Make Shrimp and Chicken Fried Rice Like The Pros Do! Easy Dinner Recipe For The Whole Family

By Precious Kitchen · 60 min

Ingredients

Instructions

1. Put 5 cups water in a medium pot with 1 teaspoon salt, 1 teaspoon chicken bouillon powder, ¼ teaspoon black pepper and ¼ teaspoon turmeric, and bring to a boil on high.
2. While the water heats, rinse the 3 cups jasmine rice three times to remove excess starch, then drain well and add it to the pot.
3. Bring to a boil on medium-high with the lid half on, until the water level matches the rice. Then turn to low, cover fully and cook until the rice is fully cooked and fluffy. Fluff with a fork.
4. Spread the rice on a sheet pan and refrigerate for 30 minutes to a few hours so it cools.
5. Toss the shrimp with ¼ teaspoon chicken bouillon powder, ¼ teaspoon white pepper, ¼ teaspoon garlic powder and ¼ teaspoon onion powder until coated.
6. Toss the chicken pieces with ¼ teaspoon salt, ¼ teaspoon chicken bouillon powder, ¼ teaspoon onion powder and ¼ teaspoon garlic powder.
7. Heat a large wok or non-stick skillet on medium-high with 1 tablespoon vegetable oil. Scramble the 3 beaten eggs until just set but still slightly soft, break them up, then remove and set aside.
8. Heat the wok until just smoking, add 1 tablespoon oil and cook the shrimp in one layer, flipping once, until opaque on both sides. Remove promptly to avoid rubbery shrimp.
9. Add 1 tablespoon oil to the wok on high and let it heat for 1 minute. Cook the chicken in one layer about 2 minutes per side until done, then remove.
10. Add the last tablespoon of oil. Sauté the diced onion and the white parts of the green onions until translucent. Add the garlic, grated ginger and optional Thai chili and cook about 30 seconds without burning.
11. Add the frozen carrots, peas and corn straight from frozen and stir until heated through, about 2 minutes.
12. Add the cooled rice, breaking up clumps. Stir-fry about 5 minutes until hot. If the rice is very cold, sprinkle with a little water and cover briefly to steam.
13. Drizzle in the 2 tablespoons soy sauce and ½ teaspoon sesame oil and fold with a scooping motion until the rice is evenly coated.
14. Return the eggs, chicken and shrimp to the wok and stir-fry about 1 minute. Taste and adjust seasoning. Add the green onion greens and stir-fry about 30 seconds.
15. Plate, garnish with green onion greens and serve warm.

Summarized from Precious Kitchen's video. Watch it for the details.

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