Make shrimp and chicken fried rice in just 30 minutes with this easy, one-pot recipe! Tender chicken, juicy shrimp, vegetables, and fluffy rice come together in a savory soy sauce stir-fry for a high-protein, family-friendly meal that rivals your favorite takeout. This recipe is the perfect dinner for busy weeknights or any time you’re craving restaurant-style fried rice at home.
Shrimp and chicken fried rice is a beloved dish all year long, especially during Lunar New Year celebrations, summer cookouts, and the holiday season, when families often repurpose leftovers. This recipe is ideal for both everyday weeknight dinners and festive occasions.
This recipe was inspired by my Teriyaki Asian Bowls and is a perfect way to use up leftover Greek yogurt-marinated chicken.
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Why You'll Love this Shrimp & Chicken Fried Rice
- High protein: this meal is packed with lean protein from a combination of chicken, shrimp, and eggs. The high protein content will help to keep you full and satisfied.
- One pan meal: Everything cooks in a single skillet for easy cleanup.
- Quick & Easy: this is ready in 30 minutes, perfect for busy nights!
Ingredients Needed
- Rice: Cooked, day-old rice from the fridge works best because it fries up beautifully without getting mushy. Avoid using freshly cooked warm rice. Jasmine or long grain white rice will work best.
- Shrimp: I usually go with medium, cooked, peeled & deveined shrimp. If using raw shrimp, be sure to peel off the tail. Here's a guide on how to peel and devein shrimp.
- Chicken Breast: Cut the chicken into small bite-sized pieces, about ½ inch to ¾ inch. Make the chicken extra tender by marinating it in a small amount of rice vinegar and soy sauce for 15 minutes before cooking.
- Eggs: Scrambled eggs add richness and extra protein.
- Vegetables: I like to include a mix of colorful veggies. Think carrots, peas, bell peppers, and green onions. They add freshness, crunch, and extra nutrients.
- Soy Sauce: For a gluten-free option, tamari or gluten-free soy sauce works perfectly.
- Oil: Use a neutral oil with a high smoke point for stir-frying. A little sesame oil at the end adds that signature nutty aroma.
See recipe card for quantities.
Instructions
Step 1: Cut the chicken breast into bite-sized pieces. Marinate with a small amount of rice vinegar and soy sauce for 10 minutes. Add the seasoned chicken to a hot pan and cook, turning occasionally, until golden and cooked through. Once done, set aside.
Step 2: Add the shrimp to the same pan and cook about 1–2 minutes per side, until pink and opaque. Once cooked, set aside.
Step 3: Add the frozen peas and carrots, diced onion, and garlic, and sauté about 1 minute, stirring, until the veggies are heated through and the onion is softened.
Step 4: Add the cooked rice to the pan, and break up any clumps with your spatula. Pour in the soy sauce, and toss everything together until the rice is evenly coated and heated through.
Step 5: Pour in the soy sauce, and toss everything together until the rice is evenly coated and heated through.
Add the cooked chicken and shrimp back into the skillet and stir to combine so the protein is distributed through the rice
Step 6: Add your eggs to a small bowl and mix well. Push the rice mixture to one side of the pan, pour the beaten eggs into the empty side, scramble them until just set, then mix the eggs into the rice.
Helpful Hint: Make sure your pan is hot! Stir-fry quickly so the rice stays fluffy and picks up just a touch of crispiness when added to a hot pan.
Substitutions
This fried rice is versatile, so you can make it fit your plate however you like. Go vegetarian, keep it gluten-free, or mix up the proteins — a few easy changes, and it’s still packed with all the flavor you love.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce and make sure your oyster sauce is gluten-free.
- Low-Carb: Swap the rice for cauliflower rice to cut down on carbs.
- Vegetarian: Skip the shrimp and chicken, add tofu or scrambled eggs for protein, or toss in extra veggies like edamame or mushrooms.
- High-Protein: Use double shrimp and chicken, or add an extra 2-3 eggs for more protein.
- High Fiber: Boost the fiber content by doubling the vegetables. Add extra colorful options like red peppers, onions, green beans, or your favorite seasonal veggies for more nutrients.
Shrimp and Chicken Fried Rice Variations
- Spicy Kick: Stir in Sriracha, chili garlic sauce, or a pinch of red pepper flakes for heat that adults will love.
- Low-Carb / Healthy: Swap jasmine rice for cauliflower rice or brown rice to make it lighter without losing the flavor.
- Extra Veggies: Bulk it up with bell peppers, snap peas, or broccoli to make it more colorful and nutritious.
- Seafood Lover: Double the shrimp or add scallops and crab to make it a seafood-packed dinner.
Top Tip
For the best flavor and texture, make sure your rice is completely cold before frying. If you can, use rice that’s been in the fridge overnight. It fries up perfectly without getting mushy.
FAQ
Yes! Just thaw and pat dry the shrimp before cooking. Excess water can make the rice soggy, so make sure the shrimp are well-drained.
Yes! Cauliflower rice works, but cook it gently and don’t overcook. It fries quickly and can get mushy if left too long.
A large, heavy-bottomed skillet or a large wok works best. (Affiliate link). It gives plenty of space to toss everything and helps the rice fry evenly.
Jasmine rice or long-grain white rice is ideal. They stay fluffy and separate well when stir-fried. Avoid freshly cooked rice unless you chill it first.
More Easy Entrees
Looking for other recipes like this? Try these:
Shrimp and Chicken Fried Rice
Equipment
- 1 wok or large skillet
Ingredients
- ¾ lbs boneless skinless chicken breast (cut into bite-sized pieces)
- Salt and pepper to taste
- 1 tablespoon olive oil
- ½ lb medium shrimp peeled and deveined
- 1 tablespoon sesame oil
- 1 cup peas and carrots frozen
- ½ onion small, finely diced
- 2 cloves garlic minced
- 3 cups rice cooked & cooled, preferably day-old. Use white rice or jasmine rice
- 3 tablespoon soy sauce adjust to taste
- 2 eggs
Instructions
- Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium heat until shimmering.
- Add the seasoned chicken to the hot pan and cook, turning occasionally, until golden and cooked through (about 5–7 minutes depending on piece size); remove the chicken and set on a plate
- Devein the shrimp if needed. Add the shrimp to the same pan and cook about 1–2 minutes per side, until pink and opaque; remove with the chicken
- Add 1 tablespoons of sesame oil to the pan, then add the frozen peas and carrots, diced onion, and garlic and sauté about 1 minute, stirring, until the veg are heated through and the onion is softened.
- Add the cooked rice to the pan, break up any clumps with your spatula.
- Pour in the soy sauce, and toss everything together until the rice is evenly coated and heated through.
- Add the cooked chicken and shrimp back into the skillet and stir to combine so the protein is distributed through the rice
- Add your eggs to a small bowl and mix well. Push the rice mixture to one side of the pan, pour the beaten eggs into the empty side, scramble them until just set, then mix the eggs into the rice.
- Taste and adjust with more soy sauce, salt, or pepper if needed
Notes
- Use cold rice: Day-old rice works best because it’s firm and won’t turn mushy when stir-fried. If using fresh rice, spread it on a tray and chill it in the fridge for 30 minutes first.
- Cook protein separately: Cooking the chicken and shrimp first ensures they stay juicy and don’t overcook while you finish the rice.
- High heat is key: A hot pan helps give the rice that classic fried rice texture and flavor.
- Soy sauce seasoning: Start with the recommended amount, then taste and adjust. Add a splash of sesame oil or oyster sauce for extra flavor. Use Tamari for a gluten free version.
- Food Safety: cook chicken until it reaches a temperature of 165F.
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