Say goodbye to mediocre takeout! This homemade Shrimp and Chicken Fried Rice is a culinary masterpiece, overflowing with succulent shrimp and tender chicken, all coated in a rich, savory sauce. Perfectly balanced and incredibly flavorful, it transforms into a complete meal that will have everyone asking for seconds. With a little smart prep, you can whip up this delightful dish in just 25 minutes!
Whether you’re planning a casual weeknight dinner, a relaxed Sunday supper, entertaining guests, or celebrating the holidays, this easy shrimp and chicken fried rice is an absolute winner. It’s a versatile, festive, and universally loved dish that brings restaurant-quality flavors right to your dining table. Forget bland, greasy versions – our recipe delivers vibrant taste and perfect texture every time.
Looking for more amazing rice dishes or seafood inspiration? Be sure to explore these other fantastic recipes: Steak Fried Rice, Shrimp In White Wine Sauce, and Pan Fried Teriyaki Salmon.
Table of Contents
- Why You’ll Love This Recipe
- Essential Ingredients for Fried Rice
- Substitutions and Variations for Your Fried Rice
- How To Master Shrimp and Chicken Fried Rice
- The Best Rice For Fried Rice
- Frequently Asked Questions
- Explore More Fried Rice Recipes
- Shrimp and Chicken Fried Rice Recipe Card
Why You’ll Love This Homemade Shrimp and Chicken Fried Rice
Tired of disappointing takeout fried rice? Your search for the perfect recipe ends here! This homemade Shrimp and Chicken Fried Rice is incredibly easy to prepare and absolutely bursting with flavor. Here are just a few compelling reasons why this recipe will become a staple in your kitchen:
- Effortlessly Quick: From start to finish, this incredible fried rice comes together in less than 30 minutes, making it the ideal choice for busy weeknights when you crave something delicious without spending hours in the kitchen.
- Endlessly Customizable: This recipe is your canvas! While chicken and shrimp create a fantastic pairing, feel free to experiment with other proteins like tender beef or savory pork. You can also tailor the vegetables to your liking – add more of your favorites, or keep it simple with just a few staples.
- Perfect for Meal Prep: Planning ahead is a breeze! Cook your rice in advance and store it in the refrigerator. This pre-cooked rice forms the ideal base for quick fried rice dinners throughout the week, saving you precious time and effort.
- Better Than Takeout: Achieve that coveted restaurant-quality flavor and texture right in your own kitchen. Our recipe ensures every grain of rice is perfectly seasoned and every piece of protein is cooked to perfection, delivering a superior dining experience compared to many store-bought options.
- Wholesome and Fresh: When you cook at home, you control the ingredients. Enjoy a healthier version of your favorite fried rice, made with fresh produce and high-quality proteins, free from excessive oils or additives often found in commercial preparations.
For another convenient and satisfying meal, be sure to also check out my recipe for One Pot Chicken Thighs And Rice.
Essential Ingredients for Your Incredible Fried Rice
Crafting truly incredible fried rice begins with selecting the right ingredients. Here’s a detailed look at what you’ll need to achieve that authentic, savory flavor and perfect texture:
Here are some crucial notes on a few key ingredients that make all the difference:
- Shrimp: For the best experience, opt for medium-sized shrimp (around 40-60 shrimp per pound) or, if you’re feeling luxurious, jumbo-sized shrimp (16-20 shrimp per pound). Jumbo shrimp offer a wonderfully meaty and juicy bite, elevating the dish. However, medium-sized shrimp are equally delicious and provide a great texture. Ensure they are peeled and deveined for ease of preparation.
- Chicken: Boneless, skinless chicken breast is a lean and versatile choice that cooks quickly and absorbs flavors beautifully. Alternatively, boneless, skinless chicken thighs can be used for a slightly richer flavor and more tender texture. Cut your chicken into uniform bite-sized pieces to ensure even cooking.
- Neutral Oil: A high smoke point oil with a neutral flavor is essential for stir-frying. Vegetable oil, canola oil, or avocado oil are excellent choices as they won’t overpower the delicate flavors of the dish and can withstand the high heat required for proper stir-frying.
