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Tired of boring weeknight dinners or waiting for delivery? This Shrimp and Chicken Fried Rice is your delicious solution—a one-pan wonder packed with bold flavors, tender bites of shrimp and chicken, and vibrant veggies. It’s faster than takeout, and the whole family will be asking for seconds!
Nikki’s Recipe Rundown
- Taste: Savory, garlicky, and just the right amount of umami. The soy sauce and sesame oil pull everything together like magic.
- Texture: Tender shrimp, juicy chicken, fluffy rice, and a satisfying crunch from those peas and carrots.
- Ease: One pan, a little prep, and a lot of deliciousness. If you can stir, you’ve got this.
- Pros: It’s a complete meal in a single pan and ready in under 30 minutes!
- Considerations: Use cold, day-old rice for best results; it won’t clump or get mushy.
- Recipe Repeatability: Absolutely. It’s easy to tweak based on what you have, making it a meal you’ll come back to again and again. This recipe is so versatile – see my variations for suggestions!
Fried rice has always been a staple in our house, and this Chicken and Shrimp Fried Rice is hands-down a family favorite. It’s one of those recipes that feels just as indulgent as takeout but comes together in no time. Anytime I have leftover rice, this dish is first on the menu. And if I know I’m making rice for a meal, I’ll always double the batch, so I’m ready to whip this up later in the week. It’s quick, hearty, and loaded with flavor, making it perfect for a busy weeknight when everyone’s hungry, and I need dinner on the table fast.
What I love most about this recipe is how adaptable it is. While the shrimp, chicken, peas, and carrots are a winning combination, it’s also my go-to fridge cleanout meal. Have some bell peppers or zucchini on hand? Toss them in! Leftover pork or ham? Perfect substitution. It’s one of those recipes that gives you flexibility while still delivering amazing flavor every time. Plus, the kids love it just as much as the adults, so it’s always a win-win!
Ingredient Need for Friend Rice with Chicken and Shrimp
- Shrimp: Peel and devein before cooking. I buy this already done for me. Medium to large shrimp work best.
- Chicken Breast: Dice into small, even pieces for quicker cooking.
- Yellow Onion: Adds sweetness and depth; dice finely for even cooking.
- Garlic: Mince fresh cloves for the best flavor.
- Cooked Rice: Use cold, day-old rice for the best texture. Fresh rice will clump.
- Frozen Peas and Carrots: No need to thaw; they cook quickly in the pan.
- Eggs: Beat well before adding to the pan for easy scrambling.
- Soy Sauce: Choose low-sodium if you want more control over salt levels.
- Sesame Oil: Adds a nutty, fragrant finish—don’t skip it if at all possible.
Variations and Substitutions
- Protein Options: Replace the shrimp with scallops, steak, diced ham, cooked tofu, or extra chicken. If you have leftover pork or beef, dice it up and toss it in! If you would like all chicken or all shrimp you can use just one of them.
- Vegetables: Add mushrooms, bell peppers, or snap peas for extra color and crunch. Bok choy or zucchini are also fantastic additions. Any veggies you love in fried rice, use them up. It’s a great way to use what you have in the fridge!
- Rice Alternatives: For a lighter option, swap the rice for cauliflower rice or cooked quinoa. Both absorb flavors well.
- Flavor Boosters: Stir in a spoonful of hoisin sauce, oyster sauce, or chili garlic paste for a twist.
- Egg-Free: If you’re avoiding eggs, leave them out and add a handful of cashews or peanuts for some extra texture and protein.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Low-Carb: Skip the rice entirely and make a veggie-heavy stir-fry with shredded cabbage as the base.
💡Shortcut Ideas 💡
- Pre-Cooked Shrimp: Use store-bought, cooked, peeled, and deveined shrimp. Toss them in at the end to warm through.
- Rotisserie Chicken: Swap out raw chicken for shredded rotisserie chicken. Add it when mixing in the rice to save cooking time.
