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Shrimp and Chicken Fried Rice

This quick and easy fried rice recipe has large shrimp, tender chicken, pineapple tidbits and cooked jasmine rice for a fast dinner any night of the week.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 43956 kcal
Course: Main Course
Cuisine: Asian

Ingredients

FOR STIR FRY SAUCE:
  • 1½ tablespoons Thai seasoning sauce I used Golden Mountain brand
  • 1 tablespoon oyster sauce
  • ¾ teaspoon sugar
FOR SHRIMP AND CHICKEN STIR FRY:
  • 3 tablespoons vegetable or canola oil
  • ¼ medium white onion peeled and sliced into thin strips from root to tip.
  • 1 tablespoon minced garlic 
  • ½ pound chicken tenders cut into bite-sized pieces.
  • ½ pound large shrimp peeled and deveined
  • 1 large egg
  • 3 cups day-old steamed Jasmine rice
  • 2 teaspoons sugar
  • 2½ tablespoons stir fry sauce above
  • ⅓ cup pineapple cut into ½" pieces (can use canned)
  • ¼ cup roasted cashews
  • 3 oz Snow peas strings trimmed away
  • 1 medium carrot peeled and cut into julienne strips or grated
  • pinch ground white pepper optional
  • ⅓ cup fresh cilantro leaves chopped
FOR PRIK NAM PLA:
  • ½ cup fish sauce
  • 2 tablespoons fresh squeezed lime juice
  • 1½ tablespoons minced garlic 
  • 2 teaspoons minced Thai chilies

Instructions

MAKE THE STIR FRY SAUCE:
    Cup of Yum
  1. In a small bowl, combine 1½ tablespoons Thai seasoning sauce, 1 tablespoon oyster sauce, ¾ teaspoon sugar. Stir and set aside.
MAKE THE PRIK NAM PLA:
  1. In another small bowl, add ½ cup fish sauce, 2 tablespoons fresh squeezed lime juice, 1½ tablespoons minced garlic, and 2 teaspoons minced Thai chilies . Stir to combine and set aside.
MAKE THE SHRIMP AND CHICKEN FRIED RICE:
  1. Heat the wok over high heat for 2-3 minutes until it's smoking hot. Add 3 tablespoons vegetable or canola oil and swirl it around the pan until it's shimmery with a moire effect.
  2. Add ¼ medium white onion and 1 tablespoon minced garlic and stir fry until they're tender, slightly translucent, but not browned.
  3. Add ½ pound chicken tenders and cook for 2-3 minutes until white on the outside. Add ½ pound large shrimp and stir fry for 30 seconds to one minute until they're slightly opaque.
  4. Crack 1 large egg into the wok and stir rapidly with the other ingredients until softly scrambled.
  5. Add 3 cups day-old steamed Jasmine rice, 2 teaspoons sugar, 2½ tablespoons Stir Fry Sauce and toss the ingredients together to combine. Continue to stir fry until the moisture has evaporated and the rice begins to dry out but doesn't stick to the pan. It should be a golden color, but not browned.
  6. Remove the shrimp and chicken fried rice from the heat, and add the ⅓ cup pineapple, ¼ cup roasted cashews, 3 oz snow peas, 1 medium carrot, pinch ground white pepper and ⅓ cup fresh cilantro leaves. Toss to combine.
  7. Drizzle Prik Nam Pla over each serving of fried rice to taste.

Notes

  • Note: Do not use freshly made or hot steamed rice for this recipe. It has too much moisture and will make the dish soggy.
  • Instead, make the steamed rice the day before, cool it to room temperature and store it in an airtight container in the refrigerator until you're ready to make the fried rice.
  •  

Nutrition Information

Calories 439.56kcal (22%) Carbohydrates 49.39g (16%) Protein 21.66g (43%) Fat 17.32g (27%) Saturated Fat 3.17g (16%) Polyunsaturated Fat 7.12g Monounsaturated Fat 5.67g Trans Fat 0.08g Cholesterol 82.79mg (28%) Sodium 3020.58mg (126%) Potassium 573.31mg (16%) Fiber 2.16g (9%) Sugar 7.47g (15%) Vitamin A 445.56IU (9%) Vitamin C 26.97mg (30%) Calcium 61.13mg (6%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 43956

% Daily Value*

Calories 439.56kcal 22%
Carbohydrates 49.39g 16%
Protein 21.66g 43%
Fat 17.32g 27%
Saturated Fat 3.17g 16%
Polyunsaturated Fat 7.12g 42%
Monounsaturated Fat 5.67g 28%
Trans Fat 0.08g 4%
Cholesterol 82.79mg 28%
Sodium 3020.58mg 126%
Potassium 573.31mg 12%
Fiber 2.16g 9%
Sugar 7.47g 15%
Vitamin A 445.56IU 9%
Vitamin C 26.97mg 30%
Calcium 61.13mg 6%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.