This Shrimp and Chicken Fried Rice is a great go-to recipe for busy weekdays – it’s made in one pot, it’s super high in protein and it’s healthy! It’s quick and easy to make, ready in 20 minutes, made in one pot and it’s absolutely scrumptious!
Fried Rice is a staple recipe in my home. It’s such an easy and simple recipe but it packs so much flavor and protein and it’s such a great way to get in a bunch of veggies in a delicious way.
The combination of juicy chicken and shrimp, rice and veggies and the delicious soy flavor makes such an incredible meal that not only tastes great, but is also well-balanced in protein, fiber, vegetables and protein!
This Shrimp and Chicken Fried Rice recipe is my go-to if I want a quick dinner because it’s so easy to make and it’s made in one pot, which means less washing up, which is a great bonus!
Fried Rice is also a great way to use up leftover rice and veggies in an extremely tasty way.
Shrimp and Chicken Fried Rice is also a perfect meal-prep recipe, because it tastes great both hot and cold!
I hope you love this meal as much as I do and that it becomes a staple in your home, too!
Why you’ll love this Chicken and Shrimp Fried Rice:
- It’s made with simple ingredients.
- It’s quick and easy to make.
- Made in just one pot – which means less washing up!
- It’s PACKED with protein – 45g per small serving!
- It’s a great way to use leftover rice and veggies.
- Such an easy way to include more vegetables and fiber into your diet.
- It’s incredibly delicious!
- It’s perfect for meal prep as it tastes great both hot and cold.
- It’s good for your soul and your body!
Ingredients Needed:
These are the ingredients you’ll need to make this Shrimp and Chicken Fried Rice. You can find the exact measurements in the recipe card at the bottom of this page.
- Chicken: I like to use chicken breasts as it’s a leaner cut lower in fat and higher in protein, however, you can use chicken thighs if you like.
- Shrimp: I use frozen cooked and peeled shrimp for ease (it’s also more budget-friendly), but you can use fresh shrimp if you prefer.
- Cold, Cooked Rice: This makes the whole process a lot quicker. You can buy cooked rice at most grocery stores or you can use leftover rice. Alternatively, you can cook your own rice before making this fried rice. I like to use basmati rice, but you could use any rice you have.
- Veggies: You can use any and every vegetable you have in your fridge or freezer. I like to use a frozen vegetable medley containing sweetcorn, carrots and green beans but some other vegetables I like to use include mushrooms, peas, zucchini and bell peppers. I also like to add some garlic for extra deliciousness.
- Soy Sauce: For that delicious salty, umami flavor. You could also use coconut aminos or tamari.
- Eggs: It’s not fried rice without scrambled eggs in my opinion – it also adds healthy fats and extra protein!
Dietary Adjustments
This Shrimp and Chicken Fried Rice is highly adaptable to fit various dietary needs:
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.
- Low-Carb/Keto: Substitute the rice with cauliflower rice for a lower-carb version.
- Dairy-Free: This recipe is naturally dairy-free, so you’re all set!
- Vegetarian/Vegan: Replace the chicken and shrimp with tofu or additional veggies, and use plant-based eggs if desired.
- Low-Sodium: Opt for low-sodium soy sauce or coconut aminos to reduce the salt content.
Feel free to adjust the ingredients to suit your dietary preferences or restrictions!
Equipment Needed:
- Large Wok or Frying Pan: Essential for stir-frying the ingredients. A wok is ideal, but a large frying pan works well too.
- Cutting Board: For chopping chicken, vegetables, and garlic.
- Chef’s Knife: To cut the chicken, vegetables, and garlic.
- Mixing Bowl: For whisking the eggs.
- Wooden Spoon or Spatula: For stirring and mixing the ingredients while cooking.
- Colander (Optional): If using fresh shrimp that needs peeling or if you’re rinsing any vegetables.
How to make Shrimp and Chicken Fried Rice
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Start by prepping all of your ingredients: Cut your chicken into bite-sized pieces. Peel your shrimp if needed. Chop your garlic and veggies if needed.
Step Two:
Heat some Olive Oil or Sesame Oil in a large wok or frying pan on medium-high heat. Add in your chicken and shrimp along with some salt and cook until the chicken has almost cooked through, then remove the chicken and shrimp and set it aside.
Step Three:
Add your chopped garlic, vegetables and soy sauce to the pan and cook until the vegetables have softened.
Step Four:
Add in your cooked rice, chicken and shrimp and stir-fry until hot.
Step Five:
Whisk your eggs in a bowl.
Step Six:
Push the fried rice to one side of the pan then pour the whisked eggs into the pan. Leave to cool for a couple of minutes then scramble the eggs and mix everything together.
Step Seven:
Top with some green onion and enjoy!
Tips & Notes
Prep Ahead: Have all your ingredients prepped and ready before you start cooking. This makes the stir-frying process smooth and efficient.
Use Cold Rice: Cold, cooked rice works best for fried rice as it’s less likely to become mushy. Freshly cooked rice can be too sticky.
