This Shrimp and Chicken Fried Rice is a delicious way of using up leftover rice. Packed with juicy shrimp, tender chicken, crisp veggies, and savory flavors, it comes together quickly in one pan for the perfect weeknight dinner. It’s better than takeout, budget-friendly, and a great way to transform simple ingredients into a satisfying meal the whole family will love. It’s a winner at my house.

Overhead shot of a grey fry pan filled with Shrimp and Chicken Fried Rice. The rice is a golden orange brown color, and is dotted with plenty of orange carrots, and green celery. The shrimp are big and pink layered throughout the dish. Fresh onion, garlic, ginger and green onion are laying around the frypan.

I often find myself looking in the fridge and seeing leftover rice. Sometimes I just make too much, and sometimes I make too much on purpose with the idea of making this recipe in the next day or two. The great thing about fried rice in general is it is so customizable you can use it to clean up all sort of veggies in the fridge and even leftover proteins if you want.

And, if you are looking for more Asian inspired recipes you might want to check out my Shanghai Bok Choy, Ginger Beef, Beef Pad Thai, and Mochi Donuts. Or, if more one-pan-meals sound good to you, check out these one-pan-wonders: Lemon Chicken Orzo Pasta, Chicken Orzo Bake, Beef Stew and Dumplings, and Beef and Barley Soup.

Why You Will Love This Shrimp and Chicken Fried Rice Recipe

Perfect for leftovers – A great way to use up day-old rice and turn it into something exciting.
Hearty and satisfying – The combo of shrimp and chicken makes it protein-packed and filling.
Quick and easy – Ready in under 30 minutes, making it ideal for busy weeknights.
Better than takeout – Fresh, flavorful, and you can control the ingredients.
One-pan meal – Minimal cleanup since everything cooks in a single skillet or wok.
Customizable – Swap in your favorite veggies, proteins, or sauces to suit your taste.
Family-friendly – Mild flavors everyone will enjoy, with room to spice it up if you like.

Equipment Needed

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Making fried rice is fairly straightforward and doesn’t require too much gear, but these kitchen essentials will be useful.

Ingredients

A full list of ingredients with their measurements can be found in the recipe card below.

Jump to Recipe

Overhead shot of the ingredients needed to make Shrimp and Chicken Fried Rice. Ingredients are: Day old rice, soy sauce, carrots, corn, celery, garlic, ginger, green onion, white onion, shrimp, chicken breast, eggs, olive oil, salt and pepper, and cooking wine.

Skinless Boneless Chicken Breast – Delicious lean protein – could also be subbed with chicken thighs, beef, pork, or really any protein of your choosing.

Shrimp – I used frozen peeled and cooked pacific white shrimp 31-40 shrimps per 400g bag (to give you an idea of size). You could use smaller or larger shrimp, cooked or uncooked. I always suggest buying ones that are already deveined, as this saves a lot of time. See Pro Tips for more information.

Olive oil – does double duty by cooking the chicken and shrimp in, as well as it keeps the rice grains from being too sticky.

Salt and Pepper – for seasoning the chicken.

Onion, Carrots, Celery, and Corn – the vegetables added to the dish. You really can use any of your favorite vegetables, I just recommend cutting them up small for quick cooking and aesthetics.

Garlic and Ginger – fresh aromatics which add flavor and depth to the rice.

Eggs – the eggs are scrambled in this dish, making them easy to eat and adding extra protein.

Day-old Rice – It is best to use day-old rice which has been refrigerated. This makes sure that the rice isn’t too moist and it won’t stick together and turn in to mush during cooking. See Pro Tips for more information.

Soy Sauce – adds umami flavor and salt to the dish

Sesame oil – adds a nutty richness and its aromatic finish gives that “take-out” aroma.

Green onions – used as a garnish, they add a fresh pop of green color and a mild, savory flavor that complements the dish.

How To Cook Shrimp and Chicken Fried Rice

Heat olive oil in frypan over medium/high heat. Add in the chicken and season with salt and pepper. Cook with stirring until the chicken is cooked through (time will vary depending on how big you’re chicken pieces are). Add in the shrimp and continue to cook until shrimp is done (about 2 minutes). Place in a bowl and set aside.

