Why You’ll Love Shrimp and Chicken Fried Rice Recipe
I love this fried rice because I get protein, vegetables, rice, and plenty of savory flavor in one pan. Combining both shrimp and chicken makes the dish particularly satisfying, while scrambled eggs add even more texture and richness.
I also like that this recipe is an excellent way to use leftover rice. Cold, day-old rice separates easily in the pan and absorbs the sauces without becoming overly soft. Frozen peas and carrots keep the preparation simple, so I do not have to spend much time chopping vegetables.
Another thing I enjoy is how easily I can customize this meal. I can change the vegetables, adjust the sauces, or add different seasonings while keeping the same basic cooking method.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons vegetable oil divided
½ pound medium shrimp peeled and deveined
½ pound chicken breast boneless, skinless – diced
2 large eggs lightly beaten
1 small onion diced
1 cup peas and carrots frozen but thawed
3 cups white rice cold, cooked – preferably day-old
3 tablespoons soy sauce
1 tablespoon oyster sauce optional
1 teaspoon sesame oil
2 green onions sliced
Salt and pepper, to taste
Directions
I heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat.
I add the shrimp and cook until they turn pink, about 2 minutes per side. I remove them from the pan and set them aside.
I add the chicken to the same pan and cook until browned and cooked through, about 5 minutes.
I remove the chicken and set it aside with the shrimp.
I add the remaining oil to the pan and then add the beaten eggs.
I scramble the eggs until set, then move them to one side of the pan.
I add the onion, peas, and carrots and cook them for 2–3 minutes until softened.
I add the rice, making sure all portions that are stuck together are broken apart and the rice is evenly dispersed.
I stir everything together to combine.
I pour in the soy sauce, oyster sauce if I am using it, and sesame oil.
I stir-fry everything for 3–4 minutes until heated through.
I return the shrimp and chicken to the pan and toss everything together until combined.
I season the fried rice with salt and pepper to taste.
I garnish with sliced green onions before serving.
I can make this fried rice with brown rice instead of white rice when I want a nuttier flavor and slightly different texture. I still prefer using cold, previously cooked rice because it is easier to separate while stir-frying.
When I want more vegetables, I add ingredients such as diced bell peppers, corn, broccoli, mushrooms, or snap peas. I cut larger vegetables into small pieces so they cook quickly and blend easily with the rice.
I can also change the protein combination. I sometimes use only shrimp or only chicken, or I replace one of them with another cooked protein that works well with fried rice.
For additional heat, I can add crushed red pepper flakes or a little chili sauce. When I want a stronger sesame flavor, I can finish each serving with a small sprinkle of sesame seeds.
Storage/Reheating
I transfer leftover Shrimp and Chicken Fried Rice to an airtight container and refrigerate it promptly. I generally use refrigerated leftovers within 3–4 days.
For reheating, I like using a skillet or wok over medium heat. I add the fried rice and stir frequently until it is thoroughly heated throughout. If the rice seems dry, I can add a very small amount of oil while reheating.
I can also reheat individual portions in the microwave. I cover the rice loosely and heat it in short intervals, stirring between intervals so the chicken, shrimp, rice, and vegetables heat evenly.
I avoid repeatedly reheating the same batch. Instead, I take out only the portion I plan to eat and heat it thoroughly before serving.
FAQs
Why is cold rice better for fried rice?
I prefer cold cooked rice because the grains tend to be firmer and easier to separate. Freshly cooked warm rice contains more surface moisture and can become soft or clump together when I stir-fry it.
Can I use freshly cooked rice?
Yes, I can use freshly cooked rice when necessary. I get better results if I spread the cooked rice out so it can cool and release some moisture before adding it to the skillet.
Can I use frozen shrimp?
Yes. I can use frozen shrimp after thawing them completely. I drain and pat them dry before cooking so excess moisture does not interfere with stir-frying.
How do I know when the shrimp are cooked?
I cook the shrimp until they turn pink and opaque. Since shrimp cook quickly, I remove them from the skillet as soon as they are done and add them back near the end to prevent overcooking.
How do I know when the chicken is fully cooked?
I cook the diced chicken until it is browned, no longer pink in the center, and reaches a safe internal temperature of 165°F (74°C). Cutting the chicken into similarly sized pieces helps me cook it evenly.
Is oyster sauce required?
No. The oyster sauce is optional in this recipe. I can leave it out and still get plenty of savory flavor from the soy sauce and sesame oil.
Can I add more vegetables?
Yes. I can easily add extra vegetables to this fried rice. Bell peppers, corn, broccoli, mushrooms, or snap peas are some of the options I like, although I may adjust the cooking time depending on the vegetables I choose.
Can I make Shrimp and Chicken Fried Rice without a wok?
Yes. I can make the entire recipe in a large skillet. I simply make sure the pan provides enough room to stir and toss the ingredients without overcrowding them.
How can I prevent my fried rice from becoming soggy?
I use cold cooked rice, avoid adding excessive sauce, and cook over medium-high heat. I also break apart any clumps before or while adding the rice so the individual grains can heat and fry more evenly.
Can I prepare Shrimp and Chicken Fried Rice ahead of time?
Yes. I can cook the rice ahead of time and refrigerate it until I am ready to prepare the recipe. This actually works particularly well because cold, day-old rice is preferred for this dish. I can also prepare the chicken and vegetables ahead of time to make cooking faster.
Conclusion
Shrimp and Chicken Fried Rice is a satisfying one-pan meal I can prepare when I want something savory, filling, and packed with different textures. I get tender chicken, juicy shrimp, scrambled eggs, colorful vegetables, and rice coated with soy sauce, sesame oil, and optional oyster sauce in every serving.
Shrimp and Chicken Fried Rice is a savory one-pan meal packed with tender chicken, juicy shrimp, fluffy eggs, vegetables, and cold cooked rice. Soy sauce, sesame oil, and optional oyster sauce bring everything together in a satisfying 35-minute dinner.
Ingredients
2 tablespoons vegetable oil, divided
½ pound medium shrimp, peeled and deveined
½ pound boneless, skinless chicken breast, diced
2 large eggs, lightly beaten
1 small onion, diced
1 cup frozen peas and carrots, thawed
3 cups cold cooked white rice, preferably day-old
3 tablespoons soy sauce
1 tablespoon oyster sauce, optional
1 teaspoon sesame oil
2 green onions, sliced
Salt and pepper, to taste
Instructions
Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for about 2 minutes per side, or until pink and opaque. Remove from the pan and set aside.
Add the diced chicken to the same pan and cook for about 5 minutes, or until browned, cooked through, and the internal temperature reaches 165°F (74°C). Remove and set aside with the shrimp.
Add the remaining tablespoon of vegetable oil to the pan, followed by the beaten eggs. Scramble until set, then move the eggs to one side of the pan.
Add the diced onion, peas, and carrots. Cook for 2-3 minutes, stirring frequently, until the vegetables begin to soften.
Add the cold cooked rice, breaking apart any clumps, and stir everything together until evenly combined.
Pour in the soy sauce, optional oyster sauce, and sesame oil. Stir-fry for 3-4 minutes, or until the rice is thoroughly heated and evenly coated.
Return the cooked shrimp and chicken to the pan and toss until combined and heated through.
Season with salt and pepper to taste.
Garnish with sliced green onions and serve immediately.
Notes
Cold, day-old rice works best because the firmer grains separate easily and are less likely to become soggy.
If using freshly cooked rice, spread it out and allow it to cool and release excess moisture before stir-frying.
Brown rice can be substituted for white rice.
Add bell peppers, corn, broccoli, mushrooms, or snap peas for extra vegetables.
The oyster sauce is optional and can be omitted.
Add crushed red pepper flakes or chili sauce for extra heat, or garnish with sesame seeds for more sesame flavor.
Frozen shrimp can be used after thawing completely and patting dry.
Store leftovers promptly in an airtight container in the refrigerator for up to 3-4 days.
Reheat in a skillet over medium heat or microwave individual portions in short intervals until thoroughly heated.
