This shrimp and chicken fried rice is my quick, high-protein dinner that beats takeout-tender chicken breast, juicy shrimp, veggies, and rice tossed in a savory stir-fry sauce.
Jump to:
The backstory.
On my busiest nights, fried rice saves me. This chicken and shrimp fried rice started after one too many "why did I order that?" moments-I wanted fast, healthy, and satisfying, not greasy. Lean chicken breast, plump shrimp, and leftover rice soak up just enough sauce for bold flavor without the heaviness. It's one pan, minimal effort, and my fridge-clean-out hero.
xoxo Kori
It's a must-make.
Healthy comfort with serious flavor-ready when you are.
- Quick + nourishing. On the table in about 30 minutes with everyday ingredients.
- High protein. Shrimp and chicken keep you full and energized.
- Better than takeout. Wholesome ingredients, less oil, big savory payoff.
- Flexible. Use leftover rice, swap veggies, or try cauliflower rice to lower carbs.
I used to think fried rice was a splurge-then I made this at home and realized healthy and crave-worthy can absolutely be the same thing.
What you'll need.
Here's what you're going to need to make shrimp and chicken fried rice:
- Avocado or olive oil: Light, heart-healthy fat that sears without greasiness.
- Chicken breast or thighs: Boneless, skinless; quick-cooking and tender.
- Raw shrimp: Small or medium; thaw and pat dry for a good sear.
- Rice: Day-old white or brown rice fries up fluffy; cauliflower rice for a lower-carb option.
- Eggs: Scrambled in-pan for that classic fried-rice richness.
- Stir-fry sauce: Your favorite store-bought, or make my healthier soy-free stir-fry sauce here.
- Vegetables: Peas, carrots (thawed); optional bell pepper or mushrooms for extra color and texture, green onions (scallions), thinly sliced.
- Seasonings: Sesame oil for depth, red pepper flakes for heat, sea salt and black pepper to balance, optional fresh ginger and garlic for zing.
- Garnish: Extra green onions, sesame seeds, lime wedges (optional).
Customize it your way.
Make this chicken and shrimp fried rice your own-simple swaps and add-ins keep it easy:
- Swap the rice: Use brown rice 1:1 for white for a nuttier bite.
- Go all-seafood: Swap the chicken for an equal weight of extra shrimp or scallops.
- Add more veg: Stir in broccoli florets or zucchini for extra color and texture.
- Turn up the heat: Drizzle in chili crisp or Sriracha to taste.
- Add crunch: Finish with chopped cashews or toasted sesame seeds.
- Boost aromatics: Add 1 minced garlic clove and 1 teaspoon grated fresh ginger with the veggies.
Flexible dietary swaps.
Here are healthy ways to adapt this fried rice recipe:
- Gluten-free - Use a certified gluten-free stir-fry sauce or coconut aminos instead of soy sauce.
- Low carb - Use riced cauliflower instead of rice; cook off extra moisture for best texture.
- Lower sodium - Choose low-sodium coconut aminos and season gradually to taste.
- Vegetarian - Omit shrimp and chicken; add tofu or edamame for plant-based protein.
How to serve it.
This shrimp and chicken fried rice recipe is a complete, high-protein meal on its own, but you can round it out:
- Packed into lunch bowls-it reheats beautifully for quick meals.
- Hot from the pan with extra green onions and a tiny drizzle of sesame oil.
- With steamed edamame or miso soup for a balanced dinner.
Kori's Tips
- Be sure the carrots and peas are thawed. To speed up the process you can pre-cook in a microwave if preferred.
- If you like looser, drier fried rice, use cold leftover rice. If you prefer softer, clumpier fried rice, use sushi rice or freshly cooked rice (the higher moisture will create clumps).
- Only scramble eggs until they are semi-set. When you mix them in with the rice, it coats the rice and makes every bite perfect.
FAQ's
Cool completely, then refrigerate in an airtight container for up to 3 days.
Yes-cool fully and freeze in an airtight container for up to 3 months. Thaw overnight for best texture.
Skillet over medium heat with a splash of water or broth to loosen, or microwave in 45-second bursts, stirring between each.
Start chicken first (it takes longer), then add thawed or fresh shrimp when chicken is nearly done so both finish perfectly.
It's drier, so the grains fry and stay fluffy instead of clumping-key to classic fried-rice texture.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Fried Rice with Chicken and Shrimp
Ingredients
Fried Rice Recipe:
- 2½ tablespoons avocado oil (coconut oil or olive oil may be used)
- ½ pound raw small shrimp (peeled, deveined, tails removed)
- ½ pound boneless skinless chicken breast or thighs (cut into ¾" pieces)
- 1 (10-ounce) package thawed frozen peas and carrots
- 4 cups cold cooked brown or white rice (use cold leftover or day-old rice if possible; riced cauliflower may be used - see notes below)
- 2 eggs
- 2 green onions (sliced)
- ¼ to ½ cup stir fry sauce to taste (buy bottled, or make your own - see below)
To Make Your Own Stir Fry Sauce:
- ⅓ cup coconut aminos or soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons garlic minced
- 1 teaspoon ginger paste (grated ginger may also be used)
- ¼ teaspoon red pepper flakes
Instructions
- Optional: If making your own stir-fry sauce, add all the ingredients to a small bowl, mix together, then set aside.
- Add 1 tablespoon olive oil to a large skillet (a nonstick skillet is really helpful) and heat on medium-high heat. Add chicken and saute until done, about 5 minutes. Add the shrimp and saute until they turn pink. Remove and keep warm.
- Add 1 tablespoon oil and thawed peas and carrots. Saute until hot and vegetables are cooked through.
- Add cooked rice (use more oil if needed), stirring frequently until it starts to get some color.
- Beat eggs in a small bowl. Push rice to the sides of the pan, creating a well in the middle. Add a little olive oil to the center, then add the beaten eggs.
- Using a spatula, gently stir the eggs in the well until they are almost completely scrambled but still slightly runny. (This way, you will have some chunks of egg, and the rest will coat the rice.) Incorporate the scrambled eggs into the rice.
- Add the cooked shrimp and chicken back to the skillet. Pour half of the stir-fry sauce over the rice and combine it all. Stir in the green onions. Adjust seasoning to taste. Add more stir fry sauce if needed.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS:
- Substitute all chicken, all shrimp, pork, or beef.
- To make it LOW-CARB and also KETO: use cooked riced cauliflower and a sugar-free stir-fry sauce. Drain the cauliflower before sauteeing. The texture of this dish will be slightly looser and less sticky, as cauliflower will not absorb any of the sauce or juices.
- Try different vegetables, such as diced zucchini and mushrooms.
- Store-bought stir-fry sauce can be substituted for our homemade version.
- TIPS: If you like looser, drier fried rice, use cold rice. If you prefer softer, clumpier fried rice, use sushi rice or warm rice (due to its higher moisture content will create clumps).
- TIME-SAVER: Buy 2 (2-cup) microwaveable rice pouches. Microwave, remove from package, and place in a bowl. Let the rice cool, and then chill in the fridge. Refrigerate until ready to use.
- SERVING SUGGESTIONS: Adjust seasoning to taste with additional stir fry sauce, soy sauce, salt, or pepper to taste. Serve in a bowl and garnish with additional green onion if desired.
Nutrition
© 2025 Seeking Good Eats™
Kori Butler
This was so good - and the whole family loved it! I served my family's over rice and mine over riced cauliflower as i'm watching my carb intake.