The Digital Magazine

This Chicken & Shrimp Fried Rice is a quick, flavorful weeknight dinner featuring tender boneless chicken thighs, succulent shrimp, fluffy rice, crisp green onions, peas, carrots, with a hint of sesame oil. Ready in just 30 minutes, it delivers bold flavors that rival your favorite takeout.

Ingredients

• 2 tbsp sesame oil
• 2 tbsp vegetable oil or canola oil
• 1 lb shrimp, peeled and deveined 
• 1 lb boneless chicken thighs, diced into small cubes
• 1 cup frozen peas and carrots
• ½ cup green onions, chopped
• ½ cup Bean sprouts (Optional)
• ½ cup Mushrooms sliced (Optional)
• 2 cloves garlic, minced
• ½ tsp fresh ginger, minced
• 2 large eggs, lightly beaten
• 2 cups cooked Basmati rice (white or brown)
• 1–2 tbsp low‑sodium soy sauce, to taste
• 1–2 tbsp mushroom soy sauce, to taste
• Salt and white pepper optional, to taste
• ½ habanero pepper optional, to taste

Instructions

1. Heat oil & cook shrimp. Place a large nonstick skillet or wok over medium‑high heat. Add the vegetable oil and the optional habanero. When the oil is hot, add the shrimp and sauté 2–3 minutes, stirring occasionally, until pink and cooked through. Remove shrimp and set aside.
2. Cook the chicken. In the same skillet, add the diced chicken and stir‑fry until about 80% cooked. Remove and set aside with the shrimp.
3. Sauté aromatics. Add sesame oil to the skillet. Once hot, add minced garlic and ginger and stir for 30 seconds until fragrant.
4. Cook the vegetables. Add peas, carrots, bean sprouts, mushrooms, and green onions. Stir and cook 2–3 minutes until vegetables begin to soften.
5. Scramble the eggs. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and gently scramble until just set. Fold the eggs into the vegetables.
6. Combine everything. Return shrimp and chicken to the skillet, then add the cooked rice. Drizzle with soy sauce and mushroom soy sauce to taste and stir to combine. Cook for about 2 minutes until heated through and flavors are blended.
7. Serve. Taste and adjust seasoning with salt or white pepper if desired. Serve warm, garnished with extra green onions and sesame seeds if you like.

Tips & Variations

• Rice: Use day‑old chilled rice for best texture; fresh rice can become mushy when stir‑fried.
• Protein swaps: Substitute chicken breast or tofu for a different protein.
• Soy‑free option: Replace soy sauces with coconut aminos for a soy‑free version.
• Heat level: Omit the habanero for mild flavor or add more for extra spice.

Storage

• Refrigerate: Cool completely, store in an airtight container for up to 5 days.
• Freeze: Freeze in freezer‑safe containers for up to 6 months. Thaw and reheat thoroughly before serving.

Enjoy your quick, comforting, and flavorful Chicken & Shrimp Fried Rice.