Perfect Fried Rice with Shrimp and Chicken Easy 5-Step Homemade Recipe for Flavorful Dinner

Let me tell you, the aroma of garlic and soy mingling with sizzling shrimp and tender chicken in a hot wok is enough to make anyone’s mouth water. The first time I made this perfect 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 used to whip up something similar on rainy weekends, filling the kitchen with warmth and laughter.

Honestly, I wish I had discovered this easy 5-step homemade recipe way earlier. My family couldn’t stop sneaking bites off the pan while I was plating it (and I can’t really blame them). This flavorful dinner is dangerously easy to make and delivers pure, nostalgic comfort—perfect for those busy weeknights or when you want to brighten up your Pinterest recipe board. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and casual meals alike. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

This perfect fried rice with shrimp and chicken is the kind of dish that effortlessly combines convenience with mouthwatering flavor. From my kitchen to yours, here’s why it stands out:

• Quick & Easy: Comes together in under 30 minutes, perfect for those hectic evenings or last-minute cravings.
• Simple Ingredients: No fancy trips to specialty stores; you probably have everything in your pantry already.
• Perfect for Dinner: A crowd-pleaser that suits casual weeknight meals, potlucks, or even meal prep.
• Crowd-Pleaser: Kids and adults alike rave about the perfectly balanced savory flavors and satisfying texture.
• Unbelievably Delicious: The tender chicken and shrimp paired with fluffy rice and savory seasonings create a next-level comfort food experience.

What makes this recipe different? There’s a little trick: cooking the rice a day ahead for that perfect, non-mushy texture, and adding the shrimp and chicken in just the right order. Plus, the balance of soy sauce, sesame oil, and a splash of oyster sauce creates a flavor profile that’s both rich and fresh. This isn’t just any fried rice—it’s my best version, tested and family-approved. After the first bite, you’ll close your eyes and savor the perfect harmony of textures and tastes. It’s comfort food reimagined—simple, fast, and soul-soothing.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find fresh at your grocery store.

• For the Rice Base:
  • 3 cups cooked jasmine rice, preferably day-old and chilled (for fluffy texture)
  • 2 tablespoons vegetable oil or canola oil (neutral flavor)
  • 2 large eggs, beaten (adds richness and binds ingredients)
• For the Proteins:
  • 8 ounces raw shrimp, peeled and deveined (medium-sized, tail off)
  • 8 ounces boneless, skinless chicken breast, diced into bite-sized pieces
• For the Veggies & Aromatics:
  • 1 cup frozen peas and carrots mix (thawed)
  • 3 green onions, sliced thin (white and green parts separated)
  • 3 garlic cloves, minced (adds punch and depth)
  • 1 small onion, finely chopped
• For Seasoning:
  • 3 tablespoons soy sauce (I recommend Kikkoman for best flavor)
  • 1 tablespoon oyster sauce (optional but highly recommended for umami)
  • 1 teaspoon toasted sesame oil (adds nutty aroma)
  • Salt and freshly ground black pepper to taste
  • Pinch of sugar (balances savory flavors)

Substitution Tips: Use tamari or coconut aminos for gluten-free soy sauce options. Swap out chicken for tofu or tempeh for a vegetarian twist. Frozen mixed vegetables can be replaced with fresh seasonal veggies like bell peppers or snap peas. If you want to keep it low-carb, cauliflower rice works too but cook it a bit less to avoid mushiness.

Equipment Needed

• Large wok or a wide, heavy-bottomed skillet (a wok’s shape helps with quick, even cooking)
• Sharp chef’s knife (for dicing chicken and chopping veggies)
• Cutting board
• Mixing bowls (for eggs and prepping ingredients)
• Spatula or wooden spoon (for stirring without scratching)
• Measuring spoons and cups

If you don’t have a wok, a large non-stick skillet works just fine. Personally, I love using a carbon steel wok—it heats up quickly and gives that authentic stir-fry flavor, but it takes a bit of seasoning and care. For budget-friendly alternatives, a sturdy cast-iron skillet can also do the trick. Just be sure to preheat it well to avoid sticking.

Preparation Method

1. Prep the Rice: Start with cold, day-old jasmine rice (about 3 cups). If you’re in a pinch, freshly cooked rice can work but spread it out on a baking sheet to cool and dry slightly for 15 minutes.
2. Cook the Proteins: Heat 1 tablespoon of vegetable oil in your wok over medium-high heat. Add diced chicken breast and stir-fry until it’s almost cooked through, about 4-5 minutes. Remove and set aside. Then, add shrimp and stir-fry until pink and opaque, about 2-3 minutes. Transfer shrimp to the plate with chicken.
3. Scramble the Eggs: Add a bit more oil if needed. Pour in beaten eggs, swirling the wok to create thin layers. Once cooked, break the eggs into bite-sized pieces with your spatula.
4. Stir-Fry Veggies & Aromatics: Add chopped onion, garlic, and the white parts of green onions to the wok. Stir-fry for 1-2 minutes until fragrant. Toss in the peas and carrots and cook until warmed through, about 2 minutes.
5. Combine Everything: Return chicken, shrimp, and scrambled eggs to the wok. Add chilled rice and stir to mix well. Pour in soy sauce, oyster sauce, toasted sesame oil, and a pinch of sugar. Stir-fry everything for 3-4 minutes, pressing rice against the wok to get slight crispiness. Season with salt and pepper to taste. Finally, stir in green onion tops and remove from heat.

