Shrimp and Chicken Fried Rice

This Shrimp and Chicken Fried Rice is packed with protein, vegetables and savory flavors. It’s just what you need when you’re craving the umami-rich flavors of a stir-fried dish. Tender chicken thighs and jumbo shrimp get mixed with carrots, scrambled eggs, peas and a super savory sauce. This fried rice recipe is great for a big family or smaller families who enjoy leftovers (because it makes a lot!).

The number one priority of every test kitchen I’ve worked in is offering really great weeknight dinner recipes. And over the last 10+ years of developing recipes, I’ve developed hundreds of weeknight dinners. But the one thing I make most often in our home for dinner? Fried rice. 

For starters, it’s a great way to use up leftover cooked rice from a previous night’s dinner or take-out. Secondly, it’s wildly versatile. And third, only a few pantry staples are needed to create a flavorful sauce that brings it all together. 

Ingredients for Fried Rice with Shrimp and Chicken

• Sauces: 
  • Chili Crisp: you can also use chili garlic sauce (aka sambal oelek). 
  • Soy sauce: I developed this recipe using low-sodium soy sauce. If you’re using regular soy sauce or Tamari, start with 2 tablespoons and season to taste with more as needed. 
  • Oyster sauce: Oyster sauce is a rich, savory condiment made from oyster extracts, commonly used in Asian cuisine to add depth and umami to dishes. Look for it in glass jars near the other Asian condiments. 

• Protein: 
  • Shrimp: you can really use any size you want here—the cook time will just change slightly. I like to use colossal because they stay tender during cooking and they’re an absolute show-stopper. Large, medium, even small will work. Just cook them for less time (you can always check doneness by cooking to 145°F/63°C).
  • Eggs: an easy way to make fried rice a bit more satisfying. I use three eggs but feel free to use more or less to your liking. 
  • Chicken: for the best texture and flavor, use boneless skinless chicken thighs. They are flavorful and stay juicy and tender even as reheated leftovers.

• Vegetables: 
  • Green peas: frozen sweet peas add tender pops of sweetness throughout the fried rice. Plus, it’s a convenient veggie option for weeknight dinners. 
  • Carrots: an absolute must for fried rice. Dice them pretty small so they become tender during their short cooking stint in the pan. 

• Aromatics: 
  • Scallions: aka green onions. You’ll need 1 bunch or about 8 scallions. 
  • Garlic and ginger: together fresh ginger and garlic add a nice savory and aromatic note to the dish. Don’t skip these. 

• Rice: ideally you’re using day-old rice. If not, make sure the cooked rice is completely cool before adding to the pan to fry. To speed up the cooling process, spread the cooked rice on a quarter sheet pan and pop it either in the freezer or fridge to cool down.
• Oil: I use grape seed oil, but you can use any high heat cooking oil such as avocado, canola or peanut.

Tips for Buying Shrimp

There are a lot of things to look for when buying fish and seafood—and especially shrimp. 

• Size: This recipe calls for Colossal shrimp which is also labeled as 8/12. This means 1 pound of this shrimp will be 8 to 12 individual shrimp. 

The rule of thumb with shrimp: the higher the number, the smaller the shrimp. 

• Ingredients: the only ingredients on a package or label for shrimp should be “shrimp.” Avoid any shrimp with additives. 
• Farmed vs Wild Caught: with the aquaculture industry growing in the United States, if you can find US farm-raised shrimp, get that. They’re grown in safe, controlled environments with high-quality diets. If you can’t find US farm-raised, seek out US wild-caught or shrimp imported from Ecuador, Thailand or Indonesia. 
• Frozen: if buying frozen, looks for IQF label (individually quick-frozen). 

A Note on Aquaculture 

If you’re thinking “US farm-raised shrimp, that’s a thing?” You’re not alone. I was shocked to learn that not only shrimp, but a variety of other fish and seafood are being farmed in the US everyday. 

I recently had the chance to tour a barramundi farm and shrimp farm and I have to say, it’s impressive. I’ve met and worked with a lot of farmers, and aquaculture farmers are no different from the rest. They’re committed to the sustainability and quality of their fish and farms. 

• Feed: the ingredients (and ratio of ingredients) in the fish food is regulated by the FDA. Fish meal, corn, soy, algae and vitamins make up fish feed.  
• Sustainability: fish and seafood farms are very efficient. Most filter and reuse their existing water, rarely relying on additional fresh water.
• Quality and Safety: aquaculture farms test the water quality multiple times a day. This ensures the fish and seafood are living in ideal environments. This leads to survival rates being seven times higher in farming compared to in the wild. 

How to Make Shrimp and Chicken Fried Rice 

Here is a quick rundown of how to make this fried rice recipe. For the full recipe, with amounts and timings, jump to the recipe card below. 

1. First, make sure you have 3 cups of cooked rice on hand. If you don’t cook up 1 cup of dry jasmine or basmati rice. 

2. Cook the shrimp just until opaque and it reaches and internal temperature of 145°F (63°C) in a large sauté pan. Transfer the shrimp to a bowl. 
3. Cook the eggs in the same sauté pan just until set (yolk and whites are firm); transfer those to the bowl with the shrimp. 

4. Cook the cubed chicken (tossed with some oyster sauce) until it’s golden brown and it reaches an internal temperature of 165°F (74°C); transfer to the bowl with shrimp. 

5. Next, cook the carrots in the pan until tender and starting to brown then add those to the bowl with the shrimp (are you starting to see a pattern here?). 

6. In the same pan, cook the thinly sliced whites and light green parts of the scallions. Add in the ginger and garlic and cook until fragrant.

7. Add in the cooked rice, soy sauce, oyster sauce and chili crisp and stir fry until golden brown. 
8. Add all the cooked components back in along with the peas, a splash of vinegar, some toasted sesame oil and the sliced green onions. And done! 

How to Store Shrimp and Chicken Fried Rice

Store any leftover in an airtight container in the refrigerator for up to 4 days. Reheat gently in a  skillet over medium heat (with a splash of water) or in the microwave in 30-second increments until warmed through. 

For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. 

Serve With 

Citrus Salad

Mango Sorbet

Pistachio Lemon Bars

Sautéed Broccoli

This post is written and created in partnership with Best Foods Facts and the United Soybean Board. As always the thoughts, opinions, recipe, photos and content are all my own.