If you’re craving a satisfying homemade, takeout-style meal, shrimp and chicken fried rice is the perfect recipe! This hearty dish brings together tender chicken, juicy shrimp, fluffy rice, and fresh veggies for a complete meal. You’ll love how easy it is to make this recipe right in your own kitchen—no need for delivery! Plus, once you try this, you’ll want to add it to your weekly dinner rotation!
This fried rice with chicken and shrimp is all about big flavor with minimal effort. It’s a great way to transform leftovers into a satisfying meal perfect for busy weeknights. This recipe brings a wonderful mix of textures and bold flavors together in one skillet. If you already have a batch of Blackstone fried rice or Instant Pot basmati rice prepared, you can quickly prepare a homemade dinner that surpasses the taste of takeout.
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Why We Love This Fried Rice with Chicken and Shrimp
- It’s quick and satisfying.
This shrimp and chicken fried rice is dinner ready in 30 min! It’s a fast dinner option with a homemade feel. - Every bite is packed with flavor and texture.
Thanks to quick high-heat cooking, the vegetables stay vibrant, the shrimp stays juicy, and the rice soaks up all the savory goodness. - It’s a great meal prep recipe.
Chicken and shrimp fried rice stores beautifully for a few days. Cook once and enjoy easy lunches or busy weeknight meals without sacrificing taste.
For more great shrimp recipes try our Blackstone hibachi shrimp and butter noodles with shrimp.
Ingredient Notes and Substitutions
- Oil: Use a high smoke point oil like sesame oil, avocado oil, or vegetable oil. Sesame oil adds a rich, nutty flavor, while avocado oil offers a more neutral taste.
- Vegetables: Feel free to mix and match. Broccoli, squash, zucchini, mushrooms, carrots, and snap peas all work well. Frozen mixed vegetables can also be used if you’re short on time.
- Chicken: Tenderloins or sliced chicken breasts are both great choices. For an even quicker option, use cooked rotisserie chicken added toward the end of cooking.
- Shrimp: Choose peeled and deveined shrimp for convenience. Both medium and large shrimp will work—just adjust cooking time slightly to avoid overcooking.
- Rice: Day-old white rice gives the best texture, but freshly cooked and chilled works too. Basmati, jasmine, or any long-grain white rice can be used.
- Soy sauce: Can be substituted for coconut aminos or a low sodium soy sauce.
- Butter: You can substitute with ghee or plant-based butter if needed.
- Eggs: Scrambled eggs bring extra protein and a classic feel. For an egg-free version, simply leave them out.
Recipe Variations
- Add green onions and fresh ginger: Stir in sliced green onions and a teaspoon of freshly grated ginger during the final minutes of cooking for a burst of flavor and brightness.
- Use jasmine rice or cauliflower rice: Swap the white rice for jasmine rice for a more aromatic dish. Or, for a low carb option, use cauliflower rice—just reduce the cooking time slightly to avoid overcooking it.
- Customize your protein: Instead of chicken tenderloins, try easy chicken thighs for a richer flavor. Use up whatever leftover chicken you have on hand.
Equipment Used in this Recipe
- Large griddle or 12 inch heavy skillet – I recommend a flat top griddle, or cast iron griddle but the skillet works too!
- Flat spatula
How to Make Chicken and Shrimp Fried Rice
- Preheat the griddle or skillet
Start by preheating your griddle or a large skillet on high heat. Once heated, reduce the heat to medium and add the oil. Allow it to heat until oil is shimmering. - Cook the vegetables and protein
Add the chopped vegetables and onion to the griddle. Season them with garlic powder. Immediately add the shrimp and chicken strips. Stir occasionally, cooking for about 3-4 minutes, until the shrimp just turns pink and the chicken develops a light golden color.
- Chop chicken
If you prefer smaller pieces of chicken, remove it briefly, chop it into bite-sized pieces, and add it back to the griddle. - Add butter and rice
Create a well in the center of the shrimp, chicken, and vegetable mixture. Add the butter and let it melt. Then, add the rice, breaking it apart with your spatula to coat it evenly in the butter.
- Season
Stir everything together and pour in the soy sauce or coconut aminos. Mix thoroughly until the rice is lightly colored and well seasoned. - Cook the eggs
Push the rice and veggies to the sides, creating a new well in the center. Crack the eggs into the well and stir to scramble them. Once cooked, chop the eggs into small pieces with your spatula and mix them.
- Finish and serve
Taste and adjust the seasoning with salt and pepper as needed. Serve your shrimp and chicken fried rice hot, garnished with additional green onions if desired.
🎯 TFN Pro Tip
Prep all your ingredients before you start cooking.
