no longer pink, flipping it a few times. Then remove and set aside on a plate. Drain any liquid left from the chicken in the skillet if needed.
Add a tad more oil if needed, then add onions and carrots and cook on medium-high heat stirring often for 3-4 minutes.
Add zucchini and continue cooking for 6-7 minutes or until all the veggies are tender, stirring often.
Add the corn, garlic, sesame oil, and green onions, cook for 2 minutes stirring often.
Add the rice and soy sauce, mix it in and cook for 2-3 minutes.
Push everything to one side, turn the heat down to medium/medium-low, then add the beaten eggs to the empty side and scramble them until fully cooked, 3-5 minutes.
Stir the scrambled eggs in the rice, add the cooked shrimp and chicken, mix everything, bring the heat back up to medium-high, and cook for 3-4 minutes until everything is warm. Taste and adjust salt and pepper, or soy sauce if needed. Serve right away. Sprinkle sliced green onions. Enjoy!

Notes

Low-Sodium Soy Sauce: can be replaced with lite tamari or coconut aminos to make this recipe gluten-free.
Storage: leftovers can be stored refrigerated in an airtight container for up to 3 days.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Keywords better than takeout, fried rice, healthy comfort food, kid friendly

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