Name: Easy Chicken and Shrimp Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup cooked chicken (diced or shredded); 3/4 cup cup shrimp (peeled & deveined); 2 cups cooked rice (preferably day-old); 1 cup frozen peas & carrots mix; 2 eggs; 3 tbsp soy sauce; 1 tbsp rice vinegar; 2 cloves garlic (minced); 2 green onions (chopped (optional)); 1 tbsp sesame oil; ½ tsp salt & ¼ tsp black pepper

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This easy chicken and shrimp fried rice recipe is the perfect weeknight dinner. What I love about this One Pan Meal is how fully of veggies and protein it is AND how it makes for such great leftovers.

Chicken and shrimp fried rice in one pan on a cutting board

I've been making this weekly for many years and feel like its a great chicken dinner that has a little pizazz to it thanks to the added shrimp. You can easily add all kinds of vegetables you have on hand, such as chopped bell peppers, onions, a handful of spinach.

If you like this chicken and shrimp fried rice, you should try my Shrimp Egg Roll in a Bowl, Chicken Enchilada Bowl , Springy Sundried Tomato Chicken Pasta, Chicken Tikka Masala with Rice or Ground Beef Creamy Tomato Orzo.

Why You Will Love This Dinner

Easy one pan dinner: One pan dinners make weeknight dinners EASY and minimal clean up

Chicken and shrim protein combo: This makes this fried rice a satisfying, high-protein meal that keeps you full and energized.

Delicious leftovers: This fried rice recipe is a great meal to double batch for leftovers for lunch or dinner

Ingredients

drizzle sesame oil on chicken and shrimp fried rice

Chicken: using shredded rotisserie chicken makes this the easiest! Or cook and shred chicken breast

Shrimp: Can use fresh raw shrimp or previously frozen and thawed shrimp

Rice: The base to every fried rice recipe, day old rice is best! or use frozen cooked rice

Frozen peas & carrots mix: Adds a sweetness and source of vegetables

Eggs: Bring richness and extra protein, while adding a creamy texture.

Soy sauce: Infuses the dish with deep, savory umami flavor.

Rice vinegar: Adds a touch of tanginess

Sesame oil: Adds a nutty, toasty aroma that enhances the dish’s depth.

Substitutions and Variations

Protein swaps: Use diced turkey, tofu, or sliced sausage instead of chicken and shrimp for a different twist.

Grain alternatives: Substitute rice with quinoa, cauliflower rice, or brown rice for a healthier or lower-carb option.

Veggie mix-ins: Add or swap in bell peppers, zucchini, broccoli, or edamame for extra color and nutrients.

Egg variations: Try a fried egg on top or use just egg whites for a lighter option.

Flavor boosters: Add a splash of oyster sauce, hoisin sauce, or Sriracha for extra depth and heat.

Fresh herbs: Toss in cilantro or Thai basil for a bright, fragrant finish.

Citrus twist: Squeeze a bit of lime juice before serving for a zesty pop.

Crunchy toppings: Sprinkle with toasted sesame seeds or crushed peanuts for added texture.

Step by step instructions

1. Cook the chicken and shrimp and set aside.

2. Fry the rice and veggies.

3. Scramble the eggs

4. Garnish and serve.

Tips and Notes:

Use day-old rice: Chilled, leftover rice works best for fried rice—it’s less sticky and absorbs flavors better.

Pat the shrimp dry: This helps them sear nicely and prevents them from becoming rubbery.

Don’t overcook the shrimp: They only need 2 minutes per side—any longer, and they’ll turn tough.

Customize the spice level: Add red pepper flakes or a dash of hot sauce if you like it spicy.

Make it saucier: Add a bit more soy sauce or a splash of teriyaki or hoisin sauce for extra flavor.

Storage and Reheating Instructions

Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan to keep the texture crisp.

Hungry for more one pan meals? Try Unstuffed Peppers Skillet(with Quinoa!)