Shrimp and Chicken Fried Rice (Better Than Takeout!)
Skip the takeout! This Shrimp and Chicken Fried Rice is loaded with tender chicken, succulent shrimp, and fluffy rice, all cooked in one pan. A quick, protein-packed weeknight dinner ready in under 30 minutes.
Recipe Snapshot
PREP TIME: 15 minutes
COOK TIME: 20 minutes
DIFFICULTY: EASY
SERVINGS: 6 hearty servings
A One-Pan Dinner That’s Always a Hit
When I need a quick dinner that satisfies everyone, fried rice always comes to the rescue. This Shrimp and Chicken Fried Rice has the best of both worlds. It’s got savory shrimp, juicy chicken, colorful veggies, and perfectly seasoned rice, all tossed together in one skillet. And the best part? You’ll have a delicious Chinese food dinner on the table faster than your takeout order would arrive. Making fried rice is a great way to use up leftover rice from another meal.
This is one of those meals that feels restaurant fancy but is actually an easy weeknight meal. I love it for busy nights when everyone’s hungry now, but I still want something that feels home-cooked.
Why You’ll Love This Shrimp and Chicken Fried Rice
What Type of Rice Makes the Best Fried Rice
The secret to great fried rice is using cold, day-old rice. Freshly cooked rice holds too much moisture, which can make your fried rice sticky instead of fluffy.
Best choice: Jasmine rice, basmati rice, or any long-grain white rice
Avoid: Short-grain or sushi rice (too starchy)
Meal-prep tip: Cook the rice the day before and store it uncovered in the fridge so it dries out slightly.
Ingredients for Shrimp and Chicken Fried Rice
You probably have most of these simple ingredients already in your kitchen.
Chicken Marinade:
1–2 boneless, skinless chicken breasts, cut into bite-sized pieces – lean protein that stays tender and juicy in the fried rice.
1/2 teaspoon baking soda – helps tenderize the chicken for that soft, restaurant-style texture.
1 tablespoon rice vinegar – adds a light tang and helps balance the flavors.
1 tablespoon soy sauce or coconut aminos – adds savory umami and a touch of saltiness.
Shrimp Prep:
1 tablespoon olive oil – used to cook the shrimp until perfectly golden.
1 pound medium shrimp, cleaned, deveined, tails off, and thawed – succulent and quick-cooking, a great protein for fried rice.
1 tablespoon hoisin sauce – gives the shrimp a rich, slightly sweet glaze.
1/2 teaspoon cornstarch – helps the sauce stick and gives the shrimp a silky coating.
Fried Rice:
1/2 small white onion, diced – adds mild sweetness and depth of flavor.
3/4 cup frozen vegetables – a quick and colorful mix of green peas, carrots, and corn.
1 tablespoon sesame oil – gives the dish a nutty, toasty flavor.
4 cloves fresh garlic, minced – brings bold, aromatic flavor.
1 bunch green onions, chopped – adds freshness and crunch (save some for garnish!).
Pinch of salt and black pepper to taste – helps balance and season the whole dish.
4 cups cooked white rice, cooled leftover cooked rice works best for a perfect fried rice texture. I like to use jasmine rice.
1/4 cup soy sauce or coconut aminos – adds savory flavor and helps everything come together.
3 eggs, beaten – scrambled into the rice for extra protein and richness.
Garnishes:
- Green onion or spring onion adds a crisp freshness.
- Sesame seeds for a bit of crunch.
- Yum yum sauce drizzled on top adds some sweetness.
Step-by-step Cooking Instructions
- Marinate the Chicken: Cut the chicken into bite-sized pieces. In a bowl, combine the chicken with baking soda, rice vinegar, and soy sauce. Let it marinate for 10–15 minutes while you prepare the other ingredients.
- Prep the Shrimp: Thaw the shrimp according to the package directions. Pat them dry with a paper towel, then toss with olive oil, hoisin sauce, and cornstarch. Let the shrimp marinate for about 10 minutes.
- Chop and Measure: Dice the onion, chop the green onions (set some aside for garnish), mince the garlic, and measure out all remaining ingredients so everything is ready to go.
- Cook the Chicken: Add 1 tbsp olive oil to a large skillet and heat to medium-high heat. Add the marinated chicken (including the marinade) and cook for about 5 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set aside. Use a wooden spatula to scrape up any browned bits from the pan.
