Craving that iconic, savory fried rice flavor but want to enjoy it fresh from your kitchen? Look no further! This Shrimp and Chicken Fried Rice recipe delivers an unparalleled dining experience, loaded with succulent chicken pieces, plump shrimp, and an explosion of authentic flavors. Forget soggy or bland takeout; this homemade version is not only superior in taste and texture but also incredibly versatile, making it a perfect complete meal for any day of the week. With just a little foresight in preparation, you can have this delightful dish on your table in under 30 minutes!

Whether you’re planning a cozy weeknight dinner, a relaxed Sunday supper, entertaining guests, or looking for a festive meal during the holidays, this easy shrimp and chicken fried rice recipe is a guaranteed crowd-pleaser. Its adaptability means it can fit seamlessly into any menu, always bringing warmth and flavor to the table.

Explore more delicious Asian-inspired dishes and rice recipes: try our Steak Fried Rice for another protein-packed option, savor the rich flavors of Shrimp In White Wine Sauce, or prepare a quick and healthy Pan Fried Teriyaki Salmon.

Why You’ll Adore This Fried Rice

Have you ever been disappointed by lackluster takeout fried rice, dreaming of a version that’s truly packed with flavor and vibrant ingredients? Your search ends here! This recipe guarantees a homemade fried rice experience that rivals (and often surpasses) your favorite restaurant dish, all while being incredibly simple to prepare. Here are compelling reasons why this recipe will become a staple in your culinary repertoire:

• Lightning Fast Preparation: Say goodbye to long cooking times. This recipe is designed for efficiency, allowing you to whip up a delicious and satisfying meal in under 30 minutes. Perfect for busy weeknights when you need a quick yet wholesome dinner solution.
• Endlessly Customizable: The beauty of fried rice lies in its flexibility. While our recipe features a delightful chicken and shrimp combination, feel free to get creative! Substitute with other proteins like beef, pork, tofu, or even a medley of extra eggs for a vegetarian option. You can also incorporate your favorite vegetables, from crisp bell peppers to crunchy snow peas, or stick to the classic peas, carrots, and corn.
• Ideal for Meal Prep: Planning ahead can make healthy eating a breeze. Cook a larger batch of rice at the beginning of the week and store it in the refrigerator. This chilled, day-old rice is perfect for quick fried rice dinners, allowing you to assemble a fresh and flavorful meal in minutes during your busiest days. It’s a fantastic option for packed lunches too!
• Superior to Store-Bought: Unlike many commercial fried rice options, this homemade recipe uses fresh ingredients, allowing you to control the quality, sodium levels, and spice. The result is a brighter, fresher, and more satisfying dish that truly tastes like it’s made with love.
• A Crowd-Pleasing Dish: Whether you’re cooking for picky eaters or a diverse group of palates, fried rice is almost universally loved. Its comforting nature and balanced flavors make it a hit with both children and adults, ensuring clean plates every time.

For more convenient and flavorful meal ideas, don’t miss our One Pot Chicken Thighs And Rice – another simple, satisfying dish perfect for weeknights.

Essential Ingredients for Flavorful Fried Rice

Crafting truly incredible fried rice begins with a selection of fresh, high-quality ingredients. Here’s a detailed look at everything you’ll need to achieve that signature taste and texture:

Here are some important notes and tips on selecting and preparing key ingredients:

