This Shrimp & Chicken Fried Rice is a flavor-packed meal loaded with tender chicken, juicy shrimp, carrots, peas, fresh ginger, green onions and scrambled eggs all tossed with crisp, golden rice. It’s an easy, family-friendly recipe that’s quick to make and highly adaptable.
Fried rice is one of my go-to takeout orders, but when I couldn’t decide between shrimp or chicken I combined them into this homemade version. Use long-grain white rice like Jasmine for the lightest texture, or substitute cauliflower rice for a low-carb option that’s still delicious.
[lwptoc]
What Is The Origin Of Fried Rice?
Fried rice originated in China and likely dates back to the Sui dynasty around 600 AD. It began as a practical way to transform leftover rice by frying it with vegetables and proteins, reducing food waste. As it spread across Asia, local versions developed—Nasi Goreng in Indonesia, Yakimeshi in Japan and Khao Phad in Thailand are just a few regional interpretations.
Why You Will Love This Shrimp and Chicken Fried Rice
- You get the best of both worlds—tender chicken and succulent shrimp in every bite.
- Ready in under 30 minutes, it’s ideal for busy weeknights.
- It reheats well, so it’s great for meal prep and lunches.
- No sugary store-bought sauces are required—this recipe uses simple, easy-to-find ingredients.
- Very versatile: add any vegetables you have on hand—mushrooms, broccoli, bell peppers, or frozen veggies all work.
- A great way to use leftover rice—2–3 day-old rice gives the best texture.
Ingredients You Need To Make This Shrimp and Chicken Fried Rice
- Chicken: 4 thighs or 2 breasts, cut into small pieces so every bite has tender chicken. Leftover or rotisserie chicken also works.
- Shrimp: medium shrimp, peeled and deveined. Thaw frozen shrimp under cool water before seasoning.
- Arrowroot powder: gives a light crisp coating; cornstarch or potato starch may be substituted.
- Avocado oil: for searing chicken and shrimp; light olive or vegetable oil is fine too.
- Onion: white or yellow, diced.
- Carrots and peas: I prefer grated fresh carrot and frozen peas—grated carrot blends into the rice for a pleasant texture.
- Scallions: green onions for freshness and garnish.
- Fresh ginger and garlic: freshly minced for the best flavor; jarred works in a pinch but is milder.
- Coconut aminos, soy sauce, or tamari: use according to taste—light soy for milder saltiness, dark soy for deeper color and flavor.
- Cooked rice: 2–3 day-old cold rice gives the best non-mushy fried rice; a quick hack is to spread fresh rice on a baking sheet and chill for 30 minutes to dry it slightly.
- Eggs: beaten into the rice for small clumps of scrambled egg throughout the dish.
Can I Add Other Vegetables?
Yes—this recipe is very flexible. Add bean sprouts, broccoli florets, thinly sliced bell peppers, mushrooms, bok choy or zucchini. Use what you have on hand to bulk up the dish and boost nutrition.
Is This Shrimp & Chicken Fried Rice Spicy?
No—the base recipe is not spicy and is kid-friendly. To add heat, stir in sriracha or 1/2–1 teaspoon black pepper to taste.
How To Make This Shrimp and Chicken Fried Rice
- Cut chicken into small, bite-sized pieces and toss with salt, pepper and arrowroot powder.
- Heat oil in a wok or large nonstick skillet over medium-high heat. Cook the chicken until golden and fully cooked, then remove and set aside.
- Coat the shrimp lightly with arrowroot powder and cook in a single layer for about 1 minute per side until just opaque. Remove and set aside with the chicken.
- Add sesame oil to the pan and sauté the onion for 2 minutes. Add grated carrot, peas, scallions, ginger and garlic and cook 2–4 minutes until vegetables are tender.
- Stir in cold rice, then crack the eggs into the pan and mix so the egg coats the rice. Press the rice into a thin layer against the pan sides to develop crispy bits—leave 2 minutes, stir, and repeat.
- Stir in coconut aminos (or soy/tamari), return the cooked chicken and shrimp to the pan, toss to combine, and garnish with chopped scallions before serving.
What Is the Best Type Of Rice To Use
For the best texture use long-grain white rice such as Jasmine because it has less starch and stays light and fluffy. Leftover rice that’s 1–3 days old is ideal because it dries in the fridge and resists becoming mushy when fried. If you only have freshly cooked rice, spread it on a baking sheet and chill or freeze it briefly to remove excess moisture.
Can I Use Cauliflower Rice?
Yes—cauliflower rice is a great low-carb alternative. Add raw riced cauliflower to the pan and cook until tender before adding the eggs. If using frozen cauliflower rice, thaw and drain excess water to avoid a soggy result.
What Type Of Pan Is Best To Use
A wok is ideal because of its wide, hot surface area that promotes quick, even cooking and crisping. If you don’t have a wok, use a very large nonstick skillet to give the rice room to fry.
What About Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in a skillet over medium-low heat with a teaspoon of sesame oil or briefly in the microwave 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, leave a comment to share how it turned out or tag a photo on Instagram—I love seeing your versions!
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, peeled and tails 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 chicken into bite-sized pieces (about ½ inch). Toss with salt, pepper and arrowroot powder until evenly coated.
- Heat avocado oil in a large wok or skillet over medium-high heat. Cook the chicken 4–5 minutes until cooked through and golden. Remove and set aside.
- Toss shrimp with arrowroot powder. Cook in a single layer 1 minute per side until just opaque. Remove and set aside.
- Add sesame oil to the pan, sauté the onion 2 minutes, then add grated carrot, peas, green onions, ginger and garlic. Cook 3–4 minutes until vegetables are tender.
- Add cold rice and stir to combine with the vegetables. Crack eggs into the pan and mix so eggs coat the rice.
- Stir in coconut aminos (or soy/tamari). Spread rice in a thin layer against the pan sides so more rice touches the surface; cook 2 minutes, stir, and repeat to develop crispy bits. Stir in chicken and shrimp, garnish with chopped scallions and serve.