Easy Homemade Shrimp and Chicken Fried Rice Recipe
If you’re a fan of Chinese takeout but are trying to save money or eat a little healthier, you’ve come to the right place.
This shrimp and chicken fried rice gives your local Chinese restaurant a run for it’s money. With tender shrimp, juicy chicken breasts, combination of veggies and beaten eggs, all tossed in a savory sauce, it doesn’t get much better than this.
For more fried rice recipes, try Bulgogi Beef Fried Rice, Pork Belly Fried Rice and Tuna Fried Rice.
❤️ Why You’ll Love Shrimp and Chicken Fried Rice:
- Easy recipe.
- The best flavor from a few simple ingredients.
- A complete meal in one dish.
- Great way to use leftover rice.
- Kids and babies love it.
- Filled with vibrant colors and flavors.
🍲 Ingredients
Sesame Oil
Olive Oil
Medium or Large Shrimp
Chicken Breast
Peas
Carrots
Ginger
Eggs
Cooked Rice
Soy Sauce or Coconut Aminos
👩🍳 How to Make Shrimp and Chicken Fried Rice
- Cook the rice according to package instructions and let it cool or use day-old rice.
- Heat a large wok or skillet over medium-high heat.
- Add 1 tablespoon of olive oil to the skillet. Stir-fry the shrimp until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
- Add another tablespoon of olive oil to the hot pan and add the diced chicken, salt, and pepper and stir fry until fully cooked, about 4 to 5 minutes. Remove and set aside.
- In the same skillet, add a bit more oil if needed and add the minced garlic, ginger, green onions, frozen peas, carrots and stir-fry until they are heated through, about 1 minute.
- Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until they are fully cooked.
- Add the cooked rice to the skillet, breaking up any clumps. Pour the soy sauce and sesame oil over the rice. Mix well.
- Add the cooked shrimp and chicken back to the skillet. Mix everything together until well combined and heated through.
- Taste and adjust the seasoning with salt, pepper, or additional soy sauce if needed.
- Garnish with sesame seeds and serve the shrimp and chicken fried rice hot, and enjoy!
🪄 Tips and Tricks
- Use cold leftover rice. Fresh rice has a lot of moisture in it and can make your fried rice soggy. Using leftover cooked rice will ensure your rice has the perfect “fried” rice feel.
- This shrimp and chicken fried rice is the perfect baby led weaning recipe. For younger babies, serve shrimp whole as is so they can easily hold. For babies aged 12 months and older, cut into smaller pieces. Turn the fried rice into balls for easier grab for younger babies.
🗒 Substitutions
- Add bell peppers, green beans or bean sprouts.
- Use brown rice instead of white.
🗒 Serving Suggestions
- Add red pepper flakes for some heat.
- Top with chili oil for more spice.
👝 How to Store Leftovers
Store leftover rice in an airtight container in the fridge for up to 4 days.
🤔 Common Questions
This recipe is dairy-free as is. For gluten-free, use coconut aminos instead of soy sauce.
I used short grain rice but Jasmine rice also makes great fried rice. Any type of rice works as long as you don’t use fresh rice. You want day old cold rice that’s had a chance to dry out. This prevents the dish from being soggy. Cook the rice the day before and the next day, you’ll have perfect fried rice.
I use fresh raw shrimp. The best shrimp usually comes from the meat counter at your grocery store but you can buy frozen shrimp and thaw. You can choose to buy it already deveined and peeled, which will be little more expensive or you can devein yourself. Avoid buying already cooked shrimp, as it will become rubbery and overcooked when added to the rice.
Shrimp and Chicken Fried Rice
Ingredients
- 2 Tablespoons sesame oil
- 2 Tablespoons olive oil
- 1 pound medium or large fresh shrimp deveined and peeled
- 1 pound chicken breast cut into bite sized pieces
- 1/2 cup frozen green peas
- 1/3 cup carrots diced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger
- 3 large eggs lightly beaten
- 4 cups cooked rice (I used short-grain) day old is preferred
- 2 green onions sliced into rounds
- 4 Tablespoons low-sodium soy sauce or coconut aminos
- 1/2 teaspoon salt or, to taste
- 1/2 teaspoon fresh ground black pepper or, to taste
Instructions
- Cook the rice according to package instructions and let it cool or use day-old rice.
- Heat a large wok or skillet over medium-high heat.
- Add 1 tablespoon of olive oil to the skillet. Stir-fry the shrimp until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
- Add another tablespoon of olive oil to the hot pan and add the diced chicken, salt, and pepper and stir fry until fully cooked, about 4 to 5 minutes. Remove and set aside.
- In the same skillet, add a bit more oil if needed and add the minced garlic, ginger, green onions, frozen peas, carrots and stir-fry until they are heated through, about 1 minute.
- Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until they are fully cooked.
- Add the cooked rice to the skillet, breaking up any clumps. Pour the soy sauce and sesame oil over the rice. Mix well.
- Add the cooked shrimp and chicken back to the skillet. Mix everything together until well combined and heated through.
- Taste and adjust the seasoning with salt, pepper, or additional soy sauce if needed.
- Garnish with sesame seeds and serve the shrimp and chicken fried rice hot, and enjoy!
