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Plate of shrimp and chicken fried rice.
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Asian Fried Rice with Shrimp and Chicken

Shrimp and chicken fried rice is a quick and flavorful meal that brings takeout taste right to your kitchen. Each bite is packed with tender chicken, juicy shrimp, and perfectly seasoned rice. It’s an easy dish that always satisfies.
Course Main Course, Main Dishes
Cuisine American, Asian, International
Keyword chicken and shrimp, chicken and shrimp fried rice, chicken breast, chicken thighs, cooked rice, fried rice, fried rice recipe, leftover rice, shrimp and chicken fried rice, soy sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 Servings
Calories 139kcal
Author Zuzana Paar

Equipment

Ingredients

  • 3 Pieces Eggs
  • 1/2 Cup Carrots Diced
  • 10 Pieces Shrimps
  • 2 Cups Cooked Rice
  • 1/2 Cup Green Peas
  • 2 Tablespoons Oil
  • 1 Piece Onion
  • 2 Pieces Chicken Fillet
  • 3 Pieces Garlic Cloves
  • 2 Tablespoons GF Soya Sauce
  • 1/2 Cup Chives
US Customary - Metric

Instructions

  • Cut chicken into bite-sized pieces and peel and devein shrimp if needed. Dice carrots, chop onion, slice chives, mince garlic, and beat the eggs; keep cooked rice ready.
  • Heat oil in a skillet or wok over medium heat, add onion and garlic, and cook until soft and fragrant.
  • Add chicken and cook until golden and done, then add shrimp and cook until pink; remove both and set aside.
  • Add rice to the same pan, spread it out, and let it toast for 1–2 minutes before stirring to loosen the grains.
  • Push rice to the sides, pour in eggs, scramble until just set, and mix them into the rice.
  • Drizzle gluten-free soy sauce over the rice, stir to coat evenly, and let it sizzle for a deeper flavor.
  • Add carrots, peas, chicken, and shrimp; stir until everything is heated through, then top with chives before serving.

Notes

  • Prep everything before cooking: Fried rice cooks fast, so have your shrimp, chicken, veggies, and rice ready. This way, you can toss them in quickly without overcooking anything.
  • Use a hot pan or wok: High heat helps give the rice that slightly smoky “wok hei” flavor. Keep stirring so nothing burns but still gets a nice sear.
  • Season in layers: Add a little soy sauce early for depth, then more near the end for flavor. This makes the rice taste richer and more balanced.
  • Don’t crowd the pan: Too many ingredients at once will steam the rice instead of frying it. Cook in batches if needed for the best texture.

Nutrition

Serving: 1Cup | Calories: 139kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 348mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2023IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg