Shrimp and Chicken Fried Rice
This Shrimp and Chicken Fried Rice is my answer to those nights when I want takeout but would rather make something at home. Tender chicken, juicy shrimp, fluffy eggs, and colorful vegetables, all tossed with rice in a savory sauce. Every forkful has a little bit of everything. Just how I like it!
It comes together in under 30 minutes, especially if you have leftover rice sitting in the fridge. If leftover rice is a regular thing in your fridge, my steak and rice bowl is another easy way to put it to work.
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I love a good fried rice recipe because it's one of those meals you can throw together with whatever you have on hand. A little chicken here, some shrimp there, and those vegetables you've been meaning to use up. Nothing goes to waste.
The sauce brings everything together with a little sweetness, a hint of heat, and that savory flavor we all love in restaurant-style fried rice.
It's filling, easy to customize, and perfect for busy weeknights when cooking an elaborate dinner is the last thing on your mind.
What Makes This Fried Rice So Good
- Ready in about 30 minutes: With leftover rice and a little prep, dinner comes together quickly. No complicated steps or fancy equipment needed.
- Three proteins in one dish: Chicken, shrimp, and eggs make this a satisfying meal. You won't need much else on the side.
- It's better than takeout: You get generous portions, plenty of protein, and control over the seasoning. Plus, you can make enough for seconds, I know I live for that!
- Great for leftovers: Got rice from yesterday's dinner? Perfect! Cold rice is exactly what you need for this recipe.
📃Ingredient Description
A few pantry staples, fresh vegetables, and a good sauce are all you need to pull this together.
- Chicken, shrimp, and eggs: I use boneless chicken thighs for their juicy texture, peeled and
- Fresh Thai basil: My finishing touch! Stir it in at the end for a fresh, slightly peppery flavor that works so well with the savory sauce.deveined shrimp, and lightly beaten eggs for those fluffy little bites throughout the rice.
- Rice: Cold, day-old Basmati or Jasmine rice works perfectly. The grains stay separate instead of clumping together.
- The sauce: A combination of soy sauce, oyster sauce, Chinese cooking wine, sugar, and chili crisp gives the rice its savory, slightly sweet flavor with a little heat.
- Aromatics and vegetables: Purple onion, ginger-garlic paste, sweet peppers, scallions, and thawed peas and carrots add flavor, color, and crunch. I drain the vegetables well to keep excess moisture out of the rice.
- Seasonings and oil: Ground black pepper, olive oil, and sesame oil. The sesame oil adds a lovely nutty aroma.
See the recipe card below for the full ingredient measurements.
Easy Swaps
One thing I love about fried rice is how forgiving it is. You can swap a few ingredients and still end up with a pretty good dinner.
- Chicken cuts: Boneless chicken thighs are my first choice, but chicken breast works just fine. Cut it into evenly sized pieces and avoid overcooking.
- Rice: Basmati and Jasmine are both great options. Brown rice works too, or try cauliflower rice for a lighter version. Just remember that cauliflower rice releases more moisture. For another easy way to turn rice into a full meal, try my sweet potato Buddha bowl.
- Vegetables: Bell peppers, edamame, snap peas, green beans, bean sprouts, and shredded cabbage are all great additions. Just don't overload the pan.
- Adjust the heat: Use less chili crisp for a milder version, or add more if you like a little extra kick like me.
- Korean-inspired version: Stir in chopped kimchi for a tangy, spicy flavor. Drain off excess liquid first so the rice doesn't get soggy.
It's important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
📝Step-by-Step Instructions
Here's how I make my shrimp and chicken fried rice. Have everything prepped and ready before heating the pan. Once you start cooking, things move pretty quickly!
Step 1: Toss chicken with black pepper, soy sauce, and ginger-garlic paste. Allow to marinate for a few minutes. Pat the shrimp dry and season with salt and pepper.
Step 2: In a separate bowl, mix the remaining soy sauce, oyster sauce, cooking wine, sugar, and chili crisp.
Step 3: Heat the olive oil over medium-high heat. Cook the chicken in a single layer for 2 to 3 minutes per side, until lightly browned and cooked through. Remove and set aside.
Step 4: Add ½ tablespoon olive oil and cook the shrimp for a minute or so, until pink and cooked through. Remove and set aside.
Step 5: Add olive oil and sesame oil. Cook the onion, then add the white scallions. Add the peppers, followed by the thawed peas and carrots. Cook briefly.
Step 6: Heat the remaining teaspoon of oil in a separate skillet. Add the beaten eggs and cook until just set, then break into chunks. Add to the vegetables.
Step 7: Add the rice, chicken, shrimp, and green scallions. Pour in the prepared sauce and stir well.
Step 8: Turn off the heat and stir in the Thai basil until slightly wilted. Serve warm.
My Tips for Making the Best Shrimp and Chicken Fried Rice
If you're going to make this recipe, make sure to follow this top tip!
- Use cold, day-old rice. It fries better and keeps the grains separate. Break up any clumps before cooking.
- Cook the proteins separately. Chicken takes longer than shrimp. Cooking them individually keeps both juicy and tender.
- Medium-high to high heat helps the rice fry rather than steam.
- Don't overcrowd the pan. If possible, cook in batches if needed to avoid soggy rice.
