Chicken and Shrimp Fried Rice

Chicken and Shrimp Fried Rice is the easiest balanced weeknight dinner. It's great for using up leftovers and takes less than 1 hour to make.

Fried rice is one of my go-to takeout orders but it's also fairly easy to make at home. This chicken and shrimp fried rice is loaded with veggies and protein, making it a balanced dinner that's also not complicated to make. We simplify this recipe by using frozen shrimp and frozen vegetables, making it perfect for busy weeknights.

I'm a big fan of fried rice because you can also use up leftover rice and other ingredients sitting in your fridge. It's a great clean out the fridge meal that still tastes great!

If you're vegetarian or gluten-free, be sure to check out my vegetarian fried rice that's made without soy sauce.

Why This Recipe Is Dietitian Approved

1. Easy weeknight meal. No frills, just a quick and easy dinner in under 1 hour.
2. Balanced dinner. This chicken and shrimp fried rice is packed with fiber-rich veggies and lean protein, making it a delicious balanced meal.
3. Great use of leftovers. Use up any leftover rice and other veggies you have left in the fridge.

Ingredients

Chicken. I recommend using chicken breast in this recipe for our lean protein.

Shrimp. I love using raw shrimp in recipes and cooking it fresh because I find that it has the best taste and texture. However, if you can only find pre-cooked shrimp (pink), you can absolute sub that in.

Aromatics. We use garlic, ginger, onion for a flavorful blend.

Rice. Leftover rice is best because it dries out, allowing your fried rice to get slightly crispy edges. Bonus nutrition tip: when we cool starches like rice, the starch molecules rearrange themselves into a type of fibre called resistant starch, which feeds out gut bacteria.

Veggies. We use frozen riced cauliflower and frozen diced vegetable mix to keep things simple. Frozen is just as nutritious as fresh!

Eggs. You can't have fried rice without eggs. I love the textural addition, as well as the extra protein, choline and vitamin D.

Sauce. This fried rice is flavored with a blend of red soy sauce, hoisin sauce, rice vinegar, sriracha, and honey. 

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. Step 1: In a large skillet over medium- high heat. Add olive oil. Once the oil is hot, add cubed chicken. Season with salt and black pepper. Cook, stirring frequently until browned (about 6 minutes).

2. Step 2: While the chicken is cooking, mix together the sauce ingredients in a small bowl. 
3. Step 3: To the skillet with the chicken, add the sesame oil, garlic, onion and ginger.  Cook until fragrant, about 2 minutes. 

4. Step 4: Add the shrimp to the skillet and cook for an additional 3-4 minutes, until pink in colour.

5. Step 5: To the same pan, add the cooked rice and frozen vegetables. Stir to allow them to heat. 

6. Step 6: In a separate pan over medium heat, add eggs and gently break them up with a fork to scramble them, stirring frequently to cook fully.  

7. Step 7: Add the cooked scrambled eggs to the pan.  (if you prefer you can scramble the eggs directly in the pan however I find this results in the eggs mixing with everything else)! Stir the sauce into the fried rice. 
8. Step 8: with green onions to serve.

Substitutions and Variations

Equipment

• Pan

Storage

 Leftover fried rice can be stored in an airtight container in the fridge for up to 3-4 days. Always make sure to thoroughly reheat fried rice before eating.

Frequently Asked Questions

More Easy Dinner Recipes

If you liked this chicken and shrimp fried rice, try these recipes next:

• Teriyaki Salmon Rice Bowl
• Ginger Ground Chicken Meatballs
• Sticky Orange Tofu
• Ground Beef and Broccoli Stir Fry

📖 Recipe

Print Recipe Pin Recipe

5 from 1 vote

Chicken and Shrimp Fried Rice

Chicken and Shrimp Fried Rice is the easiest balanced weeknight dinner. It's great for using up leftovers and takes less than 1 hour to make.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Lunch, Main Course

Cuisine: American, Asian

Keyword: Chicken

Servings: 5

Ingredients 

1x2x3x

• 1 tablespoon olive oil
• 1 boneless skinless chicken breast, cubed
• 1 lb raw shrimp thawed and sliced into 1 inch pieces
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon sesame oil
• 3 cloves garlic pressed
• ½ of one yellow onion diced
• 2 teaspoon fresh ginger minced
• 2 cups of cooked rice leftover cold rice works best!
• 1 cup frozen riced cauliflower or more rice
• 2 cups frozen diced vegetable mix thawed (diced carrots, green peas, and green beans are my favourite)
• 3 eggs scrambled
• 4 green onions thinly sliced

Sauce:

• ¼ cup soy sauce
• 2 tablespoon hoisin sauce
• 2 tablespoon rice vinegar
• 2 teaspoon sriracha sauce
• 1 tablespoon honey

Instructions

• In a large skillet over medium-high heat, add olive oil. Once the oil is hot, add cubed chicken. Season with salt and black pepper. Cook, stirring frequently until browned (about 6 minutes).
• While the chicken is cooking, mix together the sauce ingredients in a small bowl.
• To the skillet with the chicken, add the sesame oil, garlic, onion and ginger. Cook until fragrant, about 2 minutes.
• Add the shrimp to the skillet and cook for an additional 3-4 minutes, until pink in colour.
• To the same pan, add the cooked rice and frozen vegetables. Stir to allow them to heat.
• In a separate pan over medium heat, add eggs and gently break them up with a fork to scramble them, stirring frequently to cook fully.
• Add the cooked scrambled eggs to the pan. If you prefer, you can scramble the eggs directly in the pan, however I find this results in the eggs mixing with everything else. Stir the sauce into the fried rice.
• Garnish with green onions to serve.

Notes

This is a more vegetable heavy fried rice option. If you are looking for a more traditional variation, substitute the cauliflower rice with regular rice

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1.5cups | Calories: 317kcal | Carbohydrates: 40g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 213mg | Sodium: 1509mg | Potassium: 503mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4102IU | Vitamin C: 27mg | Calcium: 114mg | Iron: 2mg

Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!