Chicken and Shrimp Fried Rice
Chicken and Shrimp Fried Rice is the takeout favorite made fresh in one big skillet at home. Nobody at the table has to pick a protein, because every scoop brings both.
Juicy shrimp and tender chicken tossed with golden rice, scrambled eggs, sweet peas, and a simple soy and sesame finish.
Fried rice night at our house means the skillet goes straight to the middle of the table. Everyone fills their own bowl, and the shrimp are always the first thing gone. We learned years ago to make the big batch.
Recipe Highlights
- Two proteins in one takeout-style dinner
- Faster than waiting on the delivery driver
- One skillet from first step to last
- Built for leftover day-old rice
- Six hearty servings from one batch
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
RICE – Cold, day-old rice fries into separate, toasty grains. About 1⅓ cups of dry long-grain rice makes the 4 cups you need, and it’s the same trick behind our classic Fried Rice.
SHRIMP – Fresh or frozen both work, just thaw and pat them dry. Any size is fine, so grab whatever is on sale and halve the really big ones.
CHICKEN – Boneless, skinless breasts stay tender when cut into even 1-inch pieces. Thighs work just as well and are extra forgiving.
CARROTS AND PEAS – Bagged matchstick carrots are already julienned, so give them a quick chop and go. In a hurry? Two cups of a frozen peas-and-carrots blend covers both.
SOY SAUCE – Regular soy sauce is what this recipe was tested with. Low sodium swaps in one for one, then season to taste at the end.
How To Make Chicken and Shrimp Fried Rice
Please check the printable recipe card below for more detailed instructions.
- Cook the seasoned chicken in a hot skillet, then set it aside.
- Cook the shrimp in the same skillet and set them aside too.
- Soften the vegetables and garlic, then scramble the eggs beside them.
- Toss in the rice, soy sauce, and sesame oil, then stir everything back together.
Leftovers and Storage
STORE – Keep leftovers in an airtight container in the refrigerator for up to 3 days.
FREEZE – Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
REHEAT – Warm it in a skillet over medium heat with a splash of water until steaming hot, about 5 minutes. The microwave works too, in short bursts with a stir between each.
MAKE AHEAD – Cook and chill the rice up to a day ahead, then chop the chicken and vegetables. Dinner becomes a 20-minute job.
More Takeout-Style Recipes
Serving Suggestions
TAKEOUT NIGHT AT HOME – Set the skillet out next to Crockpot Sweet and Sour Chicken and let everyone build a plate.
ADD A GREEN SIDE – Roasted Frozen Broccoli roasts hands-off while the rice finishes in the skillet.
FAMILY BOWL NIGHT – Put the skillet in the middle of the table with a stack of bowls and one big spoon.
TOMORROW’S LUNCH – Portion leftovers into containers tonight, and lunch is handled for tomorrow.
Recipe Success Tips
DAY-OLD RICE – Cold rice from yesterday fries into the light, separate grains takeout is known for. Short on time? Spread fresh rice on a sheet pan and chill it for 30 minutes.
BATCH IT – Frying the rice in two rounds keeps every grain toasty if your skillet runs small. A 12-inch pan handles the whole batch at once.
SHRIMP – Pull them the moment they turn pink and opaque. They finish with a quick toss at the end and stay plump and tender.
TEMPERATURE CHECK – Chicken is ready at a safe internal temperature of 165º Fahrenheit, and a quick-read thermometer takes out the guesswork.
EXPERT TIP – For even deeper takeout flavor, stir 1 tablespoon of oyster sauce in with the soy sauce. The recipe shines without it, so think of it as a bonus.
Commonly Asked Questions
How Much Dry Rice Do I Need for 4 Cups Cooked?
About 1⅓ cups of dry long-grain rice cooks up to 4 cups. Make it the night before, spread it on a sheet pan, and chill it uncovered. Starting the same day? Give the rice at least 30 minutes in the refrigerator so the grains firm up before they hit the pan.
What Kind of Rice Works Best for Fried Rice?