- Drain the vegetables. Thaw the peas and carrots, then drain and pat dry to remove excess moisture. If you are using fresh peas and carrots, cook a little longer until soft, before adding the rice.
- Add the sauce gradually and toss until the rice is evenly coated without becoming wet or sticky.
✅Recipe FAQS
Yes, if that's what you have. Spread the cooked rice on a large tray and let the steam escape. Refrigerate it until thoroughly chilled before frying. It won't behave exactly like day-old rice, but it's a good workaround when you haven't planned ahead.
Transfer leftovers to shallow, airtight containers and refrigerate promptly, within two hours of cooking. Store in the refrigerator for up to 3 days, provided the rice was handled and chilled properly before making the dish. Reheat until steaming hot throughout, or to 165°F. If you're using rice that was already a day or two old, count its original cooking date when deciding how long to keep the leftover.
Yes! Thaw the shrimp completely, drain off any excess liquid, and pat them dry with paper towels. Too much moisture will make them steam instead of sear, and we want those nicely cooked, juicy shrimp.
Absolutely! I use oyster sauce in this recipe for its rich, savory flavor. Hoisin sauce is sweeter and thicker, so if you're adding it, reduce the sugar or soy sauce slightly to keep the flavors balanced. I'd advise against adding both hoisin and oyster sauce, as they both have umami notes.
Some restaurants use dark soy sauce, which gives fried rice a deeper brown color and a slightly sweeter, richer flavor. I use a blend of regular and dark soy sauce in this recipe. You can adjust the ratio depending on how dark you prefer your rice.
More Easy Dinner Recipes
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PEACE & LOVE
Maureen
📖 Recipe
Shrimp and Chicken Fried Rice
Equipment
- Wok or cast iron pan
- mixing bowls
Ingredients
- 1 lb Chicken thighs cubed (boneless, skinless)
- 1 tbs ginger-garlic paste divided
- 1 teaspoon ground black pepper
- 4 tbs soy sauce I used a blend of light and dark soy sauce
- ½ lb shrimp deveined, and peeled
- 1 tbs oyster sauce
- 2 tsps Chinese cooking wine
- ½ tbs chili crisp add less if you don't like it spicy
- 1 tablespoon granulated sugar
- 2½ tablespoons plus 1 teaspoon olive oil divided
- 1 ½ teaspoon sesame oil
- 1 medium purple onion diced (about 264g)
- 6 sweet peppers deseeded, and diced (about 1 cup)
- 3 scallions chopped, and divided
- 12 oz. bag frozen green peas and carrots thawed
- 3 large eggs lightly beaten
- 3½ cups cooked rice Basmati or Jasmine
- 6 oz. fresh Thai basil roughly torn
Instructions
Marinate the Chicken
- Combine the chicken with 1 teaspoon black pepper, 1 tablespoon soy sauce, and ½ tablespoon ginger-garlic paste. Cover and marinate for 15 minutes.1 lb Chicken thighs, 1 tsp ground black pepper, 1 tbs ginger-garlic paste, 4 tbs soy sauce
- Meanwhile, pat the shrimp dry and season with salt and black pepper. If frozen, thaw first and drain well.½ lb shrimp
Make the Fried Rice
- Whisk together the remaining 3 tablespoons soy sauce, oyster sauce, cooking wine, sugar, and chili crisp. Set aside.1 lb Chicken thighs, ½ lb shrimp, 1 tbs oyster sauce, 2 tsps Chinese cooking wine, ½ tbs chili crisp, 1 tablespoon granulated sugar, 4 tbs soy sauce
- Heat 1 tablespoon olive oil in a wok or heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and cook for 2-3 minutes per side, until lightly browned and cooked through. Remove and set aside.2½ tablespoons plus 1 teaspoon olive oil, 1 lb Chicken thighs
- Add ½ tablespoon olive oil to the pan. Add the shrimp and cook for 1-2 minutes per side, until pink and cooked through. Remove and set aside.½ lb shrimp
- Add 1 tablespoon olive oil and the sesame oil. Add the onion and cook for 1 minute. Stir in the white parts of the scallions and cook for another minute.2½ tablespoons plus 1 teaspoon olive oil, 1 ½ tsp sesame oil, 1 medium purple onion, 3 scallions
- Add the sweet peppers and cook for 1 minute. Stir in the thawed peas and carrots and cook for another minute.6 sweet peppers, 12 oz. bag frozen green peas and carrots
- Heat the remaining 1 teaspoon olive oil in a separate skillet. Add the lightly beaten eggs and cook until just set, then break into chunks. Alternatively, make a well in the vegetables and cook the eggs directly in the pan.3 large eggs
- Add the eggs, rice, chicken, shrimp, and the green parts of the scallions to the vegetables. Stir to combine.3½ cups cooked rice
- Pour in the prepared sauce and toss until everything is evenly coated. Cook for about 2 minutes, stirring frequently.
- Turn off the heat and stir in the Thai basil until it's slightly wilted. Serve warm.6 oz. fresh Thai basil
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Basmati or Jasmine rice works best because the grains stay separate. Long-grain white or brown rice also works. Avoid short-grain rice, which can be sticky.
- Use a large wok, cast-iron skillet, or heavy-bottomed skillet with plenty of surface area.
- Cook over medium-high to high heat so the rice fries instead of steaming.
- Give everything room to cook. Cook the chicken and shrimp in batches if needed.
