Shrimp and Chicken Fried Rice (Better Than Takeout!)
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Why order takeout when you can easily make this irresistible Shrimp and Chicken Fried Rice at home? This recipe feels extra special with tender chicken, succulent shrimp, and crispy rice, yet it is a breeze to whip up! Let’s get started!
Believe me, this fresh and easy dish tastes better than ordering from your favorite Chinese restaurant! Plus, it’s done in under 30 minutes — no longer than it takes to place your order, wait for the food, and bring it home to the family.
Why you’ll love this Shrimp Fried Rice recipe!
Ingredient notes
- Eggs | Scramble three large eggs to add texture to the fried rice.
- Oil | Saute the shrimp, chicken, and veggies in extra virgin olive oil for the best results.
- Chicken | Choose quality boneless, skinless chicken breasts cut into bite-sized pieces.
- Shrimp | Use raw shrimp peeled, deveined, and with the tails removed. You can thaw frozen shrimp before starting the recipe or buy them fresh.
- Onion | Add a white onion for subtle sweetness.
- Frozen veggies | Keep it simple with frozen peas and carrots, adding vibrant colors to the dish.
- Garlic | Bring a hint of spice with fresh garlic cloves.
- Rice | Use cooked white rice to get the best fried rice. Leftover cooked rice from another night works perfectly!
- Soy sauce | Incorporate fried rice’s salty and savory notes by tossing the ingredients in soy sauce.
- Green onions | Garnish the dish with sliced green onions.
How to make this Chicken and Shrimp Fried Rice Recipe
This perfect fried rice is one of the easy dinners I keep handy for busy weeks and lazy weekends. Now, grab a pan!
STEP 1 | Scramble the eggs
First, add beaten eggs to a small skillet over medium-low heat and scramble until set. Remove the eggs from the heat and set aside for later.
STEP 2 | Cook the chicken and shrimp
Next, warm the olive oil in a large skillet over medium-high heat, add the chicken breast, and cook for 4 to 5 minutes until the chicken is opaque on all sides.
Then, add the fresh shrimp and cook another few minutes until the shrimp turns pink and opaque and curls into a C shape.
Season the meat to taste with a pinch of kosher salt and freshly ground black pepper and transfer it to a small bowl.
tips
- Leave as much oil in the skillet as possible for the following steps.
- Fried rice turns out best when you use leftover fully cooled rice. I like to make my rice ahead for the next day. If you don’t have cold leftover rice, you can make the rice an hour or two before in a large sauté pan or rice cooker. Spread the warm rice on a cookie sheet or large plate and place it in the refrigerator to cool completely.
STEP 3 | Cook the veggies
Now, add the diced white onion to the hot pan and a little more olive oil if needed. Cook the onion for 3 to 4 minutes, until it softens.
Then, add the minced garlic and frozen vegetables, cooking for a few minutes more.
STEP 4 | Combine ingredients and add soy sauce
Return the cooked shrimp, chicken, and all juices to the pan, and add the cooked rice and scrambled eggs.
Next, pour the soy sauce over the top of the rice and stir it well until it evenly coats the rice and all the ingredients are well combined. Continue cooking until the rice is slightly crispy and warmed through.
Looking for more better than takeout recipes? Next time, try my Sweet and Sour Pork, Thai Chicken Fried Rice, Easy Orange Chicken Stir Fry, or this savory Ham Fried Rice —Yum!
Frequently asked questions
Sesame oil and soy sauce contribute to the signature Chinese fried rice flavor.
Typical takeout fried rice is loaded with sodium, which makes it delicious but quite unhealthy. Making it at home allows you to control the amount of salt, fat, and sugar, making it a healthier alternative.
If your fried rice is soft and not crispy, it is likely because your pan is too small. A crowded pan prevents the rice from touching the hot pan, resulting in an effect more like steaming rice than frying it. A large pan is critical to quality fried rice.
Besides being cold and a day or two old, the type of rice you use for fried rice is mainly based on preference. Common choices are white rice, like Jasmine and Basmati. However, long-grain brown rice and other healthier options are also delicious.
Variations and substitutions
- Try a Different Type of Rice. Choose brown rice, jasmine rice, or even cauliflower rice!
- Traditional Ingredients. For more authentic Chinese fried rice, use sesame oil and consider adding a touch of oyster sauce.
- Add More Veggies. If desired, add more vegetables, like broccoli florets, zucchini, yellow squash, or chopped green beans.
Storage and reheating tips
- If you have leftover fried rice, store it in an airtight container in the refrigerator for 2 to 3 days.
- To reheat the meal, add a sprinkle of water over the rice before placing it in the microwave to avoid the rice drying out.
Looking for more ways to enjoy shrimp?
If you can’t get enough delicious crisp and tender shrimp, here are more recipes to add to your weekly menu! Try my Easy Coconut Shrimp Curry with Lime and Basil, crunchy Air Fryer Coconut Shrimp with Orange Chili Sauce, classic Bacon Wrapped Shrimp glazed with BBQ sauce, and cozy Creamy Shrimp and Grits.
Serving suggestions
Although this dish is a complete meal, you can add a salad or something similar to make the meal extra filling.
Serve the shrimp and chicken rice with an Asian Sesame Salad, removing the chicken in the original recipe. Another excellent side salad to pair with this delicious meal is this refreshing Wedge Salad with Crispy Fried Shallots.
For a fun and unique side dish when hosting family and friends for dinner, try my Asian Slaw with Egg Roll Crackers recipe!
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Shrimp and Chicken Fried Rice
Ingredients
- 3 large eggs
- 2 tablespoons extra-virgin olive oil plus more as needed
- ½ pound boneless skinless chicken breasts cut into bite-sized pieces
- ½ pound raw shrimp peeled and deveined, with tails removed
- 1 small white onion diced
- 1 12-oz. pkg. frozen peas and carrots
- 2 cloves garlic minced
- 3 cups cooked white rice
- 2 tablespoons soy sauce
- 2 green onions sliced
Instructions
- Add beaten eggs to a small skillet over medium-low heat. Scramble the eggs until they are just set. Remove the eggs from the heat and set aside for later.
- Warm the olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 4-5 minutes, until the chicken is opaque on all sides. Add the shrimp and cook for 4-5 more minutes until the shrimp turn pink and opaque, and curl into a C shape.
- Season the meat to taste with a pinch of kosher salt and freshly ground black pepper. Remove the chicken and shrimp to a small bowl, leaving as much oil in the skillet as possible.
- Add the diced white onion to the hot pan (add a little bit more olive oil if needed). Cook the onion for 3-4 minutes, until it starts to soften. Add minced garlic and frozen vegetables, and cook for a few minutes more.
- Return the meat and all juices to the pan, and add the cooked rice and scrambled eggs. Pour the soy sauce over the top of the rice. Stir well until the soy sauce evenly coats the rice and all the ingredients are well combined.
- Allow the rice mixture to cook for 4-5 minutes, until the rice is heated through. Keep stirring occasionally so the rice doesn't stick to the bottom of the skillet.
- When the rice is hot, taste and add additional salt and black pepper as needed. Garnish with green onions and serve.
Notes
- Fried rice turns out best when you use leftover fully cooled rice. I like to make my rice ahead the day before. If you don’t have day-old rice, you can make the rice an hour or two before. Spread the warm rice on a cookie sheet or large plate and place it in the refrigerator until cooled.
- Store leftover fried rice in an airtight container in the refrigerator for 2-3 day.
- To reheat, add a sprinkle of water over the rice before reheating in the microwave. This helps keep the rice from drying out upon reheating.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
