This Shrimp and Chicken Fried Rice recipe is a delicious, one-pan Chinese food take-out favorite that's so easy to make at home. You can make it in under 30 minutes, making it perfect for busy weeknights.
If you're a fan of ordering shrimp and chicken fried rice at your local Chinese restaurant, you're going to love this recipe!
We make fried rice a lot in our house. I grew up making (and eating!) Spam fried rice and Filipino fried rice.
As a way to make our Instant Pot Chicken Adobo leftovers last longer, I started making Adobo fried rice.
And during the summer, we love to lighten our favorite side dish up with Pineapple Chicken Fried Rice.
But my all-time favorite, Go To take-out fried rice has always been shrimp and chicken fried rice. Some restaurants consider this their House Fried Rice. I simply call it DELICIOUS -- and think you will love it, too!
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🌟 Why this recipe works
This is an easy one-pot recipe the whole family will love.
- Quick and easy - This dish is relatively quick to make, especially if you have pre-cooked rice and leftover chicken on hand. With minimal prep and cooking time, shrimp and chicken fried rice is perfect for busy weeknights when you need a tasty and satisfying meal in a hurry.
- Versatile and customizable - Shrimp and chicken fried rice can be easily customized to suit your tastes and dietary preferences. You can adjust the seasoning, add your favorite vegetables, or even experiment with different sauces. It’s also a great way to use up leftover ingredients, making it a practical and adaptable dish.
- Meal Prep- and Leftover-friendly - Shrimp and chicken fried rice is ideal for meal prep because it reheats well and can be enjoyed for lunch or dinner throughout the week. The flavors often intensify as the dish sits, making leftovers even more delicious.
- Side dish or main course - This is a dish you can enjoy as either a side dish, or a main course.
🛒 Ingredient notes
- Shrimp - Medium to large shrimp (26-30 count) are typically recommended for fried rice because they are easy to cook and have a good balance of flavor and texture.
- Chicken - Boneless, skinless chicken thighs are juicy and full of flavor, making them great for stir fries like fried rice. But you can use chicken breast if you prefer. Just be sure to cut the chicken pieces into similar sizes so they cook evenly.
- Rice - I like to use a white rice like jasmine rice or basmati rice. You can also make this with brown rice, but you will need to cook the rice for longer and may need to stir fry the fried rice for a bit longer.
- Aromatics - Diced yellow onion and minced garlic are the flavor foundation, the aromatics, in fried rice.
- Vegetables - This recipe calls for chopped carrots and peas. If using frozen vegetables, be sure to thaw them before using in the recipe.
- Eggs - You'll be scrambling the eggs in the wok.
- Scallions - Sliced scallions (also known simply as green onions) are a great garnish for fried rice.
- Soy sauce - Use your favorite soy sauce to add flavor to the fried rice.
Optional:
- You can also garnish the fried rice with chopped parsley.
- In addition to soy sauce, you can also use oyster sauce, fish sauce, or a bit of sesame oil for added flavor.
- Other vegetables you can add to fried rice: bell peppers, mushrooms, snap peas, corn, or broccoli.
✅ Step-by-step instructions
Here are some step-by-step photos to show you how to make this EASY fried rice recipe. A full list of ingredients and detailed instructions are in the printable recipe card at the bottom of this post.
- Cook the rice according to package instructions.
- Add half of the oil and chicken to a hot wok over medium-high heat.
3. If using fresh shrimp, add the shrimp to the wok and stir together. If using frozen pre-cooked shrimp that has been thawed, wait to add it until step 10.
4. Add the onions and garlic and continue to stir fry all together.
5. Add the carrots and peas and stir-fry.
6. Add the remaining oil to the pan and stir.
7. Stir fry together for 1-3 minutes, just until the vegetables are softened.
8. Add the rice and stir fry all together.
9. Add the soy sauce and stir.
10. Create a well in the center of the fried rice and add the egg. Stir continuously to scramble the egg, trying your best to avoid bringing in the rice or other ingredients until the egg is nearly scrambled. Then stir fry all together to combine and distribute the egg throughout the rice.
11. Season with salt and pepper. Serve immediately.
👩🏻🍳 Recipe FAQs
Yes, but be sure to add them at the very end of cooking just to warm them through, as they are already cooked and could become overcooked if left in the pan too long.
Ensure your rice is properly cooked and dried out. Cooking in batches and not overcrowding the pan can also help prevent mushiness.
Allow the rice to cool, then store in an airtight container in the refrigerator for up to 4-5 days.
It's best to heat in a pan on the stove with a little cooking oil overk medium heat. Stir and cook just until reheated, anywhere from 1-3 minutes depending on how much fried rice you are reheating.
🍽 Serving ideas
This shrimp and chicken fried rice is delicious served as a main course or as a side dish.
I'll sometimes enjoy a big bowl of this fried rice as the main course for lunch. Then for dinner, I'll serve it as a side dish.
I love serving it with our favorite Filipino recipes like Instant Pot Filipino Chicken Adobo, Filipino BBQ Pork Skewers, and Lumpia.
It's also, of course, great with Chinese recipes like Kung Pao Chicken, Salt and Pepper Wings, and Wonton Soup.
🍷 🥂 Wine pairings
We love pairing fried rice with shrimp and chicken with white wine. These are my personal top two expert wine pairing recommendations:
- Riesling - A slightly off-dry Riesling is an excellent match for shrimp and chicken fried rice. 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 also 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 great 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 that complements both the shrimp and chicken.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Wok - I find that fried rice is best cooked in a wok. But if you don't have one, you can use a nonstick skillet with high sides.
- Wooden spoon - Every home cook should have at least one solid, sturdy wooden spoon
More Asian recipes
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
Equipment
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
- 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.
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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