30 minutes

Easy Shrimp and Chicken Fried Rice

Shrimp and chicken fried rice is an easy weekday meal that is even better than takeout. With tender shrimp, juicy chicken, and lots of vegetables, this easy recipe will be a new family favorite.

Shrimp and chicken fried rice is one of my favorite weeknight meals. It’s easy and delicious, with lots of tender jumbo shrimp, juicy chicken, fresh garlic, and colorful veggies. But the best part? Both prep and cleanup are a breeze. This recipe uses leftover cooked rice and frozen veggies for a super simple one-pot meal that is on the table in only 30 minutes. 

This is my go-to fried rice recipe because my family loves the shrimp and chicken combination. Shrimp is typically my favorite, and chicken is my husband’s. Whenever the recipe allows it, we like to use them both – the perfect solution to keep everyone happy! You readers must like the combination too, because my easy sheet pan chicken and shrimp fajitas recipe is one of the most popular recipes on the blog. And for those of you who prefer a different protein or veggie combination, I have great news! Fried rice is one of the most versatile recipes ever, and perfect for customizing to your family’s taste. See some variation ideas below.

For more easy weeknight stir fry recipes, try my ground turkey teriyaki stir fryground chicken stir fry, or brown rice ramen stir fry. To spice up your fried rice, try my easy Cajun fried rice

A close up side view of a grey skillet filled with shrimp and chicken fried rice.

You Will Love This

  • This chicken and shrimp fried rice recipe is the perfect easy dinner for busy weeknights. 
  • Fried rice is great for meal prep, and for using up leftovers.
  • Homemade fried rice is the best fried rice. Give this recipe a try, and I think you will agree that it’s even better than Chinese takeout. We love being able to add extra protein and veggies to ours for a more satisfying meal!

Ingredients

To make shrimp and chicken fried rice, you need the following simple ingredients (exact measurements are in the recipe card below).

Ingredients for shrimp and chicken fried rice on a concrete background with text labels.

Ingredients Notes

  • Shrimp: Shrimp cooks very quickly. I used raw shrimp for this recipe, but you could also use frozen cooked shrimp that has been dethawed. If you do use pre-cooked shrimp, I recommend you add it at the very end and let it warm up in the rice for just a few minutes. Since it is already fully cooked, you do not need to cook it much at all, and overcooking can lead to an unappealing rubbery texture. 
  • Chicken: I used boneless skinless chicken breast in this recipe, but chicken tenders or boneless chicken thighs would also work.
  • Vegetables: Use any of your favorite vegetables. I love the frozen veggie combos for easy weeknight meals (I used carrots and green peas this time), but if I have more time I like to add fresh broccoli, peppers, or pea pods. If using fresh vegetables, they will likely need just a few minutes longer to cook.
  • Rice: Fried rice is the best when you make it with leftover cold rice. If you need to use fresh rice, try making it an hour or so ahead and spreading it out on a cookie sheet or platter in the fridge to cool before adding it to the recipe. You can use whatever type of rice is your favorite – I used long-grain white rice in this recipe, but jasmine rice would also work great. Try brown rice for a nuttier flavor and extra fiber and whole grains!
  • Oil: I used olive oil because that’s what I always keep in my kitchen. For that true takeout fried rice flavor, sesame oil is a great choice.

Variations

I love to make fried rice at home because it’s super customizable and perfect for using up leftovers. I used fresh shrimp and chicken breasts in this recipe, but you could substitute steak, cooked rotisserie chicken, ground chicken or turkey, or tofu or shelled edamame for a vegetarian option. You can use whatever veggies your family loves. Add some vibrant colors with chopped bell peppers, broccoli florets or bean sprouts. Pretty much any protein and veggies you have on hand will work in fried rice. It’s a great end-of-the-week recipe to use up whatever produce is languishing in the back of the fridge.

The next time you are looking for an easy and tasty recipe to use up some leftovers, I would love for you to give this fried rice recipe a try. Let me know what you used in the comments below!

Instructions

Step One: Prepare the ingredients. Mince the garlic. Dice the white onion. Cut the chicken breast into bite-sized pieces. Cut the green onions into thin slices. 

Step Two: Add beaten eggs to a small skillet over medium-low heat. Scramble the eggs until they are just set. Remove the eggs from the heat and set aside for later.

A grey skillet on a concrete background. The skillet contains scrambled eggs.

Step Three: Warm the olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 4-5 minutes, until the chicken is opaque on all sides. Add the shrimp and cook for 4-5 more minutes until the shrimp turn pink and opaque, and curl into a C shape. Season the meat to taste with a pinch of kosher salt and freshly ground black pepper. Remove the chicken and shrimp to a small bowl, leaving as much oil in the skillet as possible.

