Loaded with protein, veggies, and so much flavor, Easy Shrimp and Chicken Fried Rice is perfect for busy weeknights. This complete meal is made in one pan in less than 30 minutes, and it’s great for the whole family!
If you're looking for a quick, healthy one-dish meal the whole family will love, you cannot go wrong with this easy chicken fried rice recipe. Made with tender shrimp and chicken breast, it tastes like takeout in a fraction of the time and cost.
It's the perfect solution for busy weeknights and will quickly become a new family favorite. Both my kids willingly devour it, so (naturally!) I make it regularly, just like my easy Chicken Lettuce Wraps or Shrimp Spring Roll Bowls!
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Why You'll Love It
With crispy rice, tender veggies, hearty chicken and shrimp, and a savory sauce, there are so many reasons to love this easy fried rice:
- A magical meal in 30 minutes. A delicious, complete meal in half an hour? Sign me up! This one-pan recipe has everything you need to recover from your day and power you through the evening: carbs, protein, veggies, and healthy fats. And if you like a one pot meal try my Creamy Vegetable Pasta!)
- Totally tasty. It wouldn’t be fried rice if it didn’t have that crispy texture and satisfying savory flavor, now would it? Soy sauce adds a light saltiness, garlic and ginger add depth of flavor, and you always win with tender chicken and shrimp!
- Simple prep with common ingredients. Even the most beginner cooks can master this recipe thanks to its straightforward directions, illustrated recipe steps, and no-fail recipe pro-tips.
🥂Make it A Rosy Moment
Sure, it’s an easy fried rice, but with a few simple touches, it’s quickly a dinner party in 20 minutes recipe. Here’s how to make it a rosy moment:
- Family-Style Feast – Serve the fried rice alongside Crispy Salt and Pepper Chicken Wings and a quick Shrimp Spring Roll Salad for a simple but stunning spread that’s perfect for a laid-back gathering with friends.
- Takeout at Home Night – Serve your shrimp and chicken fried rice in cute takeout boxes with chopsticks and a side of my Everything Bagel Egg Rolls and Miso Soup.
- Elegant Rice Bowls – Spoon the fried rice into shallow bowls, top with a soft boiled egg, sesame seeds, and sliced green onions. Add a drizzle of spicy mayo for a fancy little finish.
Important Ingredients
To get started, you’ll need to gather the following:
- Shrimp - You will need 1 pound of peeled and deveined medium-sized (41-50 count) shrimp. You can use fresh or frozen, thawed.
- Boneless Skinless Chicken Breasts - Grab 2 chicken breasts (or about 1 pound) and cut them into 1-inch cubes.
- Cooked Rice - Cold leftover or day-old rice makes the crispiest fried rice. I recommend long-grain rice such as jasmine, but basmati can work in a pinch. You can make fresh for the recipe if needed, chilling it completely beforehand.
- Frozen Peas and Carrots - These affordable and easy-to-find vegetables add color, flavor, and nutrition to the chicken and shrimp fried rice. You will need 1 cup of each. If you don’t have frozen, you can also use drained canned vegetables.
- Corn - I recommend drained canned corn, though you can use frozen corn if desired.
- Oil - Toasted sesame oil adds a delicious nutty flavor. Coconut has a high smoke point, which allows the chicken and rice to fry without burning. If you don’t have coconut, you can also use avocado oil.
- Aromatics - Fresh garlic adds warm nuttiness and makes your kitchen smell divine. Ground ginger adds a sweet zestiness to the protein. For the most potent flavor, use ground ginger with a good expiration date.
- Eggs - Scrambled eggs are a traditional component of fried rice. They add additional protein and soak up all the sauce flavors.
- Green Onions - Adds a fresh and lightly spicy finish to the shrimp and chicken fried rice. Thinly slice the white and green portions of the onion.
- Soy Sauce - For savory flavor and the classic tan hue. For a reduced-sodium recipe, use low-sodium soy sauce.
- Salt and Pepper - For seasoning the chicken and shrimp. I recommend fine sea salt and freshly cracked pepper.
Swaps and Substitutions
Use what you have on hand by making the following substitutions:
- Add whole grains. Use cooled cooked brown rice instead of white to add extra nutrients, fiber, and a nutty flavor.
- Feature chicken thighs. For more richness and flavor, cube boneless skinless chicken thighs instead of breasts.
- Make it gluten-free. Substitute tamari or coconut aminos for soy sauce for marvelous meal minus the gluten!
- Reduce the carbs. Swap cauliflower rice for a keto-friendly, low carb meal. The texture will be slightly different, but the flavor will still be delicious!
Full Recipe Below
Find the full list of ingredients & measurements on the recipe card below!
Step-by-Step Instructions
This 30-minute shrimp and chicken fried rice is made in a few simple steps, all in one skillet! Here’s how to do it:
- Step 1: Add the sesame oil and 1 tablespoon of the coconut oil to a large skillet or wok and heat over medium-high heat until hot. Keeping the chicken and shrimp separate, season them with the salt, pepper, and ground ginger.
- Step 2: Add just the chicken to the skillet and let it cook on one side for 2-3 minutes then flip. Cook another 2 minutes.
Add the shrimp and cook for 2-3 minutes.
- Step 3: Remove the chicken and shrimp and set them aside on a paper towel-lined plate.
- Step 4: Return the skillet to the heat and add 1 tablespoon of coconut oil until hot. Add the cooked, cold rice and spread it out into an even layer. Don’t stir and let it crisp up and fry for about 3-4 minutes.
- Step 5: Stir in peas, carrots, corn, and garlic. Cook, stirring well, for 1 minute.
- Step 6: Move all the veggies to one side of the skillet and pour in 3 beaten eggs. Cook these to a scramble, moving around with the spoon every once and a while.