• Shrimp: The size of your shrimp can significantly impact the dish. Medium-sized shrimp (about 40-60 count per pound) offer a good balance, while jumbo shrimp (16-20 count per pound) provide a more luxurious and satisfying bite. Always opt for peeled and deveined shrimp to save time, whether fresh or frozen. If using frozen, ensure they are fully thawed and patted dry before cooking to prevent excess water in your wok.
• Chicken: Boneless, skinless chicken breast is a lean and tender choice, easily cut into bite-sized pieces. Boneless, skinless chicken thighs are another excellent option, offering a richer flavor and juicier texture due as they contain more fat. Whichever cut you choose, ensure it’s cut into uniform, small pieces for even and quick cooking.
• Neutral Oil: For stir-frying, a high smoke point oil with a neutral flavor is crucial. This prevents the oil from burning and imparting an off-taste to your dish. Vegetable oil, canola oil, grapeseed oil, or avocado oil are all fantastic choices. We used vegetable oil in this recipe for its reliability.
• Sesame Oil: This ingredient is a true game-changer, imparting that distinctive nutty, aromatic flavor often associated with authentic Asian cuisine. A little goes a long way! Look for toasted sesame oil in the international aisle of your grocery store or at any Asian market. It’s typically added at the end of cooking to preserve its delicate flavor.
• Soy Sauce: The cornerstone of many Asian dishes, soy sauce provides the essential salty, umami depth. We recommend using a good quality light (or regular) soy sauce. For a less salty option, use low-sodium soy sauce. You can also experiment with a touch of dark soy sauce for a deeper color and slightly richer flavor, but use sparingly.
• Aromatics: Fresh garlic, ginger, and onion form the aromatic base that builds the complex flavor profile of fried rice. Minced garlic, finely grated ginger, and diced onions create an intoxicating fragrance when sautéed, laying the foundation for a truly delicious dish. Green onions (scallions) are used in two parts: the white parts are sautéed with other aromatics, and the green parts are added at the very end for a fresh, oniony finish and vibrant garnish.
• Eggs: Scrambled eggs add delightful texture, color, and a boost of protein to fried rice. They should be cooked until just set and then briefly added back to the wok at the end.
• Vegetables: A frozen mix of carrots, peas, and corn is incredibly convenient and works wonderfully. If you prefer fresh, simply chop your vegetables finely and ensure they are somewhat uniform in size for even cooking. Other great fresh additions include bell peppers, broccoli florets, or chopped green beans.
• Seasonings: Beyond soy sauce and sesame oil, simple seasonings like chicken bouillon powder, onion powder, garlic powder, ground black pepper, and ground white pepper enhance the overall savory notes. A touch of turmeric powder is optional but highly recommended for imparting a beautiful, natural yellow hue to your rice, making the dish even more visually appealing.

For the complete list of ingredients with precise measurements, please refer to the detailed recipe card at the bottom of this page.

Customizing Your Fried Rice: Substitutions and Variations

One of the many joys of cooking fried rice is its incredible versatility. Don’t be afraid to experiment and tailor this recipe to your preferences, dietary needs, or whatever ingredients you have on hand:

• Alternate Proteins: While chicken and shrimp create a fantastic pairing, feel free to substitute or add other proteins. Thinly sliced pork tenderloin, lean ground beef, or even cubes of firm tofu can be cooked in a similar fashion. For a plant-based option, consider extra firm tofu, pressed and cubed, then stir-fried until golden.
• Vegetarian Fried Rice: Easily transform this into a delicious vegetarian meal by omitting both the shrimp and chicken. Instead, increase the number of eggs (perhaps 4-5 large eggs) and consider adding more vegetables or a plant-based protein like pan-fried tofu or tempeh. A sprinkle of nutritional yeast can also enhance the umami flavor.
• Diverse Vegetable Choices: The frozen carrot, pea, and corn mix is convenient, but your fried rice can shine with a broader array of fresh or frozen vegetables. Consider adding chopped bell peppers (any color), snap peas, snow peas, sliced mushrooms, bamboo shoots, water chestnuts, or even broccoli florets. Make sure to cut them into small, bite-sized pieces so they cook quickly and evenly.
• Boost the Spice Factor: If you love a bit of heat, the minced Thai chili is a fantastic addition. For an even spicier kick, add a dash of sriracha or chili garlic sauce to your stir-fry, or serve with a side of chili oil. If you prefer a milder flavor, simply omit the chili altogether.
• Gluten-Free Option: To make this recipe gluten-free, the main substitution you’ll need is tamari or a certified gluten-free soy sauce instead of regular soy sauce. All other ingredients are typically naturally gluten-free, but always double-check labels, especially for bouillon powders.
• Umami Enhancers: For an extra layer of savory depth, consider adding a teaspoon of Shaoxing cooking wine to your sauce mix (or during the chicken/shrimp cooking). Just ensure it’s gluten-free if needed. A tiny pinch of MSG can also elevate the “wok hei” flavor, similar to professional Asian restaurants.

Looking for more rice and chicken inspirations? Try our fragrant Garlic Herb Rice as a side dish, or prepare quick and tender Thin Sliced Chicken Breasts for another easy protein option.

