Can you tell I’m on a chicken-and-shrimp kick lately? I recently shared a chicken-and-shrimp spinach stew, and now I’m bringing you this chicken-and-shrimp fried rice. Trust me—this beats restaurant fried rice every time. If you’re craving fried rice, make your own. I’ve made this twice in a few days and it disappears fast.
I love fried rice, and there are several fried rice recipes on the blog, such as a coconut fried rice and another version I demonstrated in a video. Today’s focus, however, is the combination of chicken and shrimp. The mix of these two proteins in one pot is delightful—if you haven’t tried it, you should.
For this recipe I use basmati rice because I love its flavor and appearance, though you can use any rice you prefer; parboiled rice works great too. The rice gets cooked with bold seasonings, while the chicken and shrimp are cooked separately in oil. I sauté onions and spices, then add fresh crunchy vegetables, the cooked rice, and stir-fry everything together. The result is fried rice packed with vibrant African flavors.
This fried rice is full of flavor—life’s too short for bland rice. The vegetables remain crisp because I don’t overcook them; keep yours slightly crunchy too so they retain their color and texture. My kids usually aren’t enthusiastic about one-pot rice meals, but they ate this with joy. Serve it for dinner, guests, or a party—this recipe is a winner.
I also made a video showing the full process of preparing this fried rice. Watch it to see the steps in action and learn tips to get perfect results. Enjoy cooking!
How to make the best chicken and shrimp fried rice:
African Chicken and Shrimp Fried Rice
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Ingredients
- 2 1/2 cups basmati rice substitute with parboiled rice if preferred
- 1 1/2 cups shrimp peeled and deveined
- 1 pound chicken breast cut into 1-inch slices (about 1/2 kg)
- 5 garlic cloves
- 1 inch ginger root
- 1 sprig parsley
- 1/2 teaspoon ground white pepper
- 2 bay leaves
- 1/2 teaspoon curry powder
- 3 small Maggi cubes or 3 teaspoons chicken bouillon powder
- 1 cup oil I used canola
- 1 cup chopped onion from half a large onion or one medium
- 1 stem green onion chopped
- 2 medium carrots chopped
- 1 handful green beans chopped
- 3/4 cup sweet corn I used frozen
- 3/4 cup sweet peas I used frozen
- Salt, to taste
Instructions
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Blend garlic, ginger, and parsley with a little water to form a paste.
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Season the shrimp and chicken: sprinkle a pinch of salt over the shrimp and 1/4 teaspoon salt over the chicken, plus 1/4 teaspoon white pepper on each. Add about 1/2 teaspoon of the garlic-ginger-parsley paste to both the shrimp and the chicken, then mix to coat. Set aside.
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Rinse the rice 4–5 times to remove excess starch. Place in a pot with 2 cups water, 1 teaspoon salt, bay leaves, curry powder, and Maggi. Stir, cover, and cook on high until it begins to boil, then reduce to medium until the liquid is absorbed. Add 1 more cup of water and cook until absorbed. Cover and rest for 5 minutes, then fluff with a fork and spread on a tray to cool. (Day-old rice works well for frying.)
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Heat the oil in a large pot for about 3 minutes. Cook the shrimp for about 4 minutes, flipping halfway through. Remove shrimp and set aside.
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Cook the chicken in the hot oil for about 4 minutes, flipping halfway through. Remove and set aside.
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Sauté chopped onions and green onion in the oil for about 3 minutes until translucent. Add the garlic-ginger-parsley paste and cook for 2 minutes.
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Add the carrots and green beans and stir. Then add the sweet corn and peas and stir again.
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Return the chicken and shrimp to the pot, then add the cooled rice and stir until evenly combined.
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Let everything sizzle together for about 2 minutes—do not overcook the vegetables. Turn off the heat and serve.
Notes
2. For heat, add a hot pepper (habanero, scotch bonnet, or chili) when blending the garlic, ginger, and parsley.
3. To keep the rice white rather than slightly yellow, omit the curry powder.
Nutrition
| Carbohydrates: 46 g
| Protein: 22 g
| Fat: 25 g
Additional Info
If you make this recipe, please take a picture and share it with me on social media:
- Facebook: facebook.com/preciouscore
- Instagram: @preciouscore