Chicken & Shrimp Fried Rice

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Chicken and Shrimp Fried Rice is the perfect family dinner recipe to feed a crowd or enjoy the leftovers for lunch or dinner. Follow this easy step-by-step recipe for the perfect homemade version of your favorite takeout dinner.

Chicken and shrimp fried rice in a white bowl. Onion, garlic, peas, and carrots with siracha sauce and green onions on top.

This recipe was inspired by other fake-out take-out recipes Instant Pot Cashew Chicken, Air Fried Beijing Beef, & Garlic Sesame Noodles & Steak.

Ingredients:

butter
2 eggs scrambled
chicken Breast
shrimp
sea salt
black pepper
onion powder
granulated garlic
frozen peas and carrots
white onion
minced garlic
pre cooked COLD Jasmin rice
low sodium soy sauce
chili oil
toasted sesame oil
green onions
sriracha hot chili sauce

See the recipe card for quantities.

Tip For Successfull Fried Rice

The key to successful fried rice is pre-cooked white rice that is COLD. To make this simple pre-make Jasmine rice in the Instant Pot and place it in the fridge for a few hours to cool.

If you are in a hurry dump cooked rice onto a large baking sheet. Spread it out evenly and place the baking sheet into the freezer for 25-30 minutes to chill the rice.

Check out the full tutorial on how to make Perfect Instant Pot Rice.

Instant Pot White Rice in a white bowl next to the instant pot max and a teal and white towel

Instructions:

Fried rice has a few steps but don’t let that overwhelm you. Once you’ve made it a few times it really won’t seem that complicated.

To start add 1 tsp. of butter to a small skillet and heat on medium heat. Crack two eggs into a small bowl and add 2 Tbsp. of water. Wisk the eggs until fluffy and pour them into the hot skillet. Cook the scrambled eggs fully then remove them from the heat and set them aside.

scrambled eggs for chicken and shrimp fried rice

Chicken and shrimp cooked in a wok with wooden spatula for fried rice

In a large skillet with sides or large wok heat 1 Tbsp. of butter on medium-high heat. When the butter has melted add cubed chicken and sauté for 5-6 minutes or until it’s browned on all sides. While the chicken is continuing to cook add chopped shrimp and cook for an additional 3 minutes or until shrimp is pink and chicken is fully cooked. Season with onion powder, garlic powder, sea salt, and black pepper. Remove the cooked chicken and shrimp to a plate and set it aside.

Vegetables In Fried Rice

In the same wok add another tablespoon of butter and heat on medium-high heat. When the butter is melted add the diced onion, frozen peas and carrots, and minced garlic. Sauté until onion is translucent and vegetables are soft.

Garlic, onion and frozen peas and carrots in a wok for chicken and shrimp fried rice

Add Cold Rice To Hot Wok

Next, turn the heat up to high and scooch the cooked vegetable off to the sides of the wok and add 1 Tbsp. of butter to the middle of the pan. When the butter has melted add the cold rice, soy sauce, and oyster sauce. Using a spatula break apart the cold rice and stir to combine the rice with the sauce and vegetables.

Cold cooked Jasmine rice, garlic, onion and frozen peas and carrots in a wok for chicken and shrimp fried rice

Turn the heat down to medium and continue to stir until the rice until it is fully heated through. Add back in the cooked chicken, shrimp, and scrambled eggs. Finally, add to the wok the toasted sesame oil and chili oil and stir to combine. Remove from the heat and top with diced green onions.

Chicken and shrimp fried rice in a large wok. Onion, garlic, peas, and carrots with green onions on top.

Add additional soy sauce or salt and pepper to taste and serve immediately.

Tip: If cooking for a large group or for a camping meal this can also be prepared on a flat top grill like this one we use when we are camping.

Substitutions

White Onion – instead of white onion you can substitute yellow or purple onion.