- Sesame Oil: This ingredient is a secret weapon for authentic Asian cuisine. Just a small drizzle of sesame oil at the end imparts a distinctive nutty, aromatic flavor that immediately conjures images of your favorite Asian restaurants. Look for it in the international aisle of your grocery store or at any Asian market.
- Aromatics: Fresh garlic, ginger, and green onions form the aromatic base of this fried rice. They add depth and complexity that is crucial for a truly delicious dish. Don’t skip these!
- Vegetables: A frozen mix of carrots, peas, and corn is incredibly convenient and adds color, texture, and a touch of sweetness. Feel free to add fresh vegetables like bell peppers, mushrooms, or snap peas if you prefer.
- Soy Sauce: The cornerstone of many Asian dishes, soy sauce provides that essential umami and savory depth. Use a good quality light or regular soy sauce. For a gluten-free option, tamari works perfectly.
For the comprehensive list of all ingredients, including precise measurements, please refer to the detailed recipe card located further down on this page.
Substitutions and Variations for Your Shrimp and Chicken Fried Rice
One of the many joys of making fried rice at home is its incredible adaptability. This recipe serves as a perfect foundation, allowing you to easily adjust it to suit your taste preferences, dietary needs, or whatever ingredients you have on hand. Here are some fantastic ideas to inspire your culinary creativity:
- Different Proteins: Beyond shrimp and chicken, feel free to substitute or add other proteins. Thinly sliced pork or tender beef strips (like sirloin or flank steak) work wonderfully. You could also try diced tofu or tempeh for a plant-based option, marinating them briefly to infuse flavor.
- Vegetarian Fried Rice: To create a delicious vegetarian version, simply omit the shrimp and chicken entirely. Instead, you can increase the amount of scrambled eggs for added protein, or incorporate more hearty vegetables like sliced mushrooms, firm tofu, edamame, or water chestnuts.
- Explore Different Vegetables: The vegetable possibilities are endless! Enhance your fried rice with additional vibrant vegetables such as crisp green beans, delicate snow peas, crunchy bean sprouts, diced bell peppers (any color), or even thinly sliced cabbage. You can use a mix of your favorites or focus on just one or two to keep it simple. Fresh vegetables should be added during the sautéing step and cooked until tender-crisp.
- Spice Level Adjustment: If you enjoy a bit of heat, keep the minced Thai chili in the recipe. For a milder flavor, simply omit it. For those who love extra spice, consider adding a dash of chili oil or Sriracha at the end.
- Flavor Enhancers: A splash of Shaoxing cooking wine can add a layer of authentic Chinese flavor, often used in restaurant fried rice. A small amount of oyster sauce can also provide a rich, savory depth, especially if you enjoy an umami boost.
Don’t stop here! For more delicious rice and chicken creations, also explore these recipes: Garlic Herb Rice and Thin Sliced Chicken Breasts.
How To Master Homemade Shrimp and Chicken Fried Rice
Achieving perfect fried rice isn’t just about the ingredients; it’s also about technique. While day-old, cold rice is often recommended, you don’t always have to plan that far ahead! If a craving strikes, you can cook fresh rice, spread it out to cool and dry quickly, and then proceed with stir-frying immediately. The key is to reduce its moisture content. Follow these simple steps for making restaurant-quality shrimp and chicken fried rice:
- Prepare the Rice: Cook your jasmine rice according to package directions, ideally the day before, or spread freshly cooked rice on a sheet pan to cool completely in the refrigerator. This crucial step ensures the rice grains are firm and separate, preventing a gummy texture when stir-fried.
- Season Proteins: While the rice cools, season your peeled and deveined shrimp and diced chicken with the specified spices. This allows the flavors to meld and ensures every bite is delicious.
- Scramble the Eggs: In a hot wok or large skillet, quickly scramble your beaten eggs until they are just set and slightly undercooked. Remove them from the pan and set aside. Their final cooking will happen when they’re added back into the fried rice, maintaining a tender texture.
- Cook Shrimp and Chicken: In the same hot pan, cook the seasoned shrimp until opaque, then remove and set aside. Next, cook the seasoned chicken pieces until they are fully cooked through and slightly golden. Remove and set aside with the shrimp and eggs.
- Sauté Aromatics: Add a little more oil to the wok, then add diced onions, the white parts of the green onions, minced garlic, grated ginger, and optional Thai chili. Sauté until fragrant and softened, being careful not to burn the garlic.
