This post may contain affiliate links. Please see our disclosure policy.
Shrimp and Chicken Fried Rice combines flavorful chicken, tender shrimp, and vegetables with rice and egg in one hearty dish. Recreate the classic takeout staple in the comfort of your kitchen with this easy recipe!
Still craving for more Chinese takeout? Check out my Chinese Fried Chicken Wings, Steak Fried Rice, and Spicy Peanut Noodles recipes next!
Growing up, we’d always get Chinese food on fridays from our local takeout spot. Fried rice, crab rangoon, and bang bang shrimp were ALWAYS on my order. It’s satisfying and filling in a simple, no frills kind of way—just what most of us need after a long day.
But as much as I love having it from Chinese restaurants I prefer making my own fried rice at home because it’s relatively cheaper and way healthier. It’s also a great way to use leftovers from the fridge!
This easy chicken and shrimp fried rice recipe is one of my favorites. I love how each spoonful is a flavor experience—a combination of tasty chicken, succulent shrimp, and rice with notes of soy sauce, oyster sauce, and sesame oil.
Table of Contents
Why You’ll Love This Recipe
- Easy to make. All you really need to do is cook the chicken and shrimp then combine them with all the other ingredients, season to your liking, and voila! Perfect for busy weeknights!
- Delicious. This sesame chicken and shrimp fried rice recipe packs all the right flavors that you are craving for.
- Customizable! It’s cheaper and healthier, plus you can adjust the recipe based on your taste. Ditch the takeout and make it at home!
Key Ingredients
- Chicken tenderloin – I like to use tenderloins as opposed to skinless chicken breasts because they aren’t as dry and have are well, more tender. Cut into bite-sized pieces, these are moist and tender when cooked properly. You can use any chicken parts for this recipe as long as they’re boneless and skinless.
- Shrimp – Make sure they are peeled and deveined. I used large shrimp but any size shrimp works here. Key tip: if using frozen shrimp, thaw in cold water for about 15-30 minutes prior to cooking.
- Cornstarch – I like to coat the chicken and shrimp with this plus soy sauce, onion powder, and white pepper (black pepper also works) before frying to make them crispy and flavorful. It’s a major key ingredient!
- Cold Leftover Rice – The best to use for any fried rice recipe is day-old leftover rice. I use white rice but brown rice works here too. The cold rice doesn’t have as much moisture and holds it’s texture better than fresh rice = no mushy fried rice!
- Sesame oil – My cooking oil of choice for this recipe because it also provides that nutty flavor and aroma to the dish. If you don’t have sesame oil, any high smoke point oil will work. This includes avocado oil, peanut oil, vegetable oil etc.
- Frozen vegetables – I love using the store-bought combination of veggies (carrots, corn, and peas) to really replicate the take-out feel. But you can also use any fresh vegetables you like. Just cut them into smaller pieces to mix well with the rice.
- Eggs – Is any Chinese fried recipe complete without eggs?
- Dark Soy sauce – This gives the dish the salty, umami flavor and its brown color. You can use regular or light soy sauce or even coconut aminos too, but the dark soy sauce adds a deep rich flavor. You can find any of these at more grocery stores.
- Oyster sauce – Adding this provides a bit of sweetness and boosts the umami flavor.
- Aromatics – white onion, fresh garlic, and green onions add so much flavor and make this the perfect fried rice.
Variations and Substitutions
- Add More Veggies – For extra fiber, flavor, and color, you can incorporate other vegetables like mushrooms, green peas, cabbage, and bell peppers.
- Make it buttery – Adding butter makes the fried rice richer, similar to the kind served in hibachi restaurants. It also helps brown the rice better, too.
- Add some spice – For an extra spicy kick, add chili oil or Sriracha sauce. Trust me, it’s amazing!
- Vegetarian fried rice – Just swap out the meat with tofu and the oyster sauce with hoisin sauce!
- Gluten free option – use tamari as opposed to soy sauce.
- Low carb option – use cauliflower rice to make it even healthier! Just keep in mind the texture may not be as firm.
- Swap the protein – you can use other proteins like pork belly, fish, steak etc. You can even just add extra protein by adding more chicken and/or shrimp.
How to Make Chicken and Shrimp Fried Rice
Step 1: Prep the marinade. Mix together soy sauce, cornstarch, onion powder, and white pepper in a bowl.
Step 2: Season the chicken and shrimp. Add chicken to one bowl and shrimp to another bowl. Divide the marinade between both bowls and toss together to ensure everything is coated.
- Heat the oil. Add sesame oil to a large skillet over medium-high heat.
Step 3: Cook the chicken. Add chicken to the skillet, and cook until fully cooked and slightly browned, about 5-7 minutes. Remove and set aside.
Step 4: Cook the aromatics and veggies. Add sesame oil to the pan and add in the green onion whites and frozen vegetables. Cook for 1-2 minutes. Add the eggs. Push veggies to one side of the pan, then add eggs and scramble.
Step 5: Add in rice and mix everything together. Then add oyster sauce, soy sauce, chicken bouillon paste, garlic paste, white pepper, and sugar.
Step 6: Mix everything together until well combined, then add in chicken and shrimp and toss to coat.
