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Flavorful Thai Fried Rice with Shrimp and Chicken

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A quick and easy Thai fried rice recipe featuring shrimp and chicken, packed with bold flavors and fresh ingredients. Perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 2 cups cooked jasmine rice, preferably day-old (about 400g)
  • 8 oz shrimp, peeled and deveined (225g)
  • 8 oz chicken breast, diced (225g)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup mixed vegetables (carrots, peas, corn), chopped
  • 3 scallions, sliced (white and green parts separated)
  • 2 tbsp vegetable oil (or peanut oil for extra flavor)
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce (light soy sauce preferred)
  • 1 tsp oyster sauce
  • 1 tsp sugar (palm sugar if available)
  • 1/2 tsp white pepper
  • Optional: pinch of crushed red chili flakes
  • For garnish: fresh cilantro leaves, lime wedges, additional sliced scallion greens

Instructions

  1. Dice the chicken into bite-sized pieces and peel and devein the shrimp if not prepped. Mince the garlic finely and slice the scallions, keeping whites and greens separate. Chop your mixed vegetables if fresh.
  2. In a small bowl, lightly beat the eggs with a pinch of salt. Set aside.
  3. Place your wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. When the oil is shimmering but not smoking, add the minced garlic and white parts of scallions. Stir-fry for about 30 seconds until fragrant but not browned.
  4. Add the diced chicken to the wok. Stir-fry for about 3-4 minutes until the chicken is mostly cooked through and starting to brown. Keep the ingredients moving to avoid sticking.
  5. Toss in the shrimp and cook for another 2-3 minutes until they turn pink and curl up. Be careful not to overcook—the shrimp should be tender, not rubbery.
  6. Push the shrimp and chicken mixture to one side of the wok. Add the remaining tablespoon of oil to the empty side, then pour in the beaten eggs. Let them sit for a few seconds until they start to set, then scramble gently, mixing with the protein once mostly cooked.
  7. Stir in the mixed vegetables, cooking for 2 minutes until warmed through but still vibrant. Add the cooked jasmine rice, breaking up clumps gently with your spatula. Toss everything together thoroughly so rice is evenly coated and heated.
  8. Pour in the fish sauce, soy sauce, oyster sauce, sugar, and white pepper. Toss quickly but carefully to combine. Taste and adjust seasoning if needed.
  9. Stir in the green parts of the scallions and optional crushed chili flakes. Give everything a last toss and remove from heat.
  10. Spoon the fried rice onto plates. Garnish with fresh cilantro leaves and lime wedges. Serve immediately.

Notes

Use day-old rice to prevent mushy fried rice. Cook shrimp quickly to avoid rubbery texture. Adjust seasonings last to balance flavors. If fresh rice is used, chill it for 20 minutes before cooking. Avoid overcrowding the pan to maintain texture. Lime wedges add a bright finishing touch.

Nutrition

Keywords: Thai fried rice, shrimp fried rice, chicken fried rice, easy Thai recipe, quick dinner, wok fried rice, homemade fried rice

Find it online: https://blixfood.com/flavorful-thai-fried-rice-with-shrimp-and-chicken-easy-homemade-recipe/