chicken and shrimp fried rice recipe
The Best chicken and shrimp fried rice recipe
Oh, you know, fried rice is one of those dishes that just feels like home—simple, comforting, and always a hit with kids. There’s something about the way the rice gets crispy on the edges while staying soft in the middle, and when you toss it with protein and veggies, it’s like a little meal wrapped up in a bowl. I’ve been making this chicken and shrimp fried rice for years, and it’s always been a favorite in our house. My kids—especially my little one who’s picky—will eat it straight from the pan, and honestly, I don’t blame them. It’s filling, flavorful, and not too heavy, which makes it great for everyday dinners or even when we’re cooking for guests. Plus, it’s quick to make, so it’s perfect when life gets busy, and you just need something hearty but not too much effort.
I love how this recipe lets you customize it. You can swap out the chicken for tofu if you’re watching your protein intake, or maybe add some veggies like bell peppers or carrots if you want extra nutrients. My family loves the shrimp because it’s got that little bite, and the chicken adds heartiness. It’s not just a meal—it’s a way to get a little bit of everything in one bowl: carbs from the rice, protein from the meat, and fiber from the veggies if you include them. For me, it’s also a great way to use up leftover rice or ingredients from other meals, which saves money and keeps things fresh. And honestly, it’s something you can make ahead and reheat, so it’s even easier when you’re short on time. My kids swear by it, and honestly, so do I—it’s that good. Plus, it’s something you can serve at a casual dinner or even a little gathering with friends, and it never disappoints.
Chicken and Shrimp Fried Rice
A flavorful and balanced dish combining tender chicken, succulent shrimp, and fragrant rice with a savory-sweet sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) boneless chicken breast, diced
- 1 lb (450g) large shrimp, peeled and deveined
- 3 cups (480g) cooked and cooled day-old white rice
- 2 tbsp vegetable oil (divided)
- 1 cup (150g) frozen peas and carrots mix
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 bell pepper, finely diced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 tsp ginger, grated
- 1/2 tsp white pepper
- 1/2 cup chicken broth
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 egg, lightly beaten
👨🍳Directions
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1 In a bowl, mix chicken breast with 1 tbsp soy sauce, 1 tsp ginger, and 1/2 tsp white pepper. Set aside.
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2 In another bowl, toss shrimp with 1 tbsp soy sauce, 1/2 tsp white pepper, and a pinch of salt. Set aside.
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3 Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until no longer pink (~5 mins). Remove and set aside.
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4 In the same skillet, add another tbsp of oil. Sauté onion, garlic, and bell pepper for 3-4 mins until softened. Add peas and carrots mix, stir-fry for 2 mins.
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5 Push vegetables to one side, add a little more oil if needed. Pour beaten egg into the pan and scramble until just set. Remove and set aside.
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6 Add cooked rice to the skillet, breaking up any clumps. Stir-fry for 2 mins. Return chicken and shrimp to the pan, mixing well.
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7 In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, and chicken broth. Pour into the skillet and stir to combine. Simmer for 2 mins.
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8 Taste and adjust seasoning if needed. Garnish with green onions and cilantro. Serve hot.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Shrimp Fried Rice Works
This chicken and shrimp fried rice is always a crowd-pleaser because it’s simple enough to make in bulk for a busy weeknight meal, yet it feels special when served at family gatherings—no fancy presentation needed. The mix of savory, slightly sweet flavors and the tender, flavorful proteins make it a reliable go-to for anyone who wants hearty, comforting food without the stress of last-minute cooking. Plus, it’s easy to customize with whatever veggies or proteins you have on hand, so it never feels like a one-size-fits-all recipe.
❓ Frequently Asked Questions About Chicken and Shrimp Fried Rice
What is the best way to prevent the shrimp from turning rubbery in fried rice?
To keep shrimp tender, avoid overcooking them. Sauté them quickly in a hot pan with a little oil (about 1–2 tbsp) for just 1–2 minutes until just pink. Remove them from the pan and set aside, then cook the rice separately. If you must cook them with the rice, add them at the end and stir-fry briefly to retain moisture.
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Can I use leftover cooked rice for this fried rice recipe, and if so, what’s the trick to make it fluffy?
Yes! For best results, use day-old, cooled rice (fresh rice can make the dish mushy). Stir-fry it in batches with a little oil to break up clumps. Add a splash of water or chicken broth while cooking to restore moisture. Avoid overcrowding the pan—cook in small batches and stir frequently to prevent sticking.
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What’s the secret to achieving that perfect crispy texture in the fried rice?
The key is high heat and proper oil choice. Use a wok or large skillet with neutral oil (like vegetable or peanut oil) at high heat. Cook the rice in batches, breaking up clumps, and add a little extra oil if needed. For extra crispiness, press down on the rice with a spatula and let it sear briefly before adding other ingredients. Avoid stirring too much—let the rice rest for a few seconds between ingredients.
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Why does my fried rice taste bland, even though I added soy sauce?
Blandness often comes from underseasoning or using the wrong type of soy sauce. Try these fixes: – Use high-quality soy sauce (like Kikkoman or Tamari) and add it in stages (start with 1 tsp, adjust to taste). – Add a splash of oyster sauce, fish sauce, or a pinch of sugar to balance flavors. – Include a splash of sesame oil (½ tsp) for depth. – Ensure your rice is seasoned properly—cook it with a little salt or soy sauce before frying.
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Can I make this recipe vegetarian or vegan, and what substitutions would work best?
Absolutely! Replace shrimp with: – Mushrooms (sautéed in batches for texture) – Tofu (crispy pan-fried cubes or cubed silken tofu) – Vegetable protein (like tempeh or seitan) – Chickpeas or black beans (for a heartier texture). For flavor, swap shrimp seasoning with garlic, ginger, and a splash of vegan soy sauce. Add extra veggies like peas, carrots, or bell peppers for freshness.
