chicken and shrimp fried rice mexicano

chickenshellfishrice

Chicken and Shrimp Fried Rice Mexicano

Chicken and Shrimp Fried Rice Mexicano

Arroz frito mexicano con pollo y camarón


Recipe Yield

4 to 6 servings

Cooking time

15 minutes

Rate this recipe

4 from 5 votes

Ingredients

  • pounds skinless boneless chicken breasts, cut into bite size pieces
  • 1 pound peeled medium sized shrimp cleaned and patted dry
  • ½ cup soy sauce
  • 1 tablespoon brown sugar or grated piloncillo
  • 2 tablespoons unseasoned rice vinegar
  • 3 tablespoons sauce from chipotles in adobo sauce more to taste
  • 4 garlic cloves peeled and pressed or finely chopped
  • 2 tablespoons grated fresh ginger
  • 1 serrano or jalapeño chile stemmed and finely chopped
  • 9 tablespoons Oléico safflower oil divided
  • 3 eggs lightly beaten
  • 1 cup diced carrots from about 2 medium sized carrots
  • cups diced fresh asparagus bottoms of stalks peeled and dry base cut off
  • 1 cup shelled peas
  • 8 to 10 scallions root ends removed, white, light green and green parts sliced, reserving a tablespoon or so for garnish
  • cups cooked long grain cooked rice cooked from 1½ cups raw rice
  • Kosher salt to taste
  • Freshly ground black pepper to taste

To Prepare

  • Place the chicken in a bowl, season with salt and pepper to taste. In another bowl, place the cleaned shrimp and season with salt and pepper to taste.
  • In a small bowl, combine the soy sauce, brown sugar, rice vinegar, chipotle in adobo sauce, garlic, ginger and chile, and mix well to combine. Set aside.
  • In a medium non-stick skillet, heat one tablespoon of the oil. Once hot, add the beaten eggs, sprinkle with a bit of salt and pepper. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked in the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite size pieces. Set aside.
  • In an extended large sauté pan or wok, set over high heat, heat 2 tablespoons of the oil. Once very hot but not smoking, add the chicken, cooking it in batches if need be to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, scrape onto a large bowl. Add 2 more tablespoons of the oil. Repeat with the shrimp, cooking them in batches if need be, for 1 to 2 minutes per side, just until browned and crisp on the outside but not over cooked. Scrape onto the bowl with the chicken.
  • In the same pan, add 2 more tablespoons the oil, reduce the heat to medium high and add the carrots and asparagus. Sprinkle with salt and pepper to taste, and let them cook for 3 to 4 minutes until softened but still with a firm bite. Add the peas and the scallions, stir, and cook for another couple minutes. Scrape onto a separate bowl and set aside.
  • Heat the remaining 2 tablespoons of oil in the same pan and raise heat to high. Once hot, add the rice, cook it in the oil for a minute or two as you stir. Whisk the soy sauce mixture and pour it over the rice. Add the vegetables, the chicken, the shrimp and the omelet pieces, and toss to combine. Let it all cook together for a minute or two and serve. Garnish with the reserved scallion slices.

Comments

14comments inChicken and Shrimp Fried Rice Mexicano

  1. Blanca E Borrego

    Sep 23

    I love your cooking Channel and i love your happiness, the you eat and so friendly,
    i just think your the best, i love your kitchen i love your boys the way they enjoy eating with you
    i start dreaming that i wish i was there at the moment, i like the way you speak, and i like the way you treat people
    i love going to Mexico with you, well in the show i just love all your food your recipes.

    1. Pati Jinich

      Oct 05

      Thanks for so much kindness Blanca, you are way too sweet. Un abrazo 😉

  2. Katie B

    Sep 22

    This was such a huge hit last night for dinner. Thank you for the wonderful recipe Patti. I love watching your show 💜
    I have shared the recipe with my mom and sister and they are looking forward to making it as well.

    1. Pati Jinich

      Oct 05

      Thanks for spreading the love Katie! So glad you liked this recipe 🙂

  3. Moraima Rodriguez

    Sep 19

    Thank you Pato your recipes are great.

    1. Pati Jinich

      Oct 04

      Thanks to you for following Moraima, big hug 🙂

  4. Frank Giffone

    Sep 13

    This recipe was FABULOUS! The flavors were so “in you’re face” exploding on our tongues! Delicioso!

    1. Pati Jinich

      Oct 03

      SO glad you liked it Frank, yay!

  5. Susan Foster

    Sep 08

    I cooked this last night at home using my carbon steel wok. The sauce and ingredients stir fried together turned out exceptionally well, I love fried rice and this recipe is delicious and very easy to follow recipe instructions. I used Jasmine rice and cooked it the day before and had it in the refridgerator overnight. I like to use day old rice it seems easier to work with and doesn’t clump together whilst stir frying. This recipe has a really good ratio of veggies, shrimp and chicken and egg and the delicious sauce. Highly recommend cooking this rice dish. Thank you Pati for the Mex/chinese rice recipe!

    1. Pati Jinich

      Oct 03

      My pleasure Susan, so glad to know you enjoyed this rice, yay!

  6. Terri Rimmer

    Sep 06

    This is so simple, and flavorful. It’s delicious!

    1. Pati Jinich

      Oct 03

      Glad you liked it Terri, thanks!

  7. Marikita61

    Aug 30

    I always looking for a new flavor in my kitchen so I am going to make it and let it know looks so gooood.

    1. Pati Jinich

      Sep 18

      Let me know how it came out Marikita!

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