Shrimp And Chicken Fried Rice is a quick and easy recipe. Homemade Chinese food with juicy shrimp, succulent chicken and a savory sauce combine to make this fried rice better than takeout. A complete meal in one recipe that is soon to become a new family favorite saving you time, energy and ordering in! This fried rice with chicken and shrimp is a sensationally delicious meal in one!
My friend - before you get started I want you to know that you will get the best results if you use day old (cooked the day before rice) 😉👍. I am telling you this straight up to give you the time to prepare without disappointment 🥰.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the fried rice with shrimp and chicken recipe in the points below:
- Fast and simple: you may think cooking Chinese food at home is tricky or time consuming, however it really isn't! This easy weeknight meal will be done in less time that it takes to order delivery from your local Chinese restaurant.
- Dinner in 20 mins: from start to finish you will get this recipe done in bang on around 20 mins. No sweating away for hours on your feet after busy work nights.
- Versatile and adaptable: you can use the same veggies as me or switch it up and use your favorite. My substitutions and variations have some suggestions that you might like to try.
- Texture and flavour: enjoy the experience of the combined juicy chicken, succulent shrimp, chewy rice, salty egg and crispy fried vegetables. Did I mention there is also a slick savory sauce tying it all together 😍👍.
- Chinese restaurant food: is like your favourite takeout recipe but made in the comfort of your home with grocery store ingredients! No dialing in or waiting for delivery.
- One pan: other than cooking the rice which can be done the day before in the microwave or rice cooker, we only need one pan for the entire recipe! This saves time, energy and clean up 😉😁👌.
The photo below is to show you everything you need to make the combination fried rice recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Peanut oil: peanut oil is great to use in Asian cooking. It is aromatic and light.
- Salt and pepper: we use salt and a little bit of black pepper for seasoning the chicken prior to cooking it.
- Garlic: you can use 2 fresh garlic cloves (finely chopped), chunky chopped garlic or minced garlic.
- Sesame oil: this ingredient is used to add flavor to the fried rice.
- Soy sauce: this is regular style soy sauce.
- Oyster sauce: this is a thick salty sauce commonly used in Asian recipes.
- Worcestershire sauce: definitely not common or typical for fried rice recipes. However, it is my secret sauce for many recipes including this one 😁👍.
- Chinese cooking wine: you will find this in the Asian foods section of the supermarket and it will be labelled as such. It is also known as 'Shaoxing wine'.
- Onion: we want to peel a large onion and dice half of it.
- Green onions: as we are using the onion above for a flavor base in the fried rice, we only want to use the green bits of the scallions for garnish.
- Frozen vegetables: I like to use a combination of frozen green peas, corn and carrot. I find these add vibrant colours to the rice. You can purchase this type of combination from the freezer section of the supermarket in a pack sold as a trio.
- Bacon: store bought diced bacon is the easiest. It then only needs to be thrown into the pan and requires to removing the rind or chopping.
- Eggs: free range is always best. We whisk these then pan fry to scramble.
- Chicken: we want to use 2 small chicken breasts, sliced in half lengthways.
- Shrimp/prawns: fresh, juicy and an absolute delight to cook with!
- Rice: we want to use leftover cooked rice that is a day old as it provides the right texture to the dish. Fresh rice is too sticky. I find that the best way to do this is to cook the rice in a microwave rice cooker, the day before making the recipe, let it cool then refrigerate and take out to use when ready to make the recipe.
Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. You will get the best results if you make the rice the day before as it is dry and has the right texture for the dish. Then we start by making the sauce.
- Gather the sauce ingredients (Photo 1)
- Stir to combine (Photo 2)
- Whisk the eggs (Photo 3)
- Slice the chicken and season (Photo 4)
👩🍳 How to Make Shrimp And Chicken Fried Rice
Start to make the fried rice by bringing the ingredients together for the sauce. Add the oyster sauce, soy sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small jug and use a mini whisk to combine then set aside.
Next working one at a time crack the eggs into a glass jug and use a fork to whisk then set side.
Once done, use a knife and cutting board to slice the chicken breast in halves lengthways. Then season each side of the chicken with salt and black pepper.
Once you have seasoned the chicken, you can start on preparing the shrimp be peeling and deveining them, like you see me having done in the photo below.
- Prepare the shrimp (Photo 5)
- Cook the chicken (Photo 6)
- Cook the shrimp (Photo 7)
- Scramble the eggs (Photo 8)
Next place a large sauté pan (wok or frying pan) onto the stove top and turn the heat to high. Add the sliced seasoned chicken to the hot pan and cook it for 3 mins per side using kitchen tongs to flip to the other side in between.
Once the chicken is cooked, use the tongs to remove it from the pan and place it onto a paper towel lined chopping board.
Then without rinsing or cleaning the pan add the shrimp and cook. The shrimp will take 3-4 minutes to cook and will turn bright orange with no clear flesh. Once they are ready use a slotted spoon to transfer them out of the pan onto a paper towel lined plate.
