Shrimp and Chicken Fried Rice
Shrimp and Chicken Fried Rice is a quick, flavor-packed skillet meal with tender chicken, juicy shrimp, and perfectly seasoned rice. The combination of crispy bits, savory sauces, and simple ingredients makes it a go-to dinner that’s ready in about 30 minutes. One pan, fast prep, and better-than-takeout flavor make this a recipe that earns a regular spot on the table.
This chicken shrimp fried rice has become one of my favorite ways to turn simple ingredients into a full meal, especially when I have leftover rice sitting in the fridge. Cooking everything in one pan keeps it easy, and the mix of chicken, shrimp, and seasoned rice makes it feel hearty without being heavy. I really love how the rice crisps up when you let it sit in the pan for a minute. It’s quick, reliable, and always delivers great flavor without much effort.
For more easy skillet dinners like this, check out my unstuffed pepper skillet and turkey skillet with sweet potatoes. Both are perfect for busy nights.
Why You’ll Love This Recipe
This shrimp and chicken fried rice recipe is simple, filling, and full of bold flavor. The mix of chicken, shrimp, and crispy rice gives you a balanced meal in one pan, while the sauces bring everything together.
Quick to make, family-friendly, and great for using leftover rice, it’s an easy weeknight win. For another easy weeknight option with big flavor, try my Korean ground beef bowls next.
– Lyuda
Ingredients
- Chicken: Boneless chicken breast or thighs both work well here. Cut into small, even pieces so it cooks quickly and stays tender alongside the shrimp.
- Shrimp: Use peeled and deveined shrimp for convenience. Make sure they’re fully thawed and patted dry so they cook evenly and don’t release excess moisture into the pan. Love shrimp recipes? My shrimp sushi bake is another easy go-to dinner recipe.
- Rice: Cold, day-old rice is key for chicken, shrimp, and rice recipes like this one. It’s drier than fresh rice, which helps it fry properly and develop those crispy bits.
- Cauliflower Rice: This adds extra texture and helps lighten up the dish. You can use fresh or frozen, just cook off any excess moisture. You can also substitute it with more regular rice if preferred.
- Soy Sauce & Oyster Sauce: These are the main flavor builders. Soy sauce seasons the rice, while oyster sauce adds a deeper, slightly sweet, savory flavor that gives it that takeout-style taste.
- Eggs: Lightly beaten eggs add texture and help round out the dish into a complete meal.
- Onion & Mixed Vegetables: Onion builds the base flavor, while vegetables like carrots, peas, and broccoli add color and a bit of crunch. Frozen mixes work great and save time.
- Sesame Oil: Added at the end, this gives the fried rice its signature flavor. A little goes a long way, so don’t skip it.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Low Carb Version: Use all cauliflower rice instead of regular rice for a lighter option that still has great texture and flavor.
- Spicy Fried Rice: Add chili garlic sauce, sriracha, or a pinch of red pepper flakes to bring some heat to the dish without changing the base flavors.
- Garlic Ginger Boost: Add fresh ginger along with the garlic when cooking the vegetables for a deeper, more classic stir-fry flavor.
- Protein Swap: Swap the chicken and shrimp for diced steak, ground turkey, or even tofu for a vegetarian option. Each one works well with the same sauces and keeps the dish just as satisfying.
- Vegetable Loaded: Add extra vegetables like bell peppers, snap peas, or mushrooms to bulk it up and add more texture and color.
How to Make Shrimp and Chicken Fried Rice
This chicken and shrimp stir fry with rice comes together quickly once you start cooking, so having everything prepped ahead of time makes the process much smoother. Each step builds flavor in the same pan for that classic stir-fry texture and crispy finish.
Step 1: Marinate the Protein and Cook the Eggs.
Toss the chicken and shrimp with cornstarch, soy sauce, oyster sauce, garlic, and a little oil in a bowl. Set it aside while you prep the remaining ingredients. Heat a small amount of oil in a large wok or skillet over medium-high heat, then scramble the eggs until just set. Remove and set aside.
Step 2: Cook the Chicken and Shrimp.
Add more oil to the same pan and cook the marinated chicken and shrimp in a single layer. Stir occasionally until cooked through.
