Shrimp and Chicken Fried Rice
This flavorful shrimp and chicken fried rice dish is ready in about 30 minutes. It is a quick and simple weeknight meal your whole family will devour. One pan, big flavor, zero delivery fees – what’s not to love about that?!
If takeout fried rice is a regular craving in your house, this homemade version is about to become a staple. This shrimp and chicken fried rice is packed with protein, easy to customize, and comes together fast, making it perfect for busy weeknights. This is one of those meals that everyone will eat, and go back for more!
Why You’ll Love My Recipe
- Quick and easy prep.
- Restaurant-worthy meal without the price tag!
- Simple to customize for the whole family.
Ingredients
This is meant to be a brief overview of this yummy takeout inspired recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Vegetable Oil: A neutral oil is key for getting that classic fried rice texture and helping everything fry instead of steam.
- Shrimp: Use peeled and deveined shrimp. Medium shrimp work best and cook quickly so they stay tender.
- Chicken Breast: Boneless skinless chicken breast cut into bite-sized pieces cooks quickly. You can also use boneless skinless chicken thighs.
- Eggs: It wouldn’t be fried rice without the eggs, plus, it gives the dish an extra protein boost. Cooking them separately keeps them fluffy.
- Onion: Adds flavor and a little sweetness as it cooks. I like sweet onions but yellow or white onions also work.
- Frozen Vegetables: Use your favorite frozen veggie blend. It’s convenient, adds color, flavor, nutrition, and texture without extra prep. I like to use a mixture of corn, carrots, peas, and beans. Peppers, mushrooms, broccoli, and edamame are all delicious in this dish, too. Fresh veggies will also work, just be sure to adjust the cooking time.
- Cooked Rice: Cold cooked rice is essential for great fried rice. Day-old rice works best. See the notes below for more tips on the rice.
- Soy Sauce: Helps give the fried rice its signature flavor, providing salty, savory depth. I prefer low-sodium soy sauce.
- Oyster Sauce: Adds that restaurant-style umami flavor that makes this better than takeout. If you don’t have oyster sauce on hand, use hoisin sauce, or add a splash of extra soy sauce and a little bit of honey or brown sugar.
- Sesame Oil: A little goes a long way with sesame oil. Adding just a little at the end adds big takeout flavor.
- Scallions/Green Onions: Fresh and bright, these finish the dish perfectly. Fresh chives will work in a pinch.
Out of something you need? Check out our free ingredient substitutions printable!
Ang’s Recipe Tips
- Cook the shrimp and chicken separately, then add them back at the end to keep everything tender.
- Start with less soy sauce and oyster sauce, then adjust at the end to avoid overly salty fried rice.
- Finish with sesame oil and green onions for that better-than-takeout flavor boost.
A Note About Rice
You can use any kind of rice you like, but make it ahead of time and let it cool for best results. Cold cooked rice will have the best texture once it’s fried. Unfortuantely, fresh rice will be soft instead of crisp. Before adding the cold rice to the pan, break it up so it heats evenly.
Storage
To Store: Store leftover shrimp and chicken fried rice in an airtight container in the refrigerator for up to 3 days. (These are my favorite airtight containers.) Leftovers are great for lunch!
To Reheat: To reheat, warm it in a skillet over medium heat with a little bit of oil, stirring gently until heated through. You can also microwave it in short intervals, stirring between rounds to prevent it from drying out.
Serving Suggestions
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Shrimp and Chicken Fried Rice
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Ingredients
- 2 tablespoons vegetable oil divided
- 1/2 pound medium shrimp peeled and deveined
- 1/2 pound boneless skinless chicken breast diced
- 2 large eggs lightly beaten
- 1 small onion finely diced
- 1 cup frozen vegetables thawed
- 3 cups cold cooked rice preferably day-old
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions sliced
- kosher salt to taste
- black pepper to taste
Instructions
- In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the prepared shrimp and cook until pink, about 2 minutes per side. Remove and set aside.2 tablespoons vegetable oil, 1/2 pound medium shrimp
- In the same pan, add the diced chicken and cook until browned and cooked through, about 5 minutes. Remove and set aside with the shrimp.1/2 pound boneless skinless chicken breast
- Add the remaining oil and the beaten eggs. Scramble until set, then push to one side of the pan.2 large eggs, 2 tablespoons vegetable oil
- Add the onion and frozen vegetables. Cook for 2–3 minutes until softened.1 small onion, 1 cup frozen vegetables
- Stir in the rice, breaking up clumps. Pour in soy sauce, oyster sauce, and sesame oil. Stir-fry for 3–4 minutes until heated through.3 cups cold cooked rice, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil
- Return shrimp and chicken to the pan, tossing to combine. Season with salt and pepper to taste.kosher salt, black pepper
- Top with green onions before serving.2 green onions
Equipment
- Wok or large skillet
Similar Recipes
If you like Asian-inspired meals, then you’ll also want to try our Steak Fried Rice, Orange Chicken, Spicy Beef Ramen, and Teriyaki Beef Skewers. I know you’ll also enjoy these delicious recipes:
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