Tips for Making Chicken and Shrimp Fried Rice
Follow these tips to make the best chicken and shrimp fried rice at home:
- Use leftover cooked rice! For best results, use day-old rice is ideal for fried rice because it’s drier and is less likely to end up mushy. Leftover rice tends to form clumps, so make sure to break them up before frying.
- Use a wok or a non-stick skillet to achieve the perfect cook on the rice and incorporate all seasonings better.
- Season generously but make sure to taste and adjust as you go.
- Do not overcook the chicken and shrimp or else they might end up dry and as for the shrimp, tough and rubbery.
Storage and Leftovers
Storing: Store leftover fried rice in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop.
Freezing: Transfer to a freezer-safe bag or airtight container and place in the freezer for up to 3 months.
Note: Refrigerating and freezing rice can alter its texture.
What to Serve With Chicken and Shrimp Fried Rice
This dish is technically a meal on its own, but it’s still great to eat with other Chinese takeout favorites such as dumplings, crab rangoon egg rolls, and egg drop soup. You can also pair it with vegetable side dishes like kung pao cauliflower, bok choy and broccoli for added fiber.
FAQs
Soy sauce and oyster sauce provide the savory and umami taste of the fried rice and this is further enhanced by the sesame oil and aromatics.
Yes. Soy sauce adds flavor and color, making the fried rice more appetizing and flavorful.
Yes, just make sure to thaw it before marinating and frying.
The secret to the best quality fried rice is using cold, day-old rice to ensure a non-mushy texture and high heat for quick cooking, which helps achieve a slight crispiness. Additionally, incorporating a balance of ingredients like vegetables, proteins, and seasonings, while ensuring each component is cooked properly, enhances the flavor and overall dish.
More Easy Dinners
Main Course
Ribeye Steak Sandwich with Chimichurri
Main Course
Garlic Parmesan Chicken Skewers
Main Course
Shrimp and Steak Fajitas
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Shrimp and Chicken Fried Rice
Equipment
- Large nonstick skillet or Wok
Ingredients
- 1 lb Chicken Tenderloin Strips
- 1 lb Large Shrimp
- 1/4 cup Soy Sauce
- 2 tbsp Cornstarch
- 1 tsp Onion Powder
- 2 tbsp Sesame Oil
- 2 tsp Shaoxing Wine
Fried Rice
- 1 1/2 cups Frozen Vegetables
- 2 bunches Green Onions, (the whites of the onion only for cooking, the greens can be used for garnish)
- 1 tbsp Salted Butter
- 3 large Eggs
- 2 cups Cooked Rice, (day old rice)
- 1 tsp White Pepper
- 3 tbsp Oyster Sauce
- 3 tbsp Soy Sauce
- 2 tsp Chicken Bouillon Paste
- 1 1/2 tbsp Garlic Paste
- 1/2 tsp Sugar
Instructions
- Cut chicken into bite sized chunks and place in a bowl. Add peeled and deveined shrimp into a separate bowl.
- Mix together soy sauce, cornstarch, onion powder, sesame oil, and Shaoxing wine in a cup of bowl. Divide the marinade between both bowls of chicken and shrimp. Ensure that chicken and shrimp and both covered in the marinade.
- Over medium high heat, add 1 tbsp sesame oil to a large nonstick skillet or wok. Add shrimp and cook for 2-4 minutes, until pink and slightly curled. Remove from the pan and set aside.
- Add chicken into the pan and cook for 5-7 minutes, until cooked thoroughly and golden brown. Remove from the pan and set aside.
- Add frozen vegetables and the whites of the green onions to the pan. Cook for 3-4 minutes, until the vegetables are warmed throughout. Push veggies to one side of the pan, then add butter. Let the butter melt, then add eggs and scramble for 2-4 minutes, until the eggs are cooked.
- Add in rice and mix everything together. Then add oyster sauce, soy sauce, chicken bouillon paste, garlic paste, white pepper, and sugar. Mix everything together until well combined, then add in chicken and shrimp and toss to coat.
- Stirring constantly, cook for an additional 1-2 minutes to let all of the flavors to come together. Remove from heat and serve.
Notes
- Use leftover cooked rice! For best results, use day-old rice is ideal for fried rice because it’s drier and is less likely to end up mushy. Leftover rice tends to form clumps, so make sure to break them up before frying.
- Use a wok or a non-stick skillet to achieve the perfect cook on the rice and incorporate all seasonings better.
- Season generously but make sure to taste and adjust as you go.
- Do not overcook the chicken and shrimp or else they might end up dry and as for the shrimp, tough and rubbery.
- Add More Veggies – For extra fiber, flavor, and color, you can incorporate other vegetables like mushrooms, green peas, cabbage, and bell peppers.
- Make it buttery – Adding butter makes the fried rice richer, similar to the kind served in hibachi restaurants. It also helps brown the rice better, too.
- Add some spice – For an extra spicy kick, add chili oil or Sriracha sauce. Trust me, it’s amazing!
- Vegetarian fried rice – Just swap out the meat with tofu and the oyster sauce with hoisin sauce!
- Gluten free option – use tamari as opposed to soy sauce.
- Low carb option – use cauliflower rice to make it even healthier! Just keep in mind the texture may not be as firm.
- Swap the protein – you can use other proteins like pork belly, fish, steak etc. You can even just add extra protein by adding more chicken and/or shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
