Why You’ll Love This Recipe

Shrimp and chicken fried rice is the perfect balance of savory, flavorful, and satisfying. The combination of tender shrimp, juicy chicken, and aromatic vegetables, all cooked together with fluffy rice and a blend of seasonings, creates a dish that’s both comforting and fresh. Whether you’re looking for a quick weeknight dinner or a fun dish to impress guests, this fried rice is versatile, easy to make, and full of bold flavors. It’s a one-pan wonder that comes together in no time and can be customized to fit your preferences.

Shrimp and Chicken Fried Rice

Ingredients

1 lb chicken breast or thighs, diced into small pieces
1/2 lb large shrimp, peeled and deveined
3 cups cooked rice (preferably cold, day-old rice works best)
2 tablespoons vegetable oil (or sesame oil)
1 small onion, diced
2 cloves garlic, minced
1/2 cup peas (frozen or fresh)
1/2 cup carrots, diced or shredded
2 eggs, lightly beaten
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional)
1 tablespoon sesame oil (optional, for extra flavor)
2 teaspoons rice vinegar
1/2 teaspoon ground white pepper (or black pepper)
2 green onions, sliced (for garnish)
1 tablespoon fresh cilantro, chopped (optional)
Lime wedges for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set it aside.
Cook the Shrimp:
- In the same skillet, add another tablespoon of vegetable oil. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set it aside with the chicken.
Stir-Fry the Vegetables:
- In the same skillet, add a little more oil if necessary and sauté the diced onion, garlic, peas, and carrots for about 3-4 minutes, or until the vegetables are tender and fragrant.
Scramble the Eggs:
- Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs and cook until fully set, then mix them with the vegetables.
Add the Rice:
- Add the cold, cooked rice to the skillet and stir everything together. Break up any clumps of rice as you mix the ingredients.
Season the Rice:
- Pour in the soy sauce, oyster sauce (if using), sesame oil, rice vinegar, and ground white pepper. Stir everything until the rice is evenly coated in the sauces and heated through.
Add the Chicken and Shrimp:
- Add the cooked chicken and shrimp back to the skillet and stir to combine. Cook for another 1-2 minutes to allow the flavors to meld.
Serve:
- Garnish with sliced green onions, fresh cilantro (if using), and lime wedges on the side. Serve hot and enjoy!

Servings and Timing

Servings: 4
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes

Variations

Vegetarian option: Skip the chicken and shrimp and add more vegetables like bell peppers, zucchini, and mushrooms for a veggie-packed fried rice.
Different protein: You can swap the shrimp and chicken for other proteins such as beef, or tofu.
Spicy version: Add some chopped chili peppers or a drizzle of sriracha sauce for some heat.
Add more veggies: Feel free to throw in extra vegetables like corn, broccoli, or baby spinach for added nutrition and flavor.

Storage/Reheating

Storage: Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop. Add a splash of water or soy sauce to prevent the rice from drying out when reheating.

FAQs

1. Can I use fresh rice instead of cold, day-old rice?

While fresh rice can be used, day-old rice works best because it’s drier and less likely to get mushy when stir-fried. If using fresh rice, try to spread it out on a baking sheet to cool and dry it out a bit before cooking.

2. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used—just make sure to thaw them before cooking.

3. Can I make this fried rice ahead of time?

Yes, you can prepare the fried rice a day ahead and store it in the refrigerator. It reheats well, making it a great meal prep option.

4. Can I make this dish with only shrimp or only chicken?

Absolutely! You can use either chicken or shrimp as the sole protein in the dish for a simpler variation.

5. How do I prevent the rice from sticking to the pan?

Make sure your pan or wok is preheated and well-oiled before adding the rice. Using day-old rice also helps reduce stickiness.

6. Can I make this fried rice without soy sauce?

Yes, you can use coconut aminos as a soy-free alternative to soy sauce. You can also try tamari for a gluten-free option.

7. How do I get my fried rice extra crispy?

To get crispy fried rice, spread the rice in an even layer in the pan and let it sit for a few minutes without stirring. This will allow the rice to crisp up before mixing it.

8. Can I add more seasoning to this fried rice?

You can adjust the seasoning to your liking by adding more soy sauce, sesame oil, or even a touch of fish sauce for added umami flavor.

9. Can I use a different kind of rice?

While jasmine rice is ideal for fried rice, you can also use other types of rice like basmati or brown rice. Keep in mind that the texture may change slightly depending on the rice used.

10. Can I make this fried rice without eggs?

Yes, you can make it without eggs, or use a vegan egg substitute such as scrambled tofu for a plant-based version.

Conclusion

Shrimp and chicken fried rice is a versatile and delicious dish that combines the savory flavors of chicken and shrimp with the satisfying texture of stir-fried rice and vegetables. It’s perfect for a quick weeknight dinner or meal prep, and it can easily be customized to suit your taste. Whether you prefer a spicy kick, extra veggies, or a different protein, this fried rice recipe is a crowd-pleaser that’s both flavorful and easy to make. Try it today for a complete, satisfying meal in just 30 minutes!