Sizzle Up Shrimp and Chicken Fried Rice for Busy Nights

After a long day filled with endless errands and responsibilities, the last thing I want to think about is what to make for dinner. That’s when I turn to my trusty one-pan wonder: Shrimp and Chicken Fried Rice. The first whiff of sesame oil sizzling in the pan instantly transports me to my favorite Asian bistro, where each bite is a perfect symphony of flavors—savory shrimp, succulent chicken, and vibrant veggies dancing in fluffy rice. This dish not only satisfies that craving for comfort but also wraps around your busy weeknights like a warm hug, ready in under 30 minutes.

The beauty of this recipe lies in its versatility; whether you’re a seafood lover or a veggie enthusiast, there’s space for your preferences here. Plus, with a colorful array of ingredients and uniform cooking, it makes dinner both uncomplicated and delicious. Let’s dive in and turn your kitchen into a culinary haven tonight!

Why is Shrimp and Chicken Fried Rice a Must-Try?

Simplicity at its finest: This one-pan dish brings together everything you love in under 30 minutes, making meal prep a breeze.

Endless versatility: Customize the proteins and veggies based on your pantry, allowing for endless variations from shrimp to tofu.

Rich, savory flavor: Enjoy a delightful blend of sesame oil, soy sauce, and fresh ingredients that create a taste sensation in every bite.

Perfect for families: With its high protein content and colorful vegetables, it’s a satisfying option that appeals to all ages.

Minimal cleanup: Cook it all in one pan, so you spend less time scrubbing and more time enjoying quality meals with loved ones.

Shrimp and Chicken Fried Rice Ingredients

For the Protein
Shrimp – Adds a delightful seafood flavor and cooks quickly; perfect for busy nights.
Chicken – Provides heartiness and satisfies hunger; can be swapped for tofu if desired.

For the Base
Rice – The essential base for this dish; use day-old cooked rice for the best texture.

For the Vegetables
Frozen Mixed Vegetables – Quick and convenient; they add color and nutrition to your fried rice.
Bell Peppers – Fresh and crunchy; substitute with any vegetables you have on hand.

For Flavoring
Soy Sauce – Adds umami and seasoning; swap for coconut aminos for a gluten-free option.
Sesame Oil – Elevates the dish with its nutty flavor; vegetable oil works in a pinch.

For Binding
Eggs – Bring richness and fluffy texture; optional for a vegetarian version.

For Garnish
Green Onions – Fresh and crispy, they provide a lovely crunch on top; can use chives as an alternative.

How to Make Shrimp and Chicken Fried Rice

  1. Prepare Ingredients: Gather and chop all ingredients beforehand, ensuring no distractions during cooking—this will streamline your process and keep it fun!

  2. Cook Proteins: In a large skillet or Dutch oven, heat sesame oil over medium-high heat. Add shrimp and chicken, cooking for about 5-7 minutes until the shrimp turns pink and the chicken is well-cooked.

  3. Add Vegetables: Stir in the frozen mixed vegetables and bell peppers, cooking for an additional 3-4 minutes until they’re beautifully softened and vibrant in color.

  4. Incorporate Rice: Gently fold the day-old rice into the pan, breaking up any clumps. Mix well until the rice is evenly combined with the proteins and veggies, creating a colorful medley.

  5. Season: Drizzle the soy sauce over the mixture; use your spatula to stir everything together until all ingredients are evenly coated with savory goodness.

  6. Add Eggs: Create a small well in the center of the rice mixture, crack the eggs into the well, and scramble them until just set. This allows them to blend beautifully without overcooking.

  7. Finish: Once the eggs are cooked, mix everything thoroughly for that signature fried rice finish. Garnish with chopped green onions before serving to add a fresh crunch.

Optional: Drizzle with sriracha or your favorite chili paste for an added kick!

Exact quantities are listed in the recipe card below.

