CHICKEN AND SHRIMP FRIED RICE
Are you ready to make restaurant-style fried rice at home? Look no further! Our Chicken and Shrimp Fried Rice recipe is a mouthwatering fusion of flavors that will leave you craving for more.
Equipment
- 1 WOK
- 1 Large bowl
- 1 wooden spatula
Ingredients
- 1 lb chicken breast
- 1 lb shrimp
- 4 cups cooked cal rose rice
- ½ cup canned corn
- ¾ cup canned peas
- 2 medium carrots
- 1 medium yellow onion
- 2 eggs
- 3 tbsp unsalted butter
- 1 tbsp avocado oil
- 1 tablespoon soy sauce
- 1 tsp sesame oil
Marinade for Shrimp and Chicken fried rice:
- ½ cup soy sauce
- 1 tsp sesame oil
- 1 tbsp ginger grated
- 4-5 garlic cloves minced
- ¼ tsp ground black pepper
Instructions
- 1: Marinate chicken and shrimp: Make the marinade by combining ½ cup soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of grated ginger, and 4-5 minced garlic cloves. Next, cut the chicken breast into ½ inch cubes then add cleaned shrimp and pour prepared marinade over the chicken and shrimp.
- 2: Prepare and Sauté Vegetables: Prep all your vegetables by dicing 1 onion, ½ cup of canned corn drained, ¾ cup of canned peas, 2 carrots diced. Next, heat your wok on high heat and drizzle avocado oil then start frying vegetables, start with diced onions, and then add the rest of the vegetables. Once they are caramelized take out and put aside.
- 3: Sauté chicken and shrimp: Drain chicken and shrimp from marinade. Then, In the same wok on high heat sauté chicken and shrimp until the shrimp is no longer translucent and chicken is cooked through.
- 4: Add the caramelized vegetables back into the wok and mix together.
- 5: Add egg: Make a well in the center of your wok by moving aside the rice and vegetables. Add in 2 eggs and season lightly with a pinch of salt and pepper. Once the bottom has become white mix the egg into a scramble. Then mix into the rice and vegetables.
- 6: Add Rice: 4 cups of cooked and cooled white cal rose rice. Make sure the rice is cooled if you try to add hot or just cooked rice the fried will turn to mush. Mix the vegetables and protein with the rice. Season with soy sauce and sesame oil to taste and your preference. And 3 tablespoon of butter.
Notes
Tip: When making rice for other recipes make a double batch and freeze extra for making fried rice in the future. Then when you are in a time crunch or want to use up vegetables from your fridge you already have cooked rice ready to go. You can add frozen rice straight into caramelized chicken, shrimp, and vegetables and it will defrost and cook right away.
Storing your Shrimp and Chicken Fried Rice:
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat in the microwave or on the stovetop, add a little water or soy sauce to refresh the flavors and add moister to the fried rice.
This fried rice also freezes well if you are able to make a large batch on a Blackstone or in a large wok. Let it cool and then portion it into large gallon freezer bags and freeze for 6 months. This makes a great meal to bring to a sick or recovering friend and stock their freezer.