Shrimp and Chicken Fried Rice in the Electric Skillet
Make better-than-takeout Shrimp and Chicken Fried Rice at home with this easy recipe! Packed with flavor, it’s perfect for meal prep or busy weeknight dinners.
Equipment
Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts cut into small bite-sized pieces
- ½ tsp baking soda
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos or soy sauce
Shrimp Marinade
- 1 tbsp olive oil
- 1 lb medium shrimp cleaned, deveined, tails off, thawed
- 1 tbsp hoisin sauce
- ½ tsp cornstarch
Fried Rice
- ½ small onion diced
- ¾ cup frozen vegetables any combination you like!
- 1 tbsp sesame oil
- 4 cloves fresh garlic
- 1 bunch green onions chopped
- salt and black pepper to taste
- 4 cups cooked white rice cold
- ¼ cup coconut aminos or soy sauce
- 3 eggs beaten
Instructions
Prepare the Ingredients
- Marinate the Chicken: Cut the chicken into bite-sized pieces. In a bowl, combine the chicken with baking soda, rice vinegar, and soy sauce. Let it marinate for 10–15 minutes while you prepare the other ingredients.
- Prep the Shrimp: Thaw the shrimp according to the package directions. Pat them dry with a paper towel, then toss with olive oil, hoisin sauce, and cornstarch. Let the shrimp marinate for about 10 minutes.
- Chop and Measure: Dice the onion, chop the green onions (set some aside for garnish), mince the garlic, and measure out all remaining ingredients so everything is ready to go.
Get Cooking!
- Cook the Chicken: Add 1 tbsp olive oil to a large skillet and heat to medium-high heat. Add the marinated chicken (including the marinade) and cook for about 5 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set aside. Use a wooden spatula to scrape up any browned bits from the pan.
- Cook the Shrimp: Add the marinated raw shrimp to the same skillet. Sprinkle with a pinch of salt and black pepper. Cook over medium-high heat for 1–2 minutes per side or until the shrimp are pink and opaque. Remove the shrimp and set aside with the chicken. Scrape the skillet again to remove any leftover bits.
- Start the Fried Rice: Add sesame oil to the skillet. Toss in the diced onion and cook for 2–3 minutes until slightly softened.
- Add the Veggies: Stir in the frozen vegetables and cook for 4–5 minutes over medium-high heat until they’re heated through but still a bit crisp (al dente).
- Add Garlic and Green Onions: Stir in the minced garlic and most of the chopped green onions. Cook for about 2 minutes, stirring frequently. If the pan looks dry, add a little olive oil—too much sesame oil can overpower the dish.
- Mix in the Rice: Add the cooked, cold rice and the soy sauce (or coconut aminos). Stir everything together and cook for about 3 minutes, or until the rice is hot and well mixed with the veggies.
- Scramble the Eggs: Push the rice mixture to the sides of the skillet, creating a well in the center. Reduce the heat to medium. Pour the beaten eggs into the center and scramble until fully cooked.
- Combine Eggs with Rice: Using your spatula, chop the scrambled eggs into pieces, then stir them into the rice mixture until everything is evenly combined.
- Add Proteins Back In: Return the cooked chicken and shrimp to the skillet. Stir everything together and cook for another 3–4 minutes until heated through.
- Final Touches: Taste the fried rice and adjust the seasoning with more salt, pepper, or soy sauce if needed.
- Garnish and Serve: Top with the reserved green onions and serve hot. Enjoy your homemade takeout-style meal!
Notes
Nutritional information calculated with soy sauce. Use coconut aminos to greatly reduce the sodium.
Tips and Tricks for Perfect Fried Rice
- Use Cold, Day-Old Rice: The secret to great fried rice is using cold leftover rice. Fresh rice is too soft and sticky, which can lead to a mushy dish. Day-old rice has had time to dry out a bit, giving you that perfect fried texture.
- Pick the Right Type of Rice: Medium or long-grain white rice works best. Jasmine rice is a popular choice for fried rice because it’s fluffy and doesn’t clump too much. Avoid short-grain rice—it tends to be too sticky.
- Start with a Hot Pan: A hot pan is essential for stir-frying. It helps sear the ingredients quickly and gives the rice those little golden brown crispy bits that make fried rice so satisfying.
- Use a High Smoke Point Oil: Choose an oil that can handle high heat, like avocado oil. It won’t burn easily, and it keeps the flavors clean and fresh.
- Prep your ingredients: Before the stove is on, have all your ingredients like tender chicken, succulent shrimp, fresh garlic, and green onions chopped and ready to go. The stir-fry process is fast, and being prepared means your meal comes together seamlessly.
- Don’t Crowd the Pan: Cook your proteins and veggies in a single layer so they can brown properly. Overcrowding lowers the temperature and causes steaming instead of stir-frying.
- Flavor It Right: Coconut aminos and light soy sauce are both great options to season your rice. Coconut aminos are slightly sweeter and lower in sodium, while light soy sauce adds that salty umami punch. A little goes a long way, but both add so much flavor!
- Great for Meal Prep: This dish reheats beautifully, making it perfect for meal prep. You can portion it into containers and enjoy it for lunch or dinner throughout the week.
Nutrition
Calories: 367kcalCarbohydrates: 21.6gProtein: 43.2gFat: 11.7gSaturated Fat: 2.3gCholesterol: 332mgSodium: 2887mgPotassium: 275mgFiber: 1.6gSugar: 2.2gCalcium: 74mgIron: 8mg
Tried this recipe?Let us know how it was!