Chicken And Shrimp Fried Rice
Feb 08, 2024
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Chicken And Shrimp Fried Rice is flavorful, protein loaded and so darn easy to whip up. Skip the takeout and make this dish at home for a healthier and cheaper option.
Table of Contents
Why Make Chicken And Shrimp Fried Rice
Fired rice is a classic favorite with takeout. I find it to be a bit of an empty calorie dish, sure there’s a little egg in it but why not add loads of protein to it and make it a meal? Just like my Beef Fried Rice, this had meat and fish mixed in, making it a complete well rounded meal perfect for the busy week.
This recipe is very easy, you can make most all of it in one pan, with the exception of the eggs. I like to cook them separately to keep the ingredients more crisp. But, you can of course cook the eggs in the same pan if that’s what you prefer. Also consider my Kung Pao Shrimp for another “Fake Away” meal to make at home!
Fried Rice makes a wonderful meal prep, the chicken and shrimp keep well in the fridge and it can be reheated in minutes in the microwave, or on the stovetop. Customize this meal by adding your favorite veggies! Enjoy.
Chicken. I use boneless, skinless chicken breasts. Thighs will also work.
Shrimp. Thawed, cleaned, tail off shrimp works best since the shrimp will be chopped up a bit.
Hoisin Sauce. My favorite condiment to add to asian foods, it’s sweet, deeply flavored and found at all grocery stores in the international aisle by the soy sauce.
Rice Vinegar. I highly recommend this ingredient! It adds a unique flavor that cannot be replaced. It’s sweet and tangy. This is also found in the international aisle at the store.
Fresh Ginger. A great way to add a little peppery aromatics to the fried rice.
Sugar. This sweetens up the sauce and helps to thicken it a bit, making everything a little “stickier”.
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Recipe Variations & Substitutions
Chicken/Shrimp. Feel free to use one or the other. You can also use chicken thighs in place of the breasts.
Make It Gluten Free. easily make this recipe gluten free by swapping the soy sauce for tamari or coconut aminos.
White Sugar. Use brown sugar, honey or maple syrup in place, if needed.
Steps To Make Chicken And Shrimp Fried Rice
Step One. In a large, deep skillet add oil to the pan, heat on medium. Add in cubed chicken, season with salt and pepper. Cook on medium for about 6-8 minutes. While the chicken is cooking, mix the sauce ingredients together in a bowl and set aside.
Step Two. Add in the garlic, ginger and shallot. Sauté with chicken for another 2 minutes. Add the chopped shrimp in. Sauté for another 3-4 minutes.
Step Three. Add the rice and thawed veggies to the skillet, let everything come to heat. This is when I scramble my eggs. I scramble the eggs in a separate pan so they don’t make the rice mushy. You can add the eggs to the pan directly if preferred.
Step Four. Pour 1/2 – 3/4ths of the sauce over the chicken and shrimp friend rice. Let it come to heat, add the eggs. Serve while hot. Garnish with the chopped green onions. Drizzle the leftover sauce over the meal ad needed! Enjoy.
You do not need a wok to make this shrimp and chicken fried recipe, you can easily make it in a heavy bottomed skillet.
Broccoli, zucchini, peppers, and mushrooms all make great fried rice add ins!
Use Leftover Rice. For great fried rice, you must use COLD, leftover rice! As far as what type of rice, that is up to you. I recommend long-grain brown rice to up the protein and fiber content, but white rice such as Jasmine and Basmati are popular choices.
Know When the Shrimp Are Done. Shrimp cook FAST, especially cooking over medium-high heat. You know shrimp are done cooking when they are pink, and the moment they are no longer translucent. If you need to, you can take the shrimp and chicken out of the hot pan and add it back in with the sauce just before serving to prevent overcooking!
Avoid Overcooking the Scrambled Eggs. Do not overcook the egg. Gently scramble them until they are just barely set, they will cook a tad more once they are added back into the hot pan. You can also scramble them in with the fried rice, but I find that method to be mushy and not as texturally pleasing.
Other Asian Inspired Meals To Try
Chicken And Shrimp Fried Rice
- large deep skillet or wok
- sharp knife
- small mixing bowl
- 1 tsp olive oil
- 1 large chicken breast, cut into small pieces, *see notes
- .75 lbs thawed shrimp, cut into small pieces
- ¼ tsp salt
- ¼ tsp pepper
- 3 cloves garlic, minced
- ½ small shallot, diced
- ½ inch fresh ginger, minced
- 2 cups frozen vegetable mix, *see notes
- 2-3 cup cooked rice, preferably cold
- 3 large eggs, scrambled
- ¼ cup green onions, chopped
- ¼ cup soy sauce, low sodium
- 2 Tbsp hoisin sauce
- 2 Tbsp rice vinegar
- 1 Tbsp granulated sugar, *see notes
- ½ Tbsp sriracha sauce
- In a large, deep skillet add oil to the pan, heat on medium. Add in cubed chicken, season with salt and pepper. Cook on medium for about 6-8 minutes. While the chicken is cooking, mix the sauce ingredients together in a bowl and set aside.
- Add in the garlic, ginger and shallot. Sauté with chicken for another 2 minutes. Add the chopped shrimp in. Sauté for another 3-4 minutes.
- Add the rice and thawed veggies to the skillet, let everything come to heat. This is when I scramble my eggs. I scramble the eggs in a separate pan so they don't make the rice mushy. You can add the eggs to the pan directly if preferred.
- Pour ½ – ¾ ths of the sauce over the chicken and shrimp fried rice. Let it come to heat, add the eggs. Serve while hot. Garnish with the chopped green onions. Drizzle the leftover sauce over the meal ad needed! Enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.