Flavorful Thai Fried Rice with Shrimp and Chicken Easy Homemade Recipe

Let me tell you, the aroma of sizzling garlic mingled with the sweet, smoky fragrance of shrimp and chicken frying in a hot wok is enough to make anyone’s mouth water. The first time I made this flavorful Thai fried rice with shrimp and chicken, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would whip up simple fried rice dishes that felt like pure comfort. But this recipe? It’s a step beyond those nostalgic memories—packed with bold flavors and fresh ingredients that brighten every bite.

I stumbled upon this recipe on a rainy weekend while trying to recreate a dish I once had at a tiny Thai street stall, and honestly, it’s been a staple ever since. My family couldn’t stop sneaking spoonfuls right off the stove (and I can’t really blame them). Let’s face it, this Thai fried rice with shrimp and chicken is dangerously easy to make, yet it delivers pure, nostalgic comfort with a little modern twist. Perfect for those busy weeknights, potlucks, or even a sweet treat for your kids after school, you’re going to want to bookmark this one.

After testing it multiple times (in the name of research, of course), it’s become my go-to for family gatherings and gifting. It feels like a warm hug in every bite, and you know what? It just might become your favorite, too.

Why You’ll Love This Recipe

Honestly, this Thai fried rice with shrimp and chicken stands out for so many reasons. As someone who’s spent countless hours in the kitchen experimenting and tasting, I can tell you this recipe hits the mark every time. Here’s why you’ll want to make it again and again:

• Quick & Easy: Comes together in under 30 minutes, perfect for those hectic evenings or last-minute cravings.
• Simple Ingredients: No hunting for exotic items—chances are you already have everything in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a casual weeknight dinner, a weekend lunch, or a fun potluck dish, it fits right in.
• Crowd-Pleaser: Kids love it, adults rave about it, and even picky eaters can’t get enough.
• Unbelievably Delicious: The combination of savory shrimp, tender chicken, and fragrant jasmine rice is pure magic.

This isn’t just another fried rice recipe. The trick is in balancing the tangy fish sauce with a hint of sweetness and the fresh crunch of scallions and veggies. Plus, I like to toss in a little crushed chili for that gentle kick—it’s comfort food with personality. You’ll close your eyes after the first bite and realize this is the recipe you wish you’d found years ago.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with fresh seafood and chicken adding that special touch.

• For the Fried Rice:
  • 2 cups cooked jasmine rice, preferably day-old (about 400g)
  • 8 oz shrimp, peeled and deveined (225g)
  • 8 oz chicken breast, diced (225g)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup mixed vegetables (carrots, peas, corn), chopped
  • 3 scallions, sliced (white and green parts separated)
  • 2 tbsp vegetable oil (or peanut oil for extra flavor)
• For the Seasoning:
  • 2 tbsp fish sauce (I recommend Red Boat brand for authentic taste)
  • 1 tbsp soy sauce (light soy sauce preferred)
  • 1 tsp oyster sauce
  • 1 tsp sugar (palm sugar if you can find it)
  • 1/2 tsp white pepper
  • Optional: pinch of crushed red chili flakes for heat
• For Garnish:
  • Fresh cilantro leaves
  • Lime wedges
  • Additional sliced scallion greens

You can swap jasmine rice with basmati if needed, but jasmine adds that signature fragrance. For a gluten-free twist, make sure to choose tamari instead of soy sauce. I’ve tried this recipe with frozen shrimp, and it works fine—just thaw and pat dry before cooking. When in season, swapping mixed veggies for fresh snap peas and bell peppers adds a crisp bite.

Equipment Needed

• Large wok or non-stick skillet (a wok is ideal for high-heat cooking and quick stir-frying)
• Spatula or wooden spoon for stirring
• Cutting board and sharp knife for prepping shrimp, chicken, and vegetables
• Measuring spoons and cups for accuracy
• Bowl for beating eggs

If you don’t have a wok, a large heavy-bottom skillet works just fine—just make sure it’s roomy enough to toss the ingredients without overcrowding. I’ve used a cast-iron skillet before; it holds heat well but requires a little more oil to keep things from sticking. For budget-friendly options, a good non-stick skillet can deliver great results too. Just keep your tools clean and dry for the best sear and stir-fry.

Preparation Method

1. Prep Your Ingredients (10 minutes): Dice the chicken into bite-sized pieces and peel and devein the shrimp if not prepped. Mince the garlic finely and slice the scallions, keeping whites and greens separate. Chop your mixed vegetables if fresh.
2. Beat the Eggs: In a small bowl, lightly beat the eggs with a pinch of salt. Set aside.
3. Heat the Wok: Place your wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. When the oil is shimmering but not smoking, add the minced garlic and white parts of scallions. Stir-fry for about 30 seconds until fragrant but not browned.
4. Cook the Chicken: Add the diced chicken to the wok. Stir-fry for about 3-4 minutes until the chicken is mostly cooked through and starting to brown. Keep the ingredients moving to avoid sticking.
5. Add the Shrimp: Toss in the shrimp and cook for another 2-3 minutes until they turn pink and curl up. Be careful not to overcook—the shrimp should be tender, not rubbery.
6. Push Protein to the Side: Push the shrimp and chicken mixture to one side of the wok. Add the remaining tablespoon of oil to the empty side, then pour in the beaten eggs. Let them sit for a few seconds until they start to set, then scramble gently, mixing with the protein once mostly cooked.
7. Add Vegetables and Rice: Stir in the mixed vegetables, cooking for 2 minutes until warmed through but still vibrant. Add the cooked jasmine rice, breaking up clumps gently with your spatula. Toss everything together thoroughly so rice is evenly coated and heated.
8. Season the Rice: Pour in the fish sauce, soy sauce, oyster sauce, sugar, and white pepper. Toss quickly but carefully to combine. Taste and adjust seasoning if needed—sometimes a little extra fish sauce or soy sauce brings it all home.
9. Final Touch: Stir in the green parts of the scallions and optional crushed chili flakes. Give everything a last toss and remove from heat.
10. Serve: Spoon the flavorful Thai fried rice with shrimp and chicken onto plates. Garnish with fresh cilantro leaves and lime wedges for squeezing over. Enjoy immediately for best taste and texture.