High Heat: Cook on medium-high to high heat to achieve that perfect stir-fry texture and flavor. This helps in getting a nice sear on the ingredients.
Adjust to Taste: Feel free to adjust the amount of soy sauce or seasonings to match your taste preferences. You can also add a splash of sesame oil for extra flavor.
Customize your Shrimp and Chicken Fried Rice
Here are some ideas for customizing the Shrimp and Chicken Fried Rice recipe:
Protein Variations:
- Tofu: For a vegetarian or vegan option, replace the chicken and shrimp with tofu.
- Beef or Pork: Substitute with thinly sliced beef or pork for a different protein.
- Chicken Only or Shrimp Only: You can use just one type of protein if you prefer.
Vegetable Options:
- Seasonal Vegetables: Swap out the vegetables for whatever is in season or what you have on hand, like broccoli, snap peas, or bell peppers.
- Leafy Greens: Add spinach or kale for an extra boost of nutrients.
- Frozen Veggies: Use a different frozen vegetable medley based on your preference.
Flavor Enhancements:
- Spices: Add a pinch of chili flakes or a dash of five-spice powder for extra heat and flavor.
- Herbs: Garnish with fresh herbs like cilantro or basil for added freshness.
- Sauces: Experiment with different sauces like hoisin sauce, sriracha, or a splash of rice vinegar for unique flavor profiles.
Storage Instructions
Refrigeration: Allow the fried rice to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: For longer storage, you can freeze the fried rice. Let it cool completely, then transfer it to a freezer-safe container or resealable bag. Label with the date. It will keep in the freezer for up to 2-3 months.
Reheating: To reheat from the refrigerator, you can microwave the rice in a microwave-safe dish until heated through, stirring occasionally. Alternatively, reheat in a skillet over medium heat, adding a splash of water or broth to help loosen it if needed.
Thawing: If frozen, thaw the rice overnight in the refrigerator before reheating. For quicker thawing, you can use the microwave’s defrost setting, then reheat as desired.
Note: Fried rice is best enjoyed fresh, but storing and reheating properly ensures it remains tasty and safe to eat.
FAQ
Can I use brown rice instead of white rice?
Yes, you can use brown rice for a healthier option. Just ensure it’s cooked and cooled before using it in the recipe. Brown rice may require a slightly longer cooking time and might have a firmer texture.
How can I make this dish spicier?
To add some heat, include chili flakes, sriracha, or a dash of hot sauce. You can also use spicy soy sauce or add a sliced chili pepper during cooking.
Can I use fresh rice instead of cold, cooked rice?
It’s best to use cold, cooked rice as it helps prevent the rice from becoming mushy. If you only have freshly cooked rice, let it cool completely and even refrigerate it briefly before using.
Can I freeze leftover fried rice?
Yes, you can freeze leftovers. Allow the fried rice to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.
What vegetables can I add to this recipe?
Feel free to add any vegetables you like or have on hand, such as bell peppers, peas, mushrooms, zucchini, or corn. Just make sure to chop them 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 in place of regular soy sauce. You can also reduce the amount of added salt and seasonings to lower the sodium content.
Can I make this recipe ahead of time?
Yes, this recipe is great for meal prep. You can make it ahead of time and store it in the refrigerator for up to 3-4 days. It also reheats well, both in the microwave and on the stovetop.
You might like these recipes too:
- Asian Chicken Slaw with Honey Peanut Dressing
- The BEST Sushi Burritos (perfect for meal-prep)
- 20 minute High Protein Pasta Salad – Avocado and Chicken Pasta
- Easy Pumpkin and Couscous Salad
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Shrimp and Chicken Fried Rice
Equipment
- Large Wok or Frying Pan
- Wooden Spoon or Spatula
Ingredients
- 350 g Chicken (2 chicken breast fillets)
- 200 g Shrimp (fresh or frozen)
- 300 g Vegetables of Choice
- 3 Garlic Cloves
- 250 g Cold, Cooked Rice
- ¼ cup Soy Sauce
- 3 Eggs
- Green Onions (optional)
Instructions
- Heat some Olive or Sesame oil in a large wok or frying pan over medium-high heat.
- Cook chicken and shrimp with salt until chicken is nearly cooked through. Remove and set aside.
- Add garlic, vegetables, and soy sauce to the pan. Cook until vegetables are tender.
- Stir in rice, chicken, and shrimp. Cook until heated through.
- Whisk eggs in a mixing bowl.
- Push rice to one side, pour in eggs, and scramble until cooked. Mix everything together.
- Garnish with green onions and enjoy!
Video
Notes
- Use Cold Rice: Cold, cooked rice prevents mushiness and helps keep the grains separate.
- High Heat: Cook on medium-high heat for the best stir-fry texture and flavor.
- Veggie Variety: Feel free to add or substitute your favorite vegetables.
Nutrition
Let me know in the comments below if you make this Shrimp and Chicken Fried Rice!
