Shrimp and Chicken Fried Rice

Shrimp and chicken fried rice is a healthy, flavorful meal loaded with tender chicken and shrimp, vegetables, perfectly cooked rice, eggs, pineapple, and a sweet and tangy sauce. It's the ultimate takeout you make at home, and the whole family will love it!

Shrimp and chicken are very versatile proteins that go great together. They both have a mild flavor, making them the perfect vehicle for other bold flavors. I'll make things like Cajun shrimp pasta or honey garlic chicken to get delicious flavor and perfect texture, and they're always a hit. That's what I've done with this chicken and shrimp fried rice!

Jump to:

• Why You'll Love Chicken and Shrimp Fried Rice Recipe
• Shrimp and Chicken Fried Rice Video
• Ingredients
• Flavor Variations
• How to Make Shrimp and Chicken Fried Rice
• Hint
• Storage
• What to Serve with Shrimp and Chicken Fried Rice
• Tips
• Frequently Asked Questions
• More Delicious Asian Recipes
• 📖 Recipe
• 💬 Comments

Why You'll Love Chicken and Shrimp Fried Rice Recipe

• Simple Ingredients: Everything you need for this recipe is in your pantry or at your local grocery store.
• Easy to Make: It's a one pot meal that can be done in under 30 minutes.
• Delicious: Gives you the taste of takeout but healthier and better. High in protein and fiber, serving up a nutritious meal that serves the entire family.
• A Great Weeknight Dinner: Because the ingredients are simple and the process is easy, this makes a great dinner for weeknights.

Shrimp and Chicken Fried Rice Video

Ingredients

• Chicken Breasts: I use Springer Mountain Farms chicken breasts. Their chicken is raised humanely and free of antibiotics and hormones, making them humane and super-high quality.
• Shrimp: I used large shrimp which don't need to be chopped but you can also use medium or extra-large shrimp.
• Jasmine Rice: Jasmine rice has the perfect texture for fried rice, holding up well to the frying process. Brown jasmine rice works great also if you are looking to keep this rice healthier.
• Carrots, Onions, Bell Peppers, and Pineapple: This sweet and tangy combination of vegetables and fruit adds the classic flavors we so often enjoy in Asian food.
• Tamari Sauce: Gluten Free Tamari sauce adds a smooth, savory, and almost meaty flavor to the fried rice.
• Eggs: You can't have fried rice without eggs which adds more protein to the dish.
• Garlic Olive Oil: Garlic olive oil adds even more flavor to the dish. I use Costabile garlic olive oil for its quality and purity. Use code: 15GoldenGK for 15% off.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Flavor Variations

• Beef or Pork: You can make this fried rice with beef or pork.
• Vegetables: Add other classic Asian vegetables like mushrooms, baby corn, or whatever you enjoy.
• Meatless: Use cubed portobello mushrooms in place of the chicken and rice for a meatless option.
• Spicy: Add red chili peppers for a bit of heat.
• Brown Jasmine Rice: For fewer calories, use pre-cooked, cold brown Jasmine rice.
• Coconut Aminos: Coconut aminos can be used in place of tamari sauce for less sodium and a healthier option.

How to Make Shrimp and Chicken Fried Rice

1: Dice the chicken and mix it with rice vinegar and tamari sauce. Add a bit of salt and pepper if you like.

2: Prep the vegetables and shrimp.

3: Add the shrimp to a wok with oil, season with salt and pepper, and cook on medium-high heat until they're no longer translucent. Set aside.

4: Add a little more oil and the chicken in a single layer to the same wok and cook until no longer pink. Set aside on a plate.

5: Scramble the eggs in the same wok and set aside.

6: Saute the green onion bulbs, carrots, sweet peppers, and garlic until translucent.

7: Add the diced pineapple, rice, and half the tamari sauce and mix.

8: Make a hole in the center of the rice and add the rest of the butter, chicken, and shrimp. Then, drizzle in the remaining tamari sauce, seasonings, sugar, and sesame oil and stir well.

9: Add the scrambled eggs and the green portion of the green onions. Stir and cook until heated through.

Hint

Use cold, pre-cooked rice for this recipe. Using fresh rice will result in a mushy fried rice.

Storage

Refrigerate this chicken and shrimp fried rice for up to 4 days in an airtight container. For longer storage, freeze it in an air-tight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible. Defrost overnight in the refrigerator before reheating.

To reheat the rice, add it to a saucepan with just enough oil to keep it from sticking and cook on medium heat until heated through. You can also microwave it at 1-minute intervals until heated through.

What to Serve with Shrimp and Chicken Fried Rice

Serve this fried rice with my chicken birria spring rolls or gluten-free kimchi summer rolls for a full meal full of delicious Asian flavors.

For dessert, try my chocolate orange cheesecake or gluten-free lemon drizzle cake for a sweet finish with citrus flavors that play well off the tangy flavors of the fried rice.

Tips

• Work quickly with your wok to ensure it doesn't cool down as you transfer and cook the various ingredients.
• It's important to use cold, pre-cooked rice so it won't turn to mush when you stir fry it.
• If your wok seems too dry, add a bit more oil to ensure nothing sticks.
• Stir constantly while cooking your vegetables so they don't burn on the high heat.
• Break up the cold rice with your hands when adding it to the wok so it heats evenly and doesn't clump.
• Flip your chicken a few times while cooking to ensure it's fully cooked through.

Frequently Asked Questions

More Delicious Asian Recipes

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