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Make this easy shrimp and chicken fried rice for a quick, tasty meal that the whole family will love! This takeout-style fried rice pairs well with many dishes or works as a fantastic weeknight main dish.
You’re going to love everything about this shrimp and chicken fried rice, including how freaking tasty it is!
Even better, this dish is easily adaptable to use what you have on hand, so you’ll be able to enjoy your favorite takeout-style rice in the comfort of your own home. Friends, the days of putting on hard pants to eat dinner are OVER!
While this homemade fried rice is robust enough to be a complete meal, I’d be remiss not to suggest making a batch of air fryer egg rolls or air fryer poststickers to go with it.
Pro tips/Recipe Notes
- I prefer to use a wok for this recipe, but any large deep skillet will work. You’ll want to give yourself enough space for stirring all the ingredients around, without making a giant mess on your stovetop.
- Don’t thaw the frozen peas and carrots before adding them to the wok/skillet.
- You can use chicken breast for this recipe, but it could result in a tough texture if the chicken gets overcooked. Chicken breast is ready at 165˚F, whereas chicken thighs are best cooked to 175-185˚F.
Shrimp and Chicken Fried Rice
Make this easy shrimp and chicken fried rice for a quick, tasty meal that the whole family will love! This takeout-style fried rice pairs well with many dishes or works as a fantastic weeknight main dish.
Ingredients
- 1/4 cup low sodium soy sauce
- 1 tbsp oyster sauce
- 2 tsp toasted sesame oil
- 1 tbsp avocado oil
- 1 cup chicken thighs {cut into 1-inch pieces}{sub with chicken breasts if desired}
- 1/2 lb small shrimp {frozen and pre-cooked are easiest}
- 4 tbsp salted butter
- 1 tbsp ginger {grated or finely minced}
- 2 cloves garlic {finely minced}
- 5 cups white rice {cooled. Day old preferred}
- 1.5 cups frozen diced carrots and peas blend {or 1 cup diced carrots, 1/2 cup frozen peas}
- 1 tbsp avocado oil {olive oil is a decent substitute}
- 2 eggs {beaten}
- 1/4 cup green onion {sliced}
- 1/2 tsp ground black pepper
Instructions
- Mix soy sauce, oyster sauce, and sesame oil. Set aside.1/4 cup low sodium soy sauce, 1 tbsp oyster sauce, 2 tsp toasted sesame oil
- Preheat a wok or large skillet over medium-high heat. It is ready when it starts to lightly smoke. Pro tip: use your kitchen vent with this recipe.
- Add 1 tbsp of oil to the wok and add the chicken. Cook, stirring often, until the chicken is about 75% cooked through. Add more oil if needed.1 cup chicken thighs, 1 tbsp avocado oil
- Add the shrimp, and cook until the chicken and shrimp are cooked through. Transfer to a plate.1/2 lb small shrimp
- Add butter, ginger, and garlic to the hot wok. Stir constantly for 30-60 seconds to keep the garlic from burning.4 tbsp salted butter, 1 tbsp ginger, 2 cloves garlic
- Add the white rice, carrots, peas, and soy sauce, oyster sauce, and sesame oil and stir to combine. Stir for 2-3 minutes or until the rice becomes warmed through.1/4 cup low sodium soy sauce, 1 tbsp oyster sauce, 5 cups white rice, 1.5 cups frozen diced carrots and peas blend, 2 tsp toasted sesame oil
- Make a well (hole) in the middle of the rice, and add the avocado oil. Let it sit for 30 seconds to heat up.1 tbsp avocado oil
- Add the beaten eggs in the hole on top of the avocado oil and gently push rice over the top of the eggs. Let sit for 30 seconds.2 eggs
- Stir the rice for 1-2 minutes or until the egg is distributed throughout the rice and cooked through.
- Add the green onion and black pepper, and stir to combine.1/4 cup green onion, 1/2 tsp ground black pepper
- Return the chicken and shrimp to the wok. Stir and serve.
Notes
- Separate any large clumps of rice before adding it to the skillet/wok.
- If using frozen shrimp, check the thawing instructions on the package before cooking.
- Don’t thaw the frozen peas and carrots before adding them to the wok/skillet.
- Allow any leftover fried rice to fully cool before storing it in an air-tight container in the fridge for 2-3 days.
Nutrition
Serving: 0.5cupsCalories: 413kcalCarbohydrates: 65gProtein: 13gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 52mgSodium: 568mgPotassium: 231mgFiber: 2gSugar: 0.2gVitamin A: 1839IUVitamin C: 3mgCalcium: 38mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
We finally made this tonight and it was amazing, even with the dietary substitutions we needed to make!
Just eggs (hubby can’t do real eggs)
Garlic infused olive oil (I can’t do regular garlic anymore- so sad!)
No oyster sauce- only found one and it had gluten. I meant to use fish sauce but turns out I didn’t have any. Oops.
And we opted to skip the meat as I had planned to try some tofu but ended up just skipping protein all together.
Thanks for the great fried rice recipe! Now to freeze some in my Souper Cubes and see how that works out!