Shrimp and Chicken Fried Rice
This Shrimp & Chicken Fried Rice is a flavor packed meal loaded with tender chicken, shrimp, carrots, peas, ginger, green onions and eggs all mixed in with crispy rice. It’s an easy to make recipe that the whole family will love! 
Fried rice is a staple dish that I always order whenever I am at a chinese restaurant or order takeout chinese food. One of the biggest struggles I always have is deciding whether to order shrimp fried rice or chicken fried rice, so I took matters into my own hands when creating this homemade version. You can use white rice, or for a low carb version use cauliflower rice which is still absolutely delicious.
What Is The Origin Of Fried Rice?
Fried rice is a dish originating from China that was invented at some point during the Sui dynasty around 600 AD. It was a dish enjoyed by both emperors and peasants, who would made it as a way to avoid food waste by adding in a variety of vegetables and protein. The popularity of the dish quickly spread to other regions in Asia and it quickly become adapted by local cultures to become dishes like Nasi Goreng in Indonesia to Yakimeshi in Japan and Khao Phad in Thailand.
Why You Will Love This Shrimp and Chicken Fried Rice
- There is no need to choose between chicken or shrimp, this really is the best fried rice recipe because it includes both!
- Less than 30 minutes start to finish is all you need to make this easy recipe, which makes it perfect for busy weeknights.
- This is one of those dishes that tastes just as good the next day, so it’s great for meal prep. You can make a big batch of this fried rice and have it in the fridge for quick and easy meals.
- There are no fancy ingredients or store bought (sugar filled) sauces needed! This recipe requires simple ingredients that you can find t any grocery store.
- This easy chicken and shrimp fried rice recipe is incredibly versatile and you can really add in any other veggies you have on hand. I love making this when I’m doing a fridge clean out and adding in mushrooms, broccoli, bell peppers or even veggies from my freezer.
- This is my favorite way to use up any leftover 2-3 day-old rice I have in my fridge and turn it into an easy meal that my whole family loves (including my 3 year old who is a very picky eater)
Ingredients You Need To Make This Shrimp and Chicken Fried Rice
- Chicken: You can either use 4 chicken thighs or 2 chicken breasts. I recommend cutting the chicken into very small pieces, this will help to ensure you get a bit of tender chicken in every bite. If you are short on time and prefer to use leftover chicken (or rotisserie chicken) feel free.
- Shrimp: I prefer using medium sized fresh shrimp for this recipe. If you are using frozen shrimp, run them under room temperature water to thaw before tossing them in the salt, pepper and arrow root coating.
- Arrow Root Powder: this is used to give the chicken and shrimp a thin slightly crisp coating. If you do not have arrow root powder then cornstarch or potato starch can be used.
- Avocado oil: I like using avocado oil to get the chicken and shrimp crispy. If you do not have avocado oil then a light olive oil or vegetable oil can be used.
- Onion: you can use diced white onion or yellow onion in this fried rice recipe.
- Carrots and Peas: While some fried recipes use a mix of frozen carrots, peas and corn, I prefer adding frozen green peas and freshly grated carrot. I find that grating the carrot rather than chopping it results in tender little bits that blend into the rice well.
- Scallions: also know as green onions. I like adding them in for a bit of freshness
- Fresh Ginger and Garlic: I prefer using fresh garlic and ginger in this recipe for the best flavor, but you can alternatively use jarred minced garlic and ginger for ease, I just find that it doesn’t have as strong a taste.
- Coconut aminos: Soy Sauce, tamari or coconut aminos can all be used in this fried rice recipe depending on your preference. If are using soy sauce – use light for a milder flavor and dark soy sauce for a rich saltiness.
- Cooked rice: 2-3 day old cold rice will result in the best texture of fried rice. You can find more details below.
- Eggs: most Chinese fried rice recipes include beaten egg which is cooked like a scrambled eggs and then cut into small pieces. I prefer cracking the egg right into the pan with the rice and then stirring it around and pressing the egg and rice mixture up against the side of the wok to cook. I find that this creates a wonderful clumpy type of fried rice that is absolutely delicious with tiny bits of egg in every bite.
Can I Add Other Vegetables To This Shrimp and Chicken Fried Rice
Of course! This Shrimp and Chicken Fried Rice recipe is incredibly versatile, there are so many more fresh vegetables that you can add in. Bean sprouts, broccoli florets, thinly sliced bell peppers, sliced mushrooms, bok choy or zucchini would all be delicious added to this fried rice.
Is this Shrimp & Chicken Fried Rice Spicy?
No there is absolutely no spice in this fried rice recipe making it very kid friendly. If you prefer to give it a bit of a kick I recommend adding in sriracha or 1/2 to 1 tsp of black pepper which will give it a nice warmth.
How To Make This Shrimp and Chicken Fried Rice
- Start by preparing the chicken. Cut the chicken into very small pieces, if you are using breasts, I recommend cutting the chicken breast in half through the middle so that you have two thin pieces, and then slicing it. Place the chicken in a bowl and toss it in the salt, pepper and arrowroot powder.