Step-by-Step Guide to Making Shrimp and Chicken Fried Rice

Creating perfect fried rice at home is a straightforward process, even if you don’t have day-old rice! While cooled, leftover rice is ideal, you can absolutely cook fresh rice, spread it to dry slightly, and then stir-fry it immediately. The key is high heat and proper layering of ingredients. Follow these steps for making incredibly flavorful shrimp and chicken fried rice:

1. Prepare and Cook the Rice: Begin by cooking your jasmine rice according to package directions, or as specified in our recipe card below. The goal is fluffy, separate grains, not sticky rice.
2. Cool the Rice Thoroughly: This is a crucial step! Once cooked, immediately spread the rice in a thin layer on a large baking sheet. Place it in the refrigerator for at least 30 minutes, or up to a few hours. This allows the moisture to evaporate, preventing soggy, gummy fried rice.
3. Season the Shrimp and Chicken: In separate bowls, toss the shrimp with a portion of the bouillon, white pepper, garlic powder, and onion powder. Do the same for the chicken, adding a pinch of salt to it. This ensures each protein is bursting with flavor.
4. Scramble the Eggs: Heat a tablespoon of oil in your wok or large skillet over medium-high heat. Pour in the beaten eggs and quickly scramble them until they are just set but still slightly moist. Break them into smaller pieces with your spatula, then remove and set aside. They will finish cooking later.
5. Cook the Shrimp: Increase the heat to high. Add another tablespoon of oil to the wok. Once the oil is shimmering and just starting to smoke, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side until they turn opaque and pink. Be careful not to overcook them, as shrimp can become rubbery quickly. Remove and set aside.
6. Cook the Chicken: Add the last tablespoon of oil to the still-hot wok. Place the seasoned chicken pieces in a single layer. Cook, stirring occasionally, for 3-5 minutes until the chicken is golden brown and cooked through. Remove and set aside.
7. Sauté the Aromatics: With a little residual oil (add a tiny bit more if needed), add the diced onion and the white parts of the green onions. Stir-fry for about 1-2 minutes until they become translucent and fragrant. Then, add the minced garlic, grated ginger, and optional Thai chili. Cook for another 30 seconds, stirring constantly, being careful not to burn the garlic.
8. Incorporate the Vegetables: Add your frozen mix of carrots, peas, and corn (no need to thaw) to the wok. Stir-fry for 2-3 minutes, allowing them to heat through and become slightly tender-crisp.
9. Add the Cooled Rice and Stir-Fry: Introduce the cooled rice to the wok. Use your spatula to break up any clumps, ensuring the grains separate. Stir-fry vigorously for about 5-7 minutes, tossing constantly, until the rice is heated through and slightly toasted. If the rice seems too dry or stiff, sprinkle a tablespoon or two of water over it, cover for a minute, then continue stir-frying.
10. Season the Rice: Create a well in the center of the rice, then drizzle in the soy sauce and sesame oil. Quickly toss and fold the rice until every grain is evenly coated with the rich, savory sauce.
11. Return Proteins and Eggs, Finish Stir-Frying: Finally, add the cooked shrimp, chicken, and scrambled eggs back into the wok. Gently fold and stir-fry for an additional 1-2 minutes, ensuring all ingredients are well combined and heated through. Taste and adjust seasonings if necessary, adding more soy sauce or a pinch of salt if desired. Stir in the green parts of the green onions for a fresh pop of flavor and color.
12. Serve Immediately: Plate your hot, aromatic Shrimp and Chicken Fried Rice, garnish with extra green onions if you like, and serve warm. Enjoy your homemade masterpiece!

The Secret to Perfect Fried Rice: Choosing the Best Grains

The foundation of any outstanding fried rice is, undoubtedly, the rice itself. The type of rice you choose and how you prepare it can make all the difference between a sublime dish and a sticky, clumpy mess.

Jasmine rice, with its delicate long grains and subtle floral aroma, is widely considered the gold standard for fried rice. Its texture holds up beautifully under high heat stir-frying, resisting breakage and remaining delightfully separate, which is crucial for that authentic fried rice experience. This resilience makes it superior to other varieties that might turn mushy. In our household, we are such ardent fans of jasmine rice that we often purchase large 25-pound bags, using it for everything from this fried rice recipe to serving alongside rich tomato stews.