Into the frypan add in the onions, carrots, and celery. Sauté until the veggies begin to soften (about 3 minutes). Toss in the garlic and ginger and cook for another 2 minutes with stirring. Mix in the frozen corn, and heat through for about 1 minute. If at any point things are sticking to the pan, feel free to add a little more oil to prevent that.

Four overhead pictures outlining the process of making Shrimp and Chicken Fried Rice. Top left shows a frypan cooking chicken and shrimp on a induction top. Top right corner shows the vegetables being sauteed. Bottom left picture is of the veggies, chicken, shrimp, and rice all cooking together. The last picture on the bottom right shows the eggs being scrambled on the bottom half of the pan.

Add in the chicken-shrimp and the rice. Heat through with stirring for a few minutes.

Use the spatula to push the contents of the frypan aside leaving a spot to crack in the two eggs and scramble them. Once the eggs are cooked combine everything together and add in the soy sauce, cooking wine, and sesame. Give it all a good stir to mix it together.

Garnish with the green onions and serve it hot.

Close up 45 degree angle shot looking into the frypan of fully cooked Shrimp and chicken fried rice. Large shrimp and chunks of chicken are studded throughout the brown-tinted rice and veggies.

Pro Tips Tricks and Substitutions

When buying shrimp, you’ll find it sold either fresh or frozen. I usually go for frozen since it’s convenient and keeps well in the freezer until you need it. Frozen shrimp comes in many forms, so be sure to check the packaging. I prefer ones labeled “deveined.” The so-called “vein” is actually the dark intestinal tract that runs along the shrimp’s back. It’s safe to eat, but it can look unappealing and sometimes adds a gritty texture. Buying shrimp that’s already deveined saves time and gives you a cleaner look, better flavor, and nicer texture. You can use tail-on or tail-off shrimp depending on your preference—I remove the tails to make eating easier.
For the rice, day-old rice works best for fried rice because it has dried out slightly in the fridge, leaving the grains firm and less sticky. Freshly cooked rice tends to be too moist, which makes it clump together and turn mushy when stir-fried. If you don’t have day-old rice on hand, you can spread freshly cooked rice out on a tray and chill it in the fridge (or freezer for a short time) to help it dry out before using.
When it comes to the protein, chicken breast can easily be swapped with chicken thighs, beef, pork, or even pre-cooked meats like leftover rotisserie chicken or steak.
As for vegetables, feel free to use what you have on hand or your personal favorites. Carrots, onions, celery, and corn are a great starting point, but you can customize this recipe to your liking. Just be sure to dice the veggies small so they cook quickly and evenly.

Side shot of a dark grey plate filled with Shrimp and chicken fried rice. There a lots of plump juicy shrimp as well as tender chunks of chicken studded throughout the rice and vegetables. A pair of wooden chopsticks sit on the right hand side of the plate. In the background is another plate filled with fried rice as well as the frypan that served the fried rice.

FAQs

How should I store leftovers? Leftover fried rice can be stored in an airtight container in the fridge for about three to four days. To reheat, you can heat it up in a frypan with a bit of oil, or place in the microwave for about a minute and half.

Can I freeze Shrimp and Chicken Fried Rice? Yes, it actually freezes quite well. For best results, let it cool completely then add into airtight freezer bags or containers. It will keep for up to three months in the freezer. This works well for meal prepping.

Can I use leftover rotisserie chicken instead of cooking fresh chicken? Yes! Rotisserie chicken works perfectly and makes the recipe even quicker. Just shred it and add it in when you would normally add the cooked chicken back to the pan.

What type of shrimp works best for fried rice? Medium to large shrimp that are peeled and deveined are best. Frozen shrimp is convenient – just thaw and pat dry before cooking.

Can I use brown rice or jasmine rice instead of white rice? Yes. Jasmine rice adds great aroma, while brown rice gives a nutty flavor and more fiber. Just make sure the rice is cooked and cooled before using.

Can I make this recipe gluten-free? Yes, just use gluten-free soy sauce (like tamari or coconut aminos).