Chicken & Shrimp Fried Rice

A Blackstone style fried rice loaded with grilled chicken, velvety shrimp, charred corn, eggs, green onions, and a bold sweet savory stir fry sauce. Finished with crispy shallots and toasted sesame seeds for the perfect crunch.

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Special Equipment: Blackstone

Ingredients

• 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

• 1/4 cup green onions, chopped, reserving some greens for garnish

• 1 shallot, finely minced

• 1 tbsp garlic, minced

• High smoke point cooking oil

• 1 tbsp baking soda

• 1 tbsp cornstarch

• 1 tbsp prepared stir fry sauce

• BBQ rub or seasoning of choice, to taste

• 4 tbsp soy sauce

• 2 tbsp ponzu sauce

• 2 tbsp hoisin sauce

• 2 tbsp chili oil or chili crisp

• 2 tsp sesame oil

• 2 tsp oyster sauce

• 2 tsp rice vinegar

• 1 tbsp sugar

  Garnish:

• Reserved green onions, finely sliced

• Crispy fried shallots

• Toasted sesame seeds

Directions

1. Whisk together the soy sauce, ponzu, hoisin, chili oil, sesame oil, oyster sauce, rice vinegar, and sugar until the sugar dissolves. Set aside.

2. Toss the shrimp with baking soda, cornstarch, 1 tablespoon of the stir fry sauce, and BBQ seasoning. Let marinate while heating the griddle or wok.

3. Heat a large flat top griddle or wok over high heat and add a little oil. Sear the shrimp for 1 to 2 minutes per side until just cooked through. Remove and set aside. Add the grilled chicken and cook for about 1 minute to warm through and lightly sear. Remove and set aside.

4. Add another splash of oil. Cook the shallot and garlic for about 30 seconds until fragrant. Add the corn and chopped green onions and sauté for 1 to 2 minutes until the corn develops a little char.

5. Push the vegetables to the side and pour in the beaten eggs. Scramble gently until just set.

6. Turn the heat to high. Add the cold rice and break up any clumps. Pour the remaining stir fry sauce over the rice and toss continuously for 2 to 3 minutes until evenly coated and lightly toasted.

7. Return the shrimp and chicken to the griddle and toss for 1 minute until everything is hot and combined.

8. Transfer to a serving bowl and garnish generously with green onions, crispy fried shallots, and toasted sesame seeds.