This Shrimp and Chicken Fried Rice is loaded with protein, colorful veggies, and that buttery garlic flavor we all love. It's the ultimate weeknight dinner, quick, hearty, and way better than takeout. Perfect for when you have day-old rice in the fridge, frozen shrimp and frozen vegetables. This is the best one pot meal!
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Shrimp and Chicken Fried Rice is perfect year-round, but good enough for family celebrations and my favourite quick weeknight dinner, especially if I am short on time.
Here are my other fried rice recipes!
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Ingredients and Substitutions
Shrimp → Swap with salmon or tofu.
Chicken thighs → Use chicken breast for a leaner option. But I recommend "velveting" the chicken breasts to make sure its tender. Thats why chicken thighs is best so that the chicken is always juicy.
Day-old rice → Fresh rice can work if spread on a tray to cool for at least 30 minutes in the fridge to draw out moisture. Jasmine rice is best, but basmati or even brown rice works too.
Soy sauce/tamari → Swap with coconut aminos for gluten-free or a milder flavor.
White pepper → Black pepper works, though white pepper is better for this. Use what you have.
Avocado oil → Use any neutral oil like canola, sunflower, or peanut oil. Olive oil will not be good with this.
Frozen veggies → Use any frozen or fresh vegetables you have.
See recipe card for quantities.
How to make shrimp and chicken fried rice
- Step 1: Cook the chicken.
- Step 2: Cook the shrimp.
- Step 3: Saute the garlic.
- Step 4: Add the rice and eggs.
- Step 5: Add the frozen or fresh vegetables.
- Step 6: Add back the shrimp. Season well.
Equipment
- Wok or a large skillet
How to store and reheat
Store leftover Shrimp and Chicken Fried Rice in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of soy sauce or water to bring back moisture, or microwave in 1-minute intervals until hot.
Top tips for success
- Use cold, day-old rice - Fresh rice will turn mushy. If you only have fresh, spread it out on a baking sheet and refrigerate for 30 minutes.
- High heat is key - Cook everything on medium-high to high heat so the rice gets that classic "fried" texture.
- For leaner protein use chicken breasts - however, I would "velvet" the chicken breast to keep it juicy.
chicken and shrimp fried rice - FAQs
Yes! This is fantastic for meal prep. I always make a large batch and store it for lunch the next day.
Butter gives the day old rice so much flavor back. It makes it really rich. It is my secret to all my fried rice. Omit if you don't like it.
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Shrimp and Chicken Fried Rice
Ingredients
Equipment
Method
- Heat 2 tablespoons of butter and 1 tablespoon avocado oil in a large skillet or wok over medium-high heat.
- Add the cubed chicken thighs and cook until golden brown and fully cooked, about 6-7 minutes. Remove and set aside.
- In the same pan, add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- In the same pan, add the garlic and the white parts of the green onions. Sauté for 1 minute until fragrant.
- Add the corn, peas, carrots, and edamame. Stir-fry for 3-4 minutes until tender.
- Add the day-old rice to the pan, breaking up any clumps. Drizzle in the sesame oil and soy sauce. Stir-fry for 3-4 minutes until heated through.
- Return the chicken and shrimp to the pan. Sprinkle in the white pepper and toss everything together. Add the last tablespoon of butter and stir until melted and glossy.
- Garnish and serve
- Top with the green parts of the green onions. Serve hot!
Nutrition
Notes
- Use cold, day-old rice - Fresh rice will turn mushy. If you only have fresh, spread it out on a baking sheet and refrigerate for 30 minutes.
- High heat is key - Cook everything on medium-high to high heat so the rice gets that classic "fried" texture.
- Cook proteins separately - This keeps the chicken juicy and the shrimp perfectly tender without overcooking.
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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