Shrimp and Chicken Fried Rice

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Better than takeout, this Shrimp and Chicken Fried Rice is loaded with juicy chunks of chicken and shrimp, highly flavorful, and makes a complete meal. With a bit of prepping ahead, this recipe takes 25 minutes to make!

Shrimp and chicken fried rice in a white dish.

You’ll love this easy shrimp and chicken fried rice whether for everyday dinners, Sunday suppers, entertaining, or the holidays. Talk about a versatile, festive, and crowd-pleasing dish!

Also, check out these recipes for Steak Fried Rice, Shrimp In White Wine Sauce, and Pan Fried Teriyaki Salmon.

Why You’ll Love This Recipe

Have you ever had underwhelming takeout fried rice? Not anymore because with this recipe, you’ll have a fried rice recipe that is full of flavor and easy to make! You’ll love this recipe for the following reasons:

  • It is quick! You can make this fried rice in under 30 minutes
  • It is customizable! Don’t want to do chicken and shrimp? Try other proteins like beef or pork instead. Also, add the vegetables you like or make it without vegetables.
  • It is make-ahead friendly. Cook some rice and keep it in the refrigerator for quick fried rice dinners during the week.
Fried rice in a plate, topped with chicken and shrimp.

The Ingredients

Here is everything you need for incredible fried rice.

Cooked rice spread on a tray.
Ingredients for fried rice with labels.

Here are some notes on key ingredients:

  • Shrimp: Use medium-sized shrimp (40-60 shrimp per pound) or jumbo-sized shrimp (16-20 shrimp per pound). I love jumbo-sized shrimp because it feels more luxurious to bite into big juicy shrimp. But again, medium-sized shrimp are a great choice too.
  • Chicken: Use boneless skinless chicken breast or boneless skinless chicken thighs.
  • Neutral oil: Any high smoke point oil with a neutral taste would work. I used vegetable oil.
  • Sesame oil: Sesame oil adds a nutty flavor that is reminiscent of Asian restaurants. You can get sesame oil from the international aisle of grocery stores or Asian markets.

See the recipe card below with a detailed list of ingredients and instructions.

Substitutions and Variations

  • Different protein: Try using other kinds of protein like pork or beef.
  • Vegetarian fried rice: For vegetarian fried rice, omit the shrimp and chicken and use more eggs instead.
  • Different vegetables: Consider adding other vegetables like green beans, snow peas, or bean sprouts to your fried rice. Or just use one vegetable you like.

Also check out this recipe for Thin Sliced Chicken Breasts.

Fried rice in a wok.

How To Make Shrimp and Chicken Fried Rice

You don’t have to always use cold leftover rice for fried rice. If you are craving fried rice, cook the rice, spread it to dry, and stir-fry it immediately. Here are the steps for making shrimp and chicken fried rice:

  1. Cook the rice.
  2. Cool the rice.
  3. Season the shrimp and chicken.
  4. Scramble the eggs.
  5. Cook the shrimp and chicken.
  6. Sauté the aromatics.
  7. Add the veggies.
  8. Add the rice and stir fry.
  9. Add back shrimp, chicken, and eggs and finish stir-frying.
Scrambled eggs in a wok.
Cooked shrimp in a wok.
Cooked chicken in a wok.
Vegetables in a wok.
Rice stir-fried with vegetables in a wok.
Fried rice topped with shrimp and chicken.

If you have a smaller skillet/wok or if you are making a larger quantity of fried rice, stir-fry in batches so you have enough room in the pan for each batch.

Close-up shot of fried rice.

Best Rice For Fried Rice

Jasmine rice has fine long grains with a subtle flavor, and it makes the best rice fried rice. Also, jasmine rice doesn’t easily break when stir-fried like other kinds of rice which makes it ideal for stir-frying.

We love the flavor of jasmine rice in my home so much that we often buy the 25-pound bags and we steam it to serve with tomato stew.

You can use other kinds of long-grain or short-grain rice for your fried rice but when you can, go with jasmine rice. Brown rice also works for fried rice.

Be sure to rinse to remove the excess starch from any rice you use.

Add some turmeric powder when cooking the rice to give it a yellow hue. The natural yellow color of the rice makes it more attractive. You know, we eat with our eyes first.

Recipe FAQs

How many calories are in chicken and shrimp fried rice?

With this recipe, there are 619 calories per serving, which is quite moderate for a complete meal.

What makes Chinese fried rice taste so good?

Adding soy sauce and sesame oil just gives Chinese fried rice a nutty flavor and umami that makes it so good!

What are some secrets for perfect fried rice?

For perfect fried rice, use day-old rice or rice that has been cooled down in the refrigerator for a few hours. Also, cook on medium-high to high heat, and don’t overcrowd the pan while cooking. Cook in batches, if needed. Add sesame oil, soy sauce, and Shaoxing cooking wine for great flavor. These 3 ingredients are added to fried rice in Chinese restaurants to give it that wok hei that fried rice is known for.

