This shrimp and chicken fried rice is so easy to make that you can drop the takeout menu. It’s loaded with chicken, shrimp, onions, eggs, and vegetables, making it a hearty and satisfying meal. We keep the spices simple with a bit of ginger, garlic, and soy sauce. It’s perfect for a quick weeknight dinner or using up leftovers in a tasty way.
What’s great about this recipe
- Easy to Make: This shrimp and chicken fried rice is simple enough to whip up quickly, making it perfect for busy weeknights.
- Great Use of Leftovers: It's a fantastic way to use up leftover rice and proteins.
- Family-Friendly: A meal that's tasty, filling, and loved by both kids and adults alike. No Fancy Ingredients Needed: Uses simple ingredients like low-sodium soy sauce, powdered ginger, and common fridge and pantry items.
Ingredients
- White rice – Use jasmine or long grain white rice. You’ll need 4-5 cups cooked rice. See cook's note below if you need a recipe.
- Shrimp - Large or medium shrimp work best as they maintain a good size after cooking. We recommend frozen, easy-to-peel, deveined shrimp. Refrigerate overnight to defrost or place in a colander and run cold water over them until defrosted. Pat dry with a paper towel.
- Chicken - Use boneless, skinless chicken thighs or chicken breast trimmed of any fat.
- Eggs - Scrambled eggs add color, flavor, and nutrients.
- Vegetables - Onion (yellow or white), garlic, and frozen mixed vegetables like peas, carrots, green beans, and corn. Cook frozen vegetables for half the recommended time to defrost, then drain
- Soy Sauce - Use low sodium soy sauce to reduce salt content.
- Herbs and spices - Salt, ginger powder and green onions add even more flavor.
- Oil - Use oil with a moderate to high smoke point.
- See the recipe card for quantities and preparation.
Cook's note
White rice recipe: Bring 3 cups of water to a boil. Add 1½ cups of jasmine or long grain white rice and 1 teaspoon of salt, stir. Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface (approximately 5-7 minutes). Stir, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done. Uncover and fluff with a fork. Let it cool, transfer to a sheet pan or large bowl, and refrigerate until it’s chilled.
How to make shrimp and chicken fried rice
Scramble the Eggs: Beat the eggs in a medium bowl. Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Add the eggs and stir with a wooden spoon or spatula until fully cooked, about 2-3 minutes. Remove from heat and set aside.
- Heat the remaining 1½ tablespoons of oil in a large, deep, non-stick skillet or wok over medium-high heat. Add the chicken and 1 teaspoon of salt. Stir well and spread the chicken in a single layer.
- Cook the chicken for 1½ to 2 minutes. Flip it in sections with a spatula and spread in a single layer again. Cook another 1½ to 2 minutes until browned on both sides. Then stir well.
- Add the shrimp and diced onion to the pan. Cook for 2 minutes, stirring almost constantly.
- Add the garlic and ginger powder, stirring well. Cook for 30 seconds to 1 minute, or until the shrimp is cooked through. The shrimp is done when it is no longer translucent, curls, and turns light pink.
- Add the cooked white rice, defrosted mixed vegetables, and scrambled eggs to the skillet.
- Stir well to combine. Continue cooking, stirring constantly, for 2-3 minutes until the rice is hot and starts to steam.
- Lower the heat to medium and add the soy sauce, stirring constantly. Reduce the heat to medium-low and continue stirring until the rice is evenly coated.
- Sprinkle in the green onions and stir. Reduce the heat to low, cover the skillet, and cook for about 5-10 minutes to let the flavors meld together. Stir occasionally to prevent sticking.
Taste and add salt, if needed. As a reference we did not add salt to ours. Garnish with green onions and serve with extra soy sauce, if desired.
Variations and substitutions
- This recipe is a fantastic way to use up leftovers. Dice up leftover pork chop, ham, or bacon and add it in.
- Add sriracha, chili garlic sauce, or red pepper flakes to taste for a spicy kick.
- Garnish with fresh cilantro or Thai basil for an extra burst of flavor.
- Add shelled edamame for extra protein and texture (cook according to package directions).
- Add a teaspoon of sesame oil to the soy sauce for a nutty flavor.
Storing and reheating instructions
- Store leftovers in an airtight container and refrigerate for 3-4 days.
- To freeze, let the rice cool completely, then transfer it to an airtight container or freezer-safe zip-top bag. Label with the date and freeze for up to 3 months.
- If frozen, thaw the rice in the refrigerator overnight. To reheat, place the desired amount in a non-stick skillet over medium heat. Stir occasionally until heated through, about 5-7 minutes. Alternatively, microwave the rice in a microwave-safe dish, stirring every minute until hot. Add a splash of water or soy sauce while reheating to keep the rice moist and flavorful.
- Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips
- For best results, use low-sodium soy sauce. Season the chicken and eggs lightly, as the soy sauce already contains a good amount of salt. Taste at the end and add more if needed.
- Things move quickly in this recipe. Prepare all the components for the fried rice beforehand. Once you start cooking, there won't be time to stop and chop ingredients. Having everything ready will ensure the cooking process goes smoothly.
- For the best fried rice, use cold rice. Refrigerate it until completely cold and firm. Freshly cooked rice is too soft and will mush and clump when fried. Cold, refrigerated rice is firm and the grains stay separated, making it ideal for this dish.
Frequently asked questions
Use cold, day-old rice that has been refrigerated. This helps the grains stay separate and firm. Also, avoid overcooking the rice and vegetables.
Scramble the eggs in a separate pan. Lightly season the eggs and ensure they are fully cooked before mixing them with the rice.
Yes, you can use a large, deep non-stick skillet. The key is to have enough space to stir the ingredients without spilling.
Besides shrimp and chicken, you can add tofu, pork, beef, or even extra eggs. Shelled edamame is also a great option for added protein and texture.
The ingredients for the fried rice are budget-friendly and easy to find. For more fried rice recipes try this ham fried rice and our homemade special fried rice if you want to go all out.
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📖 Recipe
Shrimp and Chicken Fried Rice
Ingredients
- 3 large eggs scrambled
- 1½ tablespoons plus 1 teaspoon oil divided (use a neutral, moderate to high smoke point oil)
- 12 to 16 ounces chicken thighs or breasts boneless and skinless, cut into small cubes
- ½ teaspoon salt plus a pinch for the scrambled eggs
- 8 to 12 ounces shrimp peeled and deveined
- 2 tablespoons diced onion yellow or white
- 2 to 3 garlic cloves finely minced
- ½ teaspoon ginger powder or ¾ to 1 teaspoon fresh ginger
- 4 to 5 cups cooked white rice jasmine or long grain
- 10 to 12 ounces mixed vegetables cooked enough to defrost (about half the recommended time on the package)
- ¼ cup plus 2 tablespoons low-sodium soy sauce
- 3 tablespoons green onion sliced (plus extra for garnish, optional)
Instructions
Scramble the eggs
- Beat the eggs in a medium bowl.
- Heat 1 teaspoon of oil in a non-stick skillet over medium heat.
- Add the eggs and stir with a wooden spoon or spatula until fully cooked, about 2-3 minutes.
- Remove from heat and set aside.
Cook the chicken and shrimp
- Heat the remaining 1½ tablespoons of oil in a large, deep, non-stick skillet or wok over medium-high heat.
- When the oil is hot, add the chicken and 1 teaspoon of salt. Stir well and spread the chicken in a single layer.
- Cook the chicken for 1½ to 2 minutes. Flip it in sections with a spatula and spread in a single layer again. Cook another 1½ to 2 minutes until browned on both sides. Then stir well.
- Add the shrimp and diced onion to the pan. Cook for 2 minutes, stirring almost constantly.
Finish the fried rice
- Add the garlic and ginger powder, stirring well. Cook for 30 seconds to 1 minute, or until the shrimp is cooked through. The shrimp is done when it is no longer translucent, curls, and turns light pink.
- Add the cooked white rice, defrosted mixed vegetables, and scrambled eggs to the skillet. Stir well to combine. Continue cooking, stirring constantly, for 2 to 3 minutes until the rice is hot and starts to steam.
- Lower the heat to medium and add the soy sauce, stirring constantly. Reduce the heat to medium-low and continue stirring until the rice is evenly coated.
- Sprinkle in the green onions and stir. Reduce the heat to low, cover the skillet, and cook for about 5 to 10 minutes to let the flavors meld together. Stir occasionally to prevent sticking.
- Taste and add salt, if needed. As a reference we did not add salt to ours.
- Taste the rice and add salt if needed. (Note: We did not add extra salt to ours.)
Notes
- Use low-sodium soy sauce, and if you're sensitive to salt, reduce the salt in the white rice and the chicken.
- Things move quickly in this recipe. Have all the ingredients prepped before you start cooking.
- For the best fried rice, use cold rice. Refrigerate the rice until completely cold and firm or use leftover rice.
- The cooking time does not include making white rice (which takes about 30 minutes). Chilling the rice will take at least a couple of hours.
- White rice recipe if needed: Bring 3 cups of water to a boil. Add 1½ cups of jasmine or long grain white rice and 1 teaspoon of salt, stir. Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface (approximately 5-7 minutes). Stir, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done. Uncover and fluff with a fork. Let it cool, transfer to a sheet pan or large bowl, and refrigerate until it’s chilled.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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