Shrimp and Chicken Fried Rice

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.

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 canola 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.
• 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

1. 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.
2. 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.

3. 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.
4. 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.

5. Season
   Stir everything together and pour in the soy sauce or coconut aminos. Mix thoroughly until the rice is lightly colored and well seasoned.
6. 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.

7. 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.

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

More Dinner Recipes to Love…

• Garlic Butter Noodles with Shrimp
• Chicken and Rice Bowl
• Creamy Gnocchi Chicken
• Ruth Chris Stuffed Chicken Copycat

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