Shrimp and Chicken Fried Rice

Make Ahead Options

These Shrimp and Chicken Fried Rice are perfect for busy home cooks looking to save time! You can chop your vegetables and proteins (shrimp and chicken) up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain freshness. Additionally, if you have cooked rice, it can be prepared and refrigerated for up to 3 days before cooking, ensuring that all the textures remain delightful. The key is to keep everything properly sealed to prevent moisture loss. When you’re ready to enjoy this delicious meal, simply follow the cooking steps as usual, mixing in your prepped ingredients, and you’ll have a quick dinner that tastes just as delicious as when freshly made!

Shrimp and Chicken Fried Rice Variations

Feel free to take this recipe and make it your own with some delightful twists and adjustments.

  • Vegetarian: Omit the shrimp and chicken, and add diced firm tofu and extra vegetables for a plant-based dish.
    This variation brings a different texture and keeps it hearty! You’ll still enjoy the rich flavors without sacrificing satisfaction.

  • Pork Option: Swap in diced pork tenderloin or belly for a deliciously different protein.
    The savory notes of pork can elevate your fried rice to a new level—you won’t miss the shrimp!

  • Spicy Kick: Add sliced jalapeños or a dash of red pepper flakes for a delightful heat.
    The warmth of spices creates an exciting dance on your palate, perfect for those who enjoy a bit of fire in their meals.

  • Coconut Flare: Use coconut aminos or add a splash of coconut milk for a unique twist.
    This creates a subtly sweet flavor that wonderfully contrasts the savory elements, giving your fried rice a tropical flair.

  • Nutty Addition: Toss in crushed peanuts or cashews for an extra crunch and nutty flavor.
    The contrast between textures adds an element of surprise and indulgence—who doesn’t love a good crunch?

  • Herbaceous Freshness: Garnish with fresh cilantro or basil for a burst of freshness.
    These herbs not only brighten the flavors but also lend a beautiful fragrance that will make your meal even more inviting.

  • Quinoa Alternative: Substitute cooked quinoa for rice for a nutritious grain swap.
    Not only is this gluten-free, but it also packs a protein punch while maintaining the satisfying heartiness of the dish.

  • Sweetness: Stir in pineapple chunks for a sweet and tangy flavor burst.
    Sweet pineapple paired with savory components creates an incredible fusion, reminiscent of classic Hawaiian-style dishes.

What to Serve with Shrimp and Chicken Fried Rice?

Elevate your meal experience by pairing this flavorful dish with complementary sides and drinks that enhance its vibrant flavors.

  • Spring Rolls: Crisp and fresh, these little bites add a crunchy texture that contrasts beautifully with the fluffy rice.

  • Garlic Broccoli: Steamed or sautéed with garlic, this dish adds a nutritious green element that balances the richness of the fried rice perfectly.

  • Cucumber Salad: Refreshing and zesty, this salad with a light vinaigrette brightens the palate and brings a cool crunch alongside the warm rice.

  • Sesame Noodles: Silky noodles tossed in sesame sauce bring a delightful umami flavor, creating a satisfying Asian-inspired meal that’s sure to please.

  • Miso Soup: Light and savory, a warm bowl of miso soup can be a comforting starter, enhancing the overall dining experience.

  • Chili Sauce: A side of sweet chili or sriracha adds a touch of heat, making each bite of the fried rice exciting and personalized to your spice level.

Pairing these delightful options with Shrimp and Chicken Fried Rice will create a full, satisfying meal that your family will rave about!

How to Store and Freeze Shrimp and Chicken Fried Rice

Fridge: Store leftover shrimp and chicken fried rice in an airtight container for up to 2 days. Reheat in the microwave, adding a splash of water to prevent dryness.

Freezer: Freeze portions in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating to ensure even warming.

Reheating: When ready to enjoy, microwave until heated through, or sauté in a skillet over medium heat, adding a bit of sesame oil to revive flavors.

Room Temperature: Avoid leaving shrimp and chicken fried rice out at room temperature for more than 2 hours to prevent food safety concerns.