Step 3: Sauté the Vegetables.
Add a little more oil to the pan. Cook the onion until softened, then add the mixed vegetables and cook until tender-crisp.
Step 4: Add Rice & Seasonings.
Add the cold rice and cauliflower rice to the pan, breaking them apart and mixing them with the vegetables. Let it cook undisturbed for 1–2 minutes, so it develops crispy bits, then stir. Add the soy sauce, oyster sauce, and black pepper, and mix until evenly coated.
Step 5: Add the Eggs and Crisp the Rice.
Return the scrambled eggs to the pan and mix them through the rice. Drizzle the sesame oil around the edges of the pan and let everything sit undisturbed for 2–3 minutes, until the rice turns golden and slightly crispy, then toss.
Step 6: Bring It All Together.
Return the chicken and shrimp to the pan and toss everything together. Cook for 1–2 minutes until heated through and well combined. Taste and adjust seasoning if needed. Serve hot and pair with my honey roasted carrots for a simple, flavorful side.
If you enjoy easy 30-minute meals, you’ll love my pesto chicken broccoli pasta and one pan steak fajitas.
Expert Tips
- Use cold rice: This is key for getting that classic fried rice texture without it turning soft or clumpy. Day-old rice works best because it’s drier and fries more evenly.
- Cook in batches if needed: Overcrowding the pan can cause the ingredients to steam instead of fry properly. Cooking in smaller batches helps everything brown and develop better flavor.
- Let it sit: Giving the rice time undisturbed in the pan is what creates those crispy golden bits. Don’t rush this step if you want that restaurant-style texture.
- Cut evenly: Cutting the chicken into small, even pieces helps everything cook at the same rate as the shrimp. This keeps the texture consistent throughout the dish.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a small splash of water or soy sauce to loosen the rice and bring back its texture.
Serving Suggestions
For an easy weeknight dinner, serve this chicken and shrimp rice with a light side like a simple cucumber salad, steamed broccoli, or a fresh green salad to balance the savory, saucy rice.
For a more complete meal when you’re serving guests, start with my homemade guacamole and chips, then build the table with a mix of bold mains like slow-cooked BBQ ribs or oven-baked beef kababs for a takeout-style spread that feels hearty and satisfying.
For a simple family dinner, pair this rice with lemon Dijon baked salmon for a light combination that still feels filling and well-rounded.
Frequently Asked Questions About Chicken and Shrimp Fried Rice
If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.
Shrimp and Chicken Fried Rice
Method
- In a medium bowl, combine chicken and shrimp with cornstarch, soy sauce, oyster sauce, garlic, and 1 tbsp oil. Toss well and let sit while you prep the other ingredients.
- Heat 1 tsp oil in a wok or large skillet over medium-high heat. Add the eggs and scramble until just set (about 1–2 minutes). Remove and set aside.
- Add 1 tbsp oil to the pan over medium-high heat. Add the chicken and shrimp in a single layer. Cook for 4–5 minutes, stirring occasionally, until chicken is cooked through and shrimp are pink and opaque. Remove from the pan and set aside.
- Add another 1 tbsp oil to the pan. Cook the onion for 1–2 minutes until softened. Add vegetables and cook 3–4 minutes until tender-crisp.
- Add the cold rice and cauliflower rice to the pan. Break it apart and mix with the vegetables. Let it cook undisturbed for 1–2 minutes to develop crispy bits, then stir.
- Add soy sauce, oyster sauce, and black pepper. Stir well to evenly coat the rice.
- Drizzle sesame oil around the edges of the pan. Let the rice sit undisturbed for another 2–3 minutes to get golden and slightly crispy, then toss.
- Return the chicken, shrimp, and scrambled eggs to the pan. Toss everything together and cook for 1–2 minutes until heated through.
- Taste and adjust seasoning (add salt or extra soy sauce if needed).
- Top with sesame seeds and green onions if desired. Serve hot.
Notes
- Cook the chicken and shrimp in a single layer so they sear instead of steaming.
- Use cold rice and break it apart well before frying for the best texture.
- Let the rice sit in the pan without stirring to develop crispy bits.
- Finish with sesame oil at the end to bring out that classic fried rice flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!