Chicken Shrimp Fried Rice has become my absolute go-to for busy weeknights, and I can’t wait for you to try it! I remember the first time I attempted homemade fried rice, and it was a disaster – dry chicken, mushy rice, the whole nine yards. But then I discovered this incredible recipe, and it changed everything. Imagine tender chicken and succulent shrimp mingling with fluffy rice and crisp, colorful veggies, all coated in a savory sauce that just sings with flavor. This easy chicken shrimp fried rice is so satisfying and surprisingly simple to whip up, making it the perfect candidate for a truly delicious homemade chicken shrimp fried rice. Let’s get cooking!
Why You’ll Love This Chicken Shrimp Fried Rice
- The flavor is absolutely incredible – a perfect balance of savory, a hint of sweet, and a touch of spice.
- It’s a quick chicken shrimp fried rice that’s ready in under an hour, perfect for those busy weeknights.
- Packed with lean protein from chicken and shrimp, plus plenty of healthy vegetables.
- A fantastic budget-friendly meal, especially when you use up leftover rice and veggies.
- It’s a crowd-pleaser that even picky eaters will devour.
- This quick chicken shrimp fried rice is super versatile – toss in whatever veggies you have on hand!
- You get that amazing takeout taste right in your own kitchen.
- It’s a satisfying and complete meal in one bowl.
Ingredients for Chicken Shrimp Fried Rice
Gathering these ingredients is the first step to making this fantastic chicken shrimp fried rice with vegetables. I love how versatile this recipe is – you can truly adapt it to what you have in your fridge!
- 1 tablespoon olive oil – for sautéing the chicken and aromatics
- 1 boneless skinless chicken breast, cubed – lean protein is key
- 1 lb raw shrimp, thawed and sliced into 1 inch pieces – adds a wonderful sweetness and texture
- ¼ teaspoon salt – to enhance flavors
- ¼ teaspoon black pepper – for a little warmth
- 1 teaspoon sesame oil – for that signature nutty aroma
- 3 cloves garlic, pressed – essential for that bold garlic flavor
- ½ of one yellow onion, diced – adds a subtle sweetness and depth
- 2 teaspoon fresh ginger, minced – brightens everything up
- 2 cups of cooked rice (leftover cold rice works best) – day-old rice is drier and won’t clump
- 1 cup frozen riced cauliflower or more rice – for extra bulk and nutrients
- 2 cups frozen diced vegetable mix, thawed (e.g., carrots, green peas, green beans) – your colorful veggie base
- 3 large eggs, scrambled – adds richness and protein
- 4 green onions, thinly sliced – for a fresh, oniony garnish
- For the Sauce:
- ¼ cup soy sauce – the savory backbone of the sauce
- 2 tablespoon hoisin sauce – for a touch of sweetness and depth
- 2 tablespoon rice vinegar – adds a pleasant tang
- 2 teaspoon sriracha sauce – for a customizable kick of heat
- 1 tablespoon honey – balances the savory and tangy notes
How to Make Chicken Shrimp Fried Rice
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large skillet or wok over medium-high heat, add the 1 tablespoon olive oil. Once the oil is shimmering and hot, add the cubed chicken. Season it with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring frequently, until the chicken is nicely browned and cooked through, which should take about 6 minutes.
- Step 2: While the chicken is cooking, whisk together all the sauce ingredients in a small bowl: ¼ cup soy sauce, 2 tablespoon hoisin sauce, 2 tablespoon rice vinegar, 2 teaspoon sriracha sauce, and 1 tablespoon honey. Set this flavorful sauce aside.
- Step 3: To the skillet with the browned chicken, add the 1 teaspoon sesame oil, followed by the pressed garlic, diced onion, and minced ginger. Sauté these aromatics until they become fragrant, usually about 2 minutes. The kitchen will start to smell amazing!
- Step 4: Now, add the prepared shrimp to the skillet. Cook for just 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook them, or they can become tough. This is a key part of the shrimp and chicken fried rice stir fry.
- Step 5: Add the 2 cups of cooked rice and the thawed frozen vegetables to the skillet. Stir everything together well, breaking up any clumps of rice, and ensuring the vegetables are evenly distributed. Let it heat through for about 5 minutes, allowing the flavors to meld. This step really brings the shrimp and chicken fried rice stir fry together.
- Step 6: In a separate non-stick pan over medium heat, scramble the 3 large eggs until they are just set. Break them up into smaller pieces with your spatula.
