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Shrimp and Chicken Fried Rice

ByJessica Loizzo Updated on

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Looking for a dinner that’s fast, flavorful, and everyone actually eats? This shrimp and chicken fried rice hits the mark. It’s all made in one pot, so cleanup is a breeze, and you can have it on the table in less than 45 minutes.

This recipe is packed with vegetables like carrots, peas, and corn, plus tender chicken and juicy shrimp, all tossed together in a savory sauce. The whole family loves it, and the best part? It’s just as good for lunch the next day or reheated as leftovers. Simple, hearty, and full of flavor—what’s not to love?

Shrimp and chicken fried rice with vegetables on white ceramic plate, garnished with green onions, served on marble countertop with cooking ingredients in background.

Dinner is the most popular meal in my house. We’re all hungry from a long, busy day and we often crave something comforting and filling like One-Pot Marry Me Chicken Orzo or Slow Cooker Chicken Tortilla Soup. Ugh. Now I’m hungry.

As a mom, I also want our meals to be nutritious. We enjoy ordering fried rice at restaurants so I figured why not make it at home? Well it turns out it’s now one of our favorite weeknight meals! I make a huge batch and we gobble it for dinner and for lunch the next day!

Ingredients

Here’s the list of ingredients you will need to make shrimp and chicken fried rice along with a few notes and possible substitutions.

shrimp and chicken fried rice ingredients
  • Cooked white rice: You can use short grain or long grain. The rice should be cooked in advance so that it has time to dry out and separate so that when it’s cooked, it doesn’t clump up. Here’s how I like to cook white rice. I often make it the day before or morning of when I’m making fried rice.
  • Chicken thighs: I suggest using skinless boneless chicken thighs. Chicken breasts can be used, but they’re not a tender.
  • Shrimp: medium to small shrimp work best for fried rice. You can purchase fresh or frozen. Just make sure they’re deveined.
  • Eggs: I use 3 eggs in this recipe. Sometimes I’ll scramble eggs in the morning and make 3 extra if I know I’m making fried rice – always thinking ahead!
  • Corn: Frozen, canned or fresh will work! I typically use frozen.
  • Carrots: I prefer fresh carrots in this recipe.
  • Peas: Frozen peas work the best.
  • Onion: White or yellow work.
  • Garlic: I love the sweet garlic aroma in this recipe.
  • Butter: A little butter is used for flavor and for crisping up the rice.
  • Soy Sauce or Coconut Aminos: This is what actually flavors the dish. I prefer coconut aminos – soy free and more natural. It’s also a little sweet. Soy sauce is often used in fried rice and it’s perfectly fine to use it!
  • Sesame Oil: A little sesame oil adds a nutty flavor.
  • Salt & Pepper: To season the dish.
  • Green onion: Green onion is used for garnish. It offers a fresh, vibrant bite and color.

Note: You don’t have to use any meat in this dish if you want to keep it vegetarian. You can also use just chicken or just shrimp. Skirt steak would also be a great substitute if you like red meat!

Cooking Tip: You will want to use a large skillet, dutch oven or rimmed griddle to make this recipe. I typically use my dutch oven and it works just fine!

Step-By-Step Instructions:

