Grilled Chicken & Shrimp Fried Rice

Grilled Chicken & Shrimp Fried Rice

This recipe delivers incredible depth of flavor by bringing together the smoky char of grilled chicken, perfectly velvetted shrimp, and a bold, savory stir-fry sauce with just the right amount of kick.

  Prep time: 20 minutes

  Cook time: 25 minutes

  Servings: 4-6

 Ingredients

 The Base & Proteins

  6 cups day-old cooked rice (cold)

  2 cups grilled chicken, cut into bite-sized cubes

  1 lb medium shrimp, peeled and deveined

  2 eggs, lightly beaten

  1 can whole kernel corn, drained

  ¼ cup green onions, chopped (reserve some greens for garnish)

  1 shallot, finely minced

  1 tbsp garlic, minced

  High-smoke point cooking oil (like avocado, canola, or peanut oil)

 Shrimp Velvet Prep

  1 tbsp baking soda

  1 tbsp cornstarch

  1 tbsp of the prepared stir-fry sauce (below)

  BBQ rub or seasoning of your choice, to taste (like Tropical Zinger Dry Rub or The Blaxican Fajita Seasoning)

 The Stir-Fry Sauce

Whisk all ingredients together in a small bowl until the sugar is fully dissolved:

  4 tbsp soy sauce

  2 tbsp ponzu sauce

  2 tbsp hoisin sauce

  2 tbsp chili oil or chili crisp

  2 tsp sesame seed oil

  2 tsp oyster sauce

  2 tsp rice vinegar

  1 tbsp sugar

 The Garnish

  Reserved green onions, finely sliced

  Crispy fried shallots

  Toasted sesame seeds

 Cooking Instructions

 Step 1: Prep the Shrimp

 1. Toss the dried shrimp with 1 tbsp cornstarch, 1 tbsp baking soda, 1 tbsp of your prepared stir-fry sauce, and a dusting of your favorite BBQ seasoning to taste. Set aside to marinate while you heat up the griddle or wok. (This classic technique gives the shrimp that perfect, snappy texture). 

 Step 2: Sear the Proteins

 1. Heat your flat top griddle or a large wok over high heat and add a tablespoon of cooking oil. I use the Weber Slate 36".

 2. Add the seasoned shrimp to the hot surface. Sear for about 1–2 minutes per side until pink and just cooked through. Remove from the heat and set aside.

 3. Toss your cubed, pre-grilled chicken onto the surface for just a minute to warm it through and catch a little extra griddle sear, then remove and set aside with the shrimp.

 Step 3: Cook the Aromatics & Veggies

 1. Add another splash of oil to the cooking surface. Drop in the minced shallot and minced garlic, stirring constantly for about 30 seconds until highly fragrant but not burnt.

 2. Toss in the drained whole kernel corn and chopped green onions. Sauté for 1–2 minutes until the corn gets a slight char.

 Step 4: Scramble the Eggs

 1. Push the vegetables to the outer edges of your cooking zone to create a clear well in the center.

 2. Pour in the beaten eggs. Let them sit for a few seconds, then softly scramble them until they are just set but still moist.

 Step 5: Bring it All Together

 1. Turn the heat up to maximum. Dump the 6 cups of cold, day-old rice directly over the eggs and vegetables. Use your spatulas to break up any clumps, tossing the rice to coat it uniformly in the oils.

 2. Pour the remaining stir-fry sauce evenly over the rice. Toss and flip continuously for 2–3 minutes until the rice absorbs the dark, rich color of the sauce and begins to toast.

 3. Return the seared shrimp and grilled chicken to the rice. Toss everything together for one final minute until the entire dish is piping hot and beautifully combined.

 

Plate and Serve

As pictured, scoop the fried rice into a wide serving bowl. Generously garnish the top with a handful of fresh green onions, a heavy sprinkle of crispy fried shallots for texturing crunch, and a dusting of toasted sesame seeds. Enjoy hot straight off the fire!