This shrimp and chicken fried rice recipe is a simple way to curb your takeout craving. This flavorful dish combines tender chunks of chicken, succulent shrimp, and a variety of vegetables with perfectly cooked rice, making it a hearty and satisfying meal that everyone will love.
Shrimp and chicken fried rice has become one of my favorite homemade dishes. The flavors are so satisfying, with tender chicken, succulent shrimp, and a medley of vegetables all mixed into perfectly cooked rice seasoned with soy sauce and a hint of nutty sesame oil. What I love most is how easy and quick it is to make, saving me time and money compared to ordering takeout. Plus, it's a fantastic way to use up leftover rice and any veggies I have in the fridge.
There's something truly comforting about a big bowl of fried rice with shrimp and chicken —it's a hearty meal that never fails to please and I often order it in Chinese restaurants. The combination of savory chicken and shrimp with the savory notes of garlic and sesame oil creates a dish that's bursting with flavor. And the best part? It's a dish that everyone in my family loves, making it a big hit on the dinner table at home.
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Ingredients
- Chicken – Boneless, skinless chicken thighs provide a rich flavor and tender texture. You can substitute with boneless, skinless chicken breast if preferred, but thighs are generally more flavorful.
- Shrimp – Use fresh shrimp or defrost frozen shrimp. Make sure they are peeled and deveined.
- Sea salt and Ground Black Pepper – These seasonings are essential for flavoring the chicken and shrimp. You can adjust the amount to suit your taste.
- Olive Oil – Use your favorite light, neutral-flavored oil.
- Frozen Peas – These add sweetness and color to the dish. You can substitute with frozen mixed vegetables if desired.
- Carrots – Diced or grated carrots add a slight crunch and sweetness to the fried rice. You can use pre-shredded carrots or other vegetables like bell peppers or broccoli.
- Garlic – Freshly minced garlic adds a savory flavor to the dish.
- Eggs – Lightly beaten and scrambled eggs add protein and richness to the fried rice.
- Sesame Oil – Sesame oil adds a nutty flavor and aroma to the dish.
- Cooked Rice – Cold leftover rice is perfect for this recipe. Use long-grain white rice or jasmine rice for the best results. You can also use brown rice for a healthier option. Learn how to freeze and reheat cooked rice so you always have some on hand.
- Soy Sauce – Soy sauce adds savory umami flavor and color to the fried rice. Use light soy sauce if you're watching your salt intake or gluten-free alternatives if needed.
- Green Onion (optional) – Chopped green onion is used as a garnish for freshness and color. You can substitute with chopped cilantro or parsley if desired.
See recipe card for quantities.
How to Make Shrimp and Chicken Fried Rice
- Season chicken and shrimp with salt and pepper then saute in a single layer for 6-8 minutes or until cooked through. Remove from the pan.
- Saute peas, carrots and garlic for 2-3 minutes. Remove and set aside with the cooked shrimp and chicken.
- Add the beaten eggs in the same skillet and cook on medium heat. Keep stirring to scramble to tiny pieces.
- Add the vegetables, chicken and shrimp back in the pan with the rice, soy sauce and sesame oil. Stir all together and allow the rice to heat through on medium heat. It will take a few minutes.
Hint: If desired, garnish with chopped green onions before serving.
Variations/ Substitutions
- Vegetarian – Omit the chicken and shrimp and add more vegetables such as bell peppers, broccoli, and mushrooms. You can also add tofu for protein.
- Spicy – Add chopped chili peppers or a dash of hot sauce to the dish for a spicy kick. You can also add diced jalapeños or red pepper flakes.
- Sweet and Crunchy – Add diced pineapple for a sweet and tangy flavor. You can also add cashews or peanuts for crunch.
- Low Carb – Use cauliflower rice instead of regular rice for a low-carb alternative. Add extra vegetables and protein to make it a complete meal.
- Gluten Free – Replace regular soy sauce with a gluten free alternative like tamari or liquid coconut aminos.
If you like this fried rice dish, also try my recipe Scallop Fried Rice or Mexican Black Beans and Rice with Smoked Sausage recipe.
Equipment
A non-stick pan, heavy large skillet or wok is preferred for making fried rice due to their ability to prevent sticking and evenly distribute heat. A heavy cast iron pan also works well for this dish. This is crucial for achieving the characteristic slightly crispy texture of fried rice without burning. The non-stick or cast iron surface also requires less oil, making the dish lighter and healthier. Additionally, the smooth, rounded surface of a wok makes it easier to stir and toss the ingredients, ensuring they cook evenly and quickly.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Rice dishes can be reheated in the microwave or saute in a pan on medium heat until heated through.
