Name: Shrimp and Chicken Fried Rice Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 6 teaspoons grapeseed oil, divided; 1 pound colossal 8/12 shrimp, peeled and deveined; 3 large eggs, beaten; 1 pound boneless skinless chicken thighs, cut into ½-inch pieces; 3 tablespoons oyster sauce, divided; ¼ cup low-sodium soy sauce (gluten-free if needed); 2 teaspoons chili crisp; 1 teaspoon rice vinegar or white vinegar; 1 tablespoon toasted sesame oil; 2 cups finely diced carrots (¼-inch cubes); 1 bunch scallions (8 green onions), sliced (whites and light green parts separated from greens); 2 tablespoons minced fresh ginger; 1 tablespoon minced fresh garlic; 1¼ cups frozen green peas; 3 cups cooked long grain rice such as jasmine or basmati, cooled

Jump to Recipe· 3.8 from 50 reviews

If you love the comforting flavors of Asian takeout but want to whip up something homemade and truly special, this Shrimp and Chicken Fried Rice Recipe is going to become your new favorite go-to meal. With perfectly cooked shrimp and tender chicken mingling with fluffy rice, fresh scallions, and a medley of vibrant veggies, each bite bursts with savory, umami-packed goodness. This dish is not just delicious but also a colorful, wholesome celebration of textures and flavors that’s surprisingly easy to prepare. Whether for a weeknight dinner or a casual gathering, this recipe brings the joyous spirit of fried rice right to your kitchen.

Ingredients You’ll Need

The image shows a silver frying pan with ten cooked shrimp arranged loosely inside. Each shrimp is curled in a C shape with a bright orange and pale white color, showing a slightly charred texture on the orange parts. The shrimp look plump and have a shiny, slightly oily surface. The pan itself has a few brown spots from cooking and is centered on a gray stone surface which should be imagined as white marble texture. photo taken with an iphone --ar 4:5 --v 7

These straightforward ingredients are the heart and soul of this dish, each bringing a unique and essential element that transforms simple rice into a tantalizing feast of flavor and texture.

Grapeseed oil: A neutral oil with a high smoke point perfect for stir-frying without overpowering the flavors.
Colossal shrimp: Peeled and deveined for quick cooking and tender seafood bites in every mouthful.
Large eggs: Beaten and cooked to add a silky, rich texture and protein.
Boneless skinless chicken thighs: Cut into bite-sized pieces, they offer juicy, flavorful meat that stays tender.
Oyster sauce: A savory, slightly sweet element that deepens the umami signature of the dish.
Diced carrots: Adds natural sweetness and a delightful crunch with vibrant color.
Scallions: Both white and green parts provide a fresh and mild oniony note that wakes up your taste buds.
Fresh ginger: Minced to deliver a warm, zesty punch that brightens all the flavors.
Fresh garlic: Adds its unmistakable aromatic depth, essential in any fried rice.
Cooked jasmine or basmati rice: Long grain rice that stays fluffy and separates well after cooking and cooling.
Low-sodium soy sauce: For just the right salty seasoning without overwhelming the dish.
Chili crisp: A spicy, crispy condiment elevating the dish with heat and texture.
Frozen green peas: Little bursts of sweetness and a pop of emerald green color.
Rice vinegar: Adds a hint of acidity to balance the richness.
Toasted sesame oil: A final drizzle of nutty aroma and flavor to bring everything together.

How to Make Shrimp and Chicken Fried Rice Recipe

Step 1: Prepare the Shrimp

Start by heating one teaspoon of grapeseed oil in a large pan over medium heat. Add your peeled and deveined colossal shrimp, and let them cook undisturbed for one minute. This helps you get a nice sear. Flip and cook until the shrimp turn opaque and reach 145ºF. This quick process locks in juicy, tender bites, then transfer them to a bowl to rest.

Step 2: Cook the Eggs

Next, in the same pan, add another teaspoon of oil, then pour in the beaten eggs. Cook them gently, allowing the eggs to set but still stay a little moist, around 30 seconds. This soft yet firm texture is exactly what you want for your fried rice. Transfer the cooked eggs to the bowl with the shrimp — the teamwork of flavors beginning already!

Step 3: Sear the Chicken Thighs

Give the cubed chicken thighs a toss with two tablespoons of oyster sauce. Heat one teaspoon of oil in the pan, spread the chicken evenly, and let it brown without moving for 2–3 minutes. Flip and cook the other side until golden and cooked through (165ºF internal temperature). This technique creates a caramelized crust on the outside, locking in moisture. Add the chicken to the bowl with shrimp and eggs to keep all your proteins united.

