Shrimp and Chicken Fried Rice
This Shrimp and Chicken Fried Rice is one of those back-pocket dinners I lean on hard. Fast. Filling. Big comfort energy without feeling heavy after. It’s loaded with protein, uses up leftover rice, and somehow tastes even better than takeout. Like, how is this so good for how easy it is? Fan-freaking-fantastic.
Fried rice is forever food. Weeknights. Meal prep Sundays. Random nights when the fridge looks sad. This combo works year-round but really shines when you’ve got leftover rice hanging around after holidays or busy weeks. It’s lighter than restaurant versions but still hits that cozy, salty, savory spot.
One night I was cleaning out the fridge and decided to throw this all together. It was super fast and no food waste here. To make this even better, it is really great on calories. It pairs really well with a simple cabbage and carrot salad or some air fryer broccolini on the side. Keep it easy. Keep it balanced.
Recipe Summery
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 30 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Savory, slightly nutty, classic takeout vibes
- 🍚 Best Served With: Steamed veggies, cucumber salad, or egg rolls
- 🧊 Make Ahead?: Yes
Why You’ll Love This Recipe
- It’s fast. Like, dinner-on-the-table-in-30-minutes fast. No weird steps. No babysitting the stove.
- You get real protein in every bite. Shrimp and chicken means this actually keeps you full, not hungry an hour later.
- It uses basic ingredients you probably already have. Leftover rice finally earns its keep.
- It’s lighter than takeout but still scratches that takeout itch. Savory, cozy, satisfying.
- It reheats really well, so it’s perfect for meal prep or next-day lunches that don’t feel sad.
Ingredients
Recipe Tips
- Use cold rice. Day-old rice stays firm and gives you that classic fried rice texture instead of turning mushy.
- Don’t overcrowd the pan. If your skillet is small, cook in batches so everything actually fries instead of steaming.
- Go light on salt first. Soy sauce brings plenty of salt, so taste before adding more.
Shrimp and Chicken Fried Rice
Equipment
- Large skillet or wok
- Cutting board
- sharp knife
- Mixing bowl (for the eggs)
- Spatula or wooden spoon
- Measuring spoons
- Measuring cup
Ingredients
- 2 tablespoons oil divided
- 1/2 pound shrimp medium, peeled and deveined
- 1/2 pound boneless skinless chicken breast, diced
- 2 large eggs lightly beaten
- 1 small onion diced
- 1 cup frozen peas and carrots thawed
- 2 cups cold cooked 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
- Step 1: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
- Step 2: In the same pan, add the diced chicken. Cook until browned and fully cooked, about 5 minutes. Remove and set aside with the shrimp.
- Step 3: Add the remaining oil to the pan. Pour in the beaten eggs and scramble until just set. Push eggs to one side of the pan.
- Step 4: Add the onion, peas, and carrots. Cook for 2 to 3 minutes until softened.
- Step 5: Add the cold rice, breaking up clumps as you go. Stir everything together. Pour in soy sauce, oyster sauce if using, and sesame oil. Stir-fry for 3 to 4 minutes until heated through.
- Step 6: Return the shrimp and chicken to the pan. Toss to combine and season with salt and pepper to taste. Finish with green onions.
Notes
Storage Directions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portioned containers for up to 2 months.
- Reheat: Reheat in a skillet over medium heat or microwave until hot. Add a splash of water if needed.
- Make Ahead: Cook rice and prep all ingredients up to 24 hours in advance for faster cooking.
Recipe Tips
- Use cold, day-old rice if you can. It keeps the fried rice light and prevents it from turning mushy. Fresh rice holds too much moisture.
- Keep the heat fairly high once the rice goes in. That helps everything warm quickly and keeps the texture right.
- Go easy on extra sauces at first. You can always add more, but this dish is meant to stay balanced and not overly salty.
- Dice the chicken evenly so it cooks at the same rate.
- Keep ingredients prepped and ready. This moves fast once cooking starts.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving Suggestions
- For something fresh and veggie-forward, this fried rice plays really well with lighter sides like Sauteed Cabbage and Onions or Stuffed Cucumber Boats. These keep the plate balanced and don’t compete with the flavors.
- If you’re meal prepping or planning ahead, this dish fits right alongside make-ahead-friendly recipes like Keto Turkey Meatballs, Air Fryer Chicken Meatballs, or Slow Cooker Chicken Legs. Everything reheats well, which makes weekday lunches way easier.
- To wrap things up without making dessert feel heavy, keep it simple with something lighter like Frozen Chocolate Dipped Strawberries, Strawberry Mini Muffins, or Banana Protein Muffins. Just enough to finish the meal on a good note.
Recipe FAQs
Yes. It adds depth but the recipe still works great without it.
Absolutely. Brown rice works well and adds extra fiber.
Compared to takeout, yes. Controlled oil, lean protein, and balanced portions keep it lighter.