Next add the eggs to the pan and scramble them, letting them cook till they are firm with no runny bits. Once done, transfer the soft scrambled eggs out of the pan also onto a spare plate.
Now you are ready to add the garlic, onion and bacon to the pan, again using high heat and not cleaning the pan.
- Add the garlic, onion and bacon (Photo 9)
- Cook then add the frozen peas, carrot and corn (Photo 10)
- Slice the cooked chicken (Photo 11)
- Add the cooked rice (Photo 12)
Let the garlic, onion and bacon cook for a minute or so then add the frozen vegetables to the pan.
Stir to combine and let this combination cook for around 2 minutes.
Once done use a knife to slice the cooked chicken into small 1 to 2 size pieces then add the cooked rice to the pan with the vegetables.
Next pour the sauce over the rice as you see me doing in the photo below 😉👍.
- Pour the sauce over the rice (Photo 13)
- Then add the cooked chicken (Photo 14)
- Add the cooked shrimp (Photo 15)
- Add the scrambled egg (Photo 16)
Then add the cooked sliced chicken, cooked shrimp and scrambled eggs back to the pan.
Once done, use a slotted spoon to gently fold the dish together, allowing everything to combine and heat through.
When everything is heated through, garnish the dish with the chopped green onions as you see in the photo below.
- Stir to combine, heat then garnish (Photo 17)
🍽 Serving Suggestions
This is a hearty meal in one and you are unlikely to need or want anything else to go along with it.
If however, you are keen on a starter or appetizer, the Air Fryer Spring Rolls fit the theme and will go nicely with the rice.
Otherwise, you will find that portioning into bowls with the green onions sprinkled over the top is all you need to complete the steps.
👍 How to Guide
How to Store
Store leftovers of the fried rice in a sealed airtight container in the fridge for 2 days. The leftovers need to be reheated before being consumed.
How to Freeze
Allow the rice to fully cool. Then portion into containers. Portions of the fried rice can be frozen for up to 3 months and are best thawed and then reheated before consuming.
How to Reheat
The fried rice can be heated in bowls with cling wrap in the microwave using high heat for 2 minutes or until heated through. If overheated or reheated for too long the prawns can dry out, so test and remove as soon as the temperature is right 😉👌.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use olive oil, sunflower oil or vegetable oil in place of the peanut oil if you wish too.
- For a different combination of veggies you can add some chopped bell peppers, bean sprouts or corn spears.
- For a darker looking rice you can use dark soy sauce in place of the regular soy sauce.
- You can use chicken thighs in place of the chicken breast if you wish to. In which case I recommend using 4 skinless boneless chicken thighs.
- Jasmine rice or basmati rice are good choices for the type of rice to use.
- You can use leftover ham in place of the diced bacon if you wish too.
- You can use chopped coriander leaves for garnish in place of the scallions if you wish too.
- Want to make simply shrimp fried rice? You can by omitting the chicken. Or make it chicken fried rice by omitting the shrimp.
- Or want to make spicy fried rice? Add 1 tablespoon of sriracha hot chili sauce to the other sauce ingredients.
- Want a more simple sauce? Follow the Basmati Fried Rice recipe 😉👍. Or for the same sauce with a different protein try the Pork Mince Fried Rice, Scallop Fried Rice, Pork Belly Fried Rice or Ham Fried Rice.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- A couple of the key ingredients in the fried rice such as the sauces and bacon are high in salt. For that reason we want to only use a small amount when seasoning the chicken as to not create an overly salty tasting dish.
- Want to leave the shrimp tails on for presentation? No worries, you can do that.
- If you find that using a knife and cutting board squashes the green onions too much when slicing them try using kitchen scissors instead.
- If you love cooking with shrimp/prawns then you might also like to try the Tiger Prawns, Prawn Chorizo Skewers, Sweet Chilli Prawns, Mexican Prawns, Satay Prawns, Prawn Fettuccine, Prawn Pesto Pasta, Prawn Chow Mein or the Prawn Pizza 😉👍👌.
🤓 Frequently Asked Questions
What gives Chinese fried rice its Flavour?
The sauce which is usually a combination of soy sauce, oyster sauce, Chinese cooking wine and sesame oil is what gives fried rice its unique, authentic and familiar flavor.
What are common ingredients in fried rice?
Common ingredients for fried rice are day old cooked rice, scramble egg, a soy based sauce and vegetables such as onion, peas and corn.
What is the best oil for fried rice?
The best oil for fried rice is peanut oil for the cooking side of things and sesame oil for the flavor side of things.
😍 More Easy Dinner Recipes
This is the section where I like to give you some extra ideas for dinner so that you have plenty of options for the main meal of the day. You will find that these recipes offer variety through proteins, cook times and methods.
