Easy Shrimp and Chicken Fried Rice (Better Than Takeout)

Name: Shrimp and Chicken Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 250 gr rice (leftover from yesterday); 3 pcs garlic; 30 gr frozen vegetables; 5 pcs fishball; 2 eggs; 3 leeks (chopped); 100 gr shrimp (peeled and deveined); 1 tsp fish sauce; 1 tsp dark soy sauce/light soy sauce; 1 tsp chili oil (optional); 1 gr salt; ½ tsp pepper; ½ tsp mushroom powder (optional)

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This Shrimp and Chicken Fried Rice delivers juicy shrimp, tender chicken, and savory garlicky sauce, all clinging to perfectly textured rice! Ready in under 20 minutes, it’s a great weeknight hero!

Two plates of chicken and shrimp fried rice with fried egg on top and a glass of tea next to it.

Shrimp and Chicken Fried Rice is the ultimate one-pan dinner, packed with juicy shrimp, tender chicken, crisp veggies, and savory sauce. In just 20 minutes, you’ll have a hearty meal that’s faster (and tastier) than your favorite restaurant.

This classic Chinese fried rice is a staple on every takeout menu, right up there with Shrimp Chow Mei Fun, Egg Fried Rice, Stir-Fried Noodles, and Beef Chow Mein. With a hot wok and a quick toss, you’ll get that smoky “wok hei” flavor at home, no extra sides needed, just less cooking and more eating!

Why You Will Love This Recipe

Quick and easy – In just under 30 minutes, you will have a great fried rice even better thatn takeouts!
Easy to find ingredients – The ingredients needed are very easy to get and easily replaceable with other simple ingredients.
Perfect flavor – The sauce blends well with all the ingredients and creates a perfect flavor.
Versatile add-ons – Toss in some crispy Pork Belly, Roasted Char Siu, or Sweet Pork Jerky – these add-ons will take the flavor to the next level!

Recipe Ingredients

A photo of shrimp and chicken fried rice ingredients with labels.

Leftover Rice – The secret to the best shrimp and chicken fried rice is day-old rice. Chilled rice grains are firmer, less sticky, and separate beautifully in the wok. If you only have freshly steamed rice, it works too, but expect it to be softer and stickier. Tip: use a sturdy spatula to press and break up clumps so the seasoning coats every grain.

Chicken – Boneless, skinless chicken breast or thighs both work well. Thighs stay juicier, while breast meat cooks quickly. To make this fried rice with chicken and shrimp, I recommend cutting chicken into bite-sized pieces so they cook evenly with the shrimp.

Shrimp – Fresh or frozen shrimp are fine here. Just make sure they’re peeled, deveined, and patted dry before cooking so they sear nicely instead of steaming.

Frozen Vegetables – I like frozen peas and carrots for convenience and color, but feel free to swap in corn, green beans, or any quick-cooking veggies you love.

Seasonings – Have all your seasonings mixed and ready to go before you start stir-frying. This makes it easy to toss everything in at once and keeps the rice from overcooking. Taste at the end and adjust with a pinch of salt or splash of fish sauce if needed.

Soy Sauce – Light soy sauce will keep your fried rice golden brown, while dark soy sauce adds deeper color and richer flavor. Use whichever suits your taste (or a mix of both).

Chili Oil (Optional) – A drizzle of chili oil gives a fragrant, spicy kick. You can also toss in sliced fresh chili for heat and a pop of color.

Be sure to check out the full recipe and ingredient list below

How to Make Shrimp and Chicken Fried Rice

Process photos of stir-frying the shrimps, garlic, and other ingredients.

STEP 1. Peel and devein the shrimps. Wash clean, set aside. Cut the fish balls into slices. Set aside. Stir-fry the shrimps in a different pan with some oil (Image 1). Take out the shrimps once you they change colors (Image 2). In a bigger wok, heat some oil, and stir-fry the minced garlic until fragrant and brownish in color (Image 3). Toss in the chicken cubes and fish balls (Image 4).

Process photos of stir-frying the veggies, rice, and seasonings in the wok.

STEP 2. Add the frozen vegetables (Image 5). Toss in the leftover rice and seasonings (Images 6, 7). Stir fry, use the spatula to press the crumpled rice. Make sure the seasonings are spread evenly throughout (Image 8).

Process photos of stir-frying the eggs, green onion, and shrimps in the wok.

STEP 3. Add the eggs in the center of the wok (Image 9). Leave it for a while and stir-fry the eggs with the rice (Image 10). Toss in shrimps and green onion and stir-fry thoroughly (Images 11, 12). Serve on a plate. Enjoy!

Pro Tips

Use leftover rice. Day-old rice is drier and less sticky, which makes for fluffy fried rice. If you’re working with freshly cooked rice, chill it in the fridge or even pop it in the freezer for 15 minutes before stir-frying.
Crank up the heat. High heat is non-negotiable for that smoky “wok hei” flavor. Use your biggest burner and keep everything moving.
Butter makes it better. A knob of butter melted with your cooking oil adds extra richness and aroma.
Cook the proteins separately. Stir-fry the shrimp and chicken on their own before adding to the rice. This prevents overcooking and avoids that “fishy” shrimp smell taking over the whole dish.
Secret to crunchy shrimp. For restaurant-style bouncy shrimp, soak them in ¼ teaspoon baking soda mixed with 1 pound of shrimp for 15 minutes in the fridge. Rinse well and pat dry before cooking.
Tender chicken tip. For juicy chicken, toss the pieces with a splash of soy sauce and a pinch of cornstarch before cooking. It helps lock in moisture and flavor.
Lunch box ready. If you’re packing fried rice to-go, let it cool for 5 minutes before closing the lid to prevent sogginess.

How to Serve

Garnish your shrimp and chicken fried rice on a plate with fresh parsley, fresh romaine lettuce, or fresh cucumber slices.

Serve fried rice with crispy Fried Wontons, savory Chicken Potstickers, or delicious Shrimp Balls. Don’t skip the Chive Eggs or Green Beans Garlic or Egg Drop Soup,. They’re the perfect starter!

Finish with refreshing Oolong Milk Tea or Assam Milk Tea.

FAQs about Shrimp and Chicken Fried Rice

What’s the secret to perfect fried rice texture?

A-day-old rice! Freshly cooked rice turns mushy. No leftovers? Spread freshly cooked rice on a tray to dry in the freezer for 15 minutes. Also: high heat + quick tossing = that ideal slight chewiness.

Can I make this vegetarian?

Sure! Substitute shrimp and chicken to tofu, tempeh, mushrooms.

My fried rice sticks to the pan—what to do?

Hot pan, cold oil. Get your wok/pan sizzling hot before adding oil. Also, don’t overcrowd—cook in batches if needed. Better use non-stick pans for beginners.

Is this chicken and shrimp fried rice recipe kid-friendly?

Yes, just omit the spicy elements like chili oil.

Can I meal prep this shrimp and chicken fried rice?

Yes! Cook a big batch, portion it out, and reheat with a quick stir-fry. Add fresh greens or a fried egg when serving to keep it lively.

Can I use frozen shrimp?

Thaw frozen shrimp first, pat them dry (to avoid soggy rice), and cook as directed. This recipe’s all about convenience.

A spoonful of chicken and shrimp fried rice scooped above the plate.

Storage

Keep the leftover in airtight containers for 3-4 days in the fridge. Reheat in a pan (microwaving makes it rubbery). Add a splash of water to revive the texture.