This fried rice brings together tender chicken, succulent shrimp, and day-old rice in a dish that’s ready in 20 minutes. The key is high heat and constant motion to achieve that signature wok-seared texture.
I’ve perfected the timing so both proteins cook evenly without overcooking. A splash of soy sauce and a touch of sesame oil add depth, while scrambled eggs tie everything together in a one-pan meal.
The result is a plate of fragrant, golden fried rice with juicy shrimp, moist chicken, and just the right amount of chew. Serve it straight from the wok for the best texture.
Leftovers reheat beautifully, making this a practical choice for busy weeknights.
Ingredients for Chicken and Shrimp Fried Rice
Pantry staples meet fresh proteins for this quick, flavor-packed wok dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Cooked Rice 🍚 | 4 cups | Cold, preferably jasmine or long-grain |
| Boneless Skinless Chicken Breast 🍗 | ¾ lb | Cut into 1/2-inch pieces |
| Medium Shrimp 🦐 | ½ lb | Peeled, deveined, tails removed |
| Large Eggs 🥚 | 2 whole | Lightly beaten |
| Green Onions 🧅 | ½ cup | Thinly sliced, white and green parts separated |
| Frozen Peas and Carrots 🥕 | 1 cup | Thawed, standard mix |
| Soy Sauce 💧 | 3 tbsp | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted variety for depth |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and grated |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point for wok |
| Kosher Salt 🧂 | ½ tsp | Or to taste |
| Ground White Pepper 🧂 | ¼ tsp | Classic for fried rice |
The rice is the foundation—day-old and dry is non-negotiable (fresh gets mushy). Jasmine or long-grain works best for that signature texture. I grab mine from Trader Joe’s—their frozen peas and carrots mix is perfect for this. For the shrimp, wild-caught if you can swing it, but farm-raised is totally fine (just pat it dry first). Chicken breast stays moist if you cut it into even, bite-sized pieces.
No shrimp? Extra chicken or tofu keeps it hearty. Swap soy sauce for tamari if you need gluten-free. Missing ginger? Ground ginger at half the amount works, but fresh is better. Sesame oil is key—don’t skip it. If you’ve only got regular soy sauce, cut the salt back a bit. The veggies are flexible: bell peppers, corn, or even broccoli florets all play nice here.
Leftover fried rice keeps 3-4 days in the fridge and reheats like a dream in the wok or microwave. Freezes for 2 months if you’re meal-prepping. The flavors actually deepen overnight—perfect for those busy weeknights when you need something fast and filling.
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything—the shrimp, chicken, rice, and eggs—into a single wok and it’s done in 15 minutes flat.
- Umami Bomb: The shrimp and chicken soak up the soy and garlic, and the day-old rice gets these crispy bits that are honestly addictive.
- Feeds Everyone: I make a big batch on Sunday and pack it for lunches all week—my kids even fight over the leftovers.
- Pantry Hero: Between us, it uses up leftover rice and whatever veggies are in the crisper, saving me a grocery run.
Step-by-Step Instructions for Chicken and Shrimp Fried Rice
This is the method that delivers restaurant-quality results with minimal effort.
Step 1: Prep and Season the Proteins
Cut the 0.75 lb boneless skinless chicken breast into ½-inch pieces as specified. Pat the 0.5 lb medium shrimp completely dry—this prevents splattering when they hit the hot wok. Season both with ½ tsp kosher salt and ¼ tsp ground white pepper.
I like to do this prep first because the proteins need to cook quickly over high heat. The chicken should be uniform in size so it cooks evenly, and the shrimp should be peeled and deveined as noted. Keep them separate for now—you’ll cook them in stages.
Step 2: Scramble Eggs and Aromatics
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the 2 whole large eggs and scramble quickly until just set but still slightly runny. Remove and set aside—they’ll finish cooking later.
In the same wok, add the remaining 1 tbsp vegetable oil, then toss in the 3 cloves minced garlic cloves and 1 tbsp grated fresh ginger. Stir-fry for 30 seconds until fragrant but not browned. This builds the flavor base that defines the dish.
Step 3: Cook Proteins and Vegetables
Add the chicken to the wok and stir-fry for 3-4 minutes until no longer pink. Push it to one side, then add the shrimp and cook for 2-3 minutes until opaque and pink. Remove both proteins and set aside with the eggs.
