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This Shrimp and Chicken Fried Rice is perfect for a quick dinner. It’s full of yummy shrimp, tender chicken, and soft rice mixed with colorful veggies.

overhead view of shrimp and chicken fried rice

When you start asking yourself that ever-pressing question, ‘What’s for dinner?’ this Shrimp and Chicken Fried Rice is the perfect answer—quick, flavorful, and sure to satisfy the whole family.

This easy fried rice recipe is a great way to use up leftover rice and has double the protein – both tender chicken and shrimp.

The Key to Delicious Fried Rice

The key to making truly delicious fried rice is using cold, day-old rice. Freshly cooked rice tends to be too soft and sticky, which can make the fried rice mushy.

When you use cold rice, the grains have had a chance to firm up, making them ideal for stir-frying. This allows the rice to fry properly, getting a bit crispy on the edges while absorbing the flavors of the sauces and seasonings. If you don’t have day-old rice, you can quickly cool freshly cooked rice by spreading it out on a baking sheet and refrigerating it for an hour before using.

Ingredients Needed

shrimp and chicken fried rice ingredients on a table

Rice. What type of rice is best for fried rice? I prefer a long-grain white rice such as jasmine rice. Any cold leftover rice will work though! Brown rice or basmati rice are great options, too.
Chicken. Any chicken will work as long as it is boneless and skinless. Chicken thighs are a great option because they stay tender.
Shrimp. Use any size shrimp you would like. I used a medium size, peeled and tails removed. Once cooked, they shrink even more.

✨ For full ingredients and amounts, see the recipe card below. ✨

How to Make Shrimp and Chicken Fried Rice

In a small bowl, marinate the shrimp and chicken pieces with half of soy sauce. Let them marinate for about 15-20 minutes. Or, prep this in the morning and let it marinate in the fridge during the day so it is ready to go for dinner.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and chicken pieces, and cook until they are fully cooked through, about 2-3 minutes per side. Remove them from the skillet and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, diced onion, and diced carrot. Stir-fry for 2-3 minutes until the vegetables are slightly softened.

Add the cooked rice to the skillet with the vegetables, breaking up any clumps with a spatula. Stir in the thawed peas and continue to cook for another 2-3 minutes, allowing the rice to heat through. Add the remaining soy sauce and Hoisin Sauce and stir until the color is uniform.

Push the rice mixture to one side of the skillet to create an empty space. Pour the beaten eggs into the empty space and allow them to cook for a minute or two until they start to set. Use a spatula to incorporate the scrambled eggs into the rice mixture.

fried rice with uncooked eggs in a skillet

Return the cooked shrimp and chicken to the skillet with the fried rice. Stir everything together until well combined. Season with salt and pepper to taste.

Recipe Variations

Instead of traditional long grain rice, use cauliflower rice. Just as with regular rice, cook it and let it cool before adding to the skillet.
Switch out the chicken and shrimp for steak, ground beef, sausage or ground pork. It’s a great way to use up leftover meat.
Other than peas and carrots, I like to add broccoli or bell peppers.
If I have a can of bean sprouts, I throw those in. It’s a great way to extend the fried rice to feed more people.
To make this gluten free, use tamari or coconut aminos. Traditional hoisin sauce is gluten free, but many commercial brands are not, so check labels closely.

What to Serve with Fried Rice

I’ll be honest. When I make fried rice it’s usually because I need a quick dinner on busy weeknights, so I don’t worry about side dishes. But if you do need a few sides to go with fried rice, here’s some options:

How to Store Leftovers

To store leftover fried rice, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days.

When reheating, use a skillet over medium heat to bring back some of the original texture, or you can use a microwave for a quicker option. If the rice feels a bit dry when reheating, add a splash of water or a little extra soy sauce to help revive the moisture.

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