Description

This Shrimp & Chicken Fried Rice is a deliciously fast and filling one-pan meal that blends juicy chicken, tender shrimp, colorful vegetables, and perfectly seasoned rice. It comes together in under 30 minutes—quicker than takeout and loaded with bold, customizable flavor. Ideal for weeknights or meal prep!

Ingredients

Main Fried Rice Ingredients:
2 ½ tablespoons avocado oil (or olive oil or coconut oil)
½ pound raw small shrimp, peeled, deveined, tails removed
½ pound boneless, skinless chicken breast, cut into ¾-inch cubes
1 (10 oz) package frozen peas and carrots, thawed
4 cups cooked cold rice (brown, white, or riced cauliflower for low-carb)
2 eggs, lightly beaten
2 green onions, sliced
¼ to ½ cup stir fry sauce (store-bought or homemade)

Optional Homemade Stir Fry Sauce:
⅓ cup coconut aminos or soy sauce
1 tablespoon sesame oil
2 teaspoons minced garlic
1 teaspoon ginger paste or freshly grated ginger
¼ teaspoon red pepper flakes

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Instructions

Sear Chicken and Shrimp:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add cubed chicken and cook for about 5 minutes until nearly cooked through.
Add shrimp and cook until pink and opaque, about 2–3 minutes. Remove both from pan and set aside.
Sauté Veggies:
In the same pan, add another tablespoon of oil.
Add the thawed peas and carrots and sauté until warmed through and slightly tender.
Fry the Rice:
Stir in the cold, cooked rice. Add a little more oil if necessary.
Cook for 3–5 minutes, stirring frequently, until the rice is heated and slightly golden.
Scramble the Eggs:
Push the rice to the sides of the skillet to form a well in the center.
Add a small splash of oil and pour in the beaten eggs.
Stir gently to scramble the eggs until mostly cooked but still a little soft.

Bring It All Together:
Stir the scrambled eggs into the rice mixture.
Return the cooked shrimp and chicken to the pan.
Add ¼ cup of stir fry sauce and toss to coat everything evenly.
Stir in the green onions and add more sauce if desired.
Serve hot and enjoy immediately!

Notes

Cold rice works best for fried rice—it prevents sticking and gives a better texture.
You can substitute tofu or omit the meat entirely for a vegetarian version.
Adjust the spice level of the sauce by adding more or less red pepper flakes.
Leftovers keep well in the fridge for up to 3 days and reheat beautifully in a skillet.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-inspired