SHRIMP AND CHICKEN FRIED RICE

Shrimp And Chicken Fried Rice is a delicious and complete meal, ready in less than 30 minutes and perfect for busy weeknights! Blending convenience with taste, it’s my best fried rice recipe! Featuring succulent shrimp, tender chicken, crisp vegetables and fluffy eggs, combined with seasoned, aromatic rice – it brings Chinese takeout home!
It’s super easy to make, highly customizable and a stress-free dinner solution, the whole family will enjoy!

Looking for more easy dinners? try my Easy Kerala Egg Roast, Easy Kerala Vegetable Stew or this Kerala Beef Curry recipe!

Cook my whole family a complete balanced meal, in under 30 mins?
Let’s do this!

My Story

I always find making fried rice enjoyable – I love that it’s so customisable and the best way to use up leftover veggies! The convenience of using just one wok is also a big plus!
Over the years, I’ve made many versions, but combining chicken and shrimp never crossed my mind.
That changed, when I tried a nasi goreng fried rice, during a work gathering at a Singaporean-Malay restaurant named Temasek – and I found it delicious!
The fresh-off-the-wok appeal and combination of proteins really stood out to me.
After that, I’d often treat myself to it on lunch breaks and brought some home for the family to try. It was a hit for me and the hubby, but even the milder version was a bit too spicy for my kids.
So, I set out to create my own version – using both proteins and a delicious Chinese flavor profile. With its great taste and vibrant colors, the whole family loved it!
Although, it wasn’t necessary for home cooking, I also invested in a carbon steel wok to get the best flavor in my Shrimp And Chicken Fried Rice!
There are so many recipes online for the perfect fried rice – my recipe is based on the simplest homemade version that’s worked for me, and now, I’m excited to share it with you!

What You’ll Love About This Recipe

Recipe Ingredients

What you’ll need, to make this delicious Chicken And Shrimp Fried Rice:

Ingredient Notes

Oil: if preparing this fried rice recipe in a carbon steel wok, opt for oils with a high smoke point. Like vegetable oil, grapeseed oil, rice bran oil OR a good quality extra virgin olive oil. If you are using any other type of pan or skillet, use any oil of your choice! it’s not included in the image above, since its just a standard ingredient;

Chicken: I prefer using chicken breast, sliced thinly for quick cooking in a hot pan. You don’t need to marinate the chicken prior, so it’s super speedy without compromising on taste. I avoid tenderizing the chicken with baking soda because it alters the texture a bit too much for my liking;

Shrimp: despite the extra step of cleaning, I like to use fresh shrimp in this recipe. I find it’s worth it! However, (thawed) frozen shrimp is also an option; nowadays, high-quality frozen varieties are readily available in local grocery stores. Similar to the chicken, I skip marinating the shrimp as I find it unnecessary;

Spices: with the spices, a little goes a long way – lightly spicing the shrimp and chicken with just onion, garlic and paprika powders, adds so much flavor!

Cooked Rice: while old cold rice is often recommended to avoid clumping, freshly cooked rice works just as well! To get similar results, you just need to adjust the rice-to-water ratio when cooking, aiming for a medium texture, i.e. neither too soft nor too hard. Remember, it will cook again in the hot wok when stir frying! But don’t let the absence of cold leftover rice, deter you from making this perfect fried rice dish! Most Chinese restaurants use fresh cooked rice as well, often due to the lack of leftovers from the previous day!;

Veggies: for ease, I recommend using frozen peas and carrots, for this Chinese fried rice recipe. However, you can customize it by choosing your favorite fresh or frozen veggies;

Sesame Oil: a small quantity of sesame oil is a key ingredient that adds a unique and distinct flavor to the dish;

How To Make Shrimp And Chicken Fried Rice: Step-By-Step

Here are some quick visual instructions. The full recipe with the exact ingredients are printable in the recipe card below!

Step 1: Heat oil in a wok/pan/skillet, add beaten eggs and scramble till they are just done, remove and set aside;

Step 2: Next add chicken with spices and soy sauce and stir fry for 3-4 minutes, then remove and set aside;

Step 3: Stir fry shrimp with spices, for 2-3 minutes, remove and set aside;

Step 4: Add diced onions, stir fry 2-3 minutes. Then add thawed, frozen peas and carrot, stir fry for 1-2 minutes;

Step 5: Next add the cooked rice, shrimp, chicken and scrambled eggs to the wok and stir fry to combine. Add soy sauce, sesame oil and white pepper, give it a good mix/toss;

Step 6: Garnish with spring onion, ready to serve!