- Frozen Pre-Chopped Veggies: Opt for frozen mixed vegetables that include onions, peas, and carrots to skip chopping the onion. Or use frozen diced onion.
- Pre-Cooked Rice: Use microwaveable packets of pre-cooked rice or frozen rice. They’re ready in minutes and work perfectly for fried rice.
- Minced Garlic in a Jar: While fresh garlic tastes amazing, jarred minced garlic is a quick alternative.
- Ready-Made Stir-Fry Sauce: Substitute the soy sauce and sesame oil with a bottled stir-fry sauce for an all-in-one flavor boost.
How To Make Shrimp and Chicken Fried Rice
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1. Cook the Shrimp
Season shrimp with salt and pepper. Heat a tablespoon of oil in a large skillet or wok over medium-high heat.
Cook the shrimp for 2-3 minutes until pink and opaque, then set aside. You can brown these as much as you’d like.
Step 2. Cook the Chicken and Onion
Season the diced chicken with salt and pepper.
In the same pan, heat another tablespoon of oil. Cook the chicken with the onion for 5-7 minutes until the chicken is done and the onion is soft.
Step 3. Add Garlic and Stir-Fry the Rice
Add the minced garlic and cook for 30 seconds until fragrant.
Push the chicken and onions to one side, add the last tablespoon of oil, and stir-fry the rice on the other side for a few minutes.
Combine the rice with the chicken and onions.
Step 4. Mix in Vegetables
Add the frozen peas and carrots, stirring until heated through.
Step 5. Scramble the Eggs
Push everything to the side again and pour in the beaten eggs. Stir gently as they cook, forming soft scrambled eggs.
Step 6. Combine Everything
Return the shrimp to the pan. Add the soy sauce and sesame oil, stirring everything together.
Taste and adjust the seasoning if needed.
Serve warm, and enjoy every bite!
Recommended Tools
A good quality nonstick skillet or wok is what you need! I use both with recipe. I love my hexclad wok but it is a little pricy (but worth the investment in my opinion), this wok is also great!
TIPS: Your trusty skillet will work, just keep in mind you don’t wan to overcrowd the pan. Also, when using a wok, I scramble up my eggs first so I have enough surface area.
Fried Rice Recipe Tips
- Use Cold, Day-Old Rice: This is key for the perfect fried rice texture. Freshly cooked rice tends to clump and become mushy. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate for at least 30 minutes to cool and dry out.
- Prep Everything First: Fried rice cooks quickly, so have all your ingredients chopped, measured, and ready to go before you start cooking.
- Cook in Batches if Needed: Avoid overcrowding the pan to ensure everything cooks evenly and develops that slightly toasted flavor.
- Hot Pan is Essential: Make sure your skillet or wok is hot before adding ingredients. A hot pan ensures proper stir-frying and prevents the food from steaming.
- Scramble the Eggs Gently: Push everything aside in the pan to scramble the eggs on their own. This keeps them soft and prevents overcooking.
- Taste and Adjust: Start with the recommended amount of soy sauce and sesame oil, but taste at the end and adjust as needed for the perfect balance of flavor.
- Add Texture and Color: Finish with a sprinkle of chopped green onions or sesame seeds for an extra layer of flavor and a pop of color.
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Recipe FAQs
Day-old cold rice is best because it has dried out slightly, which helps it fry up without becoming mushy and keeps the grains from clumping together. Long-grain rice like jasmine or basmati is ideal for fried rice because it stays fluffy and separate when stir-fried. Short-grain rice can work but may turn out stickier.
Yes, pre-cooked rice can be used for fried rice. I recommend chilling the pre-cooked rice overnight or for at least a few hours for best results.
Absolutely! You can make this recipe with just chicken or just shrimp if you prefer. Just double the amount of whichever protein you decide to use.
Sesame oil adds a nice flavor, but you can skip it if you don’t have any.