- Cook the Shrimp: Add the marinated raw shrimp to the same skillet. Sprinkle with a pinch of salt and black pepper. Cook over medium-high heat for 1–2 minutes per side or until the shrimp are pink and opaque. Remove the cooked shrimp and set aside with the chicken. Scrape the skillet again to remove any leftover bits.
- Start the Fried Rice: Add sesame oil to the skillet. Toss in the diced onion and cook for 2–3 minutes until slightly softened.
- Add the Veggies: Stir in the frozen vegetables and cook for 4–5 minutes over medium-high heat until they’re heated through but still a bit crisp (al dente).
- Add Garlic and Green Onions: Stir in the minced garlic and most of the chopped green onions. Cook for about 2 minutes, stirring frequently. If the pan looks dry, add a little olive oil—too much sesame oil can overpower the dish.
- Mix in the Rice: Add the cooked, cold leftover rice and the soy sauce (or coconut aminos). Stir everything together and cook for about 3 minutes, or until the rice is hot and well mixed with the veggies.
- Scramble the Eggs: Push the rice mixture to the sides of the skillet, creating a well in the center. Reduce the heat to medium. Pour the beaten eggs into the center and scramble until fully cooked.
- Combine Eggs with Rice: Using your spatula, chop the scrambled eggs into pieces, then stir them into the rice mixture until everything is evenly combined.
- Add Proteins Back In: Return the cooked chicken and shrimp to the skillet. Stir everything together and cook for another 3–4 minutes until heated through.
- Final Touches: Taste the fried rice and adjust the seasoning with more salt, pepper, or soy sauce if needed.
- Garnish and Serve: Top with the reserved green onions and serve hot. Enjoy your homemade takeout-style meal!
Best Pans for Fried Rice: What Works and Why
When it comes to making fried rice, the right pan can make a big difference. You want something big enough to hold all your ingredients and hot enough to give you that classic stir-fry flavor. Here are a few great options—and why my personal favorite is the electric skillet.
Wok: A traditional choice for stir-frying, a large wok is excellent because it heats up fast and has sloped sides that make tossing ingredients easy. If you have a gas stove and know how to work a wok, this can give you that authentic takeout vibe.
Large Deep Skillet: A deep, wide skillet is a solid option that most people already have in their kitchen. It gives you plenty of space to stir and flip your ingredients without spilling over. Just make sure it gets hot enough for that quick fry action.
Electric Skillet (My Favorite!): I love using an electric skillet for fried rice because it’s huge, which means I don’t have to worry about overcrowding the pan. It also gets hot enough to sear the chicken and shrimp properly, and I can control the temperature with just a quick dial turn. That consistent heat makes it super easy to cook everything evenly.
No matter which pan you choose, make sure it’s hot before you start cooking. A hot pan is key to getting that delicious, slightly crispy texture you expect from good fried rice!
My Favorite Electric Skillet
When we got married my Mom gave me an electric skillet that lasted over 20 years. When it finally died, this is the one I decided on. The base and handles detach for easy cleaning, and they can also be stored inside the skillet for compact storage. I’ve had it over 5 years now, and it’s still going strong.
Why This Fried Rice Beats Takeout
Fresh ingredients, real flavor, and none of the greasy heaviness.
Plus, you control the sodium and spice. Once you make this at home, your local takeout spot might start missing you.
Topping Ideas to Take It to the Next Level
Want to make your Shrimp and Chicken Fried Rice even better? Adding a few toppings is a fun and easy way to boost the flavor and make your plate look extra delicious. Mix and match your favorite toppings to create a bowl that’s totally your own! Here are some simple ideas to try:
Chopped Green Onions: Fresh green onions (also called spring onions) add a pop of color and a mild onion flavor that pairs perfectly with the rich flavors of the fried rice. Sprinkle them on top just before serving for that fresh, crisp bite.
Toasted Sesame Seeds: These tiny seeds bring a light crunch and a nutty flavor that goes great with sesame oil and soy sauce. You can toast them in a dry pan for a minute or two until golden brown.
Yum Yum Sauce: This creamy, slightly sweet sauce (often served at hibachi restaurants) is a fun way to add even more flavor. Drizzle it over your rice or serve it on the side for dipping.
Chili Oil or Sriracha: If you like a little heat, a spicy topping can really kick things up. Just a few drops go a long way!