In the same wok, add the 1 cup thawed frozen peas and carrots and the white parts of the ½ cup green onions. Stir-fry for 2 minutes until the vegetables are hot and slightly softened. The residual heat from the wok will keep everything moving quickly.
Step 4: Combine Everything with Rice
Break up the 4 cups day-old cooked rice with your hands to separate the grains. Add it to the wok along with the 3 tbsp soy sauce and 1 tbsp sesame oil. Stir-fry for 3-4 minutes until the rice is hot and starting to crisp slightly.
Return the cooked proteins and eggs to the wok. Toss everything together for 1-2 minutes until heated through. The rice should be slightly crispy in spots, with all ingredients evenly distributed. Taste and adjust seasoning if needed.
Step 5: Finish and Serve
Stir in the green parts of the ½ cup green onions and give it one final toss. The green onions should stay bright and fresh, adding a pop of color and mild onion flavor. Remove from heat immediately—the residual heat will finish any cooking.
Serve hot, straight from the wok. Each bite should have a mix of tender chicken, plump shrimp, fluffy eggs, and rice with a subtle sheen from the sesame oil. The vegetables should be tender-crisp, and the entire dish should have a light, savory depth from the soy sauce and aromatics.
Pro Tips For Making Chicken And Shrimp Fried Rice
- Dry the Rice: Spread your day-old rice on a tray and let it sit uncovered in the fridge for an hour—this removes excess moisture so it fries up fluffy, not mushy.
- Velvet the Shrimp: Toss shrimp with 1 tsp cornstarch and a pinch of salt before cooking; it keeps them tender and prevents rubbery bits in your fried rice.
- Cook Chicken First: Chicken takes longer than shrimp, so sear it first in a screaming-hot wok, then set it aside while you cook the shrimp and eggs.
- Scramble Eggs Separately: Push the rice and proteins to one side, add a little more oil, and scramble the eggs in the empty space—this keeps them soft and distinct instead of disappearing into the rice.
Storing and Reheating This Recipe
Refrigerator Storage
Let your fried rice cool to room temperature within 2 hours of cooking. Transfer to an airtight container—I swear by Glasslock for this. It’ll keep in the fridge at 40°F or below for 3-4 days without losing texture or flavor. ❄️
Freezer Storage
For longer storage, portion into freezer-safe bags or containers. Squeeze out excess air to prevent freezer burn, then freeze for up to 2 months. I like using quart-sized freezer bags—they lay flat and save space.
Wok Reheating
This is my go-to method for the best texture. Heat 1 tbsp vegetable oil in your wok over medium-high heat. Add the fried rice in a single layer and stir-fry for 3-4 minutes until hot and crispy. Spritz with 1 tsp water if it seems dry. 🔥
Microwave Reheating
For a quick fix, spread the rice on a microwave-safe plate and cover with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then heat in 30-second bursts until reaching 165°F.
Oven Reheating
Preheat oven to 350°F. Spread fried rice on a baking sheet, drizzle with 1 tsp sesame oil, and cover with foil. Bake for 10-12 minutes, then uncover and crisp for 2-3 minutes.
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice contains too much moisture and will turn mushy. Day-old rice is drier and fries up fluffy. If in a pinch, spread freshly cooked rice on a tray and refrigerate for 30 minutes to dry it out.
What’s the best way to prevent soggy fried rice?
Use high heat and cook in small batches. Overcrowding the wok steams the rice instead of frying it. Also, keep stirring constantly for even cooking.
Can I substitute other vegetables?
Try bell peppers, broccoli, or snap peas. Just cut them into small, even pieces so they cook quickly. Add delicate veggies like bean sprouts at the very end.
How do I keep the shrimp from overcooking?
Remove shrimp from the wok as soon as they turn opaque and pink (about 2-3 minutes). They’ll finish cooking when added back to the hot rice at the end.
- Jollof Rice Sauce Recipe: West African Tomato and Spice Infusion - September 25, 2026
- Japanese Rice Soup Recipe: Umami-Rich Comfort in a Bowl - September 25, 2026
- Homemade Cream Of Rice Recipe: Silk-Smooth Breakfast in Minutes - September 25, 2026