- Heat the oil in a wok or large nonstick skillet on medium-high heat. Add the chicken to the hot pan and cook until golden in color. Use a slotted spoon to remove the chicken and set it aside on a plate.
- Next toss the shrimp in the arrowroot powder and let the shrimp cook in a single layer in the large skillet. To ensure you have tender shrimp, only cook the shrimp for 1 minute per side. Set the cooked shrimp aside on the plate with the chicken.
- Saute the onion for a few minutes before adding in the carrots, peas, scallions, ginger and garlic and cook for 2-3 minutes. Next add the cold leftover rice and then crack the eggs into the pan. Once the eggs are well mixed with the rice and veggies, I like to press it in a thin layer against the side of the pan which will help the egg cook and results in crispy fried rice.
- Add in the cooked chicken and shrimp and serve!
You can find more detailed step by step instructions in the recipe card below.
What Is the Best Type Of Rice To Use
The staple ingredient in any fried rice is of course, the fried rice. For the best results it’s recommended to use cooked rice that is 2-3 days old as cooked rice dries out as it sits in the fridge and a dryer rice will reduce the chance of the fried rice ending up mushy, If you do not have leftover cooked rice in your fridge, then a quick hack is to cook rice, spread it out on a baking sheet and place it in the freezer for approximately 30 minutes. This will help to dry out the fresh rice quickly.
In terms of the best type of rice to use, I prefer using a long grain white rice such as Jasmine rice which contains less starch and will therefore result in a light and fluffy dish. That being said I have made this dish with brown rice and it has also turned out absolutely delicious.
Can I Use Cauliflower Rice?
Absolutely! I often make this delicious chicken and shrimp fried rice recipe using cauliflower rice in place of white rice for a lighter version. Add the raw cauliflower into the pan and leave it to cook until tender before cracking in the eggs. If using frozen cauliflower I recommend putting it in a sieve and leaving it to thaw slightly to remove some of the excess liquid and ensure that you don’t end up with a mushy fried rice dish.
What Type Of Pan Is Best To Use
I prefer using a wok when cooking this Shrimp and Chicken Fried Rice because it has such a large amount of hot surface that the ingredients can cook against. if you do not have a wok then I recommend using a very large non-stick skillet.
What About Leftovers
Leftover Shrimp and Chicken Fried Rice can be stored in an airtight container in the fridge for up to 5 days. The leftovers can be reheated in the microwave or in a skillet on medium-low heat with 1 tsp sesame oil until warmed through.
Love healthy versions of takeout dishes? Here are a few more you might enjoy:
- Sweet & Sour Pork
- Sesame Chicken
- Black Pepper Beef with Onions
- Spicy Orange Chicken
- Pork Fried Rice
- Thai Basil Beef
- Salt & Pepper Chicken
- Moo Shu Pork
- Black Pepper Chicken
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Shrimp & Chicken Fried Rice
Ingredients
For The Chicken
- 4 chicken thighs
- 1 tsp arrowroot powder or corn starch
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp avocado oil
For The Shrimp
- 1 tsp arrowroot powder or corn starch
- 6 oz shrimp the shell including tail removed
Fried Rice
- 1 tbsp sesame oil
- 1 onion finely diced
- 1 cup grated carrot
- 1 cup frozen peas
- 3 green onions roughly chopped
- 2 tbsp finely chopped ginger
- 2 cloves garlic minced
- 3 cups cold white rice (ideally 1-2 day leftover rice) (or 3 cups Cauliflower rice)
- 3 eggs
- 2 tbsp coconut aminos or soy sauce/tamari
Instructions
- Cut the chicken thighs into bite sized pieces (approximately ½ inch). Place the chicken in a bowl, add the salt, pepper and arrowroot powder and toss the chicken pieces to ensure that they are all well coated.
- Heat the avocado oil in a large wok on medium high heat. Add in the chicken and cook it for 4-5 minutes until fully cooked and golden in color. Use a slotted spoon to set the chicken aside on a plate.
- Toss the shrimp in the arrowroot powder. Add the shrimp to the wok and spread them out in a single layer. Cook the shrimp for 1 minute and then flip and cook for another minute on the other side. Set the cooked shrimp aside with the chicken.
- Add the sesame oil to the wok, once hot add in the onion and saute for 2 minutes before adding the carrots, peas, green onions, ginger and garlic and cook for 3-4 minutes.
- Next add in the rice stir it around so that its well mixed with the veggies. Crack the eggs into the rice and stir them around so that they are mixed in with the rice.
- Stir in the coconut aminos and then spread the rice up the sides of the wok in a thin layer (so that as much rice as possible is touching the surface of the pan so that it gets crispy and “fried”). Leave it to cook for 2 minutes, stir and then push up against the sides again to cook for another 2 minutes. Stir in the chicken and shrimp and serve garnished with chopped scallions
Easy to make and really tasty! I will definitely add this to my weekly dinner rotation.
A really good recipe! I loved the combination of shrimp and chicken.
Simple and so tasty! I’ve made it twice in the last week because my family loved it so much.