Chicken and Shrimp Fried Rice Recipe – Blackstone Griddle Recipes

Introduction

Say goodbye to soggy, bland takeout and hello to vibrant, flavorful, restaurant-quality Chicken and Shrimp Fried Rice right in your own kitchen! The key to truly great fried rice lies in using cold, day-old rice, high heat, and a quick stir-fry technique that ensures every grain is perfectly coated and slightly chewy. This recipe balances tender pieces of chicken, succulent shrimp, crisp vegetables, and a savory sauce, creating a satisfying and incredibly delicious one-pan meal that’s quicker and fresher than delivery.

Yields: 4 servings

Prep time: 20 minutes

Cook time: 15-20 minutes

Ingredients

For the Fried Rice:

3 cups cooked white rice, chilled (day-old rice is best!): Crucial for texture. Cooked from 1.5 cups uncooked rice.

1 tablespoon sesame oil: For flavor.
1 tablespoon vegetable oil (or canola/grapeseed): For frying.
½ pound boneless, skinless chicken breast or thighs, cut into ½-inch pieces: Tender protein.

½ pound large shrimp, peeled, deveined, and tails removed: Quick-cooking protein.
1 small yellow onion, finely diced: For aromatic base.
1 cup frozen peas and carrots blend (thawed): Classic fried rice veggies.

2 cloves garlic, minced: Essential flavor.
1 inch fresh ginger, grated (optional): Adds a pungent, fresh kick.
2 large eggs, lightly beaten: For soft, scrambled egg pieces.

2 green onions, sliced (white and green parts separated): For garnish and flavor.

For the Sauce:

¼ cup soy sauce (low-sodium preferred): The savory base.
1 tablespoon oyster sauce (optional, but highly recommended for umami): Adds depth and richness.

1 teaspoon rice vinegar: For a touch of tang.
½ teaspoon granulated sugar: Balances the savory flavors.
Pinch of white pepper (optional): Classic Asian seasoning.

Equipment You’ll Need

Large wok or large, heavy-bottomed skillet (cast iron is great)
Small bowl (for sauce)
Cutting board and sharp knife

Spatula or wooden spoon

How To Make Restaurant-Style Chicken and Shrimp Fried Rice

Step 1: Prep & Organize (Mise en Place)

Prepare rice: Ensure your rice is cooked and thoroughly chilled. Day-old rice is preferred as it’s drier and won’t clump or get soggy. If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes.
Cut proteins: Cut chicken into ½-inch pieces. Pat shrimp dry with paper towels.

Chop veggies: Finely dice the yellow onion. Thaw peas and carrots. Mince garlic and grate ginger (if using). Slice green onions, separating white and green parts.
Make sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, granulated sugar, and white pepper (if using). Set aside.
Beat eggs: Lightly beat the eggs in a small bowl.

Step 2: Cook Chicken and Shrimp

Heat wok: Heat the wok or large skillet over high heat until very hot (you might see a wisp of smoke).
Add oil: Add 1 tablespoon of vegetable oil. Swirl to coat.
Cook chicken: Add the chicken pieces to the hot wok in a single layer. Cook for 3-4 minutes, stirring occasionally, until browned and mostly cooked through. Remove chicken from the wok and set aside.

Cook shrimp: Add the shrimp to the wok (no need for more oil). Cook for 2-3 minutes, stirring occasionally, until pink and opaque. Remove shrimp from the wok and set aside with the chicken.

Step 3: Sauté Aromatics and Vegetables

Add remaining oil: Add 1 tablespoon of sesame oil to the hot wok (you might need to wipe it clean if there’s any residue).
Sauté onion: Add the diced yellow onion and the white parts of the green onion. Cook for 2-3 minutes, stirring frequently, until softened.

Add garlic & ginger: Add the minced garlic and grated ginger (if using). Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
Add peas & carrots: Add the thawed peas and carrots blend. Cook for 2-3 minutes, stirring, until heated through and slightly tender-crisp.

Step 4: Add Rice and Eggs

Push veggies aside: Push the vegetables to one side of the wok, creating a clear space.

Scramble eggs: Pour the beaten eggs into the cleared space. Quickly scramble them with your spatula until just cooked through but still soft. Break them into small pieces.
Add rice: Add the chilled cooked rice to the wok. Break up any clumps with your spatula. Toss and stir-fry with the vegetables and eggs for 3-5 minutes, allowing some of the rice grains to lightly brown and get a slightly crispy texture.

Step 5: Combine and Sauce

Return proteins: Add the cooked chicken and shrimp back into the wok with the rice and vegetables. Toss to combine.

Add sauce: Pour the prepared sauce mixture evenly over the entire contents of the wok.
Stir-fry: Continue to stir-fry vigorously for 1-2 minutes, ensuring all the ingredients are well-coated in the sauce and the rice is evenly colored.
Garnish: Turn off the heat. Stir in the green parts of the sliced green onions.

Step 6: Serve

Serve immediately: Transfer the Chicken and Shrimp Fried Rice to bowls and serve hot. Enjoy!