Creamy yellow scrambled eggs cooking in a black skillet with a wooden-handled spatula, on a white marble countertop, showcasing easy breakfast recipes.
First, add oil to a large pan and scramble the eggs. Remove the eggs to a plate.
Cooked chicken in a black skillet ready for recipe preparation.
Next, cook the chicken in the same pan. Add more oil as necessary. Remove to a plate.
Juicy shrimp cooking in a black skillet, ready for a delicious seafood dish.
To the same pan, cook the shrimp on both sides and remove to a plate.
Juicy shrimp and chicken mixed with rice, vegetables, green onions in a savory fried rice dish, served on a decorative ceramic platter.
Add more oil to the pan and sauté onion and carrots for 5 minutes.
Colorful sautéed vegetable mixture in a black skillet with onions, carrots, peas, and corn, ready for cooking or serving as a healthy side dish or ingredient for various recipes.
Add corn and peas and sauté for a few minutes.
Diced carrots, onions, and garlic cooking in a skillet for homemade vegetable sauté. Perfect for delicious and healthy recipes, easy to prepare meal base, or veggie stir-fry.
Next, add garlic and continue to sauté for 1 minutes.
Colorful mixed vegetables with cooked rice in a black skillet on white marble background.
Add cooked rice, coconut aminos or soy sauce and sesame oil. Stir to combine.
Creamy vegetable fried rice with carrots, peas, corn, and onions in a black skillet on a white marble surface. Perfect for vegan and healthy meal options.
Turn heat to medium high and fry the rice for several minutes until crisp.
Diced chicken being cooked with vegetables in a black skillet on a marble countertop for a homemade stir-fry recipe.
Add scrambled eggs, chicken and shrimp to the rice and stir. Taste for salt, pepper and sauce – add more to your liking.
Savory shrimp and vegetable fried rice in a skillet, healthy homemade stir-fry, easy quick dinner recipe, gluten-free shrimp and veggie rice dish, delicious Asian-inspired fried rice.
Savory shrimp and chicken vegetable fried rice in a white bowl, featuring colorful carrots, peas, and scrambled eggs, served on a white marble surface, perfect for Asian-inspired or comfort food meals.

Final Thoughts

Well, we’re obsessed with this Shrimp and Chicken Fried Rice. I’m not lying when I say I make it all the time! It truly never gets old. It’s a weeknight meal that can be made ahead of time and enjoyed as leftovers. It’s versatile when it comes to protein choice and it’s made in just ONE PAN! I hope you enjoy this recipe for Shrimp and Chicken Fried Rice as much as we do!

Yield: 4 large servings

Shrimp and Chicken Fried Rice

Shrimp and chicken fried rice with vegetables on white ceramic plate, garnished with green onions, served on marble countertop with cooking ingredients in background.

One pot shrimp and chicken fried rice a simple weeknight meal that's packed full of protein, veggies and flavor.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 cups long or short grain white rice, cooked according to package directions (prepare at least 2 hours in advance)
  • 3 large eggs, beaten
  • 4 chicken thighs
  • 3/4 pounds uncooked medium shrimp (deveined, tails removed and thawed if frozen)
  • 4 tablespoons butter, divided for scrambling the eggs and cooking the veggies
  • 3 medium carrots, peeled and diced
  • 1 small/medium white onion, diced
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 3 cloves of garlic, minced
  • 4-6 tablespoons soy sauce or coconut aminos (I prefer coconut aminos)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Mild cooking oil (I use olive oil or avocado oil), for cooking the chicken and shrimp
  • 4 green onions, sliced

Instructions

    1. First, cook the rice according to package directions. Let cool completely, cover and refrigerate. This can be done hours in advance. Check out this post to see how I like to cook white rice.
    2. In a large pot or skillet (non-stick is helpful if you have one), add 1 tablespoon of butter and place over medium-low heat. Scramble the eggs - remove from the pan and set aside.
    3. To the same pot, heat 2 tablespoons of oil, add shrimp and cook on both sides for 1-2 minutes or until cooked through; remove to a plate.
    4. In the same pot, add an additional tablespoon of oil and add chicken thighs. Cook for 5 minutes on each side or until cooked through. Remove to let cool then dice.
    5. In the same pot, add 3 tablespoons of butter and sauté the onions and carrots for about 5 minutes, scraping up any brown bits from the chicken. Add garlic, corn and peas and continue to saute for 2 minutes.
    6. Turn up the heat and add the rice, sesame oil and coconut aminos or soy sauce. Stir everything together and fry the rice for about 5 minutes, only stirring a few times to allow the rice to crisp up on the bottom.
    7. Lastly, stir in the chicken, shrimp, and scrambled eggs. Taste - add salt, pepper or additional soy sauce or coconut aminos to your liking. Garnish with green onion.

Notes

Storage: Leftovers can be stored in an airtight container for up to 2 days. Simply reheat in the microwave.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 801Total Fat: 44gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 585mgSodium: 2693mgCarbohydrates: 35gFiber: 6gSugar: 6gProtein: 69g

Nutrition information is automatically calculated. Use as an approximation only.

Did you make this recipe?

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© Jess - stuckonsweet.com
Category: Lunch + Dinner

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