Pro Tip: Keep your wok or skillet hot but not smoking to avoid burning the sauce. If the rice sticks, add a splash of water or a little more oil. The rice grains should remain separate and not mushy. I like to taste as I go to adjust seasoning—sometimes a dash more soy sauce brings everything alive.

Cooking Tips & Techniques

Getting perfect fried rice with shrimp and chicken takes a little know-how, but once you get it down, it’s foolproof. Here are some tips I learned the hard way:

• Use Day-Old Rice: Freshly cooked rice is too moist and clumps together. Using chilled, day-old rice keeps it fluffy and separate.
• High Heat Is Your Friend: Cooking on medium-high to high heat helps quickly sear the proteins and veggies without steaming them.
• Prep Everything First: Stir-frying moves fast. Have all ingredients chopped, measured, and ready to go before heating the wok.
• Don’t Overcrowd the Pan: Cook proteins in batches if needed so they brown nicely instead of steaming.
• Season Gradually: Add sauces little by little, tasting as you go to avoid over-salting.
• Scramble Eggs Separately: Cooking eggs first or after proteins keeps them tender and prevents overcooking.

I’ve burnt my fair share of garlic and ended up with mushy rice before I nailed this balance. Trust me, patience and practice pay off here. Also, multitasking by prepping veggies while chicken cooks saves time and keeps the workflow smooth.

Variations & Adaptations

One of the best things about this perfect fried rice recipe is how easy it is to tweak! Here are a few ideas to make it your own:

• Vegetarian Version: Skip the chicken and shrimp. Double the veggies and add diced tofu (pan-fried until golden) or edamame for protein.
• Spicy Kick: Add a teaspoon of chili garlic sauce or sprinkle red pepper flakes for some heat.
• Seasonal Veggies: Swap peas and carrots for fresh bell peppers, snap peas, or corn depending on what’s fresh and in season.
• Low-Carb Option: Use cauliflower rice instead of jasmine rice. Cook it less to avoid turning mushy.
• Different Proteins: Try substituting chicken with thinly sliced pork or beef strips for a different flavor profile.

Personally, I’ve made a version with pineapple chunks and cashews for a sweet-savory twist that’s perfect for summer nights. Don’t be afraid to get creative; this recipe is a fantastic canvas for your favorite flavors!

Serving & Storage Suggestions

This fried rice tastes best served hot and fresh right out of the wok, garnished with a sprinkle of sliced green onions or toasted sesame seeds for extra crunch. Pair it with a light cucumber salad or steamed bok choy to balance the richness. For beverages, a chilled jasmine tea or a crisp white wine complements the meal beautifully.

Leftovers? No problem! Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. When reheating, add a teaspoon of water and warm it over medium heat in a skillet or microwave to refresh the moisture. The flavors even deepen after a day or two, making it perfect for quick lunches or next-day dinners.

Nutritional Information & Benefits

This perfect fried rice with shrimp and chicken provides a balanced meal rich in protein, carbs, and essential nutrients. Shrimp offers lean protein and omega-3 fatty acids, while chicken adds muscle-building amino acids. The peas and carrots contribute fiber, vitamins A and C, and antioxidants.

Depending on portion size, a serving typically contains around 400-450 calories. Using minimal oil and lean chicken keeps it lighter than many takeout versions. You can easily make it gluten-free by swapping soy sauce for tamari and oyster sauce for a gluten-free alternative. It’s a satisfying dish that fits well into a balanced diet without compromising on flavor.

Conclusion

So there you have it—a perfect fried rice with shrimp and chicken that’s easy, flavorful, and sure to impress. Whether you’re cooking for a busy weeknight dinner or a casual gathering, this recipe delivers every time with minimal fuss and maximum taste. What I really love is how flexible it is—you can tailor it to your mood, pantry, or dietary needs without missing a beat.

Give it a try, tweak it your way, and don’t forget to let me know how it turns out! Drop a comment below with your favorite variations or any tips you’ve discovered. Cooking should be fun and comforting, and this recipe feels like a warm hug on a plate. Happy cooking!

FAQs About Perfect Fried Rice with Shrimp and Chicken

Can I use freshly cooked rice for this recipe?

Yes, but spread the rice out on a baking sheet to cool and dry for at least 15 minutes to prevent clumping. Day-old rice is best for fluffy fried rice.

How do I avoid soggy fried rice?

Use chilled, day-old rice and cook on high heat without overcrowding the pan. Also, avoid adding too much sauce at once.

Can I make this recipe vegetarian?

Absolutely! Simply omit shrimp and chicken and add tofu or extra vegetables for protein and texture.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave with a splash of water to keep it moist.

Can I prepare this recipe ahead of time?

You can prep ingredients in advance, but it’s best to cook the fried rice fresh for the best texture and flavor.

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