Step 4: Tenderize the Carrots

Time for those diced carrots to shine. In the now-empty pan, add one teaspoon of oil and cook the carrots with a pinch of kosher salt over medium heat for about six minutes until tender. This step softens the carrots just enough while preserving their vibrant color and sweetness. Toss the cooked carrots into the bowl with your proteins.

Step 5: Cook Aromatics

Add two more teaspoons of oil to your pan, letting it heat until shimmering. Add the whites and light green parts of your scallions first, cooking until fragrant and slightly browned, about one minute. Then stir in fresh minced ginger and garlic, cooking another 30 seconds. These aromatics build the foundational layer of flavor that defines great fried rice.

Step 6: Fry the Rice

Pour in your cooled, cooked long-grain rice and stir to combine with the aromatics. Add soy sauce, remaining oyster sauce, and chili crisp for that perfect balance of salty, savory, and spicy notes. Press the rice into an even layer in the pan and let it cook undisturbed for two minutes to develop some toasted crispness. Use a thin spatula to scrape and stir-fry the rice further for 3–4 minutes until golden brown kernels appear. This texture contrast is pure magic.

Step 7: Combine and Finish

Return your cooked shrimp, egg, chicken, carrots, and peas to the pan, stirring gently to combine. Add the vinegar and stir-fry for another two minutes to meld the flavors perfectly. Off the heat, stir in toasted sesame oil and the green parts of the scallions for brightness. Serve immediately, with extra chili crisp on the side for those who love an extra kick.

How to Serve Shrimp and Chicken Fried Rice Recipe

Garnishes

Add a sprinkle of fresh chopped scallions or a drizzle of extra toasted sesame oil for an inviting aroma and fresh pop of color. For a bit of crunch and heat, toasted sesame seeds or a dollop of extra chili crisp elevate the experience to restaurant-quality indulgence that’s easy to do at home.

Side Dishes

This fried rice is a hearty dish all on its own, but pairing it with simple sides like steamed or sautéed bok choy, a crisp cucumber salad, or a light miso soup makes for a wonderfully balanced, restaurant-style meal. These sides introduce refreshing contrast and keep the meal exciting on the palate.

Creative Ways to Present

For a fun twist, serve your Shrimp and Chicken Fried Rice Recipe in pineapple bowls for a tropical vibe that’s sure to impress guests. Or turn it into lettuce wraps for a handheld delight, perfect for casual entertaining. Presentation is half the joy of this crowd-pleaser recipe.

Make Ahead and Storage

Storing Leftovers

Store any leftover Shrimp and Chicken Fried Rice Recipe in an airtight container in the refrigerator for up to four days. When ready to enjoy, gently reheat it in a skillet over medium heat with a splash of water to bring back its moisture and flavor without drying out.

Freezing

If you want to save some for longer, this fried rice freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to two months. Thaw overnight in the refrigerator before reheating to preserve the texture and taste.

Reheating

Reheat leftovers either in a skillet or microwave, stirring occasionally in the skillet or using 30-second bursts in the microwave until warmed through. Adding a little water or broth during reheating helps maintain the fluffy texture of the rice without clumping or drying out.

FAQs

Can I use white rice straight from the pot for this recipe?

It’s best to use cooked rice that’s been cooled completely, ideally made in advance and refrigerated. This prevents clumping and helps the rice fry up with that perfect, separate texture you want in fried rice.

Can I substitute chicken breasts for the thighs?

Absolutely! Chicken breasts work fine, though thighs stay juicier and more flavorful because of their fat content. If using breasts, be careful not to overcook them as they can dry out more easily.

Is this dish spicy?

The heat level comes from the chili crisp, which you can adjust according to your taste. You can omit it for a milder flavor or add a little more if you crave extra spice.

What if I am allergic to shellfish?

You can easily skip the shrimp and use extra chicken or add other proteins like tofu or vegetables. This flexibility makes the recipe adaptable for different dietary needs.

Can I prepare this recipe vegan?

For a vegan version, replace shrimp and chicken with tofu or tempeh, skip the eggs, and use vegetarian oyster sauce alternatives, such as mushroom sauce. Just keep the same great techniques for best results.

Final Thoughts

This Shrimp and Chicken Fried Rice Recipe is a dazzling way to bring vibrant, restaurant-quality flavors into your home kitchen with confidence and ease. The combination of succulent shrimp, tender chicken, and fragrant rice is utterly satisfying and surprisingly fast to prepare. I hope you loved discovering this recipe as much as I enjoy sharing it with you—give it a try, and watch it become a treasured favorite in your meal rotation!