Shrimp and Chicken Fried Rice: A Delicious One-Pan Recipe

Craving a quick, easy, and satisfying meal? This Shrimp and Chicken Fried Rice recipe is the answer! Forget take-out; you can whip up this Chinese food favorite in your own kitchen in under 30 minutes. It’s perfect for those busy weeknights when you need a delicious dinner without the fuss.

If you’re a fan of ordering shrimp and chicken fried rice from your local Chinese restaurant, prepare to be amazed! This homemade version is even better, and you can customize it to your liking.

Fried rice is a staple in many homes, including ours. Growing up, classics like Spam fried rice and Filipino fried rice were regularly on the table.

Looking for creative ways to use leftover Instant Pot Chicken Adobo? Adobo fried rice is a fantastic solution. It adds a unique twist to a traditional favorite.

During the summer months, we love lightening things up with Pineapple Chicken Fried Rice. The sweetness of the pineapple adds a refreshing touch.

However, my ultimate go-to take-out fried rice has always been shrimp and chicken fried rice. Some restaurants refer to it as their House Fried Rice. I simply call it DELICIOUS – and I know you will too!

Why This Shrimp and Chicken Fried Rice Recipe Works

This recipe is a winner for several reasons:

Quick and Easy: Especially if you have pre-cooked rice and leftover chicken, this dish comes together in a flash. Minimal prep and cooking time make it ideal for busy weeknights.
Versatile and Customizable: Feel free to adjust the seasoning, add your favorite vegetables, or experiment with different sauces. It’s a fantastic way to use up leftover ingredients, making it a practical and adaptable dish.
Meal Prep and Leftover-Friendly: Shrimp and chicken fried rice is perfect for meal prepping because it reheats beautifully and can be enjoyed for lunch or dinner throughout the week. The flavors often intensify as it sits, making leftovers even more delicious.
Side Dish or Main Course: Whether you want a satisfying side or a complete meal, this recipe fits the bill.

Key Ingredients for Shrimp and Chicken Fried Rice

Let’s break down the essential ingredients:

Shrimp: Medium to large shrimp (26-30 count) are recommended. They cook quickly and offer a great balance of flavor and texture.
Chicken: Boneless, skinless chicken thighs are juicy and flavorful, making them perfect for stir-fries. Chicken breast also works well; just be sure to cut the pieces into similar sizes for even cooking.
Rice: White rice like jasmine or basmati is ideal. Brown rice can also be used, but it requires a longer cooking time and may need more time in the stir-fry. Using day-old rice is preferable for best texture.
Aromatics: Diced yellow onion and minced garlic form the flavor base of the fried rice.
Vegetables: This recipe uses chopped carrots and peas. If using frozen vegetables, thaw them before adding them to the wok.
Eggs: Scrambled eggs add richness and protein to the dish.
Scallions: Sliced scallions (green onions) are a classic garnish that adds a fresh, mild onion flavor.
Soy Sauce: Use your favorite soy sauce to season the fried rice. Low-sodium soy sauce allows better control over saltiness.

Optional Additions:

Chopped parsley can be used as a garnish for added freshness.
Oyster sauce, fish sauce, or a touch of sesame oil can be added for extra depth of flavor.
Other vegetables you can include are bell peppers, mushrooms, snap peas, corn, or broccoli.

Step-by-Step Instructions for Perfect Fried Rice

Follow these easy steps to create delicious shrimp and chicken fried rice. A full list of ingredients and detailed instructions are in the recipe card at the bottom of this post.

Cook the rice according to package instructions. For best results, use day-old rice.
Heat half of the oil in a hot wok or large skillet over medium-high heat. Add the chicken pieces.

If using fresh shrimp, add it to the wok and stir. If using frozen pre-cooked shrimp, wait to add it until step 10.
Add the diced onions and minced garlic, and continue to stir-fry until fragrant.
Add the chopped carrots and peas, and stir-fry for a few minutes.

Shrimp added to the wok with chicken and vegetables

Add the remaining oil to the pan and stir.
Stir-fry together for 1-3 minutes, until the vegetables are slightly softened.
Add the cooked rice and stir-fry to combine.

Add the soy sauce and stir well.
Create a well in the center of the fried rice, pour in the beaten eggs, and stir continuously to scramble the eggs. Avoid mixing in the rice until the eggs are almost cooked. Then, stir-fry everything together to distribute the egg throughout the rice.
Season with salt and pepper to taste. Serve immediately.

Frequently Asked Questions About Shrimp and Chicken Fried Rice

Can I use pre-cooked shrimp in fried rice?

Yes, but add them at the very end of cooking to warm them through. Overcooking pre-cooked shrimp can make them rubbery.

How can I prevent my fried rice from becoming mushy?

Ensure your rice is properly cooked and slightly dried out. Use day-old rice for best results. Cooking in batches and avoiding overcrowding the pan also helps prevent mushiness.

What’s the best way to store leftover fried rice?

Allow the rice to cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days.

What’s the best way to reheat fried rice?

Reheat in a pan on the stove over medium heat with a little cooking oil. Stir and cook until heated through, about 1-3 minutes depending on the quantity.

