Easy Shrimp and Chicken Fried Rice

Name: Shrimp and Chicken Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 250 gr rice (leftover from yesterday); 3 pcs garlic; 30 gr frozen vegetables; 5 pcs fishball; 2 eggs; 3 leeks (chopped); 100 gr shrimp (peeled and deveined); 1 tsp fish sauce; 1 tsp dark soy sauce/light soy sauce; 1 tsp chili oil (optional); 1 gr salt; ½ tsp pepper; ½ tsp mushroom powder (optional)

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Craving a quick, flavorful meal that beats takeout? This Shrimp and Chicken Fried Rice delivers juicy shrimp, tender chicken, and savory garlicky sauce—all clinging to perfectly textured rice! Ready in under 30 minutes, it’s a great weeknight hero!

Two plates of chicken and shrimp fried rice with fried egg on top and a glass of tea next to it.

Tired of takeout but short on time? One-pan meals like Shrimp and Chicken Fried Rice are here to save your weeknight—toss in some protein, veggies, and sauce, and boom: dinner’s done in 20 minutes flat.

This is a popular Chinese takeouts, just like Stir-Fried Noodles, Fried Rice.

It’s the same no-fuss magic as Beef Chow Mein, Egg Fried Rice, Chow Fun, or Chow Mei Fun — just grab a wok, crank up the heat, and you’ve got a full meal with zero extra sides needed. (And way better than soggy delivery.) Less cooking, more eating!

Why You Will Love This Recipe

Quick and easy – In just under 30 minutes, you will have a great fried rice even better thatn takeouts!
Easy to find ingredients – The ingredients needed are very easy to get and easily replaceable with other simple ingredients.
Perfect flavor – The sauce blends well with all the ingredients and creates a perfect flavor.
Versatile add-ons – Toss in some crispy Pork Belly, Roasted Char Siu, or Sweet Pork Jerky – these add-ons will take the flavor to the next level!

Recipe Ingredients

A photo of shrimp and chicken fried rice ingredients with labels.

Leftover Rice – I highly recommend you use leftover rice that has been put in the fridge for at least 1 night. The leftover rice will not stick to one another. If you only have freshly steamed rice, it is okay but it will be more sticky when you stir-fry it.

Leftover rice will be more dry and crumpled. You need to have a strong spatula to press and break the crumpled rice in the wok. This way all the seasonings will be easily spread.

Shrimps – To cook a good shrimp and chicken fried rice, you can use fresh shrimps or frozen shrimps. Both should be peeled and deveined, washed clean.

Frozen Vegetables – I use frozen peas and carrots. They add more colors and fiber to the fried rice.

Seasonings – Prepare your seasonings in a bowl so you will not forget it while frying the rice. This way it is easier and you only have to put the seasonings one time into the wok. Test it out and check if the seasonings are enough or not. If it is less salty, you may want to add a pinch of salt or a little bit of fish sauce.

Soy Sauce – You can use light soy sauce or dark soy sauce. The dark one will make the fried rice color darker and the light one will make it lighter. It is up to your preference.

Chili Oil – Chilli oil is optional. If you have your favorite chili oil, you may put some. It will give more fragrance and add flavor to the fried rice. You may use fresh chili, if you prefer it. Cut them in slices to add spice and color to the fried rice.

Be sure to check out the full recipe and ingredient list below

Here is the secret to crunchy shrimps!

If you use fresh shrimps and you want the shrimps to be crunchy, you need to soak them in a baking soda solution or alkaline water. (1)

Dilute 1/4 teaspoon of baking soda or alkaine water for 1/4 teaspoon of baking soda for every pound of shrimp. Leave in the fridge for 15 minutes.

Wash them clean until they are no longer slimy from the solution.

How to Make Shrimp and Chicken Fried Rice

Process photos of stir-frying the shrimps, garlic, and other ingredients.

STEP 1. Peel and devein the shrimps. Wash clean, set aside. Cut the fish balls into slices. Set aside. Stir-fry the shrimps in a different pan with some oil (Image 1). Take out the shrimps once you they change colors (Image 2). In a bigger wok, heat some oil, and stir-fry the minced garlic until fragrant and brownish in color (Image 3). Toss in the chicken cubes and fish balls (Image 4).

Process photos of stir-frying the veggies, rice, and seasonings in the wok.

STEP 2. Add the frozen vegetables (Image 5). Toss in the leftover rice and seasonings (Images 6, 7). Stir fry, use the spatula to press the crumpled rice. Make sure the seasonings are spread evenly throughout (Image 8).

Process photos of stir-frying the eggs, green onion, and shrimps in the wok.

STEP 3. Add the eggs in the center of the wok (Image 9). Leave it for a while and stir-fry the eggs with the rice (Image 10). Toss in shrimps and green onion and stir-fry thoroughly (Images 11, 12). Serve on a plate. Enjoy!

Pro Tips

Always use leftover rice to make fried rice. Or if it is just cooked on the day you are making the fried rice, chill it first or put it in a freezer for at least 15 minutes.
Using high heat is a must in making fried rice at home. Use the big burner if you have one.
Add some butter to the cooking oil. It will add more flavor and fragrant to the fried rice.
Stir-fry the shrimps in a separate pan. This will prevent the stinky odor from the shrimps to contaminate the whole rice.
If you want to bring the shrimp fried rice as your lunch box, let out the heat for 5 minutes before closing the lid.

How to Serve

Garnish your shrimp and chicken fried rice on a plate with fresh parsley, fresh romaine lettuce, or fresh cucumber slices.

Serve fried rice with crispy Fried Wontons, savory Chicken Potstickers, or delicious Shrimp Balls. Don’t skip the Chive Eggs or Green Beans Garlic or Egg Drop Soup—they’re the perfect starter!

Finish with refreshing Oolong Milk Tea or Assam Milk Tea.

FAQs about Shrimp and Chicken Fried Rice

What’s the secret to perfect fried rice texture?

A-day-old rice! Freshly cooked rice turns mushy. No leftovers? Spread freshly cooked rice on a tray to dry in the freezer for 15 minutes. Also: high heat + quick tossing = that ideal slight chewiness.

Can I make this vegetarian?

Sure! Substitute shrimp and chicken to tofu, tempeh, mushrooms.

My fried rice sticks to the pan—what to do?

Hot pan, cold oil. Get your wok/pan sizzling hot before adding oil. Also, don’t overcrowd—cook in batches if needed. Better use non-stick pans for beginners.

Is this chicken and shrimp fried rice recipe kid-friendly?

Yes, just omit the spicy elements like chili oil.

Can I meal prep this shrimp and chicken fried rice?

Yes! Cook a big batch, portion it out, and reheat with a quick stir-fry. Add fresh greens or a fried egg when serving to keep it lively.

Can I use frozen shrimp?

Thaw frozen shrimp first, pat them dry (to avoid soggy rice), and cook as directed. This recipe’s all about convenience.

A spoonful of chicken and shrimp fried rice scooped above the plate.

Storage

Keep the leftover in airtight containers for 3-4 days in the fridge. Reheat in a pan (microwaving makes it rubbery). Add a splash of water to revive the texture.