Name: Shrimp and Chicken Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups cooked long-grain white rice, day-old; 1/2 lb (225g) raw shrimp (king prawns), peeled and deveined; 1 chicken breast (about 200g), cut into thin slices; 1/2 tsp baking soda; 2 tbsp vegetable oil; 2 cloves garlic, minced; 1 small onion, diced; 1 carrot, diced; 1/2 cup frozen peas; 2 eggs, beaten; 1/4 cup green onions, chopped (plus more for garnish); 3 tbsp soy sauce (light or all-purpose); 2 tbsp mirin or Chinese cooking wine; 1 tbsp oyster sauce; 1 tbsp toasted sesame oil; pinch black or white pepper

JUMP TO RECIPE PRINT RECIPE

This shrimp and chicken fried rice is a quick and delicious dinner idea, perfect for busy weeknights. It’s high-protein, full of flavour and super easy to make. Ready in 35 minutes!

WHAT IS SHRIMP AND CHICKEN FRIED RICE

Shrimp and chicken fried rice is an Asian-inspired dish that combines cooked rice stir-fried with shrimp, thinly sliced chicken breast, vegetables and eggs, all seasoned with a delicious sauce. It’s a high-protein dinner idea, perfect for busy weeknights.

INGREDIENTS YOU’LL NEED

Cooked long-grain white rice: I recommend using day-old rice for the best results. No day-old rice? No worries! Just spread your cooked rice out on a baking sheet in a thin layer and let it chill in the fridge for about 30 minutes. This quick fix not only cools it down fast but also helps shake off any extra moisture, so your rice stays nice and fluffy.
Shrimp: Look for nice, large raw shrimp that were peeled and deveined for convenience.
Chicken breast: Choose a nice chicken breast and slice it thinly for quick cooking.
Vegetables: Onion, carrot, frozen peas, and garlic add amazing flavour and vibrant colour to this shrimp and chicken fried rice recipe.
Eggs: Beaten eggs are essential for creating the signature scrambled egg texture in the fried rice.
Sauce ingredients: Soy sauce, mirin or Chinese cooking wine, oyster sauce, toasted sesame oil, and black or white pepper come together to create a delicious, umami-rich sauce.

HOW TO MAKE SHRIMP AND CHICKEN FRIED RICE

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Prepare the ingredients. Start by dicing the onion and carrot, chopping the green onions, and thinly slicing the chicken breast. If the shrimp hasn’t been peeled and deveined, take care of that now. In a small bowl, mix together all the sauce ingredients.

Step 2: Stir-fry chicken and shrimp. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and stir-fry until cooked through and browned. Remove from the skillet and set aside. Next, cook the shrimp until they turn pink, then remove and set aside.

Step 3: Stir-fry the vegetables. In the same skillet, add more vegetable oil if needed, then cook the minced garlic, diced onion, and diced carrot until fragrant and slightly softened. Stir in the frozen peas and cook for an additional minute or two. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until fully cooked, then mix them together with the vegetables.

Step 4: Combine ingredients. Add the cooked rice to the skillet and stir well with the vegetables. Cook for a few minutes to heat through. Add the cooked chicken and shrimp back to the skillet and combine everything together. Pour the prepared sauce over the fried rice and stir until everything is evenly coated. Finally, add the chopped green onions and season with salt and pepper to taste if needed.

STORING AND FREEZING

If you have leftovers, shrimp and chicken fried rice can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply microwave until heated through or reheat in a skillet with a splash of water to prevent it from drying out.

For longer storage, you can freeze the fried rice in individual portions in freezer-safe containers or resealable bags. To reheat from frozen, thaw overnight in the refrigerator, then reheat in the microwave or skillet until piping hot.

TOP TIPS

Use cold day-old rice for the best texture and prevent it from becoming mushy.

Ensure your skillet or wok is hot before adding the ingredients to achieve that signature stir-fried flavour.

Don’t overcrowd the skillet when stir-frying the ingredients to allow them to cook evenly and develop a nice sear.

Adjust the seasonings to suit your taste preferences. You can add more soy sauce for a saltier flavour or a dash of sriracha for extra heat.

Get creative with your add-ins! Feel free to toss in any leftover vegetables or proteins you have on hand to make this dish your own.

You may also enjoy…

Creamy Chicken Chorizo Pasta

Creamy Mushroom Alfredo Pasta

One-Pan Marry Me Chicken Orzo

Roasted Cauliflower Cheddar Soup

10-Minute Creamy Peanut Butter Noodles

FAQ

Can I use pre-cooked shrimp?

If you’re short on time, you can certainly use pre-cooked shrimp instead of raw shrimp. Just be mindful not to overcook them when reheating to prevent them from becoming rubbery.

Can I use jasmine rice for this shrimp and chicken fried rice?

While jasmine rice can certainly impart a wonderful fragrance to this shrimp and chicken recipe, it’s worth noting that it’s quite delicate and may result in a stickier texture. For the best results, I recommend using a combination of jasmine and long-grain rice.

What vegetables can I use in this recipe?

The beauty of shrimp and chicken fried rice lies in its versatility, allowing you to tailor it to your taste preferences and whatever vegetables you have on hand. While the recipe calls for onion, carrot, and peas, feel free to get creative! You can add bell peppers, broccoli, corn, mushrooms, or any other veggies you love.