This is a one-pan meal of ground chicken, shrimp, and egg fried rice with red pepper, carrot, and cabbage, seasoned with soy sauce, ginger, and garlic. It comes together in under an hour and makes enough to portion out for several days. The ground chicken keeps it affordable and easy to cook through evenly — no slicing or chopping protein required.
Why this recipe works
Two things make or break this dish. First, the rice needs to be parboiled to 80–90% done, then rinsed cold and drained before it hits the wok. That step stops carryover cooking and dries the surface of each grain, so you get separation and a little chew instead of a sticky clump. Second, the ground chicken is marinated before cooking — even just 10 minutes with soy sauce, ginger, garlic, salt, and pepper makes a real difference to the depth of flavor once everything is combined. Ground poultry can taste flat without that head start. Cook it to an internal temperature of 165°F (74°C) throughout; no pink.
Shopping notes
- Carrot sprouts: The recipe calls for carrot sprouts, which can be hard to find. Finely julienned regular carrot works fine — just keep the pieces thin so they cook quickly in the stir-fry.
- Cabbage seeds: This likely refers to very finely shredded cabbage. A small handful of pre-shredded coleslaw mix is a practical substitute.
- Shrimp: Pre-cooked shrimp will turn rubbery if stir-fried too long. Use raw shrimp if you can — they cook in 2 minutes and have better texture. Cook to 145°F (63°C) until opaque throughout.
- Ground chicken: Ground turkey is a direct swap at the same weight and cooks identically. Also needs to reach 165°F (74°C).
Storage and reheating
Portion the cooled fried rice into airtight containers within two hours of cooking. It keeps in the fridge for up to four days — this is genuinely one of the better dishes to make in a larger batch on Sunday. For freezing, skip the shrimp portion or freeze it separately; shrimp texture suffers after a freeze-thaw cycle. The chicken-and-rice base freezes well for up to two months. Reheat from fridge in a skillet over medium heat with a splash of water to loosen it, stirring frequently until steaming hot throughout — about 4–5 minutes. Microwave works too; cover loosely and heat in 90-second intervals, stirring between each, until the center is hot.
If something goes sideways
- Rice is mushy and clumping: The rice went in too wet or too freshly cooked. Next time, spread the parboiled, cold-rinsed rice on a tray and let it air-dry for 10–15 minutes before frying. Day-old rice from the fridge also works well.
- Ground chicken is cooking into a grey, steamed lump: The pan wasn’t hot enough before the meat went in. Get the oil shimmering before adding the chicken, and break it up immediately with a spatula. Crowding the pan causes steaming — cook in two batches if needed.
- Dish tastes flat even after seasoning: Add the final soy sauce while the pan is still on high heat, not after you’ve turned it off. The brief caramelization against a hot surface adds a rounder, slightly smoky note that you won’t get from stirring it in cold.
- Eggs are rubbery: The egg mixture was overcooked or cooked on too high a heat. Scramble them on medium, pull them off just before they look fully set — residual heat finishes them. Skip the ketchup garnish on the eggs if you’re portioning for meal prep — not worth the extra dish.
- Shrimp are tough and chewy: They were in the pan too long. Add shrimp after the chicken is nearly cooked through and stir-fry for no more than 2 minutes until just opaque and pink.
Mixed Chinese Fried Rice with Chicken, Shrimp & Egg
Equipment
Ingredients
Mixed Chinese Fried Rice Ingredients
- 1 ½ cups long-grain white rice - jasmine recommended, 300g / 10.5oz
8 oz ground chicken - minced chicken, about 250g
4 oz shrimp - prawns, peeled and deveined, about 8–10 medium / 115g
1 medium red pepper (red capsicum) - red capsicum, diced, about 150g / 5oz
1 medium carrot - peeled and finely diced, about 75g / 2.5oz
¼ cup cabbage - finely shredded, about 25g / 1oz
¼ cup yellow onion - finely diced, about 40g / 1.5oz- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
4 large eggs
¼ teaspoon ground black pepper
½ teaspoon salt - or to taste
½ teaspoon rice vinegar - or fresh lemon juice, optional, for brightness
2 teaspoons soy sauce
2 tablespoons spring onions - scallions, thinly sliced, about 15g / 0.5oz- 2 tablespoons neutral high-heat oil - vegetable, peanut, or canola
- 1 teaspoon oil - vegetable or peanut, for parboiling the rice
Chicken Marinade Ingredients
- ½ teaspoon soy sauce
- ¼ teaspoon salt
- ¼ teaspoon ginger paste
- ¼ teaspoon garlic paste
- 1 pinch ground black pepper