Mushy fried rice usually happens when the rice is too fresh or moist. Day-old rice is best because it’s drier, which helps it fry better and keeps it fluffy and separate. Before adding the rice to the pan, break up any clumps with your hands or a fork, as these clumps can also trap moisture and cause mushiness. Additionally, avoid overcrowding the pan, which can create steam and prevent the rice from frying properly. Cooking in batches, if needed, can help keep the rice dry and prevent it from becoming soggy.
Storage for Fried Rice with Shrimp and Chicken
Make Ahead: Prep the ingredients in advance. Dice the chicken, peel and devein the shrimp, chop the onions, and whisk the eggs. Store them separately in airtight containers in the fridge for up to 24 hours. This lets you cook everything fresh when ready.
Refrigerator: Store cooked fried rice in an airtight container for up to 3 days. Let the rice cool completely before storing it to avoid condensation, which can make it soggy.
Freezer: Fried rice freezes beautifully! Portion it into airtight containers or freezer-safe bags for up to 2 months. Lay bags flat to save space and for quicker defrosting.
- Tip for reheating: Reheat directly from frozen in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
Reheating Tips:
- Stovetop: Heat in a non-stick skillet with a little oil or butter over medium heat, stirring occasionally until hot. This method helps maintain the texture of the rice.
- Microwave: Add a splash of water and cover the rice with a damp paper towel to keep it moist. Heat in 1-minute intervals, stirring in between, until warmed through.
What to Serve with Chicken and Shrimp Fried Rice
This Chicken and Shrimp Fried Rice is a hearty, satisfying meal on its own, but it pairs beautifully with a few simple sides if you’re looking to round out the table. Serve it with steamed or roasted veggies like broccoli, bok choy, or asparagus for a nutritious boost.
A crisp Asian-style salad with shredded cabbage, mixed greens, and a sesame-ginger dressing adds freshness and crunch. For a classic touch, egg rolls or spring rolls are always a hit, and they’re easy to grab from the freezer aisle. If you want something warm and comforting, a bowl of miso soup or a light cucumber salad tossed in rice vinegar is the perfect complement to this flavorful dish.
If you love Asian-inspired dishes, try this Black Cod Recipe, Honey Garlic Chicken, Easy Beef Chop Suey, or a super semi-homemade sesame chicken recipe!
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Shrimp and Chicken Fried Rice
Equipment
- 1 wok
- 1 skillet
Ingredients
- 12 ounces shrimp, peeled and deveined
- ½ teaspoon salt, divided
- ¼ teaspoon pepper, divided
- 3 tablespoons vegetable or canola oil, divided
- 12 ounces chicken breast, diced into small pieces
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- 2 ½ cups cold cooked rice
- 2 cups frozen peas and carrots
- 3 large eggs, beaten
- 3-4 tablespoons soy sauce, adjust to taste
- 1 ½ teaspoons sesame oil
Instructions
- Season the shrimp with half the salt and pepper.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the shrimp for 2-3 minutes until pink and opaque, then remove and set aside.
- Season the chicken with the remaining salt and pepper.
- Heat another tablespoon of oil in the same pan. Add the chicken and diced onion, cooking until the chicken is fully cooked and the onion is softened, about 5-7 minutes.
- Add the minced garlic to the pan and cook for about 30 seconds, until fragrant.
- Push the chicken and vegetables to one side of the pan. Add the remaining tablespoon of oil to the empty side, then add the rice and stir-fry it for a few minutes to heat through and lightly toast.
- Combine the rice with the chicken and vegetables in the pan.
- Add the frozen peas and carrots, cooking for 1-2 minutes or until heated through.
- Push everything to one side of the pan and pour the beaten eggs onto the empty side. Cook the eggs, stirring gently, until they form a soft scramble.
- Add the shrimp back to the pan with the soy sauce and sesame oil, stirring everything together until well combined.
- Taste and adjust seasoning with additional soy sauce if needed. Serve warm
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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