- Add Vegetables: Toss in your frozen mixed vegetables (carrots, peas, corn). Stir-fry for a couple of minutes until they are heated through and tender-crisp.
- Incorporate Rice: Add the cooled rice to the wok. Using a spatula, break up any clumps and stir-fry vigorously, ensuring the rice heats evenly and starts to get a slightly toasted texture. This usually takes about 5-7 minutes.
- Add Sauces: Drizzle in the soy sauce and a splash of sesame oil. Continue to stir-fry, tossing everything together to ensure every grain of rice and vegetable is coated in the savory sauce.
- Combine and Finish: Return the cooked shrimp, chicken, and scrambled eggs to the wok. Stir-fry for another minute or so, allowing all ingredients to combine and heat through. Taste and adjust seasoning if necessary. Finally, stir in the green parts of the scallions for a fresh finish.
- Serve Warm: Transfer your glorious Shrimp and Chicken Fried Rice to serving plates, garnish with extra green onions if desired, and enjoy immediately!
Pro Tip for Stir-Frying: If you are working with a smaller skillet or wok, or if you are preparing a larger batch of fried rice, it is highly recommended to stir-fry in batches. This prevents overcrowding the pan, which can lower the temperature and lead to steamed, rather than properly stir-fried, ingredients. Giving each batch enough room ensures everything cooks evenly and develops that desirable crisp texture.
The Best Rice For Fried Rice
The type of rice you choose is fundamental to the success of your fried rice. For truly exceptional results, Jasmine rice is hands down the best choice for fried rice. Its fine, long grains possess a subtle floral aroma and a slightly sticky yet separate texture when cooked correctly. Crucially, jasmine rice holds its shape well and doesn’t easily break down or become mushy during the vigorous stir-frying process, making it ideal for this dish.
In many homes, including ours, jasmine rice is a staple. We often buy it in large 25-pound bags, not just for fried rice but also to steam and serve alongside flavorful stews like tomato stew. Its versatility and delightful texture make it a household favorite.
While jasmine rice is preferred, you can still make delicious fried rice using other types of long-grain or even medium-grain rice. Brown rice is also a viable, healthier alternative that works surprisingly well for fried rice, offering a nutty flavor and chewier texture. Whichever rice you choose, always remember to rinse it thoroughly to remove excess starch. This step is vital for achieving distinct, non-clumpy grains in your final dish.
Enhance Visual Appeal: For a more vibrant and appealing presentation, consider adding a pinch of turmeric powder (about ¼ teaspoon) when cooking your rice. This simple addition will impart a beautiful, natural yellow hue to the grains. Remember, we often “eat with our eyes” first, and an attractive dish is always more inviting!
Frequently Asked Questions About Shrimp and Chicken Fried Rice
According to this specific recipe, a single serving of our Shrimp and Chicken Fried Rice contains approximately 619 calories. This is a moderate calorie count for a complete and satisfying meal, making it a great option for those mindful of their intake.
The irresistible flavor of Chinese fried rice comes from a harmonious blend of key ingredients and expert technique. The potent combination of soy sauce and aromatic sesame oil imparts a deep umami and distinctive nutty taste. Additionally, the high-heat stir-frying method in a well-seasoned wok creates what is known as “wok hei” – a smoky, charred aroma that is a hallmark of authentic fried rice. Fresh aromatics like garlic, ginger, and green onions also contribute layers of vibrant flavor.
Achieving truly perfect fried rice involves a few essential secrets:
- Cold, Day-Old Rice: This is arguably the most important tip. Using rice that has been cooked and then thoroughly cooled (ideally refrigerated for at least a few hours, or overnight) helps the grains firm up and dry out. This prevents them from clumping and becoming gummy when stir-fried, ensuring each grain is separate and slightly crisp.
- High Heat: Always cook fried rice over medium-high to high heat. This rapid cooking is what creates the “wok hei” and quickly cooks the ingredients without steaming them.
- Don’t Overcrowd the Pan: Give your ingredients space. If your pan is too full, the temperature will drop, and everything will steam instead of stir-fry. Cook in batches if necessary, especially with larger quantities of rice and proteins.
