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A plate of chicken and shrimp fried rice with fried egg on top.
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5 from 1 vote

Shrimp and Chicken Fried Rice

This Shrimp and Chicken Fried Rice delivers juicy shrimp, tender chicken, and savory garlicky sauce—all clinging to perfectly textured rice! Ready in under 30 minutes, it’s a great weeknight hero!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
Servings: 2 portions
Calories: 675kcal
Author: Claudia

Ingredients

  • 250 gr rice leftover from yesterday
  • 3 pcs garlic
  • 30 gr frozen vegetables
  • 5 pcs fishball
  • 2 eggs
  • 3 leeks chopped
  • 100 gr shrimp peeled and deveined

Seasonings

  • 1 tsp fish sauce
  • 1 tsp dark soy sauce/light soy sauce
  • 1 tsp chili oil optional
  • 1 gr salt
  • ½ tsp pepper
  • ½ tsp mushroom powder optional

Instructions

  • Peel and devein the shrimps. Wash clean, set aside. Cut the fish balls into slices. Set aside. Stir-fry the shrimps in a different pan with some oil. Take out the shrimps once you they change colors. In a bigger wok, heat some oil, and stir-fry the minced garlic until fragrant and brownish in color. Toss in the chicken cubes and fish balls.
  • Add the frozen vegetables. Toss in the leftover rice and seasonings. Stir fry, use the spatula to press the crumpled rice. Make sure the seasonings are spread evenly throughout.
  • Add the eggs in the center of the wok. Leave it for a while and stir-fry the eggs with the rice. Toss in shrimps and green onion and stir-fry thoroughly. Serve on a plate. Enjoy!

Video

Notes

  • Always use leftover rice to make fried rice. Or if it is just cooked on the day you are making the fried rice, chill it first or put it in a freezer for at least 15 minutes.
  • Using high heat is a must in making fried rice at home. Use the big burner if you have one.
  • Add some butter to the cooking oil. It will add more flavor and fragrant to the fried rice.
  • Stir-fry the shrimps in a separate pan. This will prevent the stinky odor from the shrimps to contaminate the whole rice.
  • If you want to bring the shrimp fried rice as your lunch box, let out the heat for 5 minutes before closing the lid.

Nutrition

Serving: 1portion | Calories: 675kcal | Carbohydrates: 122g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 244mg | Sodium: 592mg | Potassium: 630mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3228IU | Vitamin C: 18mg | Calcium: 181mg | Iron: 5mg