You Must Know

Day-Old, Cold Rice is Non-Negotiable: This is the #1 rule for non-soggy fried rice. Freshly cooked rice has too much moisture and will steam, clump, and get mushy. Cold, dry rice separates easily and fries beautifully.
High Heat, Quick Cooking: Fried rice thrives on high heat. This creates that characteristic wok hei (breath of the wok) flavor and ensures ingredients get stir-fried, not steamed. Work quickly!

Don’t Overcrowd the Wok: Cook ingredients in stages if your wok isn’t large enough. Overcrowding lowers the temperature and leads to steaming rather than frying.
Mise en Place: Have all your ingredients prepped and ready to go before you start cooking. The process is very fast once the wok is hot.
Oyster Sauce for Umami: If you’re not allergic or vegetarian, oyster sauce adds an incredible depth of savory, umami flavor that is hard to replicate. Don’t skip it for that authentic taste!

Protein Pacing: Cook proteins first and remove them, then cook veggies, then rice. This prevents overcooking the delicate proteins.
Break Up Rice Clumps: When adding the rice, use your spatula to thoroughly break up any clumps. This ensures even cooking and sauce distribution.
Seasoning to Taste: Always taste your fried rice at the end and adjust soy sauce, salt, or pepper as needed.

Topping Variations

While already packed with flavor, you can customize your fried rice:

Extra Protein: Add scrambled eggs (extra), a fried egg on top, or even some crispy fried tofu.

Spicy Kick: A drizzle of Sriracha, chili garlic sauce, or a sprinkle of red pepper flakes.
Fresh Herbs: More fresh green onions, cilantro, or a touch of Thai basil.
Nuts/Seeds: Toasted sesame seeds for extra crunch.

Crispy Shallots: Fried crispy shallots for an added savory crunch.
Lime Wedge: A squeeze of fresh lime juice at the end can brighten all the flavors.

Make It A Meal

Fried rice is often a complete meal in itself, but it can also be part of a larger Asian-inspired feast.

Appetizers: Start with spring rolls, potstickers, or crab rangoon.
Soup: Pair with a hot and sour soup or a simple egg drop soup.

Stir-fried Vegetables: Serve alongside a plate of stir-fried bok choy, broccoli, or snap peas.
Grilled Meats: A side of grilled chicken skewers (yakitori) or beef with a light sauce.
Steamed Dumplings: A good contrast to the fried rice texture.

Cucumber Salad: A refreshing, tangy cucumber salad can cut through the richness.

Pro Tips

Leftover Rice Hack: If you don’t have day-old rice, cook fresh rice with a little less water than usual. Once cooked, spread it out on a baking sheet, and refrigerate or even freeze for 15-20 minutes until thoroughly chilled and dry.
Use a Wok if Possible: A wok’s shape is designed for stir-frying, allowing ingredients to move easily and cook over high, even heat. If you don’t have one, a large, heavy-bottomed skillet (like cast iron) works well.

Keep it Moving: Continuous stirring and tossing are key to stir-frying. Don’t let ingredients sit too long in one spot.
Layering Flavors: Don’t dump everything in at once. Cooking ingredients in stages builds layers of flavor.
Customizable Sauce: Feel free to adjust the sauce to your preference. More soy for saltiness, more sugar for sweetness, a bit of chili paste for heat.

Additions: Finely chopped carrots, bell peppers, corn, and bamboo shoots are all great additions to the vegetable mix.
Garlic & Ginger Prep: Have these pre-minced/grated, as they cook very quickly once added to the hot oil.
Clean Up: While still hot, carefully wipe out your wok or skillet after each stage of cooking to prevent burnt bits from affecting the flavor of subsequent ingredients.

Recipe FAQs

Q: Can I use brown rice for fried rice?
A: Yes, you can! Just like white rice, ensure it’s day-old and thoroughly chilled for the best texture. Brown rice has a nuttier flavor and slightly chewier texture.

Q: I don’t have oyster sauce. Can I skip it?
A: You can skip it, but the flavor will be less complex. As a substitute, you can increase the soy sauce slightly and add a pinch of sugar and perhaps a dash of fish sauce for a bit of umami, but it won’t be exactly the same.

Q: My fried rice is soggy. What went wrong?
A: The most common culprit is freshly cooked, warm rice (too much moisture). Other reasons could be overcrowding the wok (steaming ingredients instead of frying), or using too much oil. Ensure your rice is cold and dry, your wok is hot, and you’re cooking in batches if necessary.

Q: Can I use frozen cooked shrimp?
A: Yes, if using frozen cooked shrimp, thaw them completely and pat them very dry. Since they are already cooked, add them to the wok after the rice and vegetables are almost done, just to heat through for 1-2 minutes, to avoid overcooking.

Q: How do I get those little crispy bits of rice?
A: Use high heat and let the rice sit undisturbed for a minute or so (after adding it to the wok) before stirring. This allows direct contact with the hot surface to create those desirable crispy bits.

Q: Can I make this vegetarian?
A: Absolutely! Omit the chicken and shrimp. You can add extra vegetables (mushrooms, broccoli florets, snap peas) or add more eggs/tofu. Replace oyster sauce with a vegetarian oyster sauce or just increase soy sauce/sugar.

Q: Is it okay to use regular soy sauce instead of low-sodium?
A: Yes, but you might want to reduce the amount slightly or omit any additional salt, as regular soy sauce is quite a bit saltier. Taste and adjust.