Name: Shrimp and Chicken Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 12 ounces shrimp – peeled and deveined; 12 ounces chicken breast – diced into small pieces; ½ large yellow onion – diced; 3 cloves garlic – minced; 2 cups frozen peas and carrots; 2 ½ cups cold cooked rice; 3 large eggs – beaten; 3 tablespoons vegetable or canola oil – divided; 3-4 tablespoons soy sauce – adjust to taste; 1 ½ teaspoons sesame oil; ½ teaspoon salt – divided; ¼ teaspoon pepper – divided

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If you’ve ever craved the kind of meal that feels both comforting and like a little celebration in your mouth, this Shrimp and Chicken Fried Rice Recipe fits the bill perfectly. The mix of juicy chicken and tender shrimp with that fragrant, soy-infused rice always hits the spot. I love how quick it comes together, making it a fantastic option for busy weeknights when you want something delicious but don’t want to slave away in the kitchen.

What makes this recipe stand out for me is the balance of flavors and textures — the slight sweetness from the peas and carrots, the savory punch of garlic and soy, and the richness from the scrambled eggs all come together so beautifully. Plus, using cold cooked rice is a game-changer because it prevents mushiness, giving you that classic fried rice texture every time. I’m excited to share this with you because it’s simply one of my go-to dishes that never disappoints.

Ingredients You’ll Need

I like to keep the ingredients straightforward and easy to source because part of the fun is whipping this up without hunting down anything obscure. Each component adds its own layer of flavor or texture, so when you put them together, you get a tasty harmony that’s better than the sum of its parts.

Shrimp: Fresh or frozen, peeled and deveined for quick cooking and a tender bite.
Chicken breast: Diced small so it cooks evenly and blends well with the rice.
Yellow onion: Adds sweetness and depth when sautéed.
Garlic: Minced finely to infuse the oil with fragrant flavor without overpowering.
Cold cooked rice: Essential for that perfect fried rice texture — leftover rice works best!
Frozen peas and carrots: Convenient and add sweetness plus a pop of color.
Eggs: Beaten to create soft scrambled pockets throughout.
Soy sauce: The savory backbone that brings everything together — adjust to your taste.
Sesame oil: A little goes a long way adding that subtle nutty aroma.
Vegetable or canola oil: Neutral oils that handle high heat well without burning.
Salt and pepper: Basic seasonings to enhance each ingredient’s flavor.

Variations

I love tweaking this Shrimp and Chicken Fried Rice Recipe depending on what I have or feel like that day. Feel free to switch things up to make it your own — that’s the beauty of fried rice!

Vegetarian version: Swap out shrimp and chicken for firm tofu or extra veggies — I tested this once with mushrooms and bell peppers, and it was so hearty and flavorful!
Spicy kick: Adding a dash of chili oil or some diced jalapeños gives it a nice warmth.
Different veggies: I often add chopped bok choy or snap peas when in season for extra crunch.
Brown rice alternative: You can use brown rice for a nuttier taste and more fiber, just mind that cooking times can be a bit different.
Swap proteins: Use shrimp alone or chicken alone if you prefer — I’ve also thrown in leftover roast pork for extra richness.

How to Make Shrimp and Chicken Fried Rice Recipe

Step 1: Prep and Season Your Proteins

Start by tossing the shrimp with half your salt and pepper. This helps the delicate seafood get just the right lift in flavor without overpowering it. Then season the diced chicken with the rest of the salt and pepper. This simple step ensures your proteins cook up tasty and seasoned evenly.

Step 2: Cook the Shrimp

Heat a tablespoon of oil over medium-high heat—wok or large skillet works great here. Once hot, cook the shrimp just until they’re pink and slightly firm, about 2-3 minutes. Don’t overcook or they’ll turn rubbery. Remove them and set aside; they’ll be reintroduced later so they stay tender and juicy.

Step 3: Sauté Chicken and Onions

Add another tablespoon of oil to the pan and add the chicken and diced onion. Cook for about 5-7 minutes, stirring occasionally, until chicken is fully cooked and onions soften. A nice tip: try to get a little golden color on the chicken for extra flavor. This is the foundation for the dish and builds that satisfying umami taste.

Step 4: Add Garlic and Toast the Rice

Stir in the minced garlic and cook just until fragrant, about 30 seconds. Push the chicken mixture to one side of the skillet, pour in the last tablespoon of oil, and add the cold rice. Stir-fry the rice for a few minutes to heat through and let it get slightly toasted—that’s where a lot of the magic happens and that subtle crispness you want in fried rice.