Cold, day-old long-grain rice makes the best fried rice. Jasmine works just as well. Chilling dries the surface of each grain, so the rice fries up light and separate. Fresh-from-the-pot rice still carries steam, and steam is what turns fried rice soft. Cold rice wins every time.
Can I Use Rotisserie Chicken Instead?
Yes, rotisserie chicken is a great shortcut here. Skip the chicken-cooking step and stir about 2 cups of bite-size pieces in when the shrimp go back into the pan. It only needs to heat through in the final toss, which keeps it moist and saves you a step.
Can I Use Frozen Shrimp?
Yes, frozen shrimp work beautifully in this recipe. Thaw them overnight in the refrigerator, or set them in a bowl under cold running water for about 15 minutes. Pat them completely dry so they sear instead of steam, then cook as written. Frozen is what I usually have on hand.
Can I Freeze Chicken and Shrimp Fried Rice?
Yes, this fried rice freezes well for up to 2 months. Cool it quickly, then pack it into airtight containers. The USDA recommends refrigerating leftovers within two hours, and that head start pays off in the freezer too. Thaw overnight and reheat in a skillet until steaming hot.
Is This the Same as House Special Fried Rice?
Chicken and shrimp fried rice sticks to two proteins, while house special fried rice adds roast pork. Restaurants also call multi-protein versions combination fried rice, and every menu writes it a little differently. If you love this version, the pork upgrade is one ingredient away. Here is how the three compare:
|
Beef Cut |
Slow Cooker Result |
Tenderness |
|
Chicken and Shrimp Fried Rice (this recipe) |
Chicken and shrimp |
Ready at home in about 40 minutes |
|
Combination Fried Rice |
Chicken, shrimp, and beef or pork |
Menu names vary by restaurant |
|
House Special Fried Rice |
Chicken, shrimp, and roast pork |
Roast pork (char siu) is the signature |
More Easy Dinner Recipes
These reader favorites keep weeknight dinners just as simple.
Shrimp Carbonara – A restaurant-worthy pasta that comes together on one stovetop burner.
Shrimp Scampi – Garlicky, buttery shrimp ready before the pasta water even boils.
Chicken Parmesan – Crispy, cheesy, and easier than the Italian restaurant version.
Crockpot Steak Bites – Buttery, garlicky bites that disappear off the plate.
Sloppy Joes – The nostalgic weeknight sandwich everyone comes back for.
Chicken and Shrimp Fried Rice
Ingredients
- 3 tablespoons vegetable oil divided
- 1 pound chicken breasts boneless skinless, cut into 1-inch pieces
- 1 pound shrimp peeled and deveined, halve very large ones
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 cup yellow onion finely diced
- 1 cup frozen peas
- 1 cup carrots julienned
- 3 cloves garlic minced
- 3 large eggs lightly beaten
- 4 cups long-grain rice cooked, cold and day-old
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 2 green onions thinly sliced
Instructions
Cook the Chicken and Shrimp
- Season the chicken with half the salt and pepper. Heat 1 tablespoon of the oil in a 12-inch skillet or wok over medium-high heat. Cook the chicken until golden and cooked through to 165º Fahrenheit, 5 to 6 minutes. Transfer to a plate.
- Heat 1 tablespoon of the oil in the same skillet. Season the shrimp with the remaining salt and pepper and cook until pink and opaque, 2 to 3 minutes. Transfer to the plate with the chicken.
Cook the Vegetables and Eggs
- Heat the remaining 1 tablespoon of oil. Add the onion, peas, and carrots and cook until the onion softens, 3 to 4 minutes. Stir in the garlic and cook for 1 minute.
- Push the vegetables to one side of the skillet. Pour the eggs into the open space and scramble gently until just set, 1 to 2 minutes.
Fry the Rice
- Add the rice and stir to combine, breaking up any clumps. Let the rice cook undisturbed for 1 to 2 minutes to toast.
- Stir in the soy sauce and sesame oil and cook until evenly coated and heated through, about 2 minutes.
- Return the chicken and shrimp and toss to combine. Remove from the heat and stir in the green onions.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.