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5 from 7 votes

Shrimp & Chicken Fried Rice

This Shrimp & Chicken Fried Rice is packed with chicken, shrimp, veggies, egg and crispy rice. For the best results I recommend using cooked rice that is 1-2 days old, but rice cooked the same day will also work. For a low carb or paleo option swap the white rice for cauliflower rice. Leftovers will last for up to 4 days in the fridge.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dairy Free, Gluten Free, Paleo, Whole30
Servings: 4
Author: Every Last Bite

Ingredients

For The Chicken

  • 4 chicken thighs
  • 1 tsp arrowroot powder or corn starch
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp avocado oil

For The Shrimp

  • 1 tsp arrowroot powder or corn starch
  • 6 oz shrimp the shell including tail removed

Fried Rice

  • 1 tbsp sesame oil
  • 1 onion finely diced
  • 1 cup grated carrot
  • 1 cup frozen peas
  • 3 green onions roughly chopped
  • 2 tbsp finely chopped ginger
  • 2 cloves garlic minced
  • 3 cups cold white rice (ideally 1-2 day leftover rice) (or 3 cups Cauliflower rice)
  • 3 eggs
  • 2 tbsp coconut aminos or soy sauce/tamari

Instructions

  • Cut the chicken thighs into bite sized pieces (approximately ½ inch). Place the chicken in a bowl, add the salt, pepper and arrowroot powder and toss the chicken pieces to ensure that they are all well coated.
  • Heat the avocado oil in a large wok on medium high heat. Add in the chicken and cook it for 4-5 minutes until fully cooked and golden in color. Use a slotted spoon to set the chicken aside on a plate.
  • Toss the shrimp in the arrowroot powder. Add the shrimp to the wok and spread them out in a single layer. Cook the shrimp for 1 minute and then flip and cook for another minute on the other side. Set the cooked shrimp aside with the chicken.
  • Add the sesame oil to the wok, once hot add in the onion and saute for 2 minutes before adding the carrots, peas, green onions, ginger and garlic and cook for 3-4 minutes.
  • Next add in the rice stir it around so that its well mixed with the veggies. Crack the eggs into the rice and stir them around so that they are mixed in with the rice.
  • Stir in the coconut aminos and then spread the rice up the sides of the wok in a thin layer (so that as much rice as possible is touching the surface of the pan so that it gets crispy and “fried”). Leave it to cook for 2 minutes, stir and then push up against the sides again to cook for another 2 minutes. Stir in the chicken and shrimp and serve garnished with chopped scallions