Top Cooking Tips
- Leftover rice works best for fried rice as it is drier and less sticky than freshly cooked rice, resulting in a better texture.
- Chop vegetables, dice chicken, peel and devein shrimp, and have all ingredients measured and ready before you start cooking.
- To ensure each ingredient is cooked perfectly, cook the chicken, shrimp, and vegetables separately before combining them with the rice.
- Use a hot pan or wok and cook the ingredients quickly over high heat to achieve a slightly crispy texture and to prevent the rice from becoming mushy.
- If your pan or wok is not large enough, cook the ingredients in batches to avoid overcrowding, which can lead to steaming rather than stir-frying.
- Fried rice gets its flavor from soy sauce, so don't be afraid to season generously. Taste and adjust the seasoning as needed.
- Add chopped green onions or cilantro for freshness and a pop of color just before serving.
- Fried rice is best enjoyed hot and fresh from the pan. Reheating can cause the rice to become dry and lose its texture.
FAQ
If using frozen meats like chicken or shrimp they should be properly thawed before cooking. Check out this guide for how long chicken can sit out.
White rice is very common but you can use other types of rice such as brown rice or jasmine rice. Just keep in mind that the texture and cooking times may vary.
While you can make shrimp and chicken fried rice ahead of time and store it in an airtight container in the refrigerator for up to 3 days, it may not have the same texture upon reheating.Reheat in the microwave or on the stovetop until heated through.
More One Pan Dinners
Everyone loves easy one pan meals. Here are more recipes to try:
If you like this Fried Rice with Shrimp and Chicken recipe, please leave a 5-star rating.
RECIPE
Shrimp and Chicken Fried Rice
Ingredients
- ½ lb boneless, skinless chicken thighs cut in small pieces
- 1 lb shrimp deveined and peeled
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil divided
- 1 cup frozen peas, thawed
- 1 cup diced or grated carrots
- 1 tablespoon minced garlic
- 2 large eggs lightly beaten
- 1 tablespoon sesame oil
- 4 cups cooked rice best cooked a day before
- 3 tablespoons soy sauce
- 2 tablespoons chopped green onion optional garnish
Instructions
- Season chicken and shrimp with salt and pepper.
- Heat pan with 2 tablespoons of olive oil on medium high heat. Saute chicken and shrimp for 6-8 minutes. Remove and set aside.
- Add 1 tablespoon of oil in the same pan and heat on medium. Saute peas, carrots and garlic for 2-3 minutes. Remove and set aside with the chicken and shrimp.
- Add the beaten egg in the same skillet and cook on medium heat. Keep stirring to scramble to tiny pieces.
- Now add the vegetables, chicken and shrimp back in the pan with the rice, soy sauce and sesame oil. Stir all together and allow the rice to heat through on medium heat. It will take a few minutes.
- Remove from the pan and garnish with green onion before serving.
Notes
Nutrition
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Yu
Combination fried rice is my favorite because you get to have both tender chicken and succulent shrimp! We enjoyed this recipe and will make it again! 🙂
Gloria
Better than takeout. Fried rice is always a hit. What a great dinner idea for any night of the week. Makes a great side dish too with some egg rolls.
Veronika
Chicken and shrimp are my favorite combo and this fried rice was just as delicious as my favorite take out! The flavors were really good and it was easy to make as well!
Lauren
I really appreciated how easy this fried rice recipe was to make. And, the combination of shrimp and chicken was fantastic. The whole dish tasted great.
Kathryn
Our favorite dish to get when we eat out! So glad we can make it at home and it's so much better (and so easy!). Will make again next week!
LaKita
This shrimp and chicken fried rice is so filling and delicious. I substituted the chicken thighs for some leftover chicken breast and it came out perfect!
Juyali
The perfect blend of textures and tastes. Very delicious and savory dish. Thanks!
Molly Kumar
One of my favorite goto meal and came out soooo good. Love the mix of shrimp and chicken and perfect as packed lunches too.
Krysten
My husband loves combination fried rice. I can’t wait to make this recipe for him. I’ll probably add steak in addition to the chicken and shrimp because that’s his favorite. Super excited! I know he’s gonna love it.
Jacqueline Debono
I love this kind of rice dish for dinner. Combining chicken and shrimp is a yummy idea. Tastes a little like a paellla!