- Steak Risotto
- Chorizo Pasta Bake
- Seafood Risotto
- Thai Minced Pork
- Chorizo and Prawn Linguine
- Beef Osso Bucco
- Baked Ziti With Meatballs
- Spinach and Feta Pizza
- Mince Pasta Bake
- Pork Meatballs In Tomato Sauce
Shrimp and Chicken Fried Rice
- 1 tablespoon oyster sauce Note 1
- 1 tablespoon soy sauce Note 2
- 1 tablespoon Chinese cooking wine Note 3
- 1 tablespoon Worcestershire sauce Note 4
- 2 teaspoon sesame oil Note 5
- 2 small chicken breasts Note 6
- ¼ teaspoon salt Note 7
- ½ teaspoon black pepper also Note 7
- 2 tbs peanut oil Note 8
- 500 grams/1 pound shrimp Note 9
- 3 medium eggs free range, Note 10
- 1 tbs garlic chunky, chopped, Note 11
- ½ large brown onion skin peeled and roughly diced Note 12
- 1 cup bacon diced, Note 13
- 2 cups frozen peas, corn and carrots Note 14
- 4 cups cooked, day old rice Jasmine or Basmati, Note 15
- 1 cup green onions roots and tips trimmed, green bits only, finely sliced
- Sauce: gather the sauce ingredients then add the oyster sauce, soy sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small jug and use a mini whisk to combine then set aside.
- Chicken: use a knife and cutting board to slice the chicken breast in halves lengthways then season each side with salt and black pepper. Place a large sauté pan onto the stove top, turn the heat to high then use tongs to place the seasoned chicken into the base of the sauté pan. Cook the chicken for 3 mins per side, using tongs to flip once the 1st side is cooked. Once the chicken is cooked, use the tongs to lift it up and out of the pan and place it onto a paper towel lined chopping board.
- Shrimp: prepare the shrimp be peeling and deveining them including removing the tails. Once done add them to the pan you cooked the chicken in (no need to clean or rinse) and cook them for 3-4 minutes, flipping from one side to the other as they cook. Once cooked, use a slotted turner to lift the shrimp up and out of the pan and place them onto a paper towel lined chopping board.
- Eggs: pour the whisked eggs into the pan, scramble using a silicon turner and cook till firm with no wet egg bits. Use the turner to chop into pieces as the egg cooks. Once cooked, transfer the scrambled egg out of the pan onto a plate.
- Garlic, onion and bacon: again without rinsing or cleaning the pan add the garlic, onion and bacon. Cook stirring as you go for 1 minute. Then add the cooked vegetables and cook for a further 2-3 minutes, continuing to stir to combine.
- Rice and sauce: next add the cooked rice to the pan and pour the sauce over the top. Gently stir to allow the sauce to consistently coat the rice and vegetables.
- Combine: when the rice is combined with the vegetables, add the cooked chicken, cooked shrimp and scrambled egg back to the pan.
- Garnish: once the dish is combined and heated through sprinkle the chopped green onions over the top to garnish and serve!
- Note 1 - Oyster sauce: this is a thick salty sauce commonly used in Asian recipes.
- Note 2 - Soy sauce: this is regular style soy sauce.
- Note 3 - Chinese cooking wine: you will find this in the Asian foods section of the supermarket and it will be labelled as such. It is also known as 'Shaoxing wine'.
- Note 4 - Worcestershire sauce: definitely not common or typical for fried rice recipes. However, it is my secret sauce for many recipes including this one 😁👍.
- Note 5 - Sesame oil: this ingredient is used to add flavor to the fried rice. This is different to peanut oil and has a stronger smell as well as darker colour.
- Note 6 - Chicken: we want to use 2 small chicken breasts, sliced in half lengthways.
- Note 7 - Salt and pepper: we use salt and a little bit of black pepper for seasoning the chicken prior to cooking it. We don't want to use too much salt as the sauce plus bacon also provide a salty flavor.
- Note 8 - Peanut oil: peanut oil is great to use in Asian cooking. It is aromatic and light. You can use olive oil, sunflower oil or vegetable oil if needed.
- Note 9 - Shrimp/prawns: fresh, juicy and an absolute delight to cook with! We want to use raw shrimp/prawns that we peel and devein ourselves. Store bought frozen shrimp is often rubbery with a watery taste.
- Note 10 - Eggs: free range is always best. We whisk these then pan fry to scramble.
- Note 11 - Garlic: you can use 2 fresh garlic cloves (finely chopped), chunky chopped garlic or minced garlic.
- Note 12 - Onion: we want to peel a large onion and dice half of it.
- Note 13 - Bacon: store bought diced bacon is the easiest. It then only needs to be thrown into the pan and requires no removing the rind or chopping.
- Note 14 - Frozen vegetables: I like to use a combination of frozen peas, corn and carrot. You can purchase these from the freezer section of the supermarket in a pack sold as a trio.
- Note 15 - Rice: we want to use rice that is a day old as it provides the right texture to the dish. I find that the best way to do this is to cook the rice in a microwave rice cooker, the day before making the recipe, let it cool then refrigerate and take out to use when ready to make the recipe. We need 4 cups of cooked rice, so 2 cups of dried rice is a good starting point. Jasmine or Basmati are great choices. The rice I am using in the post is basmati rice.
- Note 16 - Green onions: as we are using the onion above for a flavor base in the fried rice, we only want to use the green bits of the scallions for garnish.