Shrimp and Chicken Fried Rice Recipe You Can Make Tonight

Shrimp and Chicken Fried Rice is a fast, one-pot weeknight favorite—high in protein, full of vegetables, and ready in about 20 minutes. It’s simple to make, healthy, and delicious.

Chicken shrimp fried rice in a frying pan.

Fried rice is a regular on my table because it’s quick, satisfying, and a great way to get veggies into a meal. Combining tender chicken and juicy shrimp with rice, vegetables, scrambled egg, and soy sauce creates a well-balanced dish with protein, fiber, and plenty of flavor.

This recipe is ideal for busy evenings: everything cooks in one pan, it’s ready in about 20 minutes, and cleanup is minimal. Fried rice is also excellent for using up leftover rice and vegetables, and it reheats well for meal prep—tasty hot or cold.

I hope this becomes a reliable go-to in your kitchen as it is in mine.

Chicken shrimp fried rice in a yellow bowl.

Why you’ll love this Chicken and Shrimp Fried Rice:

Made with simple, everyday ingredients.
Quick and easy to prepare—perfect for weeknights.
One-pan cooking means less washing up.
Packed with protein—about 45g per serving (small serving estimate).
A great way to use leftover rice and vegetables.
An easy way to add more vegetables and fiber to your meals.
Delicious and satisfying.
Perfect for meal prep since it tastes great reheated or cold.

Ingredients Needed:

Below are the main ingredients. Exact measurements appear in the recipe card further down.

Shrimp and Chicken Fried Rice Ingredients on a counter.

Chicken: Boneless chicken breast is lean and high in protein; thighs work well too if you prefer.
Shrimp: Frozen cooked, peeled shrimp is convenient and budget-friendly; fresh shrimp is also great.
Cold, Cooked Rice: Using chilled rice prevents mushiness. Leftover rice or store-bought cooked rice works well; basmati is a good choice but any rice will do.
Vegetables: Use what you have—frozen mixed vegetables (corn, carrots, green beans), peas, mushrooms, zucchini, bell peppers, or spinach all work. Add garlic for flavor.
Soy Sauce: For savory umami. Substitute tamari or coconut aminos for gluten-free options.
Eggs: Scrambled egg adds texture, healthy fats, and more protein.

Dietary Adjustments

This recipe adapts easily to different diets:

Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce.
Low-Carb/Keto: Swap rice for cauliflower rice.
Dairy-Free: The recipe is naturally dairy-free.
Vegetarian/Vegan: Replace chicken and shrimp with tofu or extra vegetables and omit or replace eggs with a plant-based alternative.
Low-Sodium: Choose low-sodium soy sauce or reduce added salt.

Adjust ingredients to match your preferences or dietary needs.

Equipment Needed:

Large wok or frying pan: For stir-frying the ingredients; a wok gives the best high-heat results.
Cutting board and chef’s knife: For slicing chicken and chopping vegetables and garlic.
Mixing bowl: For whisking the eggs.
Wooden spoon or spatula: For stirring and combining everything.
Colander (optional): Useful if you need to rinse or drain fresh shrimp or vegetables.

Fried rice with chicken and shrimp in a frying pan.

How to make Shrimp and Chicken Fried Rice

Here’s a clear summary of the cooking process. The printable recipe card below includes exact measurements and additional details.

Step One:
Prep everything: cut chicken into bite-sized pieces, peel shrimp if needed, and chop garlic and vegetables.

Step Two:
Heat a splash of olive or sesame oil in a large wok or frying pan over medium-high heat. Add chicken and shrimp with a pinch of salt and cook until the chicken is almost done. Remove and set aside.

Uncooked chicken and shrimp in a frying pan.

Cooked chicken and shrimp in a frying pan.

Step Three:
Add garlic, vegetables, and soy sauce to the pan. Stir-fry until vegetables are tender.

Step Four:
Return the cooked chicken and shrimp to the pan and add the cold rice. Stir-fry until everything is hot and well combined.

Mixed vegetables and soya sauce in a frying pan.

Mixed vegetables, soya sauce, cooked rice, chicken and shrimp in a frying pan.

Step Five:
Whisk the eggs in a bowl.

Step Six:
Push the rice mixture to one side of the pan, pour the eggs into the empty space, let them set briefly, then scramble and fold them into the rice.

Making shrimp and chicken fried rice with eggs.

Step Seven:
Garnish with sliced green onion and serve immediately.

Tips & Notes

Prep Ahead: Chop and measure ingredients before you start—stir-frying moves quickly.

Use Cold Rice: Chilled, cooked rice keeps the grains separate and prevents a mushy result.

High Heat: Cook on medium-high to high heat to get a good sear and classic fried rice texture.

Adjust to Taste: Change soy sauce amounts, add a splash of sesame oil, or include chili for heat.

Customize your Shrimp and Chicken Fried Rice

Options to tailor the recipe:

Protein Variations:

Tofu: Make it vegetarian by swapping chicken and shrimp for firm tofu.
Beef or Pork: Use thinly sliced beef or pork for a different flavor.
Single Protein: Use only chicken or only shrimp if you prefer.

Vegetable Options:

Seasonal Vegetables: Swap in broccoli, snap peas, or bell peppers depending on what’s fresh.
Leafy Greens: Stir in spinach or kale for extra nutrients.
Frozen Vegetables: Any frozen mix works well and saves prep time.

Flavor Enhancements:

Spices: Add chili flakes or five-spice for heat and complexity.
Herbs: Finish with fresh cilantro or basil for brightness.
Sauces: Experiment with hoisin, sriracha, or a splash of rice vinegar for variety.

Shrimp and Chicken fried rice in a yellow bowl.

Storage Instructions

Refrigeration: Cool to room temperature, then store in an airtight container in the refrigerator for 3–4 days.

Freezing: Cool completely, transfer to a freezer-safe container or bag, label with the date, and freeze for up to 2–3 months. Thaw in the refrigerator before reheating.

Reheating: Reheat in the microwave or in a skillet over medium heat, adding a splash of water or broth if the rice seems dry.

Note: Fried rice is best fresh, but proper storage keeps it tasty and safe to eat.

Shrimp and Chicken fried rice in a frying pan.

FAQ

Can I use brown rice instead of white rice?

Yes. Use cooked, cooled brown rice; it may be firmer and could need a bit more time to heat through.

How can I make this dish spicier?

Add chili flakes, sriracha, hot sauce, or a sliced chili during cooking.

Can I use fresh rice instead of cold, cooked rice?

Chilled, cooked rice is best. If using freshly cooked rice, cool it completely—refrigerate briefly if possible—so it doesn’t become sticky.

Can I freeze leftover fried rice?

Yes. Cool completely, freeze in a suitable container for up to 2–3 months, then thaw in the refrigerator before reheating.

What vegetables can I add to this recipe?

Use any vegetables you like—bell peppers, peas, mushrooms, zucchini, corn, broccoli, or leafy greens all work well. Chop into bite-sized pieces for even cooking.

How can I adjust the recipe to make it low-sodium?

Use low-sodium soy sauce or coconut aminos and reduce added salt to lower the sodium content.

Can I make this recipe ahead of time?

Yes. This recipe is great for meal prep. Store in the refrigerator for 3–4 days and reheat when ready to eat.