Shrimp Fried Rice With Chicken

You know that moment when you're standing in the kitchen at 5:30pm, everyone's hungry, and you're about one "what's for dinner?" away from just calling for takeout? That was me last Thursday.

Bradley had just gotten home from soccer practice, Amy was doing that thing where she dramatically announces she's "starving," and John was already hovering near the fridge. I had leftover rice from the night before, a bag of frozen peas and carrots, some shrimp in the freezer, and a chicken breast I needed to use up.

Thirty minutes later, we were all at the table eating the best shrimp fried rice I've made in a while — and yes, Bradley went back for seconds without even being asked.

This is one of those recipes that feels way more impressive than the effort it takes. If you love easy weeknight dinners like my Honey Sesame Chicken, this one is going right into your regular rotation.

Jump to:

• Why You'll Love This Shrimp Fried Rice Recipe
• Ingredients For The Best Shrimp And Chicken Fried Rice
• How To Make Shrimp Fried Rice At Home
• Tips, Tricks, And Variations For This Homemade Fried Rice Recipe
• Storage And Reheating Tips
• Frequently Asked Questions About Shrimp Fried Rice
• Recipes You May Like
• Let's Wrap This Up
• Shrimp Fried Rice With Chicken

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Why You'll Love This Shrimp Fried Rice Recipe

• Ready in 30 minutes — start to finish, no exaggeration
• Uses ingredients you probably already have — frozen veggies, eggs, soy sauce, rice
• Packed with protein — both shrimp and chicken in one pan
• Better than takeout — seriously, no mystery ingredients
• Great for meal prep — leftovers reheat beautifully
• One pan, less cleanup — always a win on a busy weeknight

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Ingredients For The Best Shrimp And Chicken Fried Rice

• 3 large eggs
• 2 tablespoons extra-virgin olive oil (plus more as needed)
• ½ pound boneless skinless chicken breast, cut into bite-sized pieces
• ½ pound raw shrimp, peeled and deveined, tails removed
• 1 small white onion, diced
• 1 (12 oz.) package frozen peas and carrots
• 2 cloves garlic, minced
• 3 cups cooked white rice (day-old works best — more on that below)
• 2 tablespoons soy sauce
• 2 green onions, sliced
• Kosher salt and freshly ground black pepper, to taste

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How To Make Shrimp Fried Rice At Home

Step 1: Scramble The Eggs First

1. Beat your eggs in a small bowl.
2. Add them to a small skillet over medium-low heat.
3. Scramble just until set — you don't want them rubbery.
4. Remove from heat and set aside. You'll add these back in later.

Step 2: Cook The Chicken And Shrimp

1. Warm the olive oil in a large skillet over medium-high heat.
2. Add the chicken breast pieces and cook for 4–5 minutes, stirring occasionally, until opaque on all sides.
3. Add the shrimp and cook for another 4–5 minutes, until they turn pink and curl into a C shape — that's how you know they're done.
4. Season with a pinch of kosher salt and black pepper.
5. Remove the chicken and shrimp to a small bowl, leaving as much oil in the pan as you can.

Step 3: Cook The Vegetables

1. Add the diced white onion to the same hot skillet. Add a splash more olive oil if the pan looks dry.
2. Cook for 3–4 minutes until the onion starts to soften.
3. Add the minced garlic and frozen peas and carrots. Cook for another 2–3 minutes, stirring often.

Step 4: Bring Everything Together

1. Return the chicken and shrimp (along with any juices) back to the pan.
2. Add the cooked rice and scrambled eggs.
3. Pour the soy sauce over everything and stir well to coat.
4. Let the mixture cook for 4–5 minutes, stirring occasionally so the rice doesn't stick to the bottom.
5. Taste and adjust salt and pepper as needed.
6. Garnish with sliced green onions and serve hot.

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Tips, Tricks, And Variations For This Homemade Fried Rice Recipe

Here's the thing — fried rice is one of those dishes that actually gets better the more you make it. Here are the things I've learned after making this recipe more times than I can count.

Use cold, day-old rice. This is the single biggest tip I can give you. Fresh rice is too moist and will clump together. Day-old rice that's been in the fridge overnight fries up beautifully — each grain stays separate and gets those slightly crispy edges that make homemade fried rice taste like it came from a restaurant.

Don't have day-old rice? No problem. Spread freshly cooked rice on a baking sheet and pop it in the refrigerator for 1–2 hours before using. It works almost as well.

Don't walk away from the pan. Fried rice cooks fast over high heat, and you need to stir it regularly. I usually keep a spatula in my hand the whole time. This is not a "set it and forget it" situation.

Want to switch up the protein? This recipe is incredibly flexible. You can swap the shrimp and chicken for beef strips, pork, or even tofu if you're going meatless. Just adjust the cooking time based on what you're using — tofu needs less time, beef strips about the same.

Make it gluten-free by swapping regular soy sauce for tamari or a certified gluten-free soy sauce. Same flavor, works just as well.

Feeling spicy? Add a drizzle of sriracha or a pinch of red pepper flakes when you add the soy sauce. Bradley is convinced this is the only way to eat it now.

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Storage And Reheating Tips

Store leftover shrimp and chicken fried rice in an airtight container in the refrigerator for up to 2–3 days.

When reheating, sprinkle a little water over the rice before microwaving. This keeps it from drying out and makes it taste almost as good as fresh. You can also reheat it in a skillet over medium heat with a tiny splash of oil.

This recipe also works really well for meal prep fried rice — I'll sometimes double the batch on Sunday and we have easy lunches ready for the week.

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Frequently Asked Questions About Shrimp Fried Rice

Can You Use Freshly Cooked Rice Instead Of Day-Old Rice?

Yes, but day-old cold rice really does give you the best results. Fresh rice holds too much moisture, which can make your fried rice soggy instead of crispy. If you need to use freshly cooked rice, spread it out on a baking sheet and refrigerate for 1–2 hours before cooking. It's not quite the same as overnight, but it gets pretty close.

Can I Substitute The Shrimp Or Chicken With Another Protein?

Absolutely. This easy fried rice at home works great with beef, pork, or tofu. For beef or pork, cut into thin strips and cook over high heat until just cooked through — usually about the same time as chicken. For tofu, press it well to remove excess moisture first, then cube and cook until golden.

How Long Does Fried Rice Last In The Fridge?

Leftover fried rice stays fresh in the refrigerator for 2–3 days when stored in an airtight container. Make sure it's cooled down before you put it away, and always reheat until steaming hot all the way through.

Can You Use Brown Rice Instead Of White Rice?

Yes! Brown rice is a great whole-grain substitute and gives this dish a slightly chewier texture and a nuttier flavor. It works perfectly in this Chinese fried rice recipe — just make sure it's also cold and cooked before you use it.

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Recipes You May Like

If you loved this shrimp and chicken fried rice, here are a few more recipes I think you'll enjoy:

• Mongolian Beef — tender beef in a savory sauce that's even better than your local takeout spot
• Chinese Beef and Broccoli — a classic weeknight dinner the whole family will ask for again
• Hawaiian Garlic Shrimp — buttery, garlicky shrimp that comes together in under 20 minutes

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Let's Wrap This Up

This better-than-takeout fried rice has become one of our most-made weeknight dinners, and honestly? I think once you try it, you'll understand why. It's fast, it's filling, and it tastes like something special even though it comes together in half an hour from ingredients you already have on hand.

Give it a try this week and come back to let me know how it went — I always love hearing from you!

And if you're saving recipes for later (which you absolutely should be), pin this one to Pinterest so you can find it again easily.

Happy cooking, and here's to many more delicious weeknight wins with your family

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