30-Minute Chicken and Seafood Fried Rice
A hearty fried rice combining tender chicken thighs with a medley of shrimp, scallops, and squid for maximum protein and flavor. Day-old rice ensures the perfect texture that won't get mushy, while the mix of frozen vegetables adds color and crunch. The high-heat wok cooking technique creates that coveted wok hei (breath of the wok) smokiness that makes restaurant-style fried rice so irresistible. Perfect for using up leftover rice and ideal for busy weeknight dinners when you want something satisfying and complete in one pan.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 12 ounces chicken thighs, skinless, cut into bite-sized pieces
- 8 ounces mixed seafood, small shrimp, bay scallops, and squid piecesjust shrimp or scallops1:1seafoodadds shellfish
use single type if mixed unavailable
- 1 ½ cups frozen peas, carrots, and corn
- 3 whole scallions, finely sliced
- 3 cloves garlic, minced
- 3 whole eggs, lightly beaten
- 4 cups cooked rice, day-old
- 3 tablespoons soy sauce
- salt, to taste
- pepper, to taste
Instructions
- 1
Heat carbon steel wok over high heat and add both oils
- 2
Add chicken pieces and stir fry for about 5 minutes
- 3
Add seafood and cook for an additional 2 minutes
- 4
Remove proteins with slotted spoon to a plate and set aside
- 5
Add vegetables and scallions to wok and stir-fry for 2 minutes
- 6
Add garlic and stir-fry for one minute more
- 7
Push vegetables to side and pour beaten eggs into wok, spreading until they begin to cook
- 8
Chop eggs into small bite-sized pieces
- 9
Add rice to wok and stir-fry
- 10
Return chicken and seafood to wok with soy sauce, salt and pepper
- 11
Stir fry until mixture is fully cooked and serve immediately
Tips
Use day-old rice that's been refrigerated - fresh rice will become mushy and clumpy when stir-fried.
Keep the wok extremely hot throughout cooking to achieve proper wok hei and prevent ingredients from steaming.
Cook proteins first and remove them to prevent overcooking while the vegetables and rice cook.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Reheat in wok or large skillet over high heat, adding splash of oil if needed.
Prep all ingredients and have ready before cooking. Rice should be cooked and cooled at least 4 hours ahead or overnight.
Serve immediately while hot from the wok for best texture and flavor.
Common Mistakes
Don't use fresh warm rice or it will become mushy and clump together.
Don't overcrowd the wok or ingredients will steam instead of stir-fry.
Don't let the wok temperature drop or you'll lose the signature wok hei flavor.
Substitutions
Gluten-Free Swaps
General Alternatives
use single type if mixed unavailable
cool completely and refrigerate if using fresh
FAQ
Can I make this without a wok?
Yes, use the largest skillet or pan you have over highest heat. A cast iron pan works well for high-heat cooking.
What if I don't have day-old rice?
Cook rice and spread on baking sheet to cool completely, then refrigerate for at least 2 hours before using.
How long does this keep in the fridge?
Properly stored fried rice keeps for 3-4 days refrigerated. Reheat thoroughly before eating and don't leave at room temperature.