- Step 7: Add the scrambled eggs to the main skillet with the chicken, shrimp, rice, and vegetables. Pour the prepared sauce over everything. Stir gently to coat all the ingredients evenly. Cook for another 2-3 minutes until the sauce has thickened slightly and everything is heated through.
- Step 8: Stir in most of the thinly sliced green onions, reserving a few for garnish. Serve your delicious shrimp and chicken fried rice stir fry immediately. Garnish with the remaining green onions for a burst of freshness.
Pro Tips for the Best Chicken Shrimp Fried Rice
Even simple dishes can benefit from a few expert touches. These tips will elevate your homemade fried rice from good to absolutely amazing!
- Always use cold, day-old rice. Freshly cooked rice is too moist and will clump, leading to mushy fried rice.
- Prep all your ingredients before you start cooking. Fried rice cooks fast, and you won’t have time to chop veggies or measure sauce once things heat up.
- Don’t overcrowd the pan! Cook ingredients in batches if necessary to ensure everything gets nicely seared and doesn’t steam.
- Taste and adjust the sauce as you go. Everyone’s preference for salty, sweet, and spicy varies, so feel free to tweak the sauce to your liking.
What’s the secret to perfect Chicken Shrimp Fried Rice?
The secret to the best chicken shrimp fried rice is using cold, day-old rice. It’s drier and separates easily, creating those distinct, flavorful grains instead of a sticky clump. Also, high heat and not overcrowding the pan are crucial for that perfect sear! For more information on achieving the perfect stir-fry, check out this guide on the science of stir-frying.
Can I make Chicken Shrimp Fried Rice ahead of time?
Yes, you can prepare the components ahead of time! Cook the chicken and shrimp, make the sauce, and even cook the rice. Store them separately in the refrigerator. When ready to serve, stir-fry everything together. This makes assembly a breeze! For more make-ahead meal ideas, explore these breakfast bowl recipes.
How do I avoid common mistakes with Chicken Shrimp Fried Rice?
The biggest pitfall is using fresh rice, which makes it sticky. Another common mistake is overcrowding the pan, which causes ingredients to steam instead of fry. Lastly, don’t skip prepping your ingredients beforehand; stir-frying is a quick process! Learn more about proper onion chopping techniques to ensure even cooking.
Best Ways to Serve Chicken Shrimp Fried Rice
This flavorful chicken shrimp fried rice is a complete meal on its own, but it also pairs beautifully with other dishes to create a more elaborate meal. For an authentic Asian chicken shrimp fried rice experience, consider serving it alongside steamed edamame or a light miso soup. You could also add a side of crispy spring rolls or potstickers for an appetizer. It’s also delicious with a simple cucumber salad dressed with rice vinegar and sesame oil. This dish is so versatile, it fits perfectly into any meal plan! For other dinner ideas, check out these dinner recipes.
Nutrition Facts for Chicken Shrimp Fried Rice
This recipe for chicken shrimp fried rice is a balanced meal, but it’s always good to know what you’re eating. Here’s a breakdown of the estimated nutritional content per serving (recipe yields 5 servings, 1.5 cups each):
- Calories: 317 kcal
- Fat: 8 g
- Saturated Fat: 2 g
- Protein: 22 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Sugar: 7 g
- Sodium: 1509 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Chicken Shrimp Fried Rice
Properly storing and reheating your delicious chicken shrimp fried rice ensures it stays tasty and safe to eat. After cooking, let the fried rice cool down slightly at room temperature for about an hour. Don’t leave it out for too long, though! Transfer the cooled leftovers into airtight containers. This helps keep the food fresh and prevents it from absorbing odors from other items in your refrigerator. You can confidently store your chicken and shrimp fried rice recipe leftovers in the fridge for up to 3-4 days. For more storage tips, see our privacy policy which may contain relevant food safety information.
For longer storage, this dish freezes wonderfully! Once cooled, portion the fried rice into freezer-safe containers or heavy-duty freezer bags. It can stay frozen for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is in a skillet over medium heat, stirring occasionally until heated through. You can also microwave it, but be sure to stir halfway through for even heating. This makes enjoying this quick chicken shrimp fried rice a breeze, even days later!
Frequently Asked Questions About Chicken Shrimp Fried Rice
Is Chicken Shrimp Fried Rice healthy?
This chicken shrimp fried rice is a great choice for a healthier meal, especially when you control the ingredients. It’s packed with lean protein from the chicken and shrimp, plus fiber and vitamins from the vegetables. By using brown rice or riced cauliflower and a balanced sauce, you can make it even healthier. It’s a fantastic alternative to takeout, as you know exactly what goes into it.