Crushed Peanuts or Cashews: For extra crunch and a hint of saltiness, try sprinkling a few chopped nuts over your rice.
Tips and Tricks for Perfect Fried Rice
Want to make the best fried rice at home? These easy tips will help you get that perfect texture and delicious Asian flavor every time. Whether you’re new to stir-frying or a total pro, these tricks can take your dish to the next level.
Use Cold, Day-Old Rice: The secret to great fried rice is using cold leftover rice. Fresh rice is too soft and sticky, which can lead to a mushy dish. Day-old rice has had time to dry out a bit, giving you that perfect fried texture.
Pick the Right Type of Rice: Medium or long-grain white rice works best. Jasmine rice is a popular choice for fried rice because it’s fluffy and doesn’t clump too much. Avoid short-grain rice—it tends to be too sticky.
Start with a Hot Pan: A hot pan is essential for stir-frying. It helps sear the ingredients quickly and gives the rice those little golden brown crispy bits that make fried rice so satisfying.
Use a High Smoke Point Oil: Choose an oil that can handle high heat, like avocado oil. It won’t burn easily, and it keeps the flavors clean and fresh.
Prep your ingredients: Before the stove is on, have all your ingredients like tender chicken, succulent shrimp, fresh garlic, and green onions chopped and ready to go. The stir-fry process is fast, and being prepared means your meal comes together seamlessly.
Don’t Crowd the Pan: Cook your proteins and veggies in a single layer so they can brown properly. Overcrowding lowers the temperature and causes steaming instead of stir-frying.
Flavor It Right: Coconut aminos and light soy sauce are both great options to season your rice. Coconut aminos are slightly sweeter and lower in sodium, while light soy sauce adds that salty umami punch. A little goes a long way, but both add so much flavor!
Great for Meal Prep: This dish reheats beautifully, making it perfect for meal prep. You can portion it into containers and enjoy it for lunch or dinner throughout the week.
Variations and Flavor Twists
Keep it fresh and fun by trying one of these:
Spicy Version: Add a drizzle of sriracha or chili oil before serving.
Low-Carb: Swap rice for riced cauliflower.
Vegetarian: Omit shrimp and chicken, and add tofu or extra fresh vegetables.
Kid-Friendly: Use mild soy sauce and toss in a few pineapple chunks.
Extra Savory: Stir in a splash of oyster sauce or hoisin for depth.
Low-Sodium: Use a light soy sauce or substitute coconut aminos.
Common Mistakes & How to Fix Them
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Mushy rice | Too much moisture | Use day-old chilled rice |
| Bland flavor | Remove shrimp once pink, then re-add at the end | Add more soy sauce or sesame oil |
| Rubbery shrimp | Cooked too long | Cook in batches or at a higher heat |
| Soggy vegetables | Crowded pan | Cook in batches or at higher heat |
How to Store & Reheat Leftovers
Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Portion into freezer bags (remove air first). Defrost overnight before reheating.
- Reheat: Use a skillet over medium heat with a splash of soy sauce or butter to freshen the flavor.
What to Serve With Shrimp and Chicken Fried Rice
Keep it simple or make it a full “takeout at home” night:
Sides: Asian cucumber salad, roasted broccoli, egg rolls, or potstickers with a sweet chili dipping sauce.
Drinks: Green tea, sparkling water with lime, or crisp white wine (my personal favorite).
For a crowd: Double the recipe and keep it warm in a covered skillet or slow cooker for easy serving.
FAQs about Shrimp and Chicken Fried Rice
More Easy Dinners
Comfort in a Skillet
This Shrimp and Chicken Fried Rice is one of those dinners that brings everyone to the kitchen before you even call them. It’s fast, filling, and full of flavor — the ultimate comfort food that tastes just as good the next day (if there are any leftovers).
So grab that skillet, crank up the heat, and get ready to say goodbye to takeout!
Pin this recipe for later!
Shrimp and Chicken Fried Rice in the Electric Skillet
Equipment
Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts cut into small bite-sized pieces
- ½ tsp baking soda
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos or soy sauce
Shrimp Marinade
- 1 tbsp olive oil
- 1 lb medium shrimp cleaned, deveined, tails off, thawed
- 1 tbsp hoisin sauce
- ½ tsp cornstarch
Fried Rice
- ½ small onion diced
- ¾ cup frozen vegetables any combination you like!