While jasmine rice is highly recommended, you can still achieve delicious results with other varieties. Other long-grain rice types, such as Basmati, can work well, though they might have a slightly different aroma and texture. Medium-grain rice can also be used, but it might be a bit stickier than jasmine. Even brown rice is a viable, healthier alternative, offering a nutty flavor and chewy texture, just ensure it’s properly cooled and dried before frying.

Regardless of the rice type you choose, a critical step is to rinse it thoroughly before cooking. This process removes excess starch from the surface of the grains, which is key to preventing them from clumping together. After cooking, always spread the rice out on a tray and chill it in the refrigerator for at least 30 minutes (or ideally, use day-old refrigerated rice). This drying process is paramount for achieving those distinct, non-gummy grains that are characteristic of perfect fried rice.

Frequently Asked Questions About Fried Rice

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Shrimp and Chicken Fried Rice

Rated 5 out of 5 stars from 1 vote

Combining tender seafood and savory chicken, this fried rice is a meaty, flavorful, and incredibly satisfying dish that can stand alone as a complete meal or serve as a fantastic side. Add this Shrimp and Chicken Fried Rice recipe to your collection for a quick weeknight dinner or an elegant meal ready in under 30 minutes.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 6 servings

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Equipment

• Wok, large non-stick skillet, or braiser

Ingredients

For the Rice

• 3 cups uncooked jasmine rice (yields approximately 9 cups cooked rice)
• 5 cups water
• 1 teaspoon salt
• 1 teaspoon chicken bouillon powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground turmeric (for color, optional)

For the Shrimp and Chicken

• 1 pound raw shrimp, peeled and deveined (medium to jumbo size recommended)
• 12 ounces chicken breast, cut into bite-sized pieces (about 1 medium chicken breast)
• ½ teaspoon chicken bouillon powder, divided
• ½ teaspoon onion powder, divided
• ½ teaspoon garlic powder, divided
• ½ teaspoon ground white pepper
• ¼ teaspoon salt (for the chicken)

For the Fried Rice Dish

• ¼ cup vegetable oil (or avocado oil, canola, grapeseed)
• 3 large eggs, lightly beaten
• ½ medium onion, diced (approximately ¾ cup diced onion)
• 5 garlic cloves, minced or finely grated
• 1 inch ginger root, peeled and finely grated
• 1 Thai chili, minced (optional, for a spicy kick)
• 3 green onions, diced (whites separated from the greens)
• 10 oz bag of frozen carrots, peas, and corn mix
• 2 Tablespoons soy sauce (low-sodium if preferred)
• ½ teaspoon sesame oil (toasted)

Instructions

• Cook the Rice: In a medium pot, combine 5 cups of water, 1 teaspoon salt, 1 teaspoon chicken bouillon powder, ¼ teaspoon ground black pepper, and ¼ teaspoon ground turmeric (if using). Bring the water to a rolling boil over high heat. While the water heats, thoroughly wash the jasmine rice 3 times to remove excess starch, then drain well. Add the rinsed rice to the boiling water. Reduce heat to medium-high, cover the pot partially, and cook until the water level is even with the rice. Then, reduce heat to low, cover the pot completely, and simmer until the rice is fully cooked, fluffy, and all water is absorbed. Fluff gently with a fork. Alternatively, use a rice cooker for perfect rice. For best results, cook the rice at least a day ahead and chill it in the refrigerator.

• Cool the Rice: Immediately after cooking, spread the hot rice evenly in a thin layer on a large baking sheet. Place the sheet pan in the refrigerator for 30 minutes to several hours. This crucial step helps dry out the rice grains, preventing them from clumping and becoming gummy during stir-frying, ensuring a superior fried rice texture.

• Season the Shrimp: In a small mixing bowl, combine the peeled and deveined shrimp with ¼ teaspoon chicken bouillon powder, ¼ teaspoon white pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Toss well to ensure the shrimp are thoroughly coated with the seasoning blend.

• Season the Chicken: In a separate small mixing bowl, add the chopped chicken breast. Season with ¼ teaspoon salt, ¼ teaspoon chicken bouillon powder, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder. Mix thoroughly to evenly coat the chicken pieces.

• Scramble the Eggs: Place a large wok, spacious non-stick skillet, or braiser over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, pour in the beaten eggs and quickly scramble them until they are just set but still slightly soft and moist. Use your spatula to break them into smaller, bite-sized pieces. Remove the cooked eggs from the wok and set aside; they will finish cooking when added back to the stir-fry.