Expert Tips for Shrimp and Chicken Fried Rice

  • Use Day-Old Rice: This ensures optimal texture; fresh rice can become mushy and clump together, ruining your dish.
  • Prep Ingredients First: Chopping your proteins and veggies ahead helps in maintaining a smooth cooking flow, making the process enjoyable.
  • Watch the Soy Sauce: Start with less soy sauce, as it’s easier to add more than to correct an overly salty dish; balance is key!
  • Customize with Ease: Feel free to switch proteins and veggies based on what you have; flexibility in this Shrimp and Chicken Fried Rice recipe makes it a winner!
  • Avoid Overcooking Eggs: Scramble the eggs just until set in the well you create; this keeps them fluffy and prevents them from becoming rubbery.

Shrimp and Chicken Fried Rice

Shrimp and Chicken Fried Rice Recipe FAQs

What type of shrimp is best for fried rice?
Absolutely! When selecting shrimp for your fried rice, opt for medium to large, deveined, and peeled shrimp. Fresh or frozen, both work splendidly; just ensure that they’re appropriately thawed before use. Avoid shrimp with dark spots or an off smell, as these are often indicators of spoilage.

How should I store leftover fried rice?
For sure! Store leftover shrimp and chicken fried rice in an airtight container in the refrigerator for up to 2 days. When reheating, simply pop it in the microwave, adding a small splash of water to keep moisture locked in.

Can I freeze shrimp and chicken fried rice?
Yes, you can! To freeze, portion the fried rice into airtight containers or freezer bags, pressing out as much air as possible. It can be frozen for up to 2 months. When you’re ready to enjoy, just thaw it overnight in the fridge before reheating.

Why is my fried rice mushy?
Very commonly, mushy fried rice stems from using fresh rice instead of day-old rice. Fresh rice retains more moisture, leading to clumps. For perfect texture, always use chilled, day-old rice. If you have fresh rice, spread it on a baking sheet and let it cool for 30 minutes before using.

Are there any dietary considerations for this dish?
Absolutely! If you’re catering to specific dietary needs, this recipe is highly versatile. For a gluten-free option, swap soy sauce for coconut aminos. Additionally, vegans can omit eggs and replace shrimp and chicken with tofu or extra vegetables without losing the delightful flavor.

What vegetables can I use in this recipe?
Very! The great thing about shrimp and chicken fried rice is its adaptability. You can use any combination of frozen mixed vegetables, bell peppers, peas, carrots, or even leftover veggies from other meals. Just be sure to chop them into uniform sizes for even cooking!

Shrimp and Chicken Fried Rice

Sizzle Up Shrimp and Chicken Fried Rice for Busy Nights

A quick and easy Shrimp and Chicken Fried Rice recipe perfect for busy nights, packed with flavor and nutrients.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450

Ingredients
  

For the Protein
  • 1 pound Shrimp peeled and deveined
  • 1 pound Chicken cut into bite-sized pieces
For the Base
  • 3 cups Rice day-old cooked rice preferred
For the Vegetables
  • 2 cups Frozen Mixed Vegetables
  • 1 cup Bell Peppers sliced
For Flavoring
  • 3 tablespoons Soy Sauce or coconut aminos for gluten-free
  • 2 tablespoons Sesame Oil or vegetable oil
For Binding
  • 2 large Eggs optional for vegetarian
For Garnish
  • 1/4 cup Green Onions chopped

Equipment

  • Large skillet or Dutch oven

Method
 

Preparation
  1. Gather and chop all ingredients beforehand.
Cooking
  1. Heat sesame oil over medium-high heat.
  2. Add shrimp and chicken, cooking for about 5-7 minutes until shrimp is pink and chicken is well-cooked.
  3. Stir in frozen mixed vegetables and bell peppers; cook for an additional 3-4 minutes.
  4. Fold day-old rice into the pan and mix well.
  5. Drizzle the soy sauce over the mixture and stir until everything is coated.
  6. Create a well in the center, crack in eggs, and scramble until just set.
  7. Mix everything thoroughly and garnish with green onions before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 25mgCalcium: 2mgIron: 10mg

Notes

Drizzle with sriracha for added kick.

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