Frozen Vegetables – in addition to fresh or frozen peas and carrots you may also like shredded cabbage, diced pineapple, broccoli, canned sweet corn or sugar snap peas.

Chicken & Shrimp – substitute use your favorite protein like cubed ham, steak spam, or tofu.

Fried Rice Variations

Spicy – add chili pepper flakes or an additional tsp. of chili oil when cooking.

Vegetarian – add more veggies and omit the chicken, shrimp and/or scrambled eggs.

Low-Carb – substitute jasmine rice for cauliflower rice

Equipment

6-quart Instant Pot for pre-making perfect Jasmine rice.

Large Flat Bottom Carbon Steel Wok

Wooden Spatula

Blackstone Outdoor Griddle

10 Cups

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Easy Chicken & Shrimp Fried Rice. Perfect fake-out take-out family dinner.

Ingredients

3 Tbsp. unsalted butter divided
2 eggs scrambled + 2 Tbsp. of water
½ lb. chicken breast cubed
12-15 raw shrimp (cleaned & tails removed and chopped)
¼ tsp. sea salt
¼ tsp. black pepper
½ tsp. onion powder
½ tsp. granulated garlic
16 oz. bag frozen peas and carrots
1 Small white onion diced
2 Tbsp. minced garlic
4 Cups cooked COLD Jasmin rice
4-5 Tbsp. low sodium soy sauce
½-1 tsp. chili oil (optional)
1 Tbsp. toasted sesame oil
4-5 sliced green onions
sriracha hot chili sauce (optional)

Instructions

Cook 1.5 cups of dry Jasmine rice to make approximately 4 cups of cooked rice. Fluff rice and place it in the fridge covered to cool for several hours or even overnight.
Heat a tsp. of butter in a small a small non stick skillet over medium heat.
Crack two eggs into a small bowl and combine with 2 Tbsp. of water. Whisk eggs until fluffy and pour into the hot skillet. Cook the scrambled eggs fully then remove from the heat and set them aside.
In a large skillet with sides or large wok heat 1 Tbsp. of butter on medium high heat.
When the butter has melted add cubed chicken and sauté for 5-6 minutes or until it's browned on all sides.
While the chicken is continuing to cook add chopped shrimp and cook for an additional 3 minutes or until shrimp is pink and chicken is fully cooked.
Season with onion powder, garlic powder, sea salt and black pepper.
Remove the cooked chicken and shrimp to a plate and set it aside.
In the wok add another tablespoon of butter and heat on medium-high heat.
When the butter is melted add the diced onion, frozen peas and carrots, and minced garlic.
Sauté until onion is translucent and vegetables are soft.
Next turn the heat up to high and scooch the cooked vegetable off to the sides of the wok and add 1 Tbsp. of butter to the middle of the wok.
When the butter has melted add the cold rice, soy sauce and oyster sauce.
Using a spatula break apart the cold rice and stir to combine the rice with the sauce and vegetables.
Turn the heat down to medium and continue to stir until the rice until it is fully heated through.
Add to the wok the cooked chicken, shrimp and scrambled eggs.
Add toasted sesame oil and chili oil and stir to combine.
Remove from the heat and top with diced green onions.
Add additional soy sauce or salt, pepper and sriracha chili sauce to taste and serve immediately.

Notes

Store leftovers in an air-tight container for up to 3 days. Cover when reheating in the microwave.

Storage

Store leftover fried rice in an air-tight container for 2-3 days. Cover when reheating in the microwave.

Food safety

Cook to a minimum temperature of 165 °F (74 °C)
Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat
Don’t leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Why is fried rice mushy?

If your fried rice turned out mushy or the rice is sticking together it’s likely you didn’t start with COLD precooked rice. Fried rice is typically made from leftover or precooked COLD rice and that will prevent it from becoming mushy.

When to add scrambled eggs to fried rice?

Scramble and cook eggs and set them aside while preparing and cooking fried rice. When the rice is fully cooked add to the wok the precooked scrambled eggs.