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Chicken and shrimp fried rice is placed in a serving bowl, the skillet the fried rice is peeking. Soy sauce is placed in a dipping saucer along with the green onions in a wooden bowl.

Chicken and Shrimp Fried Rice

Abi Guna
If you're craving a homemade, restaurant-quality meal, this chicken and shrimp fried rice is a must-try! The combination of seafood and poultry makes it a flavor-packed, protein-rich meal that’s quick, easy, and better than takeout.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, lunch, Main Course
Cuisine Asian, Chinese
Servings 4 people
Calories 413 kcal

Equipment

  • Large Skillet
  • Serving Bowls
  • Measuring spoons and cups

Ingredients
  

  • 2 tablespoons oil divided
  • 1 cup chicken breast or thighs diced (approx 5 ounces)
  • 1 cup medium shrimp peeled and deveined (approx 4 ounces)
  • 1 teaspoon salt divided
  • 1 teaspoon black pepper divided
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • ½ cup yellow onion chopped
  • ¾ cup fresh/frozen carrots and peas thawed
  • 3 cups cooked rice I used leftover Jasmine rice - a day old
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 green onions chopped (for garnish)

Instructions
 

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  • Add the diced chicken, season with ½ teaspoon salt and pepper, and cook for 4-5 minutes, until fully cooked. Remove from the pan and set aside.
  • In the same pan, add the shrimp, season with ½ teaspoon salt and pepper, and cook for 1-2 minutes per side, until pink and opaque. Remove from the pan and set aside.
  • To the same pan, add the remaining 1 tablespoon of oil and sauté the garlic, ginger, and onion until fragrant.
  • Next, add the carrots and peas, stirring for 2-3 minutes until slightly tender.
  • Stir in the cooked rice along with the chicken, mixing well.
  • Pour in the soy sauce, oyster sauce, and sesame oil, stirring until everything is evenly coated. Continue mixing for 3-5 minutes until well combined.
  • Sprinkle with chopped green onions and serve hot. Enjoy!

Notes

  1. For the best texture, use cold, day-old rice to prevent it from becoming mushy.
  2. Fry chicken and shrimp in batches if needed to ensure each of them cooks evenly and gets a good sear.
  3. Add cashews or peanuts for a nutty crunch, if desired.

Nutrition

Serving: 1 servingCalories: 413kcalCarbohydrates: 39.3gProtein: 45.7gFat: 12.7gSaturated Fat: 1.2gCholesterol: 237mgSodium: 1087mgFiber: 1.1gSugar: 1.7gCalcium: 51mgIron: 4mg
Keyword Chicken, Dinner, fried rice, one pan, Shrimp
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