Mixed Chinese Fried Rice with Chicken, Shrimp & Egg
This mixed Chinese fried rice is a classic–you won't regret trying at home. Here's the best recipe yet you'll see.
Equipment
Large wok or 12-inch non-stick skillet
Medium saucepan (for parboiling rice)
Fine-mesh sieve or colander
Mixing bowls (2 medium)
Instant-read thermometer
Wok spatula or wooden spoon
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
Storage: Portion cooled fried rice into airtight containers within 2 hours of cooking. Keeps in the fridge for up to 4 days.
Freezing: Freeze the chicken-and-rice base (without shrimp) for up to 2 months. Freeze shrimp separately — its texture suffers after a freeze-thaw cycle.
Make-Ahead: Parboil and rinse the rice up to 24 hours ahead. Spread it on a sheet pan, cover, and refrigerate — day-old rice actually fries even better.
Substitutions: Swap ground chicken for ground turkey or pork. Replace shrimp with diced firm tofu for a shellfish-free version. Sesame oil or a neutral oil like vegetable or peanut oil works better than olive oil for authentic wok flavour.
Pro Tip: Cook each protein and the eggs separately before combining at the end. Crowding the wok drops the temperature and steams instead of fries — that's how you lose the coveted wok hei.
Nutrition
Serving: 1servingCalories: 526kcalCarbohydrates: 61gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 280mgSodium: 995mgPotassium: 679mgFiber: 2gSugar: 3gVitamin A: 3788IUVitamin C: 42mgCalcium: 86mgIron: 2mg
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