Chicken shrimp fried rice is loaded with protein, extra yummy and super easy to make! Ditch the takeout and enjoy a much more nutritious and cheaper meal at home.

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I love a good Chinese takeout as much as the next person, but I most often make a “fakeout” version at home because it’s quicker, healthier, and obviously more affordable.

This chicken shrimp fried rice is my go-to recipe on those days when I don’t want to make something overly complicated. It’s also a great recipe to try if you have some leftover cooked rice.

Fried rice is probably the easiest takeout dinner to replicate at home, and this version is not only delicious but also protein-packed.

Why you’ll love this chicken shrimp fried rice

A quick homemade meal that’s so much better than takeout
Loaded with protein from the shrimp, chicken and eggs
You can easily make it your own with extra veggies or leftover proteins!

What goes into shrimp chicken fried rice

Shrimp — Medium-sized or large shrimp is best for this recipe. I tried it with both fresh and frozen shrimp and it’s delicious either way.

If using frozen shrimp, you can thaw it before adding to the pan to shorten the cooking time.

Chicken breast fillets — I like to keep the chicken pieces bite-sized for even cooking.

Sesame oil — This is key for that classic fried rice flavor; a little goes a long way!

Aromatics — Fresh garlic and ginger are the flavor stars here.

Rice—Day-old rice is best for the perfect fried rice texture. If you're short on time, newly cooked and cooled rice will also work.

Veggies — I stuck with the basics: corn, peas, and green onions, but feel free to toss in your favorites like chopped carrots or bell peppers.

Sauce — A combo of soy sauce, hoisin, rice vinegar, agave, and a touch of Sriracha is the perfect sweet, salty, and slightly spicy flavor bomb.

Eggs — I just scramble them in a separate pan and chop into strips to mix in at the end.

Pro tip

Use day-old rice for the best texture! Leftover rice fries up beautifully with distinct grains, while freshly cooked rice tends to get mushy.

How to make chicken and shrimp fried rice

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Cook the shrimp and chicken: Heat the oil in a pan, cook the shrimp, then cook the chicken for 5-6 minutes until golden brown. Set everything aside.

chicken shrimp fried rice making instructions

Scramble the eggs: Scramble eggs in a separate pan, cut eggs into strips and set aside.

Cook the vegetables and rice: Heat the sesame oil in the pan where the chicken was cooked, and cook green onions, garlic, and ginger for 1-2 minutes. Stir in rice, sweetcorn, and peas, then heat through. Add agave syrup, soy sauce, hoisin sauce, rice vinegar, and sriracha sauce.

Combine and serve: Add the scrambled eggs, shrimp, and chicken to the pan, toss to combine and warm through. Adjust seasonings with soy sauce or sriracha if needed. Serve hot, garnished with sliced green onions.

Substitutions and variations

Switch up the veggies — small broccoli florets, bean sprouts, shredded carrots, or cabbage are all great for extra nutrition and texture.
Make it spicier — Add more sriracha or a bit of chopped kimchi for a spicy kick.
Make it vegetarian — Skip the chicken and shrimp and use firm tofu cut into cubes. Fry it until crispy in some sesame oil and continue with the rest of the recipe as written.

Recipe notes and tips

A sizzling hot wok or skillet is the secret to perfectly cooked fried rice.
If your pan or wok isn't huge, you may need to work in batches when cooking the chicken and shrimp to avoid overcrowding.
Taste as you go and adjust the sauce with more soy, sweetness, or heat to find your perfect balance.

Leftovers and storage

Let the fried rice cool completely, then store it in an airtight container in the fridge for up to 3-4 days.
Heat leftovers in a skillet or wok over medium heat with a splash of water or oil until warmed through. You can also reheat individual portions in the microwave.
Freeze individual portions of the cooked fried rice in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you liked this chicken and shrimp fried rice recipe, you might also like some of my other easy weeknight meals with rice:

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