Fried rice cooks quickly once it hits the griddle or skillet, so have your chicken, shrimp, veggies, rice, and sauces measured and ready to go. This makes the cooking process smooth and ensures nothing overcooks or burns.
Serving Suggestions
This shrimp and chicken fried rice recipe is filling enough to enjoy as a meal all on its own, but it’s also easy to round out into a full dinner spread!
For sides, you can’t go wrong with a crisp carrot salad some steamed dumplings, or a simple miso soup to start. Want a little extra color on your plate? Serve it with a side of roasted asparagus or some quick air fryer green beans!
And of course, you’ll want to save a little room for dessert. Fresh pineapple slices, a bowl of mango sorbet, or even some matcha cookies would be a refreshing way to end the meal.
Recipe FAQs
Yes! Boneless, skinless chicken thighs work beautifully in this recipe. They stay juicy and add a little extra flavor. Just be sure to chop them into bite-sized pieces for even cooking.
You can customize your veggie mix based on what you have on hand. Broccoli, carrots, peas, snap peas, mushrooms, and zucchini are all delicious. Frozen peas or chopped green onions are quick and easy add-ins too!
Store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, warm it gently in a skillet over medium heat or microwave it in short bursts, stirring in between, until heated through.
More Dinner Recipes to Love…
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Shrimp and Chicken Fried Rice
Equipment
- griddle or 12 inch heavy skillet
- flat spatula
Ingredients
- 3 tablespoons sesame oil or avocado oil or any high smoke point oil
- 3 cups chopped vegetables (we use a variety of broccoli, yellow squash, zucchini, slivered carrots, mushrooms, snap peas, or whatever is in season)
- 1 small onion chopped
- 2 teaspoons garlic powder
- ½ pound chicken tenderloins or 2 chicken breasts cut into strips, see notes below
- ½ pound shrimp peeled and deveined
- 2 tablespoons butter
- 2 cups white long grain rice, cooked and cooled if time allows, refrigerate rice for 1-2 hours, see notes below
- 3 tablespoons soy sauce or coconut aminos
- 3 large eggs can omit for egg-free
Instructions
- Preheat griddle or large skillet on high heat. Once heated, turn the griddle or skillet down to medium and add oil. Let heat until the oil is shimmering.
- Add the cut vegetables and onion to the griddle or skillet. Season with garlic powder. Add shrimp and chicken. Continue cooking until the shrimp is just turning pink and the chicken is lightly golden, about 3-4 minutes.If you prefer your chicken bite-sized, then pull it from the griddle and chop it before returning it to griddle.
- Create a well in the middle of the shrimp, chicken, and vegetables mixture, and add the butter. Once the butter is melted, add the rice breaking it up in the butter with the flat spatula. Stir rice, vegetables, shrimp and chicken together, and add soy sauce (or coconut aminos) until rice is lightly colored or to your taste.
- Make a well in the center and add the eggs, stirring to scramble. Use a flat spatula to cut the eggs into bite-sized pieces and stir them in with the rice.
- Salt and pepper to taste. Serve warm.
Video
Notes
- Can I substitute chicken thighs for the chicken tenderloins or breasts? Yes! Boneless, skinless chicken thighs work beautifully in this recipe. They stay juicy and add a little extra flavor. Just be sure to chop them into bite-sized pieces for even cooking.
- What vegetables work best in fried rice with chicken and shrimp? You can customize your veggie mix based on what you have on hand. Broccoli, carrots, peas, snap peas, mushrooms, and zucchini are all delicious. Frozen peas or chopped green onions are quick and easy add-ins too!
- How do I store and reheat leftover chicken and shrimp fried rice? Store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, warm it gently in a skillet over medium heat or microwave it in short bursts, stirring in between, until heated through.
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- Add green onions and fresh ginger: Stir in sliced green onions and a teaspoon of freshly grated ginger during the final minutes of cooking for a burst of flavor and brightness.
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- Use jasmine rice or cauliflower rice: Swap the white rice for jasmine rice for a more aromatic dish. Or, for a low carb option, use cauliflower rice—just reduce the cooking time slightly to avoid overcooking it.
- Customize your protein: Instead of chicken tenderloins, try easy chicken thighs for a richer flavor. Use up leftover chicken for this recipe.
- Make 2-3 batches of rice at a time when cooking, so you have a portion to enjoy the same day and can put some up for later use. Let the rice cool to room temperature before freezing or refrigerating in airtight containers. This way you always have what you need on hand whenever a recipe includes rice!
- Shrimp chicken fried rice will keep well stored in an air-tight container in the fridge for up to 3-4 days.
- Let the leftovers cool completely, then transfer to an airtight container and store them in the refrigerator.
Nutrition
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