Note: If you have a large wok, that is also a perfect choice for making fried rice. 

A grey skillet on a concrete background. The skillet contains cooked chunks of chicken breast.
A grey skillet on a concrete background. The skillet contains cooked chunks of chicken breast and raw shrimp.
A grey skillet on a concrete background. The skillet contains cooked chunks of chicken breast and cooked shrimp, seasoned with salt and pepper.

Step Four: Add the diced white onion to the hot pan (add a little bit more olive oil if needed). Cook the onion for 3-4 minutes, until it starts to soften. Add the minced garlic and frozen vegetables, and cook for a few minutes more.

A grey skillet on a concrete background. The skillet contains sauteed onions.
A grey skillet on a concrete background. The skillet contains cooked carrots, peas and onions.

Step Five: Return the meat and all juices to the pan, and add the cooked rice and scrambled eggs. Pour the soy sauce over the top of the rice. Stir well until the soy sauce evenly coats the rice and all the ingredients are well combined.

A grey skillet on a concrete background. The skillet contains cooked carrots, peas and onions half covered with white rice.
A grey skillet on a concrete background. The skillet contains white rice, scrambled eggs and cooked chicken and shrimp, not yet mixed together but all drizzled with soy sauce.
A grey skillet on a concrete background. The skillet contains shrimp and chicken fried rice, all stirred together.

Step Six: Allow the rice mixture to cook for 4-5 minutes, until the rice is heated through. Keep stirring occasionally so that the rice doesn’t stick to the bottom of the skillet. When the rice is hot, taste and add additional salt and black pepper as needed. Garnish with green onions and serve. 

A close up of a wooden spoon scooping shrimp and chicken fried rice out of a skillet.

Storage

Allow leftover fried rice to come up to room temperature before storing. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little bit of water over the rice so that it won’t dry out, and then reheat it in the microwave. I love fried rice leftovers – the flavors are even better the next day!

A grey skillet on a concrete background. The skillet contains chicken and shrimp fried rice, garnished with green onions. Glasses of water, forks and more green onions are to the side.

Shrimp and Chicken Fried Rice

Shrimp and chicken fried rice is an easy weekday meal that is even better than takeout. With tender shrimp, juicy chicken, and lots of vegetables, this easy recipe will be a new family favorite.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 servings
Calories 434 kcal

Ingredients
  

  • 3 large eggs
  • 2 tablespoons extra virgin olive oil plus more as needed
  • 1/2 pound boneless skinless chicken breasts
  • 1/2 pound raw shrimp peeled and deveined, with tails removed
  • Kosher salt and black pepper to taste
  • 1 small white onion diced
  • 12 ounces frozen peas and carrots
  • 2 cloves garlic minced
  • 3 cups cooked white rice
  • 2 tablespoons soy sauce
  • 2 tabelspoons sliced green onions

Instructions
 

  • Prepare the ingredients. Mince the garlic. Dice the white onion. Cut the chicken breast into bite-sized pieces. Cut the green onions into thin slices. 
  • Add beaten eggs to a small skillet over medium-low heat. Scramble the eggs until they are just set. Remove the eggs from the heat and set aside for later.
  • Warm the olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 4-5 minutes, until the chicken is opaque on all sides. Add the shrimp and cook for 4-5 more minutes until the shrimp turn pink and opaque, and curl into a C shape. Season the meat to taste with a pinch of kosher salt and freshly ground black pepper. Remove the chicken and shrimp to a small bowl, leaving as much oil in the skillet as possible.
  • Add the diced white onion to the hot pan (add a little bit more olive oil if needed). Cook the onion for 3-4 minutes, until it starts to soften. Add minced garlic and frozen vegetables, and cook for a few minutes more.
  • Return the meat and all juices to the pan, and add the cooked rice and scrambled eggs. Pour the soy sauce over the top of the rice. Stir well until the soy sauce evenly coats the rice and all the ingredients are well combined.
  • Allow the rice mixture to cook for 4-5 minutes, until the rice is heated through. Keep stirring occasionally so that the rice doesn't stick to the bottom of the skillet. When the rice is hot, taste and add additional salt and black pepper as needed. Garnish with green onions and serve. 

Nutrition

Calories: 434kcalCarbohydrates: 46gProtein: 32gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 247mgSodium: 1012mgPotassium: 583mgFiber: 4gSugar: 1gVitamin A: 8399IUVitamin C: 12mgCalcium: 98mgIron: 2mg
Keyword chicken and shrimp fried rice, fried rice recipe, shrimp and chicken fried rice
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