Easy Shrimp and Chicken Fried Rice - Talking Meals (2024)

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This is an easy and delicious Shrimp and Chicken Fried Rice dinner recipe that you can make at home. It’s such a hit with kids, feeds a crowd, and it’s an easy weeknight meal.

I love fried rice, but it never has enough chicken or shrimp when we order it. So, this recipe today, is inspired by the traditional side dish, adding tons of protein to make it a meal! This Shrimp and chicken fried rice is a well-balanced dish with a mix of savory, sweet, and umami flavors, complemented by the variety of textures from the proteins, vegetables, and rice.

Soy sauce and sesame oil bring rich, savory depth and a touch of umami flavor to the entire dish. Garlic and ginger are the aromatics that add depth and enhance the overall taste. The carrots, peas, and green onions provide a fresh and slightly crunchy texture and mild sweetness to balance the savory elements. Scrambled eggs add a creamy texture and help bind the rice and other ingredients together.

Do you meal plan your dinners? It makes weeknights so much easier! Check out myMeal Planning Theme Night Recipesand then add this one to yourInternational Wednesdaysmeal planning calendar!

Enough Fried Rice for Everyone

Does your family fight over the fried rice when ordering Chinese takeout too? It’s always an add-on for us or a side, rather than the main dish. However, it’s the one that everyone grabs first. Not only that, but then whoever does get it first, combs through it to snag all of the pieces of chicken or shrimp!

That’s why I created my own version at home where I can add in both chicken and shrimp and lots of it!

This is an easy recipe and great make-ahead dinner to have on hand for busy families during the crazy week.

Simple Ingredients and Substitutes

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• Cooked White Rice, long grain – The key ingredient to fried rice is of course, the rice. You want pre-cooked, ideally cooled, rice. It can be cold leftover rice or rice made just for this recipe, but needs to be cooked ahead so that it have some time to dry out. I suggest cooking it the night before or even in the morning if you will cook this for dinner. Jasmine rice, Basmati rice, or other white long grain rice is typically used. However, you can use white rice, brown rice, or whatever type of rice you like.
• Cleaned Raw Shrimp, 26-30/lb – Tails on or off is fine. You can buy frozen or fresh. To save time, buy deveined and no shells. If you use frozen shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water.
• Boneless skinless Chicken Breast – I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips onPrepping and Storing Chicken for Easier Dinners.
• Soy Sauce – I used regular Soy Sauce, but you can also use light soy sauce, low sodium, or Gluten Free. If you don’t have Soy sauce, you can add beef, chicken, vegetable, or fish stock or broth.
• Sesame Oil – Sesame Oil is really for flavor and a little goes a long way. If you don’t have it, just eliminate it altogether.
• Carrots – I peeled my carrot, but you can clean and leave the peel on. You can also slice baby carrots if you have those. You can also use frozen carrots, adding them directly to the hot pan from the freezer. If you want to use other veggies, such as bell peppers or onions or mushrooms, go right ahead!
• Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely minced yellow or red onion or even shallots.
• Fresh Garlic, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk andfreeze itfor use when you need it!
• Ginger – I love to buy the fresh root and then mince it in bulk in the food processor, so that I can freeze and always have it on.
• Frozen Green Peas
• Eggs, large – Any size egg will work in this recipe.

See recipe card for quantities.

Simple Equipment

The main tool you will need is a large skillet or large frying pan. Of course, if you have a large wok, you can use that, but it is not necessary. I use my absolute favorite12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.

Oh, and mincing garlic is made super easy with aGarlic Press.

You can also grate the fresh ginger root using agraterormicroplane.

Time Saving Prep-Ahead Steps

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights!(See the full recipe below)

If you don’t have pre-cooked or leftover rice ready, make the rice according to package directions. This can be done 1 hour up to 2 days in advance.

You can prepare and store the garlic, ginger, and scallions together (all get cooked together) in the fridge 1-2 days ahead. Peel and mince the garlic cloves. Peel and mince or grate the ginger. Finely Slice the scallions.

Dice the carrots and store them separately if doing ahead.

Clean the shrimp if not already done so. Remove the outer shell and devein the backs. I left the tails on, but you can remove if desired. Season with a sprinkle of salt and pepper.

Cut the chicken into thin strips about 1 inch long and ½ inch wide. Season with a sprinkle of salt and pepper. Keep separated from the shrimp.

In a small bowl, whisk together the soy sauce, water, and sesame oil.

Cook Shrimp and Chicken Fried Rice

To best way to make this recipe, is to cook the different components separately and then bring them all together. Shrimp cooks much faster than chicken so, I usually cook it first then set it aside.

Tip: If you are making this recipe ahead to reheat for another night, save the raw shrimp for cooking right before serving. That way, you do not risk overcooking the shrimp when reheating the meal.

Preheat a large skillet, large frying pan, or wok over medium-high heat. Add 1 tablespoon olive oil and the shrimp in a single layer. Cook for 1 minute and then flip the shrimp over and cook for 1-2 more minutes until they curl up. Then immediately transfer the shrimp to a plate.

To the same pan, add another tablespoon of olive oil and the chicken strips. Spread the chicken out into a single layer and cook for 2-3 minutes until they easily lift from the pan. Then stir so that all sides can get cooked, and let cook for another 2 minutes.

Pour 2 tablespoons of soy sauce mixture in the pan to deglaze and transfer the chicken, sauce, and drippings to the plate with the shrimp.

To the same pan used for the chicken, turn the heat down to medium, add a drizzle of olive oil and the Carrots. Stir and cook the carrots for about 2-3 minutes just until starting to soften.

Add the frozen peas, scallions (save some scallions for garnish) the garlic, ginger, and soy sauce mixture. Stir to combine.

Add the rice and gently fold it into the sauce and veggies to combine.

Once combined, create a hole in the center and add the beaten eggs.

Cook the eggs in the center, stirring frequently for about 2-3 minutes until they are cooked through and you have soft scrambled eggs. Then gently fold/mix them into the rice.

Finally add back the cooked shrimp and chicken. Garnish with scallions and Enjoy!

Shrimp and Chicken Fried Rice FAQs

Is it better to use fresh or frozen vegetables?

You can use either fresh vegetables or frozen. If using frozen vegetables, make sure to cook off any excess water in the pan before adding in the sauce.

What other proteins can I add?

You can add or swap sliced pork tenderloin, flank steak, or thinly sliced filet.

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Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!