Chicken Shrimp Fried Rice Recipes

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SHRIMP AND CHICKEN FRIED RICE



Shrimp and Chicken Fried Rice image

A great fried rice recipe loaded with vegetables, protein, and flavor.

Provided by Unpeeled

Categories     dinner     Main Course     Side Dish

Number Of Ingredients 12

8 cups (2 quarts) cooked, day-old rice, white or brown
1/4 cup neutral oil, such as canola
1 chicken breast, cut into small pieces
1 medium-sized onion, diced small
1 pound raw shrimp, peeled and deveined
1 cup peas, fresh or frozen
2 carrots, peeled and diced small (about pea sized)
2 tablespoons mirin (can substitute 1 tablespoon sugar)
1 1/2 teaspoons kosher salt, or to taste
1 tablespoon toasted sesame oil
1 large handful of cilantro, leaves and tender stems, roughly chopped
3 scallions, dark and light green parts, sliced thin

Steps:

  • Using a large skillet or wok, heat the oil over medium-high heat until shimmering.
  • Add the onion, chicken, and a large pinch of the salt. Cook until the chicken is a little more than halfway done. Add the shrimp, peas, carrots, and another pinch of salt. Continue to cook until everything has cooked and any excess moisture has evaporated. Stir frequently. If things start to stick, add another tablespoon of oil.
  • Add the rice, the rest of the salt, and mirin or sugar. Cook, stirring constantly, until heated through. Add the sesame oil. Stir, and adjust seasoning.
  • Off the heat, toss in most of the cilantro and scallions and stir to combine, reserving some of the scallions and cilantro to garnish. Serve hot.

EASY SHRIMP FRIED RICE RECIPE



Easy Shrimp Fried Rice Recipe image

Skip takeout and make this delicious Shrimp Fried Rice Recipe at home in minutes. The shrimp and veggies have the best flavor to make the perfect meal.

Provided by Eating on a Dime

Categories     Main Course

Time 20m

Number Of Ingredients 10

1 lb large shrimp ((raw, detailed and devained))
3 larges eggs (light beaten)
2 tablespoon sesame oil
2 tablespoon vegetable oil
4 cups cooked rice
3 tablespoon soy sauce
1 teaspoon salt
1 teaspoon pepper
1/2 cup frozen peas and diced carrots blend
Green Onions (sliced)

Steps:

  • Heat the vegetable oil and the sesame oil in a large skillet over medium high heat.
  • Then add in the shrimp and carrots and peas blend in the skillet and sauté them for about 3-5 minutes or until the vegetables are soft and the shrimp are cooked through (pink).
  • Remove the shrimp and vegetables from the skillet to a separate plate. Then pour in the eggs.
  • Scramble the eggs. Push the eggs to one side of the pan.
  • Then add in the rice, soy sauce, salt, and pepper to the skillet. Sauté the rice for 3-4 mintues until slightly browned and combined with the seasonings mixture. Then stir in the scrambled eggs, vegetable and shrimp.
  • Stir for a few minutes until rice is heated through.
  • Top with sliced green onions.

Nutrition Facts : Calories 356 kcal, Carbohydrate 36 g, Protein 24 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 272 mg, Sodium 1547 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHICKEN AND SHRIMP FRIED RICE



Chicken and shrimp fried rice image

This is the simple fried rice recipe of restarant quality that you make it at home.

Provided by KP Kwan

Categories     Main

Time 15m

Number Of Ingredients 9

2 tablespoons vegetable oil
1 teaspoon chopped garlic
250 g of cooked rice
1 egg
20 g of shrimp, deveined, remove the shell
50 g of chicken breast meat, cut into thin slices
50 g frozen mixed beans
1 tablespoon of premium grade light soy sauce
1 tablespoon of chopped scallion

Steps:

  • Heat up the vegetable oil in a wok or large saucepan.
  • Saute the minced garlic until aromatic.
  • Add the shrimps, follow by the chicken meat and stir-fry until they are cooked. Remove the shrimps and meat. Leave the remaining oil in the wok.
  • Add the cooked rice and stir-fry over low heat until the rice turns aromatic, spluttered and sizzled.
  • Beat an egg. Pour the egg over the rice.
  • Coat the rice grains with the egg. Continue stir fry until the egg is cooked and no longer sticky.
  • Return the shrimps and chicken to the wok. Stir-fry for a minute.
  • Add the beans and the light soy sauce. Stir-fry over high heat until the rice becomes dry again.
  • Sprinkle the chopped scallion on it and serve.

Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams carbohydrates, Cholesterol 271 milligrams cholesterol, Fat 36 grams fat, Fiber 6 grams fiber, Protein 45 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1524 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE



Chicken, Shrimp, and Pineapple Fried Rice image

Chicken, shrimp, bell peppers, carrots and rice are stir-fried in a garlic-soy sauce, then baked inside a hollowed-out pineapple.

Provided by Jiaoyin

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h25m

Yield 4

Number Of Ingredients 15

½ pound boneless skinless chicken breasts, cubed
1 tablespoon dark soy sauce
1 teaspoon soft brown sugar
salt and freshly ground black pepper to taste
1 tablespoon Shaoxing rice wine
2 teaspoons cornstarch, divided
10 medium (blank)s uncooked shrimp, peeled and deveined
2 teaspoons sesame oil, divided
1 fresh pineapple
2 cloves garlic, finely chopped
1 carrot, peeled and chopped
1 medium yellow bell pepper, chopped
1 red bell pepper, chopped
3 cups cooked rice
3 large eggs eggs, beaten

Steps:

  • Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
  • Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
  • Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
  • Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

Nutrition Facts : Calories 440.4 calories, Carbohydrate 61 g, Cholesterol 194.2 mg, Fat 11.9 g, Fiber 3.6 g, Protein 21.5 g, SaturatedFat 3 g, Sodium 423.7 mg, Sugar 15.8 g

AFRICAN CHICKEN AND SHRIMP FRIED RICE



African Chicken and Shrimp Fried Rice image

Chicken and shrimp fried rice is the best fried rice you will ever taste. Well flavoured and better than any takeout fried rice.

Provided by Precious of preciouscore.com

Categories     Main Course

Time 45m

Number Of Ingredients 18

2 1/2 cups basmati rice (sub with parboiled rice)
1 1/2 cups shrimp - peeled and deveined
1 pound chicken breast - cut into 1 inch slices (about 1/2 kg)
5 garlic cloves - peeled
1 inch ginger root - peeled
1 sprig parsley
1/2 teaspoon ground white pepper
2 bay leaves
1/2 teaspoon curry powder
3 small cubes Maggi (about 4g per cube) (substitute with 3 teaspoons of chicken bouillon powder)
1 cup oil - I used canola
1 cup chopped onion (from half a large onion or 1 medium onion)
1 stem green onion - chopped
2 medium carrots - chopped
1 handful green beans - chopped
3/4 cup sweet corn (I used frozen)
3/4 cup sweet peas (I used frozen)
Salt

Steps:

  • Blend together garlic, ginger and parsley with a little water to form a paste.
  • Season the chicken and shrimp. Sprinkle a pinch of salt over the shrimp and 1/4 teaspoon of salt over the chicken. Sprinkle 1/4 teaspoon of white pepper over the shrimp and the chicken. Then put half a teaspoon of the garlic-ginger-parsley blend over the chicken and put same (half teaspoon) over the shrimp. Mix both the chicken and shrimp to ensure that the seasoning goes all over them. Set aside.
  • Wash the rice about 4-5 times to remove the starch. Place in a pot. Add in 2 cups of water a teaspoon of salt, the bay leaves, the curry powder and Maggi. Stir well then cover the rice and set to cook on high heat. When it starts boiling, turn down the heat to medium and let it cook until it absorbs all the liquid. Add 1 more cup of water and let it cook until the liquid is fully absorbed. Cover and let it rest for about 5 minutes. Then fluff with a fork and spread the rice on a large tray to cool. (See note 1 about the rice).
  • Pour oil into a large pot then heat it for about 3 minutes. Put in the shrimp to cook for about four minutes. Flip halfway through. Take out the shrimp when done.
  • Put the chicken into the oil to cook for about four minutes like the shrimp. Flip halfway through. Take out the chicken when done.
  • Put chopped onions and green onions into the oil to saute for about 3 minutes until translucent. Then add in garlic-ginger-parsley blend and stir well. Let that cook in for about 2 minutes.
  • Add in carrot and green beans then stir well. Add in sweet corn and peas then stir well.
  • Add back in chicken and shrimp then stir well. Finally add in the rice and stir until well incorporated.
  • Let everything sizzle together for about 2 minutes (you do not want to overcook the veggies). Then turn off the heat and serve!

