Loaded with protein, veggies, and so much flavor, this 30-minute chicken and shrimp fried rice recipe is perfect for a quick weeknight dinner!
If you're looking for a quick, healthy meal you can throw together quickly, you cannot go wrong with this easy chicken fried rice recipe. Made with tender shrimp and chicken breast, it tastes like takeout!
It's the perfect solution for those busy weeknights and will quickly become a new family favorite. Plus, once you know how to make chicken fried rice, it'll become part of your regular meal rotation! Just like my easy Chicken Lettuce Wraps!
Is Chicken Fried Rice Healthy?
Compared to your favorite Chinese favorites, homemade shrimp and chicken fried rice is so much healthier! Since you're controlling the amount of oil and add-ins, the calories in chicken fried rice made at home are significantly lower than in Chinese takeout.
One serving of this chicken and shrimp fried rice with vegetables has 472 calories, making it an easy, healthy meal you can enjoy any night.Â
Ingredients for Easy Chicken and Shrimp Fried Rice Recipe
- Sesame oil: With its nutty, aromatic flavor, sesame oil will make your cold leftover rice taste amazing!
- Coconut oil: To get that fried texture and flavor, cook your rice at a high temperature with some oil. Coconut oil is the perfect option as it has a high smoke point.
- Frozen shrimp: Let frozen shrimp thaw in the fridge during the day so you can quickly throw this Chinese chicken and shrimp fried rice recipe together.
- Chicken breasts: Dice your chicken into one-inch cubes to make it cook faster and evenly.
- Veggies: Load your fried rice with lots of flavors and vibrant colors with green peas, frozen carrots, and corn.
- Fresh garlic & ginger: Minced garlic and garlic will infuse every bite of the rice with flavor and spice.
- Eggs: It's traditional to scramble some eggs for your fried rice, which add additional protein and soaks up all those flavors.
- White rice: The best fried rice is made with leftover cooked rice. If you want to use fresh rice, you'll want to let it cool completely before using it.
- Green onions: For a pop of green color and a mild onion flavor, sprinkle some sliced green onions on top of your fried rice.
- Soy sauce: To get that classic tan color and lots of flavor, stir in some soy sauce or coconut aminos in the last few minutes of cooking.
- Salt and black pepper
Step-by-Step Instructions
This 30 minute shrimp and chicken fried rice only has a few steps and is made in right in one skillet!
- Season chicken and shrimp with the salt and pepper and ground ginger. Add the chicken to the skillet and let it cook on one side for 2-3 minutes then flip. Add shrimp and cook for 2-3 more minutes.
2. Remove the chicken and shrimp and set aside on a paper towel lined plate.
3. Add the cooked rice and spread out into an even layer. Don't stir, let this crisp up and fry.Â
4. Then stir in peas, carrots, corn, and garlic Toss well and stir for 1 minute.
5. Move all the veggies to one side of the skillet and pour in 3 beaten eggs.Â
6. Mix the rice, veggies, and eggs all together.
7. Add back in the chicken, shrimp, cooked rice, and stir in the soy sauce. Top with the green onions and enjoy.
Tricks for the BEST Fried Rice
To get the very best fried rice, it's important to know how to fry rice correctly. The goal is to replicate the conditions in Chinese restaurants, using the proper techniques and procedures.
- Use a wok or a large nonstick skillet that can tolerate lots of heat.
- Don't overcrowd your ingredients.
- Crank the temperature to medium-high heat and let the skillet get hot before adding your ingredients.
- Use enough oil to get the right texture without making your rice greasy. I like to start with a tablespoon of oil.
- Pick the right oil. Since you will be cooking at a high temperature, you need an oil with a high smoke point, like coconut oil or avocado oil.
- Start with old cold rice. It is lower in starch and won't fall apart or become mushy when fried.
- Use the right seasonings—mince fresh garlic and ginger for a really bright, fresh flavor. Don't skimp on the soy sauce either!Â
Substitutes and Variations
- Blackstone chicken fried rice: Turn your Blackstone up to medium high heat and make a huge batch of chicken and shrimp fried rice at once.
- Make chicken and shrimp fried rice in the instant pot: Use the sautee feature to prepare this easy recipe, just like the stovetop directions above.
- Pork fried rice: If you aren't a fan of chicken or shrimp, feel free to use diced pork instead.
- Add some sweetness: If you prefer slightly sweet fried rice, stir in a tablespoon of oyster sauce with the soy sauce at the end.
- Use more veggies: Work with the produce you have. You can also add yellow onions, green beans, green bell peppers, bean sprouts, and more.Â
What to Serve with Shrimp and Chicken Fried Rice
Chicken and shrimp fried rice tastes fantastic with a drizzle of sweet chili sauce and your favorite sides, like:
- Everything Bagel Egg Rolls
- Crispy Salt and Pepper Chicken Wings
- Creamy Coconut Dipping Sauce & Air Fried Shrimp
- Homemade Miso Noodle Soup
- Egg Drop Soup
- Gyoza
- Potstickers
- Stir-fried vegetables
FAQ
This easy shrimp fried rice can be enjoyed as a main dish on its own, or you can make it part of a home-cooked feast with soups, egg rolls, air-fried shrimp, dumplings, stir-fried vegetables, and more.
If you use frozen shrimp, it is more likely to release extra water and can change the texture of your stir fry. If you need to start with frozen shrimp, let it cook in the skillet for an additional minute or two to evaporate any excess water.
Frozen shrimp is such an easy way to add shrimp to recipes quickly! It's fully cooked and thaws quickly, so it's an excellent option. It's best to thaw shrimp before using them to make fried rice.
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📖 Recipe
Easy 30-Minute Chicken and Shrimp Fried Rice
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.
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