- Step 7: Once the eggs are fully cooked, combine the veggies and rice with the eggs.
- Step 8: Add the chicken and shrimp to the pan, stir in the soy sauce, and cook until heated through. Top with the green onions and enjoy.
Top Tip
Use cold rice! Hot, fresh rice is too soft and has too much moisture, making it turn mushy instead of crisp when fried. Always use cold leftover rice for the best result.
Tips for the Perfect Shrimp and Chicken Fried Rice
Make this comforting and tasty meal perfect every time with these no-fail tips:
- Use a hot pan. Place the skillet or wok over medium-high heat for a few minutes or until screaming hot and a flick of water sputters on the skillet’s surface.
- How to use fresh rice. Don’t have leftover rice? You can make this dish with fresh rice, too; you will just want to let it cool completely before using it. Spread out the rice on a large dinner plate or rimmed baking sheet and chill it uncovered in the refrigerator for 1-2 hours or in the freezer for 30-60 minutes until cool to the touch and slightly dried out.
- Don’t stir the chicken or rice. Searing the chicken without turning it allows it to brown, developing a nice caramelized crust. Similarly, the rice crisps best when it can fry undisturbed.
- Use an oil with a high smoke point. Prevent an unpleasant burnt flavor by using an oil that can tolerate the high heat, such as coconut or avocado oil.
- Don’t use too much oil. Use enough oil to get the right texture without making your rice greasy. I like to start with a tablespoon of oil.
- Serving suggestions. Make it a complete, full spread dinner by serving this chicken, shrimp, and rice with Everything Bagel Egg Rolls, Crispy Salt and Pepper Chicken Wings, or Homemade Miso Noodle Soup.
Recipe Variations
There are so many ways to make this chicken shrimp fried rice your own. Consider the following:
- Blackstone Fried Rice: Turn your Blackstone up to medium-high heat and make the recipe as directed, doubling the recipe if needed to feed a crowd.
- Instant Pot Fried Rice: Use the sauté feature to prepare, following the recipe directions.
- Pork Fried Rice: Switch up the protein by substituting cubed pork tenderloin for the chicken breast.
- Add Some Sweetness: If you prefer slightly sweet fried rice, stir in a tablespoon of oyster sauce with the soy sauce before serving.
- Vary the Veggies: Work with the produce you have. You can also use diced yellow onions, green beans, bell peppers, water chestnuts, bean sprouts, and more.
Storage Directions
Leftover chicken and shrimp fried rice recipe keeps covered in an airtight container for 2-3 days. It does not freeze well.
Reheat the rice in the microwave on gentle heat for 1-2 minute intervals or in a tablespoon of oil in a skillet on the stovetop over medium-low heat for 3-4 minutes or until hot.
Related Recipes
📖 Recipe
Easy Shrimp and Chicken Fried Rice
Loaded with protein, veggies, and so much flavor, this Easy Shrimp and Chicken Fried Rice is perfect for busy weeknights. This complete meal is made in one pan in less than 30 minutes, and it’s great for the whole family!
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Servings: 6 servings
Equipment
- 1 large skillet
Ingredients
- 2 tablespoon sesame oil
- 2 tablespoon coconut oil
- 1 lb frozen shrimp thawed
- 2 chicken breasts one inch cubes
- 1 cup frozen peas
- 1 cup frozen carrots
- ½ cup corn canned & drained
- 2 garlic cloves minced
- ½ teaspoon ground ginger
- 3 eggs
- 3 cups white rice cooked
- 2 green onions
- 3 tablespoon soy sauce or coconut aminos
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat the sesame and 1 tablespoon of coconut oil over medium high heat in a large skiilet.
- Season the diced chicken and thawed shrimp with the salt and pepper and ground ginger.
- Add just the chicken to the skillet and don't touch it. Let it cook on one side for 2-3 minutes to nicely brown it.
- After 3 minutes stir the chicken around and continue cooking another 2 minutes.
- Add in the shrimp and cook both the chicken and shrimp for an additional 2 minutes.
- Remove the chicken and shrimp and set aside on a paper towel lined plate.
- Return the skillet to the heat and add the remaining coconut oil to the skillet and heat over medium high heat again.
- Add the cooked rice and spread out into an even layer. Don't stir, let this crisp up and fry.
- Then stir in peas, carrots, corn, and garlic Toss well and stir for 1 minute.
- Move all the veggies to one side of the skillet and pour in 3 beaten eggs.
- Cook these to a scramble, moving around with the spoon every once and a while.
- Once the eggs are fully cooked, combine the veggies with the eggs.
- Add back in the chicken, shrimp, cooked rice, and stir in the soy sauce.
- Top with the green onions and enjoy.
Notes
Storage Directions: Leftover chicken and shrimp fried rice recipe keeps covered in an airtight container for 2-3 days. It does not freeze well.
Recipe Success Tips:
- Use a hot pan. Place the skillet or wok over medium-high heat for a few minutes or until screaming hot and a flick of water sputters on the skillet’s surface.
- How to use fresh rice. Don’t have leftover rice? You can make this dish with fresh rice, too; you will just want to let it cool completely before using it. Spread out the rice on a large dinner plate or rimmed baking sheet and chill it uncovered in the refrigerator for 1-2 hours or in the freezer for 30-60 minutes until cool to the touch and slightly dried out.
- Don’t stir the chicken or rice. Searing the chicken without turning it allows it to brown, developing a nice caramelized crust. Similarly, the rice crisps best when it can fry undisturbed.
- Use an oil with a high smoke point. Prevent an unpleasant burnt flavor by using an oil that can tolerate the high heat, such as coconut or avocado oil.
- Don’t use too much oil. Use enough oil to get the right texture without making your rice greasy. I like to start with a tablespoon of oil.
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