Chicken Shrimp Fried Rice
There’s something wonderfully comforting about a big, sizzling skillet of fried rice. The rice gets a little toasty around the edges, the garlic fills the kitchen with that irresistible savory smell, and every bite comes packed with tender chicken, juicy shrimp, colorful vegetables, and fluffy bits of egg.
This Chicken & Shrimp Fried Rice is one of those meals that feels like a treat but is surprisingly simple to make. It’s especially perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. And if you have leftover rice waiting in the fridge, even better—that’s exactly what this recipe loves.
Serve it straight from the skillet while it’s hot, with a sprinkle of green onions and sesame seeds on top. The combination of savory soy sauce, fragrant sesame oil, tender chicken, and lightly browned shrimp makes every forkful hard to resist.
Ingredients
- 2 cups cooked white rice, preferably chilled overnight
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 8 ounces boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 8 ounces peeled and deveined shrimp
- 2 large eggs, lightly beaten
- ½ small onion, diced
- 1 small carrot, diced
- 2 cloves garlic, minced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- Salt, to taste
- ½ cup frozen peas
- 1 teaspoon sesame seeds, for garnish (optional)
Instructions
1. Season the chicken
Start by patting the chicken dry. Season it lightly with garlic powder, black pepper, and a small pinch of salt.
You don’t need much—the sauces will bring plenty of savory flavor later.
2. Cook the chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 5–7 minutes, stirring occasionally, until the pieces are nicely browned and cooked through. Once they’re done, transfer them to a plate and set aside.
3. Cook the shrimp
Add the shrimp to the same hot pan. No need to wash it first—the little browned bits left behind are full of flavor.
Cook the shrimp for about 2–3 minutes per side, until they turn pink, opaque, and lightly browned. Remove them and set them aside with the chicken.
4. Scramble the eggs
Pour the beaten eggs into the skillet.
Quickly scramble them until they’re just cooked. Then push the eggs over to one side of the pan.
Keeping everything in the same skillet helps build layers of flavor without creating a mountain of dishes.
5. Sauté the vegetables
Add the diced onion, carrot, and minced garlic to the open side of the skillet.
Stir-fry for 2–3 minutes, until the vegetables begin to soften and the garlic becomes wonderfully fragrant.
6. Add the rice
Now add the chilled cooked rice.
Use your spatula to break apart any large clumps, then stir-fry everything over medium-high heat for 3–4 minutes. Let the rice sit against the hot pan for a moment here and there so it gets lightly toasted.
That little bit of browning is what gives fried rice its deliciously savory, almost smoky character.
7. Season everything
Pour in the soy sauce, oyster sauce, and sesame oil.
Toss the rice well until every grain is coated and takes on a beautiful golden-brown color. The aroma should be rich, savory, and incredibly inviting.
8. Bring it all together
Return the cooked chicken and shrimp to the skillet.
Add the frozen peas and sliced green onions. Stir-fry for another 2–3 minutes, just until everything is hot and the peas are warmed through.
Give it a taste and add a little more salt or pepper if needed.
9. Serve hot
Spoon the fried rice into bowls or onto plates while it’s still steaming.
Finish with a sprinkle of sesame seeds and a few extra green onions for a fresh pop of color. Then dig in while the rice is hot and the shrimp and chicken are still tender and juicy.
Presentation
For an easy restaurant-style presentation, pile the fried rice into a shallow bowl and gently shape it into a mound.
Sprinkle sesame seeds over the top, then scatter a few thinly sliced green onions around it. A little extra shrimp on top makes the dish look especially inviting if you’re serving it to guests.
Serve it straight from the skillet for a relaxed family dinner, or pair it with a simple cucumber salad, steamed vegetables, or your favorite Asian-inspired side dishes.
Nutritional Information:
- ⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
- 🔥 Kcal: Approximately 520 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
This Chicken & Shrimp Fried Rice is exactly the kind of meal you’ll want in your back pocket for those nights when you need something quick, filling, and seriously delicious.
The chilled rice fries up beautifully, the chicken adds heartiness, the shrimp bring a touch of sweetness, and the vegetables, egg, garlic, and savory sauces pull everything together. Best of all, it all comes together in one skillet.
So grab that leftover rice from the fridge, heat up your wok, and get ready for a dinner that smells amazing before it even reaches the table. One bite, and you may never look at leftover rice the same way again.