Egg Seasoning Ingredients
- ½ teaspoon soy sauce
½ teaspoon ketchup - tomato sauce in Australia and UK- 1 pinch ground black pepper
- ¼ teaspoon salt
Instructions
- Rinse the rice under cold running water until the water runs clear, then drain. Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and 1 teaspoon of oil, then add the rinsed rice. Boil uncovered, stirring occasionally.1 1/2 cups long-grain white rice, 1 teaspoon oil
- After about 8–10 minutes, test a grain — it should be almost tender but still have a slightly firm centre (80–90% cooked). Drain immediately through a fine-mesh sieve and rinse under cold running water for 30 seconds to stop cooking. Shake off excess water and set aside.1 1/2 cups long-grain white rice
- In a medium bowl, combine the ground chicken with the marinade ingredients: 1/2 teaspoon soy sauce, 1/4 teaspoon salt, 1/4 teaspoon ginger paste, 1/4 teaspoon garlic paste, and a pinch of black pepper. Mix well and set aside for at least 10 minutes.8 oz ground chicken, 1/2 teaspoon soy sauce, 1/4 teaspoon salt, 1/4 teaspoon ginger paste, 1/4 teaspoon garlic paste, 1 pinch ground black pepper
- In a separate bowl, mix the eggs with the egg seasoning: 1/2 teaspoon soy sauce, 1/2 teaspoon ketchup, a pinch of black pepper, and 1/4 teaspoon salt. Beat until well combined.4 large eggs, 1/2 teaspoon soy sauce, 1/2 teaspoon ketchup, 1 pinch ground black pepper, 1/4 teaspoon salt
- Heat 1 tablespoon of oil in a large wok or 12-inch skillet over medium-high heat. Pour in the seasoned egg mixture and scramble until just set but still soft, about 1–2 minutes. Transfer to a plate and break into bite-sized pieces. Wipe the wok clean.4 large eggs, 2 tablespoons neutral high-heat oil
- Add the remaining 1 tablespoon of oil to the wok over high heat. Add 1/2 teaspoon ginger paste and 1/2 teaspoon garlic paste, stir-frying for 20–30 seconds until fragrant. Add the marinated ground chicken and spread it into an even layer. Cook without stirring for 1–2 minutes to get some browning, then break it up and stir-fry until cooked through and no pink remains — the internal temperature should reach 165°F / 74°C. Add the shrimp and cook for 1–2 minutes until pink and curled.8 oz ground chicken, 4 oz shrimp, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste, 2 tablespoons neutral high-heat oil
- Push the proteins to one side of the wok. Add the diced red pepper, carrot, shredded cabbage, and diced yellow onion. Stir-fry the vegetables for 2–3 minutes until they are tender-crisp but still have some bite.1 medium red pepper (red capsicum), 1 medium carrot, 1/4 cup cabbage, 1/4 cup yellow onion
- Add 1/4 teaspoon black pepper and 2 teaspoons soy sauce to the wok. Toss everything together for 30 seconds until evenly coated.1/4 teaspoon ground black pepper, 2 teaspoons soy sauce
- Add the parboiled rice and scrambled eggs to the wok. Toss and stir-fry over high heat for 2–3 minutes, making sure the rice is heated through and evenly mixed with all the other ingredients. Taste and adjust salt if needed. Remove from heat, squeeze over 1/2 teaspoon rice vinegar or lemon juice, and scatter the sliced spring onions on top. Serve immediately while hot.1 1/2 cups long-grain white rice, 4 large eggs, 1/2 teaspoon salt, 1/2 teaspoon rice vinegar, 2 tablespoons spring onions
Notes
Nutrition
Frequently asked questions
Can I use freshly cooked rice instead of leftover rice?
Yes, but you need to handle it carefully. Cook it, rinse it under cold water immediately, drain it well, and spread it out to dry for at least 10 minutes before frying — otherwise the steam trapped in fresh rice turns everything mushy.
How do I know the ground chicken is fully cooked?
It needs to reach an internal temperature of 165°F (74°C) — use an instant-read thermometer if you’re unsure. Visually, there should be no pink remaining and the juices should run clear.
Can I make this without shrimp?
Yes, just leave them out and increase the ground chicken slightly to keep the protein content up. You could also add a handful of frozen peas straight into the stir-fry as a simple replacement for bulk and color.
The recipe serves 2 — can I double it for meal prep?
You can double the ingredients, but cook in two separate batches rather than piling everything into one pan. Overcrowding drops the pan temperature and you’ll get steamed, soggy rice instead of fried.
Can I swap the soy sauce for something lower in sodium?
Low-sodium soy sauce works as a direct 1:1 swap and is the simplest option. Coconut aminos is another alternative with less salt and a slightly sweeter flavor — use the same quantity.
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