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A white bowl filled with shrimp fried rice, including shrimp, rice, diced carrots, corn, green onions, and egg. A fork rests in the bowl. A cup of soy sauce and green onions are in the background.

Shrimp and Chicken Fried Rice

A lighter take on takeout, this Shrimp and Chicken Fried Rice is protein-packed, quick to make, and perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 367 kcal

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.
    A white frying pan with diced raw chicken sits on a stove, surrounded by bowls containing eggs, chopped onion, mixed vegetables, rice, soy sauce, and other liquid seasonings.
  • 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.
    A white frying pan with raw shrimp on a white surface, surrounded by bowls containing soy sauce, chopped onions, mixed vegetables, rice, two eggs, and other ingredients.
  • 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.
    A frying pan with beaten eggs cooking in it is on a white surface, surrounded by small glass bowls containing chopped onions, mixed vegetables, cooked rice, soy sauce, and other sauces.
  • Step 4: Add the onion, peas, and carrots. Cook for 2 to 3 minutes until softened.
    A white skillet contains chopped onions, scrambled eggs, and mixed vegetables. Beside the skillet are three small bowls with dark sauces and one with a yellow liquid. The background is white.
  • 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.
    A white frying pan filled with fried rice containing corn, peas, carrots, green beans, and egg, with soy sauce being added on top. The pan has a light wooden handle and sits on a white surface.
  • 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.
    A skillet filled with shrimp fried rice containing shrimp, chicken, peas, corn, and red bell pepper. Next to the skillet are green onions, a bowl of chopped green onions, soy sauce, and a bottle of oil on a white surface.

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

Calories: 367kcalCarbohydrates: 30gProtein: 32gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 218mgSodium: 1041mgPotassium: 567mgFiber: 2gSugar: 1gVitamin A: 3519IUVitamin C: 6mgCalcium: 84mgIron: 2mg
Keyword Shrimp and Chicken Fried Rice
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