Step 5: Toss in Vegetables and Eggs

Combine the rice with the chicken and onions, then add the frozen peas and carrots. Stir everything for 1-2 minutes till veggies thaw and warm. Push the whole mixture to one side again, and pour the beaten eggs into the empty spot. Let them cook gently while stirring occasionally until softly scrambled – this takes about a minute or so. Incorporating the eggs this way gives you nice bits of fluffy texture throughout.

Step 6: Final Touches With Shrimp and Seasoning

Add the shrimp back in along with soy sauce and drizzle sesame oil over everything. Give it a good toss to combine all that goodness. Now is the perfect time to taste and tweak seasonings — maybe a little more soy sauce or a pinch more pepper, depending on your mood. Serve this warm and get ready for some seriously satisfying bites!

How to Serve Shrimp and Chicken Fried Rice Recipe

A large white pan filled with shrimp fried rice, showing three main layers: a base of light brown cooked rice, mixed with small orange carrot cubes and green peas, scattered throughout; medium-sized orange shrimp placed evenly within the rice layer; and pieces of light yellow scrambled eggs and white chicken chunks mixed in. On top, green chopped scallions are sprinkled evenly, adding a fresh touch. The pan sits on a white marbled surface with small bowls of salt, pepper, and extra green scallions arranged nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my fried rice with thinly sliced green onions and a sprinkle of toasted sesame seeds—it adds freshness plus a nice crunch. Sometimes I add a little chopped cilantro or a wedge of lime to brighten up the flavors if I’m feeling fancy.

Side Dishes

For sides, I like something light and fresh to balance the rich fried rice. A simple cucumber salad or steamed broccoli works beautifully. Sometimes I’ll serve it with egg roll appetizers or hot and sour soup if I’m making a bigger meal.

Creative Ways to Present

One of my favorite presentation tricks is to serve the fried rice in hollowed-out pineapple halves for a tropical vibe when guests come over. Also, shaping the rice into little mounds with a ring mold makes things look restaurant-quality and fun to eat!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge within a couple of hours of cooking to keep everything fresh. It keeps well for up to 3 days, and the flavors actually deepen, so sometimes it tastes even better the next day.

Freezing

Freezing fried rice can be a bit tricky because the texture changes, but I’ve had decent success by cooling it completely before freezing in portion-sized bags. When you’re ready, thaw in the fridge overnight before reheating.

Reheating

To reheat, I prefer using a skillet or wok again with a splash of oil on medium-high heat. Stir-frying it briefly restores some of that original texture better than microwaving. If in a rush, the microwave works fine—just sprinkle a few drops of water over the rice to keep it moist and cover loosely.

FAQs

Can I use fresh rice instead of cold cooked rice in this Shrimp and Chicken Fried Rice Recipe?

Using freshly cooked rice tends to be too moist and soft, which can make your fried rice sticky or mushy. Cold cooked rice works best because it’s dryer and grains separate more easily. If you only have freshly made rice, try spreading it out on a tray to cool and dry a bit before using.
Can I prepare parts of this recipe ahead of time?

Absolutely! You can dice the chicken, peel and devein the shrimp, and chop veggies ahead of time to save prep during the week. Cooking rice a day earlier is ideal. Just keep all prepped ingredients refrigerated until you’re ready to cook.
How do I know when the shrimp are perfectly cooked for this recipe?

Shrimp cook very quickly—when they turn pink and opaque with firm texture, they’re done. Overcooking turns shrimp rubbery and tough. Usually 2-3 minutes on medium-high heat is perfect; keep an eye on color and texture.
Can I make this recipe gluten-free?

Yes! Just swap regular soy sauce for a gluten-free tamari or coconut aminos. Ensure any additional sauces you use are gluten-free, too. The rest of the ingredients are naturally gluten-free.
What’s the best oil to use for making shrimp and chicken fried rice?

I recommend vegetable or canola oil because they tolerate high heat and have a neutral flavor, allowing the other ingredients to shine. Avoid extra virgin olive oil as it smokes quickly and can add unwanted taste.

Final Thoughts

This Shrimp and Chicken Fried Rice Recipe is one of my absolute favorites because it’s so flexible, quick, and rewarding. It feels like a special meal but cooks up in about 25 minutes, which fits perfectly into my busy life. I hope you’ll enjoy making it just as much as I have—once you get the hang of it, you’ll see why it’s a forever staple in my kitchen. Give it a try and watch it become one of your go-to recipes, too!