Shrimp and Chicken Fried Rice

This shrimp and chicken fried rice recipe is a delicious, flavorful, and satisfying dinner that’s ready in just 30 minutes. It’s a great way to turn leftover rice into a new, exciting meal that the whole family will love.

shrimp and chicken fried rice in a skillet with a spoon and green onions.
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Avoid takeout and make this fried rice with shrimp and chicken. It’s very fulfilling and ready in 30 minutes if you have leftover rice on hand. I have 2 teenage boys and this type of meal is what keeps them raiding the pantry minutes after dinner. Perfect for an easy weeknight meal for the whole family!

I also have a lemon dill rice recipe for those looking for a change that pairs perfectly with spicy air fryer salmon. Or, if you’re on a keto diet, my cauliflower rice is a low-carb alternative that’s just as delicious.

Why You’ll Love This Recipe:

  • Great for beginners: It’s incredibly easy to whip up this chicken and shrimp fried rice! Even beginners can make it easily on the first attempt. Avoi
  • Budget-friendly: This recipe uses simple ingredients. If you use frozen raw shrimp it’s a great meal to cook without breaking the bank.
  • One-Pot: This fried rice is made in one pot, which means less cleanup.
  • Filling meal: This fried rice has not one but two protein sources- chicken and shrimp. And it will keep you satiated for hours.

Ingredients and Notes

*Scroll below for the printable recipe card and ingredient measurements.

ingredients for shrimp and chicken fried rice on a white background.
  • Raw shrimp:  Devein the shrimp. Frozen raw shrimp is totally fine to use if you don’t have fresh and I often use frozen. Make sure to thaw the frozen shrimp and dry them thoroughly before use. I’d avoid using cooked shrimp in this recipe.
  • Chicken breast: Cut it into small cubes for even cooking.
  • Garlic: Fresh minced garlic is the best. Loads if you can handle it as that gives so much flavor.
  • Spring onion: Separate the white and green parts and we use the white part in sauteing and green for garnishing.
  • Cooked rice: Leftover rice- probably a day old from the fridge is the best. If you cook the rice on the same day, spread it out on a plate to cool down faster.
  • Light soy sauce(low-sodium soy sauce): If using regular soy sauce, reduce the quantity and increase as needed.
  • Oyster sauce: Adds so much flavor to the fried rice. This is the missing ingredient I see on so many recipes that tastes meh.
  • Vegetables: My vegetables of choice here are peas and carrots. Thaw them before using if frozen. Bell pepper, bean sprouts, and mushrooms will be good options too. Slice them thinly or cut them into small pieces for faster cooking.
  • Eggs

How to Make Shrimp and Chicken Fried Rice

This fried rice is not only easy to make but it’s also packed with flavor and perfectly filling. You and your family are going to love this simple recipe!

*Scroll below for the printable recipe card and ingredient measurements.

Cook eggs: Heat a large wok or skillet on medium heat. Add oil, crack two eggs, and sprinkle with a pinch of salt. Scramble until cooked and set aside.

Cook the chicken: In the same pan, add oil and the chicken breast pieces. Season with salt and pepper, and soy sauce. Cook on high heat for 2 to 3 minutes.

Add shrimp: Add the peeled and veined shrimp once the chicken is cooked. Cook the shrimp until no longer pink and the chicken is cooked. Remove the cooked shrimp and chicken and set aside.

Saute the aromatics: Heat oil in the same pan and saute the minced garlic and white part of the green onions for a minute.

Add the veggies: Next, add the peas and carrots and saute for 1 to 2 minutes.

Incorporate the rice and proteins: Add the cooked rice to the skillet and saute for a minute. Then, add the cooked chicken and shrimp back into the skillet.

Add the sauces: Mix in the oyster sauce and soy sauce and give everything a good stir. Add black pepper and red chili flakes if using. Make sure to check and adjust the seasoning to your liking.

Finish and serve: Sprinkle the dish with sliced green onions. Drizzle some sesame oil for extra flavor if you wish. This dish is best served warm.

shrimp and chicken fried rice on a spoon.

Expert Tips

  • Balance is key: There should be a good balance of rice and other ingredients (protein and vegetables) in the fried rice, and it should be dry. Don’t overpower the dish with too much protein or vegetables, which can make the rice soggy.
  • Use cooked and cooled rice: For the best results, use cooked and cooled rice in this recipe. Day-old rice works great, but if you don’t have any on hand, you can cook the rice and spread it on a plate to cool down faster.
  • Thaw frozen vegetables: If using frozen peas and carrots, make sure to thaw them first. The easiest way to do this is by microwaving them before adding to the dish.
  • Don’t waste flavors: Reserve any liquid from cooking the chicken and shrimp. You can sprinkle it on the fried rice for an extra boost of flavor.
  • Prep ahead: Prep all your ingredients ahead of time. This will make the cooking process faster and ensure that your ingredients are added to the dish at the right times.

