Better than takeout, this Shrimp and Chicken Fried Rice is packed with juicy pieces of chicken and shrimp, vibrant vegetables, and bold flavors. A little prep ahead makes this recipe ready in about 25 minutes, perfect for quick weeknight dinners or entertaining.
This easy shrimp and chicken fried rice works for everyday meals, special dinners, or festive gatherings. The mix of seafood and chicken creates a satisfying, flavorful main dish that’s versatile and crowd-pleasing.
Table of Contents
- Why You’ll Love This Recipe
- The Ingredients
- Substitutions and Variations
- How To Make Shrimp and Chicken Fried Rice
- Best Rice For Fried Rice
- Recipe FAQs
- More Fried Rice Recipes
- Shrimp and Chicken Fried Rice Recipe
Why You’ll Love This Recipe
If you’ve ever been disappointed by soggy or bland takeout fried rice, this homemade version is a game changer. It’s flavorful, quick, and easy to adapt. Highlights:
- Fast: Ready in under 30 minutes with simple steps.
- Customizable: Swap proteins or vegetables to suit your taste.
- Make-ahead friendly: Cook rice ahead and refrigerate for faster weeknight meals.
The Ingredients
Below are the core ingredients that make this fried rice flavorful and balanced. Quantities and a full ingredient list are included in the recipe card further down.
Ingredient notes:
- Shrimp: Medium (40–60 per lb) or jumbo (16–20 per lb) both work. Jumbo gives a heftier bite; medium is economical.
- Chicken: Boneless, skinless chicken breast or thighs, cut into bite-sized pieces.
- Neutral oil: Use an oil with a high smoke point such as vegetable or avocado oil for stir-frying.
- Sesame oil: A small amount added at the end gives a toasty, nutty aroma typical of restaurant-style fried rice.
See the recipe card below for the full ingredient list with measurements.
Substitutions and Variations
- Different protein: Substitute pork, beef, or tofu for the chicken and shrimp.
- Vegetarian: Omit shrimp and chicken and add extra eggs or tofu for protein.
- Vegetables: Swap in green beans, snow peas, bean sprouts, or any vegetables you prefer.
How To Make Shrimp and Chicken Fried Rice
Fried rice works best with rice that has been cooled so the grains stay separate and not gummy. If you don’t have leftover rice, cook, spread, and cool it briefly before stir-frying. Main steps:
- Cook the rice and cool it (or use day-old rice).
- Season shrimp and chicken separately.
- Scramble the eggs and set aside.
- Cook shrimp briefly until opaque; remove.
- Cook chicken until done; remove.
- Sauté onions, garlic, ginger, and aromatics.
- Add vegetables and heat through.
- Add rice and stir-fry until warmed and loose.
- Toss in soy sauce and sesame oil, then return eggs, shrimp, and chicken and finish stir-frying. Garnish with green onions and serve warm.
If your pan is small or you’re making a large batch, cook in batches so everything gets enough contact with the hot pan for proper stir-frying.
Best Rice For Fried Rice
Jasmine rice is ideal: its long, slightly fragrant grains hold up well during stir-frying and resist breaking apart. If jasmine isn’t available, other long-grain or medium-grain rices work; brown rice is an option too. Rinse rice to remove excess starch before cooking for the best texture.
Tip: Add a pinch of turmeric when cooking the rice to give it a pleasant golden color—visually appealing and subtle in flavor.
Recipe FAQs
This recipe calculates to about 619 calories per serving.
Soy sauce and a touch of sesame oil add umami and a nutty finish that enhance fried rice.
Use cooled or day-old rice, cook over medium-high to high heat, avoid overcrowding the pan, and consider a splash of Shaoxing wine, soy sauce, and sesame oil for authentic flavor.
More Fried Rice Recipes
Steak Fried Rice
Beef Fried Rice
African Fried Rice
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Shrimp and Chicken Fried Rice
Equipment
- Wok, large skillet, or braiser
Ingredients
Rice
- 3 cups uncooked jasmine rice makes about 9 cups cooked
- 5 cups water
- 1 teaspoon salt
- 1 teaspoon chicken bouillon powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric for color (optional)
Shrimp and Chicken
- 1 pound raw shrimp, peeled and deveined medium to jumbo
- 12 ounces chicken breast, cut into bite-sized pieces
- ½ teaspoon chicken bouillon powder, divided
- ½ teaspoon onion powder, divided
- ½ teaspoon garlic powder, divided
- ½ teaspoon ground white pepper
- ¼ teaspoon salt for the chicken
For The Dish
- ¼ cup vegetable oil (avocado or neutral oil)
- 3 large eggs, beaten
- ½ medium onion, diced about ¾ cup
- 5 garlic cloves, minced
- 1 inch ginger, peeled and grated
- 1 Thai chili, minced (optional)
- 3 green onions, diced (whites separated from greens)
- 10 oz frozen carrots, peas, and corn
- 2 Tablespoons soy sauce
- ½ teaspoon sesame oil
Instructions
- Cook the rice: In a medium pot bring 5 cups water to a boil with 1 teaspoon salt, 1 teaspoon chicken bouillon powder, ¼ teaspoon black pepper, and ¼ teaspoon turmeric (optional). Rinse rice three times, drain, add to the pot, cover halfway, and cook until water levels match the rice. Lower heat, cover, and cook until rice is fluffy. Fluff with a fork. Cooling the rice in the fridge for 30 minutes to a few hours improves texture for frying.
- Season the shrimp: Toss peeled, deveined shrimp with ¼ teaspoon chicken bouillon powder, ¼ teaspoon white pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder.
- Season the chicken: Combine chicken pieces with ¼ teaspoon salt, ¼ teaspoon chicken bouillon powder, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder.
- Scramble the eggs: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set; remove and set aside.
- Cook the shrimp: Heat the wok until almost smoking, add 1 tablespoon oil, and cook shrimp in a single layer until opaque on both sides. Don’t overcook. Remove and set aside.
- Cook the chicken: Add another tablespoon oil, heat, and cook chicken in a single layer about 2 minutes per side until cooked through. Remove and set aside.
- Sauté aromatics: Add the third tablespoon oil, sauté diced onion and the white parts of the green onions until translucent. Add garlic, grated ginger, and minced Thai chili and cook 30 seconds, taking care not to burn the garlic.
- Add the vegetables: Add frozen carrots, peas, and corn (no need to thaw) and stir for about 2 minutes until heated through.
- Add the rice: Add cooled rice, break up clumps, and stir-fry until heated through, about 5 minutes. If very cold, sprinkle a little water and cover to steam briefly.
- Season: Drizzle soy sauce and sesame oil over the rice and fold in using a scooping motion until evenly coated.
- Finish: Add eggs, chicken, and shrimp back to the pan and stir-fry another minute. Taste and adjust seasoning. Stir in green onion greens and cook 30 seconds.
- Serve: Plate, garnish with extra green onions if desired, and serve warm.
Notes
2. Swap chicken breast for boneless, skinless chicken thighs if preferred.
3. Add other vegetables like green beans, snow peas, or bean sprouts for variety.
4. Omit the Thai chili to keep the dish mild.