Hot Spicy Chicken Shrimp Fried Rice
Turn up the heat in your kitchen with this vibrant and flavor-packed Hot Spicy Chicken Shrimp Fried Rice! This quick and hearty dish combines tender chicken, juicy shrimp, and aromatic jasmine rice, all stir-fried to perfection with a symphony of bold ingredients like minced garlic, ginger, red chili flakes, and a tantalizing splash of Sriracha sauce. Balanced with colorful veggies like carrots, green peas, and fresh green onions, this fried rice delivers a satisfying mix of heat, sweetness, and umami. Perfect for a weeknight dinner, it’s ready in just under 45 minutes and is sure to wow your taste buds with every bite. Serve it straight from the wok as a standalone meal or pair it with a crisp side salad for an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 1 cup Chicken breast, diced
- 1 cup Shrimp, peeled and deveined
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 Eggs, lightly beaten
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 cup Carrots, diced
- 1 cup Green peas, frozen
- 3 stalks Green onions, sliced
- 1 teaspoon Red chili flakes
- 2 tablespoons Sriracha sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium-sized bowl, marinate the diced chicken and shrimp with 1 tablespoon of soy sauce and a pinch of black pepper. Set aside for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until cooked through. Remove and set aside.
In the same wok, add the shrimp and stir-fry for 2–3 minutes until they turn pink and opaque. Remove and set aside with the chicken.
Lower the heat to medium. Add another tablespoon of vegetable oil to the wok, followed by the minced garlic, ginger, and red chili flakes. Stir-fry for 30 seconds until fragrant.
Push the aromatics to the side of the wok, and pour in the beaten eggs. Scramble the eggs until just set, then mix them with the aromatics.
Add the diced carrots and frozen green peas to the wok. Stir-fry for 3–4 minutes until the vegetables are tender.
Increase the heat to medium-high. Add the cooked jasmine rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2 minutes, ensuring the rice heats evenly.
Drizzle the soy sauce, oyster sauce, sesame oil, and Sriracha sauce over the rice. Stir well to coat the grains evenly.
Return the cooked chicken and shrimp to the wok. Toss everything together and stir-fry for an additional 2–3 minutes.
Adjust the seasoning with salt and black pepper as needed. Sprinkle the sliced green onions over the fried rice and toss gently.
Serve the Hot Spicy Chicken Shrimp Fried Rice immediately, garnished with additional green onions, if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