- 1 tbsp sesame oil
- 4 cloves fresh garlic
- 1 bunch green onions chopped
- salt and black pepper to taste
- 4 cups cooked white rice cold
- ¼ cup coconut aminos or soy sauce
- 3 eggs beaten
Instructions
Prepare the Ingredients
- Marinate the Chicken: Cut the chicken into bite-sized pieces. In a bowl, combine the chicken with baking soda, rice vinegar, and soy sauce. Let it marinate for 10–15 minutes while you prepare the other ingredients.
- Prep the Shrimp: Thaw the shrimp according to the package directions. Pat them dry with a paper towel, then toss with olive oil, hoisin sauce, and cornstarch. Let the shrimp marinate for about 10 minutes.
- Chop and Measure: Dice the onion, chop the green onions (set some aside for garnish), mince the garlic, and measure out all remaining ingredients so everything is ready to go.
Get Cooking!
- Cook the Chicken: Add 1 tbsp olive oil to a large skillet and heat to medium-high heat. Add the marinated chicken (including the marinade) and cook for about 5 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set aside. Use a wooden spatula to scrape up any browned bits from the pan.
- Cook the Shrimp: Add the marinated raw shrimp to the same skillet. Sprinkle with a pinch of salt and black pepper. Cook over medium-high heat for 1–2 minutes per side or until the shrimp are pink and opaque. Remove the shrimp and set aside with the chicken. Scrape the skillet again to remove any leftover bits.
- Start the Fried Rice: Add sesame oil to the skillet. Toss in the diced onion and cook for 2–3 minutes until slightly softened.
- Add the Veggies: Stir in the frozen vegetables and cook for 4–5 minutes over medium-high heat until they’re heated through but still a bit crisp (al dente).
- Add Garlic and Green Onions: Stir in the minced garlic and most of the chopped green onions. Cook for about 2 minutes, stirring frequently. If the pan looks dry, add a little olive oil—too much sesame oil can overpower the dish.
- Mix in the Rice: Add the cooked, cold rice and the soy sauce (or coconut aminos). Stir everything together and cook for about 3 minutes, or until the rice is hot and well mixed with the veggies.
- Scramble the Eggs: Push the rice mixture to the sides of the skillet, creating a well in the center. Reduce the heat to medium. Pour the beaten eggs into the center and scramble until fully cooked.
- Combine Eggs with Rice: Using your spatula, chop the scrambled eggs into pieces, then stir them into the rice mixture until everything is evenly combined.
- Add Proteins Back In: Return the cooked chicken and shrimp to the skillet. Stir everything together and cook for another 3–4 minutes until heated through.
- Final Touches: Taste the fried rice and adjust the seasoning with more salt, pepper, or soy sauce if needed.
- Garnish and Serve: Top with the reserved green onions and serve hot. Enjoy your homemade takeout-style meal!
Notes
Tips and Tricks for Perfect Fried Rice
- Use Cold, Day-Old Rice: The secret to great fried rice is using cold leftover rice. Fresh rice is too soft and sticky, which can lead to a mushy dish. Day-old rice has had time to dry out a bit, giving you that perfect fried texture.
- Pick the Right Type of Rice: Medium or long-grain white rice works best. Jasmine rice is a popular choice for fried rice because it’s fluffy and doesn’t clump too much. Avoid short-grain rice—it tends to be too sticky.
- Start with a Hot Pan: A hot pan is essential for stir-frying. It helps sear the ingredients quickly and gives the rice those little golden brown crispy bits that make fried rice so satisfying.
- Use a High Smoke Point Oil: Choose an oil that can handle high heat, like avocado oil. It won’t burn easily, and it keeps the flavors clean and fresh.
- Prep your ingredients: Before the stove is on, have all your ingredients like tender chicken, succulent shrimp, fresh garlic, and green onions chopped and ready to go. The stir-fry process is fast, and being prepared means your meal comes together seamlessly.
- Don’t Crowd the Pan: Cook your proteins and veggies in a single layer so they can brown properly. Overcrowding lowers the temperature and causes steaming instead of stir-frying.
- Flavor It Right: Coconut aminos and light soy sauce are both great options to season your rice. Coconut aminos are slightly sweeter and lower in sodium, while light soy sauce adds that salty umami punch. A little goes a long way, but both add so much flavor!
- Great for Meal Prep: This dish reheats beautifully, making it perfect for meal prep. You can portion it into containers and enjoy it for lunch or dinner throughout the week.
