Description
Chicken and Shrimp Fried Rice is a quick, one-pan meal that’s packed with tender chicken, succulent shrimp, vegetables, and fragrant rice. It’s savory, satisfying, and customizable to suit your taste. Perfect for busy weeknights or when you’re craving takeout-style flavors at home!
Ingredients
Scale
For the Fried Rice:
- 2 cups cooked white rice (preferably day-old)
- 1 chicken breast, diced into bite-sized pieces
- 8–10 medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil (divided)
- 2 large eggs, beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 teaspoon sesame oil
- Salt and black pepper, to taste
Instructions
Prepare the Ingredients:
- If the rice is fresh, spread it out on a baking sheet to cool and dry slightly. Day-old rice works best for fried rice because it’s less sticky.
- Season the diced chicken with a pinch of salt and pepper.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for 4–5 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
Cook the Shrimp:
- In the same skillet, add another teaspoon of oil if needed. Add the shrimp and cook for 2–3 minutes until pink and fully cooked. Remove and set aside with the chicken.
Scramble the Eggs:
- Reduce the heat to medium. Push any remaining oil to one side of the skillet and pour the beaten eggs into the pan. Stir constantly to scramble the eggs until just set. Remove and set aside.
Sauté the Aromatics and Vegetables:
- Add the remaining 1 tablespoon of oil to the skillet, then toss in the minced garlic, grated ginger, and white parts of the green onions. Sauté for 30 seconds until fragrant.
- Add the frozen mixed vegetables and cook for 2–3 minutes until heated through.
Combine Everything:
- Add the cooked rice to the skillet and stir to combine with the vegetables. Use a spatula to break up any clumps of rice.
- Return the chicken, shrimp, and scrambled eggs to the skillet. Stir well.
Season the Fried Rice:
- Add the soy sauce, oyster sauce (if using), and sesame oil. Mix thoroughly to coat the rice and protein evenly. Taste and adjust with more soy sauce or salt as needed.
Serve:
- Garnish with the green parts of the sliced green onions and serve hot. Enjoy your homemade Chicken and Shrimp Fried Rice!
Notes
- Make It Spicy: Add a pinch of red pepper flakes or a splash of sriracha for some heat.
- Vegetable Variations: Use whatever vegetables you have on hand—broccoli, bell peppers, or snap peas work great!
- Protein Swaps: You can substitute the chicken and shrimp with tofu, beef, or extra veggies for a vegetarian version.
- Use Leftovers: This recipe is perfect for using up leftover rice, chicken, or shrimp.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 185 mg
Keywords: Chicken and shrimp fried rice, quick fried rice, weeknight dinner, easy Asian recipes