Serving Suggestions

This tasty shrimp and chicken fried rice is a complete meal on its own, but here are a few sides you can add to make it even better:

  • Condiments: For a traditional touch, serve this dish with a side of soy sauce or rice vinegar, just like you would find in a Chinese restaurant.
  • Spicy Sauce: If you like your meals spicy, try serving this fried rice with a side of sweet chili sauce, chili crunch, or sambal olek.
shrimp and chicken fried rice in a bowl with chopsticks.

Storing and Reheating

Storage – Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheat – You can reheat the rice in a pan on the stovetop. Add a little bit of oil to prevent it from sticking. Make sure to stir it occasionally until it’s heated through. You can also reheat this fried rice in the microwave. Sprinkle some water on the rice to prevent drying.

FAQs

What type of rice is best for this shrimp and chicken fried rice recipe?

For this recipe, it’s best to use long-grain white rice. It cooks up fluffy and doesn’t clump together, making it perfect for fried rice. Remember to use cooked and cooled rice, preferably a day or two old, as it is drier and less likely to become mushy during cooking.

Can I make this recipe vegetarian?

Absolutely! If you’d like a vegetarian version, omit the chicken and shrimp. Tofu will be a good protein source to use if you’re going that route.

How can I make this recipe gluten-free?

To make this recipe gluten-free, use gluten-free tamari or soy sauce. This small swap won’t compromise the flavor of your shrimp and chicken fried rice and will make it safe for those with gluten sensitivities to enjoy.

If you make this recipe, don’t forget to leave a comment and rating below. We love to hear from you!

Recipe

Shrimp and Chicken Fried Rice

shrimp and chicken fried rice on a skillet.
This shrimp and chicken fried rice has not one but three protein sources: shrimp, chicken and eggs. It's a fulfilling meal that's ready in just 30 minutes.
5 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chinese
Servings 5

Equipment

  • Wok or a big skillet

Ingredients
 

  • 6 tbsp oil
  • 2 eggs
  • 1 chicken breast cut into cubes
  • 10 oz raw shrimp
  • 1 spring onion green and white parts separated
  • 3 cloves garlic minced
  • 1 cup peas and carrots
  • 6 cups cooked rice
  • 4 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp black pepper
  • salt to taste
  • red birds eye chili or chili flakes optional

Instructions
 

  • Heat a large wok or skillet on medium heat. Add 1 tbsp oil, crack two eggs and sprinkle with a pinch of salt. Scramble until cooked and set aside.
  • Heat 2 tbsp oil in the same pan. Add chicken breast pieces, ½ tsp salt, ½ tsp black pepper, 1 tsp soy sauce and cook for 2 to 3 minutes.
  • Add the peeled and veined raw shrimp and cook until it's no longer pink and the chicken is well cooked. Remove the cooked shrimp and chicken and set aside.
  • Heat 3 tbsp oil in the same pan and saute the minced garlic and white part of the green onions for a minute. Add the peas and carrots and saute for 2 to 3 minutes. Add a pinch of salt and mix.
  • Add the cooked rice to the skillet and saute for a minute. Then add cooked chicken and shrimp. Mix in the oyster sauce and soy sauce and give a good stir.
  • Mix in the scrambled eggs. Add the remaining black pepper and chili flakes if using. Check and adjust seasoning.
  • Sprinkle sliced green onions. Serve warm.

Notes

Store: in an airtight container in the fridge for 2 to 3 days.
Reheat: in the microwave or on the stovetop until warm. Sprinkle some water or add a bit of oil to prevent from drying.

Nutrition

Calories: 552 kcalTotal Carbs: 60 gProtein: 29 gFat: 21 gSaturated Fat: 2 gSodium: 1488 mgFiber: 2 gSugar: 0.5 gVitamin A: 2917 IUVitamin C: 5 mgCalcium: 87 mgIron: 2 mgNet Carbs: 58 g
Tried this recipe?If you like this recipe, I’d love if you can give me a rating and comment! Share this with your family and friends!

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6 Comments

  1. 5 stars
    Love this shrimp and chicken fried rice recipe, is delicious and easy to make. My family loves this recipe. Thanks for sharing 🙂

  2. 5 stars
    Fabulous and full of flavor, this is the perfect quick meal for busy days! Totally delicious, I’ll be making this again soon, thanks!

  3. 5 stars
    The combination of tender shrimp, juicy chicken, and flavorful veggies made for a delicious meal. The recipe was easy to follow and the end result was so delicious!

  4. 5 stars
    Enjoyed this for dinner last night and it was a savory success! A quick and easy stir fry that was not only hearty and delicious, but perfect for a busy weeknight!

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