More Fried Rice Recipes

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Shrimp and chicken fried rice in a white dish.

Shrimp and Chicken Fried Rice

5 from 1 vote
With a combination of seafood and chicken, this fried rice is meaty, tasty, highly flavorful, and makes a standalone meal or side dish. Add this Shrimp and Chicken Fried Rice recipe to your recipe repertoire. It is ready in under 30 minutes and makes a quick weeknight dinner or an elegant dinner.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6 servings


  • Wok, large skillet, or braiser



  • 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 tumeric for color

Shrimp and Chicken

  • 1 pound raw shrimp, peeled and deveined medium to jumbo size shrimp would work
  • 12 ounces chicken breast, cut into bite-sized pieces 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 Dish

  • ¼ cup vegetable oil I used avocado oil
  • 3 large eggs, beaten
  • ½ medium onion, diced 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


  • Cook the rice: First, add 5 cups of water to a medium pot. Add 1 teaspoon of salt, 1 teaspoon of chicken bouillon powder, ¼ teaspoon of ground black pepper, and ¼ teaspoon of ground turmeric. Bring the water to a boil on high heat. As the water comes to a boil, wash the rice 3 times to remove the excess starch. Drain all water from the rice then add the rice to the pot. Reduce the heat to medium-high, cover the pot halfway, and let it cook until the water is at the same level as the rice. Reduce the heat to low, completely cover the pot, and let it cook until the rice is fully cooked and fluffy. Fluff the rice with a fork. You could also cook the rice in a rice cooker. Cook the rice a day before and store it in the fridge for a quicker meal.
  • Cool the rice: Spread the rice on a sheet pan and place it in the refrigerator to cool for 30 minutes to a few hours. The cooled rice makes better fried rice as the grains won't turn gummy when stir fried.
  • Season the shrimp: Add the peeled and deveined shrimp to a small mixing bowl. Add ¼ teaspoon of chicken bouillon powder, ¼ teaspoon of white pepper, ¼ of garlic powder, and ¼ teaspoon of onion powder. Mix well to coat the shrimp in the seasoning.
  • Season the chicken: Add the chopped chicken breast to a small mixing bowl. Add the ¼ teaspoon of salt, ¼ teaspoon of chicken bouillon powder, ¼ teaspoon of onion powder, and ¼ of garlic powder. Mix well to combine. (The chicken needs some salt but the shrimp doesn't.)
  • Scramble the eggs: Place a large wok, large non-stick skillet, or braiser on medium-high heat. I used a wok. Add one tablespoon of vegetable oil. Add the eggs and scramble them until they are just cooked. Use your spatula to break up the larger pieces of egg. The eggs should be slightly undercooked as they will cook again in the stir-fry. Remove the eggs from the wok and set aside.
  • Cook the shrimp: Heat the wok until just smoking then add 1 tablespoon of oil. Add the shrimp in a single layer and cook until they turn opaque. Flip to the other side and cook until they turn opaque. Be careful not to overcook the shrimp as they might turn rubbery. Remove the shrimp and set aside.
  • Cook the chicken: Add another tablespoon of oil to the wok still on high heat. Let it heat up for 1 minute then add the chicken to the wok in a single layer. Cook for about 2 minutes per side or until done. Remove the chicken and set aside.
  • Sauté the aromatics: Add the third tablespoon of oil to the wok. Add the onions and whites of green onions, and sauté until translucent. Add the minced garlic, ginger, and Thai chili and stir. Let them cook in the oil for about 30 seconds. Be careful not to burn the garlic.
  • Add the veggies: Add the frozen carrots, corn, and peas to the wok. (No need to thaw them beforehand). Stir to combine and let them sizzle for about 2 minutes or just until the vegetables are heated through.
  • Add rice: Add the rice to the wok and use the spatula to break up any clumps. Stir fry until the rice has heated through. It takes about 5 minutes. If the rice is very cold, sprinkle a little water and cover the wok so the rice can steam for a few minutes.
  • Add soy sauce and sesame oil: Once the rice has heated through, drizzle in the soy sauce and sesame oil. Mix in a scooping motion until the rice is evenly coated with the soy sauce and sesame oil.
  • Add remaining ingredients: Add the eggs, chicken, and shrimp to the wok and continue stir-frying for about 1 minute. Taste at this point and adjust seasoning if needed. Add the scallions and stir fry for about 30 seconds.
  • Serve: Plate, garnish with green onions, and serve warm.


1.  I used jasmine rice but you can substitute it with another long-grain rice or medium grain-rice. Jasmine rice is preferred but any rice you have on hand could be made into fried rice. Make sure you spread the rice and let it cook before using it in the stir-fry. 
2. Substitute chicken breasts with skinless boneless chicken thighs.
3. Consider adding other vegetables like green beans, snow peas, or bean sprouts.
4. Omit the Thai chili if you don’t want the rice spicy.


Calories: 619kcal | 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

Course: Dinner
Cuisine: Asian, Western
Calories: 619
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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