Who doesn’t love fried rice? Chicken and shrimp fried rice is a required item every time we order Chinese food from our local restaurant. But it’s also so easy to make at home using leftovers for a fresh, flavorful meal that’s ready in half the time of delivery.
I usually make this on a Friday night, when our family is tired from the week and craving something comforting and takeout-inspired. Any leftover vegetables, as well as rice, all go into the skillet. It’s a protein-packed, hearty meal that everyone asks for seconds of. Pair it with orange chicken for other restaurant-style recipes.
Why you’ll love this recipe
- One pan dinner recipe. Forget lots of bowls, mixing utensils, and pots, this fried rice just uses one large saute pan to cook the entire meal from start to finish.
- Vibrant flavor with your favorite ingredients. Fried rice is really a meal for using up leftovers in our house. This is one of my go-to versions of the recipe, but you can have fun with it in several ways.
- Better than takeout. My kids tell me all the time that my fried rice is better than a restaurant! That’s a win in my book since I can make it a bit healthier at home too.
Tips for Busy Cooks
You can easily cook the fried rice without any proteins the day before serving. When you’re ready to eat, simply sear the chicken and shrimp and serve.
Key Ingredient Notes
- Boneless, skinless chicken – Use boneless thighs or breasts here and make sure they are all cut to the same size for even cooking.
- Medium shrimp – Buy them already peeled and deveined to save on time.
- Yellow onion adds a base of rich vegetable flavor.
- Carrots – A little bit of veggie sweetness that’s classic in fried rice.
- Garlic adds richness and depth of flavor.
- Frozen peas – Always a staple in fried rice, you can also use a frozen mixed vegetable blend for ease.
- Large eggs – The key flavor to a great fried rice, make sure they are well beaten.
- Cold, day‑old rice – Leftover rice is best, you can use any variety: white, jasmine, or long grain.
- Low-sodium soy sauce adds saltiness and umami. Tamari is another good option here.
- Toasted sesame oil gives richness and a nice nutty flavor.
- Green onions add bright, light onion flavor.
- Rice vinegar – A little bit of rice vinegar helps to add both sweet and tangy notes that brighten the flavors of all of the other ingredients.
How to make shrimp and chicken fried rice
Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium‑high heat.
Pat the chicken dry, season with ½ teaspoon salt and ½ teaspoon black pepper, and cook for 4-5 minutes, until browned and cooked through. Remove the cooked chicken to a plate.
Add the shrimp to the pan in a single layer and, if using raw shrimp, cook 3–4 minutes, flipping once, until just opaque.
If using cooked shrimp, just reheat them. Remove the shrimp to a plate with the chicken.
Lower the heat slightly, then add the remaining tablespoon of oil. Toss in the onion and carrots and cook, stirring frequently, until they begin to soften, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
Push the veggies to one side of the pan. Season the beaten eggs with salt and pepper and pour them into the empty space.
Scramble until softly set, then mix them into the vegetables. Add the frozen peas, stirring until they thaw and heat through.
Increase the heat to medium-high, then add the cold cooked rice to the pan, breaking up any clumps with your spatula.
Pour in the soy sauce, drizzle the sesame oil, and, if using, add the rice vinegar. Stir constantly for 2–3 minutes so the rice gets evenly seasoned and slightly toasty.
Add the cooked chicken and shrimp back into the pan. Toss everything together and cook for another 2–3 minutes, until the proteins are warmed through and the flavors meld. Taste and adjust the seasoning (more salt, soy sauce, or pepper if needed).
Expert Tips:
- Cook the proteins in batches. You will want to cook the chicken first and then the shrimp since they have different cooking times. This will prevent the chicken from becoming dry and the shrimp from being rubbery.
- Leftover rice is best, not freshly cooked rice. If you use freshly cooked, the final dish will be mushy in texture.
- Add your favorite veggies or anything you have leftover in the fridge. I’ve also used corn, bell pepper, and sugar snap peas.
- Add some heat. Drizzle in Sriracha or hot sauce if you like it spicy.
- Allow the eggs to scramble and set first before stirring them into the rice. This is key to having that signature flavor without it being too eggy.
- Swap the protein. You can also use ground pork or chicken if that’s preferable to the cubed chicken and shrimp.
Storage
Leftovers keep well in the fridge for up to 3 days. Reheat in a skillet over medium heat (add a splash of water or soy sauce if it’s dry).
We don’t recommend freezing, as it will change the texture when thawed and reheated.
FAQs
Using cold, day-old cooked rice is key to making the texture al dente and perfect for sautéing with eggs and vegetables.
We recommend cooking them separately and removing them to a plate once finished so you can use the same skillet. They have different cook times, so this ensures they are perfectly cooked and won’t become dry or rubbery in texture.
I like to use onion, bell pepper, carrots, snap peas, mushrooms, and edamame. There are truly so many options depending on what you have in your fridge!
More Asian-inspired recipes
Chicken and Shrimp Fried Rice
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 pound medium shrimp peeled and deveined (can be raw or cooked)
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons neutral oil vegetable, canola, or light olive oil
- 1 small yellow onion finely diced (about ½ cup)
- 2 medium carrots diced (about 1 cup)
- 4 cloves garlic minced
- 1 heaping cup frozen peas Note 1
- 3 large eggs beaten
- 4 cups cooked cold day‑old rice Note 2
- ¼ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 3 green onions thinly sliced (for garnish)
- 1 teaspoon rice vinegar optional, to brighten
Instructions
- In a large skillet or wok, heat 1 tablespoon of the neutral oil over medium‑high heat.
- Pat the chicken dry and season with ½ teaspoon salt and ½ teaspoon black pepper and cook 4-5 minutes until browned and cooked through; remove the cooked chicken to a plate.
- Add the shrimp to the pan in a single layer and if using raw shrimp cook 3–4 minutes, flipping once, until just opaque. If using cooked shrimp, just cook until warmed. Remove the shrimp to a plate. Transfer to the same plate.
- Lower the heat slightly, then add the remaining tablespoon of oil. Toss in the onion and carrots and cook, stirring frequently, until they begin to soften, about 4–5 minutes.
- Stir in the garlic and cook for another 30 seconds, until fragrant.
- Push the veggies to one side of the pan. Season the beaten eggs with salt and pepper, pour them into the empty space, and scramble until softly set; then mix them into the vegetables.
- Add the frozen peas, stirring until they thaw and heat through.
- Increase the heat to medium-high, then add the cold cooked rice to the pan, breaking up any clumps with your spatula.
- Pour in the soy sauce, drizzle the sesame oil, and, if using, add the rice vinegar. Stir constantly for 2–3 minutes so the rice gets evenly seasoned and slightly toasty.
- Add the cooked chicken and shrimp back into the pan. Toss everything together and cook for another 2–3 minutes, until the proteins are warmed through and the flavors meld. Taste and adjust seasoning (more salt, soy, or pepper if needed).
- Remove from heat, sprinkle with the sliced green onions, and serve hot.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Leftovers keep well in the fridge for up to 3 days.
– Reheat in a skillet over medium heat (add a splash of water or soy sauce if it’s dry).
– We don’t recommend freezing since it will change the texture once thawed and reheated.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Tried this recipe?
Make sure to leave a recipe review below!
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Comments + Reviews