Chicken and Shrimp Fried Rice

Name: Chicken and Shrimp Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 tablespoons neutral oil (vegetable, canola, or peanut oil, divided); 2 boneless skinless chicken thighs (cut into bite-sized pieces); 8 oz shrimp (peeled and deveined, tails off); 3 cups cooked rice (cold, preferably day-old jasmine or long grain); 2 large eggs (lightly beaten); 1 small onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 1 cup frozen mixed vegetables (thawed); 3 green onions (sliced (whites and greens separated)); 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon toasted sesame oil; Salt and freshly ground black pepper (to taste); Optional garnish: extra green onion tops (sesame seeds, chili sauce)

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This Chicken and Shrimp Fried Rice is about to become your new go-to. It’s a one-pan, better-than-takeout meal made with tender chicken thighs, juicy shrimp, vegetables, and perfectly seasoned rice, all cooked in a sizzling cast-iron skillet for extra flavor.

The high heat of the skillet gives the rice a slight crisp while keeping the proteins tender, making every bite packed with flavor. Even better, it's ready in about 35 minutes!

If you love quick, one-pan meals like this, you’ll also enjoy my sausage peppers and rice skillet for another flavorful weeknight dinner option.

A dish of shrimp and chicken fried rice on a table.

Quick Look at the Recipe

✅ Recipe Name: Shrimp and Chicken Fried Rice
🕒 Ready In: 35 minutes
👪 Serves: 4
🥣 Main Ingredients: Chicken thighs, shrimp, cooked rice, eggs, mixed vegetables, soy sauce, garlic, ginger
📖 Dietary Info: Dairy-free, high-protein
⭐ Why You'll Love It: This fried rice combines tender chicken, juicy shrimp, and fluffy rice with a savory sauce for a quick, satisfying meal. It’s a great way to use leftover rice and comes together fast for an easy weeknight dinner.

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This chicken and shrimp rice was created on a busy weeknight when I needed dinner ready fast. Using a 12-inch cast-iron skillet helps get the rice just right, slightly crisp, while keeping the chicken juicy and the shrimp tender.

I always reach for day-old rice because it separates easily and soaks up all the sauces for maximum flavor. Since that first night, it has become one of my go-to dinners.

If you like easy weeknight dinners, you’ll also love my bacon cheeseburger casserole and chicken broccoli casserole.

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Quick Look at the Recipe
Why You’ll Love This Recipe
Ingredients
Variations
How to Make Chicken and Shrimp Fried Rice
Expert Tips
Serving Suggestions
Chicken and Shrimp Fried Rice Recipe FAQs
More Delicious Chicken or Shrimp Recipes
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Why You’ll Love This Recipe

One pan, minimal cleanup: Everything cooks in a single 12-inch cast iron skillet, so you get maximum flavor and no piles of dishes. If you love the simplicity of one-pan meals, my chicken enchilada skillet is a must-try next.
Better than takeout: Fresh ingredients, no mystery sauces, and a touch of cast-iron crisp give this shrimp and chicken fried rice a flavor you can’t get from delivery.
Uses leftover rice: Day-old rice soaks up all the sauces while staying fluffy, giving the perfect texture for this chicken and shrimp stir fry with rice.
Cast iron-friendly: Works equally well on the stovetop, grill, or even over a campfire, giving you flexibility for home or outdoors.
Customizable proteins and vegetables: Swap shrimp for chicken, tofu, or rotisserie meat, and mix in whatever vegetables you have on hand to make it your own.

Ingredients

Chicken thighs: These are juicy, flavorful, and forgiving. You can swap them for chicken breast if you prefer leaner meat. For another simple and flavorful chicken and rice meal, check out my curried chicken with rice recipe.
Shrimp: Medium shrimp work well, but large shrimp are fine too. Use thawed frozen shrimp if fresh ones are not available.
Rice: Day-old jasmine or long-grain rice is ideal for making this chicken, shrimp, and rice dish. Freshly cooked rice can be too moist and sticky. You can freeze extra rice in Ziploc bags so it's ready for quick fried rice anytime.
Oyster sauce: This adds a rich, umami depth to the dish. If you do not have it, you can substitute it with extra soy sauce and a pinch of brown sugar.
Sesame oil: Use only as a finishing oil. Do not cook it over high heat, or it will burn and add a bitter flavor.
Vegetables: Use a thawed mix such as peas, carrots, and green beans. Avoid vegetable blends with a lot of cauliflower, because it releases extra moisture and can make the rice soggy.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Make it spicy: Stir in chili sauce, sambal, or a spoonful of sriracha at the end for a little kick without overpowering the other flavors.
Protein swaps: Use rotisserie chicken, tofu, or even steak strips instead of chicken thighs. Shrimp can be replaced with extra chicken or vegetables for a fully flexible dinner.
Vegetable upgrades: Add bell peppers, snap peas, or baby corn for extra crunch and color. Avoid adding too much high-water content veggies like zucchini to keep the rice from getting soggy.
Camping-friendly: This recipe works perfectly on a camp stove or over an open fire in your cast-iron skillet, making it an easy and impressive outdoor meal.