Serving Ideas for Shrimp and Chicken Fried Rice

This shrimp and chicken fried rice is a versatile dish that can be enjoyed as a main course or a side dish.

Sometimes, I enjoy a big bowl of this fried rice as my main course for lunch. For dinner, I often serve it as a side dish.

It pairs wonderfully with Filipino recipes such as Instant Pot Filipino Chicken Adobo, Filipino BBQ Pork Skewers, and Lumpia.

Of course, it’s also fantastic with Chinese recipes like Kung Pao Chicken, Salt and Pepper Wings, and Wonton Soup.

Wine Pairings for Shrimp and Chicken Fried Rice

White wine is a great accompaniment to shrimp and chicken fried rice. Here are my top two wine pairing recommendations:

Riesling: A slightly off-dry Riesling is an excellent match. The wine’s acidity cuts through the richness of the dish, while its subtle sweetness complements the savory and umami flavors. The fruity notes of peach, citrus, and green apple in Riesling pair well with the delicate sweetness of the shrimp and the mild flavor of the chicken.
Chardonnay (Unoaked or Lightly Oaked): An unoaked or lightly oaked Chardonnay is another fantastic option. Its crisp acidity and notes of green apple, citrus, and pear provide a refreshing contrast to the fried rice. The light oak influence can add a touch of creaminess without overwhelming the dish, making it a versatile pairing.

Essential Kitchen Tools for Making Fried Rice

Ready to get started? Here are the kitchen tools you’ll need:

Wok: A wok is ideal for cooking fried rice. If you don’t have one, you can use a large, non-stick skillet with high sides.
Wooden Spoon: A sturdy wooden spoon is essential for stirring and tossing the ingredients.

More Asian-Inspired Recipes

Curry Chicken Fried Rice

Thai Red Curry Dumpling Soup

Chili Crisp Eggs

Chicken Kare Kare

Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Shrimp and Chicken Fried Rice Recipe

This combination fried rice has seafood, chicken, vegetables, and so much flavor in every bite!

Equipment

Large Wok or Large Skillet with High Sides

Ingredients

1 cup uncooked white rice, OR 3 cups leftover cooked white rice
3 Tablespoons vegetable oil, divided
1 large chicken breast, cut into 1-inch pieces, (about 10 ounces of chicken breast)
¾ pound large shrimp, peeled and deveined
½ cup diced onions
4 garlic cloves, minced
1 cup chopped carrots
1 cup frozen peas
2 large eggs, lightly beaten
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 Tablespoon thinly sliced scallions
1 Tablespoon soy sauce

Instructions

If using uncooked rice, cook 1 cup according to package directions.
In a wok or a large skillet with high sides, add 1 Tablespoon of vegetable oil. Then add the diced chicken and cook for about 3-4 minutes, just until the pieces are barely cooked through.
Add the shrimp and stir, cooking with the chicken, for about 2 minutes. Be sure to toss the shrimp to cook on both sides.
Add the onions and garlic and stir, sauteing for 1 minute.
Add the carrots and peas, and continue stirring to combine and cook the vegetables for about 2 to 3 minutes, just until the carrots have slightly softened.
Pour in the remaining 2 Tablespoons of vegetable oil. Then add the cooked rice and the soy sauce, and toss together to coat the ingredients with the soy sauce and use the wooden spoon to break up the rice. Cook for about 2 to 3 minutes.
Using the wooden spoon, push the rice to the edges of the wok to create a well in the center. Add the lightly beaten eggs and stir constantly with the wooden spoon as the egg cooks. If some of the rice or veggies get mixed in with the egg during this time, that’s totally okay. Just keep stirring to cook the eggs.
Once the eggs are mostly scrambled, start stirring all of the ingredients together so the scrambled eggs get distributed throughout the fried rice.
Salt and pepper. Taste, and season more as needed.
Garnish with sliced scallions and serve.

Notes

Makes approximately 4 servings.

Rice: Use a long-grain white rice for this recipe. Basmati Rice and Jasmine Rice are great for fried rice. Using 3 cups of cooked rice it leads to a crispier fried rice. But you can cook 1 cup of uncooked white rice while making the rest of the fried rice. Just be sure you thoroughly rinse the rice before cooking to release excess starch.

Substitutions:

You can use either chicken breast or boneless, skinless chicken thigh meat.
For the cooking oil, you can use any neutral oil such as vegetable oil, canola oil, coconut oil, or avocado oil.
For the veggies, you can use any combination of your favorites, but keep the same measurements. Try carrots, peas, snap peas, green beans, corn, broccoli, cabbage.

Storage: Allow to cool completely. Then store in an airtight container in the refrigerator for up to 5 days.

Freeze: You can freeze fried rice. Allow to cool, then store in a freezer safe container in the freezer for up to 1 month. Thaw completely in the refrigerator overnight.

Nutrition

Calories: 486kcal, Carbohydrates: 49g, Protein: 38g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 255mg, Sodium: 768mg, Potassium: 765mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5775IU, Vitamin C: 20mg, Calcium: 115mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.