Nutrition Facts : Calories 492 kcal, Carbohydrate 46 g, Protein 22 g, Fat 25 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 86 mg, Sodium 428 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 22 g, ServingSize 1 serving

CHICKEN AND SHRIMP SKILLET RICE



Chicken and Shrimp Skillet Rice image

Combine one-dish cooking with a flavorful rice dinner recipe, and you've got our attention. This chicken and shrimp recipe does just that. A dish that will have the whole family coming back for a spoonful (or two) more, this hearty chicken and shrimp combination mixes in Southern staples, like okra and plum tomatoes, for a flavorful meal in just one pan. Although chicken thighs and fresh shrimp are the stars of this rice skillet recipe, simple substitutions can also give this dish a tasty twist. Instead of chicken, try sausage. You can also swap crabmeat for shrimp. Create a vegetarian rice dinner recipe option by omitting the proteins, substituting in vegetable stock, and considering the addition of other vegetables as well. We love any meal that makes clean-up a breeze. With just one skillet in the mix, this recipe will let you step away from the sink after dinner just a little faster. That's a win in our kitchen.

Provided by Southern Living Editors

Time 1h20m

Yield Makes 6 servings

Number Of Ingredients 15

1 cup uncooked long-grain white rice
2 cups reduced-sodium chicken broth
3 fresh thyme sprigs
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 small yellow onion, chopped (about 3/4 cup)
1 green pepper, chopped (about 1 cup)
2 garlic cloves, chopped
cup frozen sliced okra, thawed
1/2 pound medium-size raw shrimp, peeled and deveined
1/4 teaspoon ground red pepper
3 plum tomatoes, chopped
2 green onions (green parts only), sliced

Steps:

  • Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).
  • Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.
  • Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.

SHRIMP & CHICKEN WITH RICE



Shrimp & Chicken With Rice image

Make and share this Shrimp & Chicken With Rice recipe from Food.com.

Provided by PdxBarb

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces boneless skinless chicken breasts
8 ounces baby shrimp
1 cup white rice
2 cups water
2 teaspoons chicken bouillon
1 cup flour
2 tablespoons oil
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon parsley
1/4 teaspoon italian seasoning
1 dash salt
pepper

Steps:

  • Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
  • Cut chicken breast into thumb size pieces.
  • Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
  • Heat oil in skillet.
  • Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
  • Cook chicken till no longer pink in color.
  • Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
  • Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
  • Cook down till shrimp are hot and sauce is thin.
  • Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.

PORK (CHICKEN, OR SHRIMP) FRIED RICE



Pork (Chicken, or Shrimp) Fried Rice image

I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Recipe #292268.

Provided by Tee Lee

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups instant brown rice, uncooked
1 3/4 cups water
1 beef bouillon cube
1 chicken bouillon cube
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
2 tablespoons canola oil or 2 tablespoons peanut oil
1 cup chicken or 1 cup shrimp, cooked and diced
1/2 cup baby carrots, thinly sliced
1/2 cup frozen sweet peas
4 green onions, sliced
3 eggs, lightly beaten

Steps:

  • Bring water and bullion cubes to a boil.
  • Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
  • Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
  • In a small bowl, combine soy sauce, oyster sauce and sesame oil.
  • Heat oil in a wok or frying pan over high heat.
  • Add rice and meat to pan and stir-fry for about 2-3 minutes.
  • Pour soy sauce mixture over rice and cook about 2 minutes.
  • Add carrots, peas, green onions and lightly beaten eggs to pan.
  • Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.

Nutrition Facts : Calories 353.4, Fat 12.1, SaturatedFat 2, Cholesterol 139.8, Sodium 1354.4, Carbohydrate 48.4, Fiber 3.4, Sugar 3.5, Protein 12

SHRIMP OR CHICKEN FRIED RICE



Shrimp or Chicken Fried Rice image

One of my favorites and so easy to make!

Provided by Sheila M

Categories     Seafood

Number Of Ingredients 8

4 c rice, prepared (i prefer jasmine)
1/2 lb boneless, skinless chicken breasts, cooked or shrimp cooked
1 c peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 Tbsp sesame oil
1/4 c soy sauce

Steps:

  • 1. Prepare rice according to package instructions to yield 4 cups cooked rice.
  • 2. Heat sesame oil in a large skillet on medium heat.
  • 3. Add onion, garlic, peas, and carrots. Stir fry until tender.
  • 4. Crack eggs into pan and scramble, mixing throughout vegetables.
  • 5. Add rice, chicken and/or shrimp, and soy sauce to pan. Stir in soy sauce and remove from heat.
  • 6. Recipe and photo from "High Protein Foods" on Facebook.