How to Make Chicken and Shrimp Fried Rice

This chicken shrimp fried rice comes together quickly in a single 12-inch cast-iron skillet, making it perfect for busy weeknights. Using day-old rice and cooking the proteins separately ensures everything stays tender and flavorful.

Step 1: Prep the rice and proteins. Break up the cold rice with your hands or a fork so the grains are separate and fluffy. Pat the shrimp dry with paper towels and season lightly with salt. Season the chicken pieces with a pinch of salt and pepper.

Step 2: Cook the chicken. Heat one tablespoon of oil in a cast-iron skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–6 minutes. Transfer the chicken to a plate.

Step 3: Cook the shrimp. In the same skillet, add the shrimp and cook until just opaque, about 1–2 minutes. Remove and place on the same plate as the chicken.

Step 4: Scramble the eggs. Add a little more oil if needed. Pour in the beaten eggs and gently scramble until just set. Remove and set aside.

Onions, garlic and ginger cooking in a pan.

Step 5: Sauté the aromatics. Add the remaining oil to the skillet. Sauté the onion for 2–3 minutes until softened, then stir in the garlic, ginger, and the white parts of the green onions for about 30 seconds.

Step 6: Crisp the rice. Increase the heat to high and add the rice, spreading it evenly across the skillet. Let it sit undisturbed for 1–2 minutes so the bottom develops a slight crisp.

Step 7: Combine everything. Stir-fry the rice with the thawed vegetables until heated through, about 2 minutes. Return the chicken and shrimp to the skillet. Pour in the soy sauce, oyster sauce, and sesame oil. Scrape up any browned bits from the bottom of the skillet and stir them in for extra flavor.

Onions and eggs added to the fried rice.

Step 8: Finish and serve. Add the green onion tops and scrambled egg, toss everything together, and taste for seasoning. Serve hot with optional garnishes like extra green onions, sesame seeds, or a drizzle of chili sauce such as Sriracha. For a fresh, crunchy side, pair it with my simple coleslaw recipe.

Expert Tips

Use day-old rice: Cold, slightly dried rice is key to fluffy fried rice with separate grains. Freshly cooked rice holds too much moisture and can make your dish mushy.
Pat proteins dry: Before cooking, pat both the chicken and shrimp dry with paper towels. Moisture is the enemy of a good sear, so this step helps you get golden, flavorful proteins.
Don’t overcrowd the pan: Cook the chicken, shrimp, and eggs separately if needed. Crowding the skillet traps steam, which prevents browning and can make the rice soggy.
Finish on high heat: After adding the rice and vegetables, stir-fry over high heat. This allows extra moisture to evaporate and gives the rice a slight crisp.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to two months. To reheat, warm in a skillet over medium heat with a splash of water to revive the rice texture. Microwave works in a pinch, but it can make the rice a bit softer.

A spoon scooping out some shrimp and chicken fried rice.

Serving Suggestions

Weeknight dinner or family meal: Pair this shrimp and chicken fried rice with a fresh side salad or steamed artichokes for a light, crunchy contrast to the savory flavors.
Dinner party or special occasion: Pair the fried rice with fondant potatoes or lemon butter seared scallops to make the meal feel a little more special and show off your cooking.
Finish with something sweet: Round out the meal with my blackberry cobbler for a comforting, crowd-pleasing end to dinner.

Chicken and Shrimp Fried Rice Recipe FAQs

Can I make this shrimp and chicken fried rice recipe ahead of time?

Yes. Cook the fried rice and let it cool completely, then store it in an airtight container in the fridge for up to four days. When ready to eat, reheat in a hot skillet with a splash of water to bring back the texture and flavor.

How do I get crispy edges on the shrimp and chicken fried rice without burning it?

Cook over high heat in a cast-iron skillet and let the rice sit undisturbed for a minute or two before stirring. This creates a slight crisp while keeping the grains tender.

What vegetables work best in chicken and shrimp fried rice?

Peas, carrots, green beans, and bell peppers work really well. Avoid vegetables that release too much water, like raw zucchini or cauliflower-heavy mixes, which can make the rice soggy.