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Shrimp and Chicken Fried Rice

5.0 from 5 votes

Fried rice is one of the most popular Asian dishes and for good reason! It is filling, savory and easy to throw together. You can add pretty much any meat or veggie that you like (or have on hand!) and it will likely turn out awesome!

We began making our own fried rice as the cost of take-out started to increase after the pandemic. So to save some money while still satisfying our cravings, fried rice was one of the first recipes I learned! This recipe includes my families favorite additions, but pretty much anything besides the rice, soy sauce and oil can be substituted or left out.

I generally cook for my whole family which includes two toddlers, so my recipes tend to be on the mild side. I’ll include some yummy additions that really kick the flavor of the fried rice up a notch at the end! Similarly, as a working mom I often want to reduce the number of pots/pans/dishes that I use for a meal. So this recipe is great because it is able to be prepared in a single pot or wok!

Ingredients

  • 2 cups rice, cooled and ideally prepared 4-24 hours ahead of time.
  • 1 lb shrimp, peeled, deveined
  • 1 lb chicken thighs, cubed
  • 4 tbsp low sodium soy sauce, divided
  • 1 tbsp sriracha sauce, divided
  • 1 tsp salt, divided
  • 5 tbsp olive oil, divided
  • 3 eggs, whisked
  • 4 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1/2 cup carrot, peeled and sliced
  • 1/2 can of baby corn
  • 1 cup broccoli, chopped
  • 1 tsp dried ginger
  • 1 tbsp chopped green onion

How to make Shrimp and Chicken Fried Rice

This may seem obvious, but the key to amazing fried rice is using the right rice! Fried rice works best with cool and slightly dried out rice. This keeps it from becoming gummy during frying. Because of this I usually make rice first thing in the morning and put it in the fridge until I’m ready to fry it. For this reason, I’ll begin the how-to at this point!

Add 2 cups uncooked rice (I like Jasmine) and 2 cups of vegetable broth to a rice cooker and cook.

Once the rice is cooked, transfer to a shallow container and place in the refrigerator after it cools to room temperature.

When I am ready to cook the fried rice, I begin by preparing the chicken and shrimp and then marinating them in 1 tbsp soy sauce, 1/2 tbsp sriracha sauce and 1/2 tsp salt each (aka 2 tbsp soy sauce and 1 tbs sriracha total). I keep them separate because I will add my chicken to the pan before my shrimp.

Heat 1 tbsp olive oil in your cooking pan over medium heat. I usually do fried rice in my dutch oven because I don’t have a wok. Scramble the three eggs and then remove them from the pan and set aside. I like to scramble the eggs first so that they are perfectly cooked and retain some shape when I add them back at the end! Eggs cook best on low heat, so I find cooking them at the beginning of the frying process results in the best tasting eggs.

Once the eggs are removed, add 1 tbsp oil, the onion and garlic and increase the heat to medium-high.

Once the onions and garlic become fragrant, add another 1 tbsp of oil, the dried ginger and the veggies (baby corn, carrot, broccoli).

Saute the vegetables for about 5 minutes.

Add 1 tbsp oil and the marinated chicken. Cook the chicken for about 5 minutes, stirring frequently.

Add 1 tbsp oil and the marinated shrimp to the pan. Cook for 5-6 minutes or until shrimp are pink and opaque.

Add the scrambled eggs, cooked rice and 2 tbsp soy sauce to the pan.

Toss the mixture together for 1-2 minutes and remove from heat.

Garnish with the green onion. Serve and enjoy!

Tips for Amazing Chicken and Shrimp Fried Rice

  • Fried rice requires a very large pot. I use my cast iron dutch oven, but a wok is ideal! If you don’t have either, a large saute pan will do.
  • Have all of your ingredients prepped and ready when you begin to cook because once you get going, it is handy to have everything within arms reach.
  • You can substitute brown rice if desired. Choose a long grain variety.
  • Your cooked rice should be at least 4 hours old and room temperature prior to cooking. Since I usually prepare my rice in the morning, I store it in the fridge until I’m ready to cook my fried rice.
  • Washing the rice to remove extra starch can help if your rice is relatively fresh.
  • Some of the most popular additions/substitutions to fried rice include:
    • green peas
    • snow peas
    • water chestnuts
    • red bell pepper
    • shitake mushrooms
    • simply add 1/2-1 cup of these vegetables to the pot with the others and saute!
  • Frozen vegetables (especially a stir fry mix) are a great time saver. I recommend cooking the vegetables for an extra 2 minutes if using frozen.
  • Adding 1 tsp of toasted sesame oil, 1 tbsp oyster sauce or rice vinegar increases the flavor of this dish! Add these sauces while you cook the meat.

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We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!

Shrimp and Chicken Fried Rice

Shrimp and Chicken Fried Rice

Recipe by Dr. Hailee
5.0 from 5 votes

This Shrimp and Chicken Fried Rice recipe is filling, savory and easy to throw together. You can add pretty much any meat or veggie that you like, and it will likely turn out awesome!

Servings

8

servings
Prep time

45

minutes
Cooking time

25

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 2 cups 2 cooked rice, ideally 4-24 hours old

  • 1 lb 1 shrimp, peeled, deveined

  • 1 lb 1 chicken thighs, cubed

  • 4 tbsp 4 low sodium soy sauce, divided

  • 1 tbsp 1 sriracha sauce, divided

  • 1 tsp 1 salt, divided

  • 5 tbsp 5 olive oil, divided

  • 3 3 eggs, whisked

  • 4 cloves 4 garlic, minced

  • 1/2 cup 1/2 onion, chopped

  • 1/2 cup 1/2 carrot, peeled and sliced

  • 1/2 can 1/2 baby corn

  • 1 cup 1 broccoli, chopped

  • 1 tsp 1 dried ginger

  • 1 tbsp 1 chopped green onion

Directions

  • Marinate the chopped chicken and shrimp in separate bowls, with 1 tbsp soy sauce, 1/2 tbsp sriracha sauce and 1/2 tsp salt in each bowl.
  • Heat 1 tbsp olive oil in your cooking pan over medium heat. Scramble the three eggs and then remove them from the pan and set aside.
  • Add 1 tbsp oil to the now empty pan. Add the onion and garlic. Increase the heat to medium-high.
  • Once the onions and garlic become fragrant, add 1 tbsp of oil, the dried ginger and the veggies (baby corn, carrot, broccoli) to the pan. Saute the vegetables for about 5 minutes
  • Add 1 tbsp oil and the marinated chicken. Cook the chicken for about 5 minutes, stirring frequently.
  • Add 1 tbsp oil and the marinated shrimp to the pan. Cook for about 5 minutes, stirring frequently
  • Add the cooked rice, scrambled eggs and 2 tbsp soy sauce to the pan. Toss the mixture together for 1-2 minutes.
  • Garnish with the green onion. Serve and enjoy.
5.0 from 5 votes