- Key Flavor Boosters: Incorporate traditional Asian seasonings. Soy sauce provides savory depth, sesame oil adds a nutty aroma, and a splash of Shaoxing cooking wine (Chinese rice wine) is often used in restaurants to add an extra layer of complexity and authenticity.
- Prep Everything Ahead: Stir-frying is a very fast process. Have all your ingredients chopped, measured, and ready to go before you even turn on the heat. This ensures a smooth and successful cooking experience.
Explore More Delicious Fried Rice Recipes
If you’ve loved this Shrimp and Chicken Fried Rice, you’re in for a treat! We have a variety of other fantastic fried rice recipes that are just as flavorful and satisfying. Expand your culinary horizons and try one of these next:
Steak Fried Rice
For meat lovers, our Steak Fried Rice features perfectly seared steak pieces combined with savory rice and vegetables, creating a hearty and satisfying meal.
Beef Fried Rice
A classic favorite, this Beef Fried Rice recipe delivers tender beef slices and flavorful rice, making it an excellent choice for a quick and satisfying dinner.
African Fried Rice
Experience a unique twist on fried rice with our African Fried Rice, bursting with distinct spices and flavors that will tantalize your taste buds.
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Shrimp and Chicken Fried Rice
10
15
25
6 servings
Rate
Print Recipe
Equipment
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Wok, large skillet, or braiser
Ingredients
For the Rice
- 3 cups uncooked jasmine rice (makes about 9 cups of cooked rice)
- 5 cups water
- 1 teaspoon salt
- 1 teaspoon chicken bouillon powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric (for color)
For the Shrimp and Chicken
- 1 pound raw shrimp, peeled and deveined (medium to jumbo size shrimp work best)
- 12 ounces boneless, skinless chicken breast, cut into bite-sized pieces (about 1 medium chicken breast)
- ½ teaspoon chicken bouillon powder, divided
- ½ teaspoon onion powder, divided
- ½ teaspoon garlic powder, divided
- ½ teaspoon ground white pepper
- ¼ teaspoon salt (for the chicken)
For the Fried Rice Dish
- ¼ cup vegetable oil (or avocado oil)
- 3 large eggs, beaten
- ½ medium onion, diced (approx. ¾ cup diced onion)
- 5 garlic cloves, minced or finely grated
- 1 inch ginger root, peeled and finely grated
- 1 Thai chili, minced (optional, for a spicy kick)
- 3 green onions, diced (whites separated from the greens)
- 10 oz bag of frozen carrots, peas, and corn
- 2 Tablespoons soy sauce
- ½ teaspoon sesame oil
Instructions
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1. Cook the Rice: In a medium pot, combine 5 cups of water, 1 teaspoon of salt, 1 teaspoon of chicken bouillon powder, ¼ teaspoon of ground black pepper, and ¼ teaspoon of ground turmeric. Bring this mixture to a rolling boil over high heat. While the water heats, thoroughly wash the jasmine rice three times to remove excess starch, then drain completely. Add the rinsed rice to the boiling water. Reduce the heat to medium-high, cover the pot halfway, and cook until the water level drops to the same level as the rice. Then, reduce the heat to low, cover the pot completely, and allow it to simmer until the rice is fully cooked, tender, and fluffy. Fluff the cooked rice with a fork. For best results, cook the rice a day in advance and store it in the refrigerator; cold rice is ideal for fried rice.
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2. Cool the Rice: Once cooked, immediately spread the rice in a thin, even layer on a large sheet pan. Place the pan in the refrigerator for at least 30 minutes, or up to a few hours, to allow the rice to cool completely and dry out. This critical step ensures the rice grains remain separate and don’t become gummy during stir-frying.
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3. Season the Shrimp: In a small mixing bowl, combine the peeled and deveined shrimp with ¼ teaspoon of chicken bouillon powder, ¼ teaspoon of white pepper, ¼ teaspoon of garlic powder, and ¼ teaspoon of onion powder. Toss gently to ensure the shrimp are evenly coated with the seasoning.
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4. Season the Chicken: In a separate small mixing bowl, add the chopped chicken breast. Season with ¼ teaspoon of salt, ¼ teaspoon of chicken bouillon powder, ¼ teaspoon of onion powder, and ¼ teaspoon of garlic powder. Mix thoroughly to combine all seasonings with the chicken. (Note: The chicken benefits from a bit of added salt, whereas the shrimp is often naturally salty enough from other seasonings).