EASY BETTER-THAN-TAKEOUT SHRIMP FRIED RICE



Easy Better-Than-Takeout Shrimp Fried Rice image

One-skillet, ready in 20 minutes, and you'll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Provided by Averie Cooks

Yield about 5 cups, serves 4

Number Of Ingredients 13

2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)
1/2 cup corn (I use frozen straight from the freezer)
2 to 3 garlic cloves, finely minced or pressed
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

  • To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don't overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.Add the garlic, ginger, and cook for 1 minute, stir intermittently.Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.Adapted from Easy Better-Than-Takeout Chicken Fried Rice

CHICKEN AND SHRIMP FRIED RICE MEXICANO



Chicken and Shrimp Fried Rice Mexicano image

A quick and easy fried rice with chicken and shrimp, incorporating a few Mexican ingredients I always have on hand.

Provided by Pati Jinich

Categories     Main Course

Number Of Ingredients 18

1½ pounds skinless (boneless chicken breasts, cut into bite size pieces)
1 pound peeled medium sized shrimp (cleaned and patted dry)
½ cup soy sauce
1 tablespoon brown sugar (or grated piloncillo)
2 tablespoons unseasoned rice vinegar
3 tablespoons sauce from chipotles in adobo sauce (more to taste)
4 garlic cloves (peeled and pressed or finely chopped)
2 tablespoons grated fresh ginger
1 serrano or jalapeño chile (stemmed and finely chopped)
9 tablespoons Oléico safflower oil (divided)
3 eggs (lightly beaten)
1 cup diced carrots (from about 2 medium sized carrots)
1½ cups diced fresh asparagus (bottoms of stalks peeled and dry base cut off)
1 cup shelled peas
8 to 10 scallions (root ends removed, white, light green and green parts sliced, reserving a tablespoon or so for garnish)
4½ cups cooked Mahatma® Rice white rice (cooked from 1½ cups raw rice)
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Place the chicken in a bowl, season with salt and pepper to taste. In another bowl, place the cleaned shrimp and season with salt and pepper to taste.
  • In a small bowl, combine the soy sauce, brown sugar, rice vinegar, chipotle in adobo sauce, garlic, ginger and chile, and mix well to combine. Set aside.
  • In a medium non-stick skillet, heat one tablespoon of the oil. Once hot, add the beaten eggs, sprinkle with a bit of salt and pepper. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked in the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite size pieces. Set aside.
  • In an extended large sauté pan or wok, set over high heat, heat 2 tablespoons of the oil. Once very hot but not smoking, add the chicken, cooking it in batches if need be to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, scrape onto a large bowl. Add 2 more tablespoons of the oil. Repeat with the shrimp, cooking them in batches if need be, for 1 to 2 minutes per side, just until browned and crisp on the outside but not over cooked. Scrape onto the bowl with the chicken.
  • In the same pan, add 2 more tablespoons the oil, reduce the heat to medium high and add the carrots and asparagus. Sprinkle with salt and pepper to taste, and let them cook for 3 to 4 minutes until softened but still with a firm bite. Add the peas and the scallions, stir, and cook for another couple minutes. Scrape onto a separate bowl and set aside.
  • Heat the remaining 2 tablespoons of oil in the same pan and raise heat to high. Once hot, add the rice, cook it in the oil for a minute or two as you stir. Whisk the soy sauce mixture and pour it over the rice. Add the vegetables, the chicken, the shrimp and the omelet pieces, and toss to combine. Let it all cook together for a minute or two and serve. Garnish with the reserved scallion slices.

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Chinese Fried Rice with Shrimp Recipe - Food.com trend www.food.com. Stir in the rice until lightly browned, pressing out any lumps. Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute. Make a well in the center of the rice and pour the egg into it, stirring until barely set. Stir egg into the rice mixture. Add the parsley and soy sauce and stir.
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SHRIMP CHICKEN FRIED RICE | INDIAN | NON-VEGETARIAN | RECIPE
Boiled rice are used for the recipe so that they can be fried with shredded chicken or boiled shrimp. Eggs are also used to flavor the rice further. This recipe is high in nutritional value and protein content. Some seasoning and soya sauce is also added to flavor the rice further. The recipe is carefully made using ladle. Some spring onion is ...
From bawarchi.com


CHICKEN SHRIMP FRIED RICE RECIPE - ALL INFORMATION ABOUT ...
Inquiries Related to chicken shrimp fried rice recipe That People Also Ask. Users searching chicken shrimp fried rice recipe will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 04 Nov 2021. The above search results can partly answer users' queries, however, there will ...
From therecipes.info


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