• Cook the Shrimp: Return the wok to high heat until it’s just smoking. Add another 1 tablespoon of oil. Once hot, add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for about 1-2 minutes per side, just until they turn opaque and pink. Overcooking will make them rubbery. Remove the cooked shrimp from the wok and set aside with the eggs.

• Cook the Chicken: Add the final 1 tablespoon of oil to the wok, maintaining high heat. Let it heat for approximately 1 minute. Add the seasoned chicken pieces in a single layer. Cook for about 2-3 minutes per side, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the wok and set aside with the shrimp and eggs.

• Sauté the Aromatics: With any residual oil in the wok (add a tiny splash if too dry), add the diced onions and the white parts of the green onions. Stir-fry for 1-2 minutes until they become fragrant and translucent. Then, add the minced garlic, grated ginger, and the optional minced Thai chili. Continue to stir-fry for about 30 seconds, being extremely careful not to burn the garlic, which can turn bitter.

• Add the Veggies: Incorporate the frozen carrots, corn, and peas into the wok (no need to thaw them beforehand). Stir well to combine with the aromatics and let them sizzle for approximately 2-3 minutes, or until the vegetables are heated through and retain a slight crunch.

• Add Rice: Add the cooled, prepared rice to the wok. Using your spatula, break up any clumps, ensuring the rice grains are separate. Stir-fry vigorously for about 5 minutes, constantly tossing and turning the rice, until it is heated through and appears slightly toasted. If the rice feels very cold or stiff, sprinkle 1-2 tablespoons of water over it and quickly cover the wok for a minute to allow it to steam lightly, then continue stir-frying.

• Add Soy Sauce and Sesame Oil: Once the rice is thoroughly heated and separated, create a small well in the center of the wok. Drizzle in the soy sauce and sesame oil. Immediately, in a scooping and tossing motion, mix everything until the rice is evenly coated with the rich, aromatic sauce. Ensure every grain has absorbed the flavors.

• Add Remaining Ingredients and Finish: Return the scrambled eggs, cooked chicken, and cooked shrimp to the wok. Continue to stir-fry for approximately 1 minute, gently folding all ingredients together until everything is well combined and heated through. At this point, taste the fried rice and adjust seasonings if necessary (e.g., a little more soy sauce or a pinch of salt). Finally, stir in the green parts of the green onions and stir-fry for another 30 seconds for a final burst of fresh flavor and color.

• Serve: Carefully plate your homemade Shrimp and Chicken Fried Rice, optionally garnish with extra fresh green onions, and serve immediately while warm. Enjoy your delicious and satisfying meal!

Notes

1. While jasmine rice is preferred for its ideal texture, you can substitute it with another long-grain rice (like Basmati) or even a medium-grain rice. The most important tip for any rice used in fried rice is to ensure it is properly rinsed, cooked, and then thoroughly cooled (ideally day-old and refrigerated) before stir-frying to prevent gumminess.

2. For richer flavor and a slightly juicier texture, you can substitute boneless, skinless chicken breasts with boneless, skinless chicken thighs, cut into similar bite-sized pieces.

3. Feel free to enhance the vegetable content by adding other fresh or frozen vegetables such as green beans, snow peas, sliced bell peppers, bean sprouts, or chopped cabbage. Adjust cooking times slightly based on the vegetables chosen.

4. If you or your guests prefer a milder dish, simply omit the Thai chili entirely. For a very subtle heat, use just a tiny sliver.

5. To maintain the crispy texture of the rice and prevent steaming, always stir-fry in a very hot pan and avoid overloading it. If making a large batch, cook in several smaller portions.

Nutrition

Calories: 619kcal
|
Carbohydrates: 84g
|
Protein: 34g
|
Fat: 15g
|
Saturated Fat: 3g
|
Polyunsaturated Fat: 6g
|
Monounsaturated Fat: 4g
|
Trans Fat: 0.1g
|
Cholesterol: 213mg
|
Sodium: 1503mg
|
Potassium: 601mg
|
Fiber: 4g
|
Sugar: 1g
|
Vitamin A: 2738IU
|
Vitamin C: 10mg
|
Calcium: 115mg
|
Iron: 2mg

Additional Info

Course: Dinner

Cuisine: Asian, Western

Calories: 619

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