Shrimp and Chicken Fried Rice Recipe

Ingredients

• 340 g (12 oz)peeled and deveined shrimp
• 340 g (12 oz)chicken breast, diced into small pieces
• 1/2 largeyellow onion, diced
• 3 clovesgarlic, minced
• About 300 g (2 cups)frozen peas and carrots
• About 475 g (2 1/2 cups)cold cooked rice
• 3 largeeggs, beaten
• 45 ml (3 tablespoons), dividedvegetable or canola oil
• 45–60 ml (3–4 tablespoons), adjust to tastesoy sauce
• 7.5 ml (1 1/2 teaspoons)sesame oil
• 2.5 ml (1/2 teaspoon), dividedsalt
• 1.25 ml (1/4 teaspoon), dividedpepper

Instructions

1. 1

   Season the shrimp

   Sprinkle half of the salt and pepper over the peeled and deveined shrimp.

2. 2

   Cook the shrimp

   Heat 15 ml (1 tablespoon) of oil in a large frying pan or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes, until pink and opaque. Take them out of the pan and set aside.

3. 3

   Season the chicken

   Meanwhile, season the diced chicken breast with the remaining salt and pepper.

4. 4

   Cook chicken and onion

   Heat another 15 ml (1 tablespoon) of oil in the same pan. Add the chicken and diced onion, then cook for 5–7 minutes, until the chicken is cooked through and the onion is softened and translucent.

5. 5

   Add the garlic

   Stir in the minced garlic and cook for about 30 seconds, until fragrant, taking care not to let it burn.

6. 6

   Toast the rice

   Move the chicken and vegetables to one side of the pan. Add the last 15 ml (1 tablespoon) of oil to the clear side, followed by the cold cooked rice. Stir-fry for a few minutes, until hot and lightly toasted.

7. 7

   Combine the mixture

   Mix the rice thoroughly with the chicken and vegetables in the pan.

8. 8

   Add the vegetables

   Stir in the frozen peas and carrots and cook for 1–2 minutes, until heated through and tender.

9. 9

   Scramble the eggs

   Move everything to one side of the pan. Pour the beaten eggs into the clear side and cook gently, stirring occasionally, until softly scrambled.

10. 10

    Finish with sauces

    Return the cooked shrimp to the pan. Add the soy sauce and sesame oil, then stir everything together until evenly coated and the shrimp are heated through.

11. 11

    Adjust and serve

    Taste the fried rice and add more soy sauce if needed. Serve warm.

What is shrimp and chicken fried rice?

Fried rice is a familiar Asian-style dish built around cooked rice quickly stir-fried with seasonings and other ingredients. This version pairs shrimp and chicken with egg, peas and carrots for a mix of savoury flavours and textures.

Cooking the ingredients in stages gives each one time in the hot pan, while cold cooked rice is easier to stir-fry without turning mushy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 43g protein, 56g carbs, 19g fat.

Rice and peas and carrots provide most of the carbohydrates, while the chicken, shrimp and eggs supply much of the protein. Oil and egg account for much of the fat, with soy sauce contributing sodium. Pair a portion with extra greens or a simple salad to add vegetables alongside the rice.

Why cold rice works

Cold rice: Chilled, already-cooked grains are firmer and less likely to clump as they fry. If cooking rice for this recipe, cool it before adding it to the pan.

Hot pan: Give the pan time to heat before frying, and spread the rice across its clear side so it can warm and toast.

Cooking the proteins

Shrimp: Cook it first for 2–3 minutes, just until pink and opaque, then remove it. Returning it near the end helps avoid overcooking.

Chicken: Dice it into small, even pieces and cook with the onion for 5–7 minutes. The chicken should be cooked through before you move on.

Building flavour in stages

Garlic: Add it after the chicken and onion have softened, and stir for about 30 seconds. This brief cooking releases its aroma without leaving it in the pan long enough to burn.

Seasoning: Soy sauce can vary in saltiness, so begin with 45 ml and taste before adding more. Sesame oil goes in at the finish to bring its distinct toasted aroma.

Getting the texture right

Rice: Stir-fry it for a few minutes until heated through and lightly toasted, before mixing it with the chicken and vegetables.

Eggs: Pour them into a clear section of the pan and stir gently. Take them off the direct heat once softly scrambled; they will mix into the rice afterwards.

Timing the vegetables

Onion: Cook it with the chicken until softened and translucent, so it becomes sweet and tender.

Peas and carrots: Add them after combining the rice with the chicken, then cook for 1–2 minutes. That is enough to heat the frozen vegetables through while keeping them colourful.

Serving ideas

Serve the fried rice warm as a complete meal, or pair it with a simple green salad or steamed greens for a fresh contrast.

For a little extra crunch, offer sliced spring onions or toasted sesame seeds at the table. Keep any additions separate if you want everyone to season their own portion.

Recipe notes & tips

• Use a wide frying pan or wok so the rice can spread out instead of steaming in a crowded pile.
• Have the ingredients measured and ready before heating the pan, as the later stages move quickly.
• Break up any clumps of cold rice before adding it to the pan.
• Use a neutral vegetable or canola oil for frying and add the sesame oil with the sauces at the end.
• Taste before adding extra soy sauce, as the amount needed depends on its saltiness.

Variations

• Add spring onions: Stir sliced spring onions through just before serving.
• Bring the heat: Add chilli flakes or sliced fresh chilli with the garlic.
• Change the vegetables: Use a similar quantity of frozen mixed vegetables in place of the peas and carrots.
• Add ginger: Stir a little minced fresh ginger into the pan with the garlic.
• Make it gluten-free: Use a gluten-free soy sauce and check its label before adding.

Common mistakes to avoid

• Using warm rice: It can clump and turn soft; use cold cooked rice as directed.
• Overcooking the shrimp: It can become tough; take it out as soon as it turns pink and opaque.
• Crowding the pan: The ingredients may steam rather than fry; use a large pan and give the rice room to spread.
• Burning the garlic: It cooks quickly; stir it for about 30 seconds and move straight on to the rice.
• Adding all the soy sauce at once: Saltiness varies by brand; start with 45 ml and adjust to taste.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat until piping hot throughout in a frying pan, stirring regularly; add a small splash of water if the rice seems dry. Avoid reheating more than once.

Frequently asked questions