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5. Scramble the Eggs: Heat a large wok, a large non-stick skillet, or a braiser over medium-high heat. Add one tablespoon of vegetable oil. Pour in the beaten eggs and scramble them, stirring frequently with your spatula until they are just cooked through but still slightly soft. Break up any larger pieces of egg with your spatula. Remove the scrambled eggs from the wok and set them aside.
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6. Cook the Shrimp: Increase the heat on your wok to high until it just begins to smoke. Add another 1 tablespoon of oil. Quickly add the seasoned shrimp in a single layer. Cook for about 1-2 minutes per side, or until they turn opaque and pink. Be careful not to overcook the shrimp, as they can become rubbery very quickly. Remove the cooked shrimp from the wok and set them aside with the eggs.
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7. Cook the Chicken: Add the remaining 1 tablespoon of oil to the still-hot wok. Allow it to heat for about 1 minute. Add the seasoned chicken pieces in a single layer to the wok. Cook for approximately 2 minutes per side, or until the chicken is fully cooked through and lightly browned. Remove the chicken from the wok and set it aside with the shrimp and eggs.
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8. Sauté the Aromatics: Add any remaining oil to the wok if needed. Add the diced onions and the white parts of the green onions. Sauté for 2-3 minutes until they become translucent and fragrant. Next, add the minced garlic, grated ginger, and the minced Thai chili (if using). Stir constantly and cook for about 30 seconds, being extremely careful not to burn the garlic, which can turn bitter.
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9. Add the Veggies: Introduce the bag of frozen carrots, corn, and peas to the wok. There’s no need to thaw them beforehand. Stir to combine with the aromatics and let them sizzle for about 2 minutes, or until the vegetables are heated through and slightly tender-crisp.
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10. Incorporate the Rice: Add the cooled, cooked rice to the wok. Use your spatula or a wooden spoon to break up any clumps, ensuring the grains are separate. Stir-fry the rice, tossing it constantly, until it is thoroughly heated through and lightly toasted. This typically takes about 5-7 minutes. If the rice feels very cold or dry, sprinkle a tablespoon or two of water over it, cover the wok briefly, and allow the rice to steam for a few minutes to rehydrate.
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11. Season with Sauces: Once the rice is heated and slightly toasted, drizzle in the soy sauce and sesame oil evenly over the mixture. Continue to stir-fry using a scooping and tossing motion until all the rice grains and vegetables are uniformly coated with the savory sauces.
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12. Add Remaining Ingredients and Finish: Return the cooked eggs, chicken, and shrimp to the wok. Gently fold them into the fried rice, continuing to stir-fry for about 1 minute to ensure everything is well combined and heated through. At this point, taste the fried rice and adjust any seasonings (more salt, soy sauce, or pepper) if needed. Finally, stir in the green parts of the scallions and stir-fry for an additional 30 seconds for a fresh, aromatic finish.
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13. Serve: Plate your delicious Shrimp and Chicken Fried Rice, garnish with extra fresh green onions for an inviting touch, and serve warm immediately for the best flavor and texture.
Notes
2. For a different flavor profile or texture, boneless, skinless chicken thighs can be used in place of chicken breasts. They tend to stay juicier during cooking.
3. Don’t hesitate to get creative with your vegetables! Consider adding green beans, snow peas, bean sprouts, sliced bell peppers, or thinly sliced cabbage for extra crunch and nutrients.
4. If you prefer a milder dish, simply omit the Thai chili. You can always add a dash of chili oil or a sprinkle of red pepper flakes at the table for individual preference.
Nutrition
Carbohydrates: 84g |
Protein: 34g |
Fat: 15g |
Saturated Fat: 3g |
Polyunsaturated Fat: 6g |
Monounsaturated Fat: 4g |
Trans Fat: 0.1g |
Cholesterol: 213mg |
Sodium: 1503mg |
Potassium: 601mg |
Fiber: 4g |
Sugar: 1g |
Vitamin A: 2738IU |
Vitamin C: 10mg |
Calcium: 115mg |
Iron: 2mg
Additional Info
Dinner
Asian, Western
619
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