Recipe Tips & Tricks

TIP 1 – PREP YOUR INGREDIENTS: Have all your ingredients chopped and measured before you start cooking. Stir-frying happens quickly, so having everything ready to go ensures a smooth cooking process;

TIP 2 – PREHEAT THE WOK: If you are using a carbon steel wok, ensure it’s seasoned. Before adding any ingredients, heat it on high. You can test the temperature by sprinkling a few drops of water into the wok – if they evaporate instantly or dance across the surface, it’s ready! This helps to create that characteristic smoky flavor known as “wok hei” and ensures the ingredients cook quickly and evenly.
If you are making this in anything other than a carbon steel wok, use a medium heat.

TIP 3 – SCRAMBLE EGGS: When scrambling eggs, take them out when they are just done, to prevent them from overcooking. This ensures your scrambled eggs remain moist, fluffy and tender.

CONFIDENCE TIP
Keep It Moving! Stir constantly while cooking to ensures all ingredients are heated evenly!

What Type Of Rice Should I Use?

There is no specific rule on the type of rice to use and it really comes down to individual preference. With any rice, the aim is to achieve the perfect texture; that is, a slightly crispy rice, that is neither too soft, nor too firm, without any stickiness.
Thus, why cold or day-old rice is commonly recommended for fried rice recipes. It gives the rice time to dry out and prevents clumping when stir frying. However, it is entirely optional and not essential!
I typically use fresh rice made in my instant pot, and always follow a simple guideline to get the right texture, i.e. a one-to-one ratio of rice to water.
Personally, I’m a big fan of Kaima (Jeerakasala) white rice – a short grain variety that I find versatile for many dishes, including this one! Yes, I use an Indian Rice for this Chinese dish and it turns out perfectly! Kali Bengal Jeera is quite similar to Kaima and would also work well. You could even use sushi rice!
Of course, you have other options, including brown rice and long grain varieties like jasmine rice or basmati rice.

What Type Of Wok Or Pan Should I Make This In?

Traditionally, fried rice is prepared in a carbon steel wok and these days, you can find excellent, budget friendly options on Amazon! However, for homemade versions, you can use any wok or pan of your choice. Opt for a spacious one to ensure you can mix the ingredients together easily and thoroughly (mine is 11.8″ in diameter by Yosukata).
You can make this in a non-stick wok, large sauté pan, cast iron skillet, or a large skillet for a great homemade fried rice!

What’s Different When Making This In A Carbon Steel Wok?

A well-seasoned carbon steel wok is non stick and infuses a signature flavor to dishes, famously known as “wok hei” or the “breath of the wok.” Characterized by its delicate smokiness and char, it enhances the overall taste of any dish. The intense heat combined with a rapid cooking process contribute to this unique flavor, adding layers of complexity and depth that are difficult to achieve through other cooking methods. This distinctive flavor profile is one of the reasons why stir-fried dishes are highly regarded in Asian (particularly cantonese Chinese) cuisine.

WATCH How To Make It!

Storage & Reheating

Reheating: It’s easiest to reheat in the microwave in 20-30 second bursts.

Storage: If you happen to have any leftovers for the next day, store refrigerated, in an airtight container for upto 4 days. I like using glass pyrex/decor storage containers and avoid plastic storage options where possible.

Freezing: This is not suitable for freezing, your proteins (chicken, shrimp & egg) will be rubbery when reheated.

Additions & Substitutions

Additions:

• Vegetables: use fresh vegetables, frozen or both. Some great additions include, sweet corn, bell peppers, mushrooms, zucchini, broccoli, green beans, sugar snap peas, cauliflower or bean sprouts;
• Red Pepper Flakes: add if you’d like some heat

Substitutions:

• Garlic: In place of garlic powder, you can also use finely chopped fresh garlic or pre-minced garlic from a jar, available at grocery stores;
• Shrimp: I find fresh raw shrimp is best for this recipe. However, you can also use (thawed) frozen shrimp or cooked shrimp. With cooked shrimp, it’s best to add them at the end of the cooking process, so they just heat through. Adding them too early may result in overcooking and a rubbery texture. Cooked shrimp do not absorb seasoning as well as raw shrimp, so I prefer not to use them;
• Spring Onions: green onions or scallions are basically the same thing – in Australia we refer to it as spring onions or shallots;
• Soy Sauce: I use light soy sauce for its subtle flavor, you can also use a regular soy sauce. For a gluten free alternative, you can use tamari or coconut aminos.

Your Questions Answered

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I hope you enjoyed this Chicken And Shrimp Fried Rice recipe! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!