Pro tip: Using day-old rice is key here—it keeps your fried rice from turning mushy. If you’re pressed for time, spread freshly cooked rice on a tray and chill for 20 minutes before cooking.

Cooking Tips & Techniques

Cooking this Thai fried rice with shrimp and chicken is all about timing and heat control. Here are some tips I’ve learned the hard way:

• Use High Heat: A hot wok is your best friend. It helps get that slightly smoky “wok hei” flavor and prevents soggy rice.
• Don’t Crowd the Pan: If your wok feels too full, cook in batches. Overcrowding traps steam and ruins that perfect texture.
• Dry Ingredients: Pat shrimp and chicken dry before cooking. Moisture causes steaming, which you want to avoid.
• Day-old Rice: This is a must. Fresh rice is too soft and sticky; cold rice fries up fluffy and separates nicely.
• Scramble Eggs Separately: Pushing your protein aside and cooking eggs separately keeps them fluffy and well-distributed.
• Adjust Seasonings Last: Taste as you go. Fish sauce and soy sauce vary in saltiness, so add slowly.
• Multitasking: Prep all your ingredients before turning on the heat—stir-frying moves fast!

One time, I added my sauces too early and ended up with soggy rice—lesson learned! Also, don’t skip the lime at the end; that splash of acidity brightens the whole dish.

Variations & Adaptations

This recipe is a solid base you can tweak however you like. Here are some fun variations I’ve tried and loved:

• Vegetarian Version: Swap shrimp and chicken for firm tofu cubes or tempeh. Use soy sauce instead of fish sauce to keep it plant-based.
• Low-Carb Option: Replace rice with cauliflower rice for a lighter twist. Stir-fry a little longer to soften the cauliflower.
• Spicy Kick: Add sliced fresh bird’s eye chilies or a drizzle of Sriracha to amp up the heat.
• Seasonal Veggies: Swap mixed veggies for seasonal favorites like snap peas, bell peppers, or baby corn for extra crunch.
• Seafood Mix: Try combining shrimp with scallops or crab meat for a luxe version.

Personally, I once swapped chicken for pork belly and added a fried egg on top—talk about indulgence! Feel free to customize based on your cravings and pantry.

Serving & Storage Suggestions

Serve this Thai fried rice with shrimp and chicken piping hot, straight from the wok. The fresh cilantro and lime wedges add a burst of brightness that completes the dish perfectly. It pairs nicely with simple cucumber salad or a light soup to balance the flavors.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or oil to prevent drying out. Avoid microwaving if possible to keep that lovely texture. Flavors tend to deepen after a day, making for a tasty lunch the next day.

This recipe also freezes well—just cool completely, freeze in portions, and thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

One serving of this flavorful Thai fried rice with shrimp and chicken packs approximately 450 calories, with about 30 grams of protein, 50 grams of carbs, and 12 grams of fat. It’s a balanced meal that satisfies hunger without weighing you down.

Shrimp and chicken provide lean protein, supporting muscle repair and energy. The jasmine rice offers quick energy release, while the veggies contribute fiber and essential vitamins. Fish sauce, though salty, adds umami without excess sodium if used sparingly.

This dish is naturally gluten-free if you use gluten-free soy sauce and oyster sauce, and it’s low in processed sugars. It’s a tasty way to get protein and veggies in one bowl, perfect for a wholesome weeknight dinner.

Conclusion

To wrap it up, this flavorful Thai fried rice with shrimp and chicken is a recipe you’ll want to keep close. It’s simple, quick, and packed with the kind of bold flavors that make dinner feel special without the fuss. Customize it your way—whether adding more heat, switching proteins, or sneaking in extra veggies.

Honestly, I love this recipe because it brings together fresh ingredients and that classic fried rice comfort in a way that feels both familiar and exciting. Give it a try, tweak it, and let me know how it turns out for you! Don’t forget to share your thoughts and any fun adaptations you come up with—I’m always eager to hear your kitchen stories.

Happy cooking, and here’s to many delicious meals ahead!

FAQs

Can I use fresh rice instead of day-old rice for this recipe?

Freshly cooked rice tends to be too soft and sticky for fried rice. If you only have fresh rice, spread it on a tray and chill in the fridge for at least 20 minutes to dry it out before cooking.

What can I substitute for fish sauce if I don’t have it?

You can use soy sauce or tamari as a substitute, though it changes the flavor slightly. For a vegetarian option, mushroom soy sauce or a splash of Worcestershire sauce works well.

Is it okay to freeze leftover Thai fried rice?

Yes! Cool the rice completely before freezing in airtight containers. Thaw overnight in the fridge and reheat in a skillet for best texture.

How do I prevent shrimp from becoming rubbery?

Cook shrimp quickly over high heat and remove from the pan as soon as they turn pink and curl. Overcooking causes them to become tough.

Can I make this recipe spicy?

Absolutely! Add crushed red pepper flakes, fresh chopped chilies, or a drizzle of Sriracha to taste during cooking or at serving.

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