Shrimp and Chicken Fried Rice

5 from 1 vote

This easy shrimp and chicken fried rice is a quick, flavorful weeknight meal made with tender chicken, juicy shrimp, mixed veggies, and perfectly seasoned rice. Everything cooks in one pan in under 30 minutes, making it faster (and tastier) than takeout. Perfect for using up leftover rice and easy to customize with your favorite ingredients.

Prep Time5

Cook Time25

Total Time30

Course: dinner, lunch

Cuisine: asian

Servings: servings

Calories: 460kcal

Author: Ashlee Welter

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.

Nutrition