This restaurant-quality spicy chicken and shrimp fried rice is bursting with bold flavors, tender chicken, succulent shrimp, and a perfect amount of heat. Made with simple ingredients and quick to prepare, this dish delivers a savory and satisfying meal in no time. Whether you’re cooking for a weeknight dinner or a special occasion, this easy fried rice recipe will take your taste buds on a flavorful journey and impress everyone at the table.

Restaurant-quality Spicy Chicken and Shrimp Fried Rice Recipe

0.0 from 0 votes

Servings

3-4

servings

Prep time

minutes

Total time

minutes

Get ready to experience the best fried rice you’ll ever taste! Packed with juicy chicken, tender shrimp, crisp veggies, and a perfect blend of spices, this dish is bursting with flavor in every bite. Whether you’re cooking for family, friends, or just treating yourself, this quick and easy fried rice will have everyone coming back for seconds. Watch now and learn how to make restaurant-style fried rice right in your own kitchen!

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Ingredients

1 large Carrot (Ends and edges trimmed)
1 piece Cabbage (About ¼ of a medium-sized cabbage)
½ Red Onion
1 Green Chile
1 Red Chile
7-8 Spring Onions
3 cloves Garlic
1 piece Ginger
⁠½ cup Chicken Breast (Cubed)
⁠¼ cup Shrimp (cut into small pieces)
1 Egg
1 1/2 tbsp Soy Sauce (Divided)
1-2 tsp Salt (Divided)
⁠2-3 tsp Ground Black Pepper (Divided)
⁠½ tsp Oyster Sauce
⁠4-5 tbsp Vegetable Oil
⁠2 ½ cups Cooked Rice (One day old)

Directions

⁠Cut the top part of the large carrot into small cubes and set aside.
Shred the small piece of cabbage and set it aside.
Slice the onion thinly and set it aside.
Roughly chop the green and red chilies and set them aside.
Chop the spring onions and set them aside.
Smash the garlic using the blade of a knife and chop it finely.
Chop the ginger into small pieces as well.
⁠Marinate the chicken with 1 teaspoon of soy sauce, salt, pepper, and oyster sauce. Set it aside.
⁠Season the shrimp with salt and pepper and set it aside.
⁠Crack the egg into a small bowl and beat it lightly.
Heat about 2 tablespoons of oil in a pan. Add the marinated chicken and shrimp.
⁠Mix in the chopped chilies halfway through cooking.
Cook until the chicken and shrimp are done over medium heat, then set them aside.
In another pan or wok, heat another 2 tablespoons of oil.
Add the chopped garlic and ginger, and sauté over medium heat until fragrant.
⁠Mix in the sliced onion and cook for another 1–2 minutes.
Add the carrot and cabbage. Cook over medium-high heat for about 2 minutes
⁠Season the vegetables with salt and pepper to taste.
⁠Push the vegetables to one side of the pan and drizzle some oil into the empty space
Once the oil is heated, gently pour in the beaten egg.
⁠Let the egg sit in the pan for a few seconds, then scramble it, incorporating it with the sautéed vegetables.
Mix everything together until well combined.
Add the cooked chicken, shrimp, and chili mixture, and stir well.
Gradually add the cooked rice, combining it with the sautéed mixture in the pan.
Finally, add the chopped spring onions and mix thoroughly.
⁠Fry the rice over high heat for about a minute.
Plate the rice as desired and serve warm.

Recipe Video

Notes

Fresh rice tends to be too soft and sticky for fried rice. Day-old rice is firmer and holds up better during frying.
Adjust the amount of green and red chilies based on your desired heat level. Remove seeds for a milder flavor.
Store any leftover fried rice in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or soy sauce to prevent the rice from drying out. Microwave in 30-second intervals, stirring in between, or heat in a pan with a bit of oil.