Name: Chicken & Shrimp Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 ounces chicken breasts (thinly sliced); 4 ounces uncooked shrimp (size 31-40, cleaned, deveined, tail removed); 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; 2 tablespoons cooking oil; 2 teaspoons sesame oil; 1/4 cup onions (chopped); 1 cloves garlic (minced); 1.5 cups cooked rice (day-old for best results); 2 tablespoons low sodium soy sauce; 1/2 cup frozen mixed vegetables (Peas, Carrots, Corn); 1 egg (beaten); Green onion for garnish

Angela Morris

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Chicken & Shrimp Fried Rice is a flavorful fried rice dish made with succulent shrimp and chicken, mixed vegetables, and leftover rice that is done in 20 minutes for an easy weeknight meal.

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Have you ever wondered what to do with day old rice? You are going to love this recipe. Chicken and shrimp fried rice is a delicious and satisfying dish that can be easily prepared using leftover rice. We make extra rice now all the time just to have this fried rice for dinner the next day!

Not only is it incredibly simple to make but the combination of flavors will have your taste buds dancing. Don’t have one of the ingredients on hand? No problem, this recipe is incredibly versatile. Change up the protein or the veggies for an entirely different meal.

Ingredients You Need

Ingredients for chicken & shrimp fried rice

Shrimp – Medium to large, peeled and deveined, raw shrimp.
Chicken breast – Thinly sliced. We are using chicken breast meat here but you could use thigh meat as well.
Salt and ground black pepper – This is what really brings the flavor out in this dish, so be sure to add the salt and pepper. You might also taste the dish once it’s done cooking and add more to suit your taste.
Cooking oil – Use vegetable, peanut, or olive oil.
Toasted sesame oil – Just a little goes a long way.
Onion and garlic cloves – Yellow, white, or sweet onions, chopped. Always use fresh garlic that hasn’t been kept in the refrigerator for too long. This has the best flavor and no bitterness that comes from older garlic.
Veggies – I use frozen peas, onion, and carrots. You can add celery, zucchini, etc.
Shrimp – Medium to large, peeled and deveined, raw shrimp. Don’t use frozen shrimp. They won’t have enough time to cook through.
Garlic cloves – Always use fresh garlic that hasn’t been kept in the refrigerator for too long. This has the best flavor and no bitterness that comes from older garlic.
White long grain rice – Cooked, day old rice works best here. It’s one of the secrets to this quick recipe.
Soy sauce – Use low-sodium soy sauce so you can adjust the saltiness to your taste.
Mixed vegetables – We are using a mixture of frozen vegetables like peas, carrots, and corn.
Egg – 1 egg, beaten. I use large free-range eggs.
Garnish – Sliced green onions.

Helpful Tips

Use any vegetables you like in fried rice. There’s no one set of veggies you can use. We use carrots, peas, and onions, but you can also use spinach or kale, cabbage, zucchini, mushrooms, green beans, or corn.
You will need to break up the big chunks of rice as you add it to the skillet.
You can scramble the egg separately and add it in already scrambled if you like. This will keep the chunks of egg larger, if you prefer that.

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