Ingredients
Equipment
Method
- Step 1 — Make the Soy Garlic Butter: Mix together the softened butter and minced garlic in a small bowl until fully combined. Set aside — this gets added to the wok later and it's genuinely one of the best decisions you'll make tonight.
- Step 2 — Marinate the Proteins: In one bowl, toss your cubed chicken thighs with 1 tablespoon soy sauce, garlic powder, smoked paprika, and black pepper. In a separate bowl, combine the shrimp with sesame oil, soy sauce, garlic powder, smoked paprika, and black pepper. Marinating them separately means each protein has its own seasoning balance — trust the process.
- Step 3 — Cook the Chicken and Shrimp: (WATCH VIDEO BELOW) Heat 1 tablespoon of oil in a large wok over medium-high heat. Once it's hot, add the chicken and sear for 5–7 minutes, stirring occasionally — the pieces are small so they cook fast. When the chicken is nearly done, add in the shrimp and cook for about 3–5 more minutes, turning until they're pink and cooked through on all sides. Remove everything from the wok and set aside.
- Step 4 — Build the Fried Rice Base: In the same wok (don't clean it — all those bits left behind = extra flavor), sauté the onion, garlic, and ginger over medium heat until the onions go translucent, about 3 minutes. Then stir in half of your soy garlic butter and let it melt all over the aromatics.
- Step 5 — Scramble the Eggs and Add the Veggies: Push the onion mixture to one side of the wok. Crack your 2 eggs into the empty side and scramble them, stirring until just cooked. Add the peas and carrots and stir everything together until combined.
- Step 6 — Add the Rice and Sauce: (WATCH VIDEO BELOW) Add in the cooked rice, soy sauce, and oyster sauce. Stir and toss everything together until the rice is fully coated and golden. If the rice is sticking slightly — that's the good stuff. You want some texture here.
- Step 7 — Add the Proteins Back: Add the cooked shrimp and chicken back into the wok. Toss and cook, stirring occasionally, for another 2–3 minutes until everything is hot and well combined. Taste for salt and soy — adjust if needed.
- Step 8 — Make the Yum Yum Sauce: In a small bowl, whisk together the mayo, melted butter, ketchup, rice wine vinegar, paprika, maple syrup, and black pepper. If it feels too thick, add water a teaspoon at a time until it's drizzle-able. Done.
- Step 9 — Serve: Plate the shrimp chicken fried rice warm and finish with a generous drizzle of yum yum sauce. Enjoy every bite!
Notes
Use Day-Old Cold Rice This is the single biggest tip for perfect fried rice. Freshly cooked hot rice has too much moisture and will go mushy in the wok. Cook your rice a few hours ahead, spread it on a tray to cool, and refrigerate uncovered until you're ready. Leftover rice from the night before is literally ideal.
Don't Skip the Double Marinade I tested this both ways — with one seasoning mix for both proteins and with separate marinades. The difference is real. The shrimp marinade with sesame oil gives them a richer, nuttier flavor that you just don't get when they're seasoned the same way as the chicken.
Cook the Shrimp Last and Watch the Clock Shrimp cooks incredibly fast — and overcooked shrimp is rubbery and sad. By adding them to the wok after the chicken is nearly done, you only give them 3–5 minutes of heat. Pink, slightly curled, opaque — that's your sign they're ready.
STORAGE
- Fridge: Store in an airtight container for up to 3–4 days. Keeps really well.
- Reheat: Stovetop is best — add a tiny splash of water or soy sauce to a hot pan and toss the rice for 3–4 minutes until hot. Microwave works too; cover and heat in 60-second intervals.
- Freezer: You can freeze this for up to 2 months. Thaw overnight in the fridge before reheating. The rice texture is slightly softer after freezing but it still tastes great.
- Yum Yum Sauce: Store separately in the fridge in a jar or sealed container for up to 1 week.