What is the best way to make chicken shrimp fried rice?
The key to making the best chicken shrimp fried rice is using cold, day-old rice. Freshly cooked rice is too moist and will result in a clumpy, mushy texture. High heat is also essential for that characteristic stir-fried flavor. Make sure all your ingredients are prepped and ready to go before you start cooking, as the stir-frying process is very fast. Knowing how to make chicken shrimp fried rice properly really comes down to these simple techniques.
Can I substitute the chicken or shrimp?
Absolutely! This recipe is wonderfully adaptable. If you don’t have chicken, you can use cubed pork tenderloin or even extra firm tofu. For a seafood variation, cooked scallops or even chunks of firm white fish work well. You can also make it vegetarian by omitting the meat and seafood and adding more vegetables or edamame for protein. The possibilities for creating your own perfect fried rice are endless! For other protein-rich meals, consider these power bowl recipes.
How do I make my chicken shrimp fried rice spicy?
To add a kick to your fried rice, you have a few options! You can increase the amount of sriracha sauce in the main recipe for a direct spicy flavor. For more complex heat, add some red pepper flakes along with the garlic and ginger, or stir in a dash of chili oil at the end. A few slices of fresh jalapeño sautéed with the onions also work wonders for a fresh heat.
Variations of Chicken Shrimp Fried Rice You Can Try
This recipe is a fantastic starting point, but the beauty of fried rice is its incredible adaptability! You can easily customize it to suit your tastes and dietary needs. Here are a few ideas to get you inspired:
- Spicy Kick: For a truly fiery experience, amp up the sriracha in the sauce or add a pinch of red pepper flakes when sautéing the aromatics. You could also try adding some gochujang for a Korean-inspired twist on spicy chicken shrimp fried rice.
- Vegetarian Delight: Omit the chicken and shrimp and load up on extra vegetables like broccoli, snap peas, or mushrooms. Tofu or tempeh make excellent protein substitutes for a hearty vegetarian version.
- Low-Carb Option: Swap out the rice for cauliflower rice or even shirataki noodles to significantly reduce carbohydrates, making it a lighter, low-carb meal.
- Different Proteins: Feel free to swap the chicken and shrimp for other proteins like thinly sliced pork, beef, or even just extra eggs for a simpler, egg-fried rice variation. For another delicious dinner option, try these beef and cheese chimichangas.
Savory Chicken Shrimp Fried Rice: 1 Amazing Dish
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
This chicken and shrimp fried rice recipe is a quick, balanced, and easy weeknight dinner. It’s perfect for using up leftover rice and fridge ingredients, and it’s packed with vegetables and lean protein.
Ingredients
- 1 tablespoon olive oil
- 1 boneless skinless chicken breast, cubed
- 1 lb raw shrimp, thawed and sliced into 1 inch pieces
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sesame oil
- 3 cloves garlic, pressed
- ½ of one yellow onion, diced
- 2 teaspoon fresh ginger, minced
- 2 cups of cooked rice (leftover cold rice works best)
- 1 cup frozen riced cauliflower or more rice
- 2 cups frozen diced vegetable mix, thawed (e.g., carrots, green peas, green beans)
- 3 large eggs, scrambled
- 4 green onions, thinly sliced
- For the Sauce:
- ¼ cup soy sauce
- 2 tablespoon hoisin sauce
- 2 tablespoon rice vinegar
- 2 teaspoon sriracha sauce
- 1 tablespoon honey
Instructions
- In a large skillet over medium-high heat, add olive oil. Once hot, add cubed chicken. Season with salt and black pepper. Cook, stirring frequently until browned, about 6 minutes.
- While chicken cooks, mix sauce ingredients in a small bowl.
- To the skillet with chicken, add sesame oil, garlic, onion, and ginger. Cook until fragrant, about 2 minutes.
- Add shrimp to the skillet and cook for 3-4 minutes, until pink.
- Add cooked rice and frozen vegetables to the skillet. Stir to heat through.
- In a separate pan over medium heat, scramble the eggs.
- Add scrambled eggs to the skillet. Stir in the sauce.
- Garnish with green onions and serve.
Notes
- This recipe is naturally dairy-free and nut-free.
- For a gluten-free option, substitute soy sauce with tamari.
- Leftover fried rice can be stored in an airtight container in the fridge for 3-4 days. Reheat thoroughly before eating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 317 kcal
- Sugar: 7 g
- Sodium: 1509 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 213 mg