Shrimp and Chicken Fried Rice

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Make the best shrimp and chicken fried rice at home with this quick and easy recipe! A flavorful, protein-packed meal that's perfect for busy weeknights.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Japanese, Asian

Servings: servings

Calories: 349kcal

Author: Renae Gerhardstein

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

Notes:

How to cut chicken breasts into strips: Cut boneless, skinless chicken breasts crosswise into 1 1/2 by 2 inch strips like chicken tenderloins.

It has been my experience that the colder the rice is, the more flavorful fried rice it makes. So, if you have time, refrigerate your rice for 1-2 hours prior to cooking on your griddle.

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 leftover chicken for this recipe.

TFN Pro Tips:

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!

Storing Instructions

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