Chicken and Shrimp Fried Rice Mexicano

Name: Chicken and Shrimp Fried Rice Mexicano
Cook time: 15 min
Ingredients: 1½ 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 vegetable oil (divided); 3 eggs (lightly beaten); 1 cup diced carrots (from about 2 medium sized carrots); 1½ 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); 4½ cups cooked white rice (cooked from 1½ cups raw rice); Kosher salt (to taste); Freshly ground black pepper (to taste)

Arroz frito mexicano con pollo y camarón 

Recipe Yield

4 to 6 servings

Cooking time

15 minutes

Rate this recipe

4.24 from 13 votes

Ingredients

1½ 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 vegetable oil divided
3 eggs lightly beaten
1 cup diced carrots from about 2 medium sized carrots
1½ 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
4½ cups cooked white 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

30comments inChicken and Shrimp Fried Rice Mexicano

Felicitas

Aug 06

This dish was spicy and delicious!
Muy sabroso ! Gracias Pati ☺️

1. Pati Jinich
  
  Aug 20
  
  So glad you liked it Felicitas!
  
Anne

Aug 19

Sounds real good.

1. Pati Jinich
  
  Sep 05
  
  Thank you!
  
Jim Olsen

Mar 04

Pati is such a joy to watch and her recipes are outstanding
Thanks for sharing your enthusiasm for cooking great food

1. Pati Jinich
  
  Mar 06
  
  Thanks to you for the kind words Jim 🙂
  
Kim Plant

Jan 29

Just made your recipe with chicken, shrimp, and mussels. Absolutely delicious. Thank you.

1. Pati Jinich
  
  Feb 08
  
  Thanks for letting me know Kim, un abrazo!
  
Barbara Rose

Jan 28

You have sent me the recipe for my perfect meal. Have always loved your program and have made many of your recipes but this one is perfect. Thank you for sharing with us.

1. Pati Jinich
  
  Feb 08
  
  My pleasure Barbara, so happy you liked this recipe, un abrazo!
  
Angel

Jan 28

Hi Pati, I’m going to make it soon the chicken shrimp fried rice Mexicano, and can I get the recipe for the chilorio it look so good.
Thanks

1. Pati Jinich
  
  Feb 08
  
  Hola Angel, hope you’ll enjoy the Fried Rice. Here is my recipe for Chilorio: http://patijinich.com/sinaloa-style-chilorio/
  
Sigrid

Jan 28

Just sooo good!

1. Pati Jinich
  
  Feb 08
  
  So glad you liked it Sigrid!
  
Michelle Haupt

Jan 28

Hi Pati! I love your recipes and enthusiasm for life! Thank you for sharing your gifts with the world!
Best to you,
Michelle

1. Pati Jinich
  
  Feb 08
  
  Thanks to you for this very sweet post Michelle, un abrazo grande!
  
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 😉
  
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 🙂
  
Moraima Rodriguez

Sep 19

Thank you Pato your recipes are great.

1. Pati Jinich
  
  Oct 04
  
  Thanks to you for following Moraima, big hug 🙂
  
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!
  
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!
  
Terri Rimmer

Sep 06

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

1. Pati Jinich
  
  Oct 03
  
  Glad you liked it Terri, thanks!
  
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!

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That