Chicken and Shrimp Fried Rice (Easy 30-Minute Recipe)

What is chicken and shrimp fried rice?

Chicken and shrimp fried rice is a quick one-skillet meal made with cooked rice, shrimp, chicken, vegetables, eggs, and a savory sauce of soy sauce, oyster sauce, mirin, and sesame oil. This version comes together in about 30 minutes and is a great way to use leftover cooked meat and seafood.

This easy chicken and shrimp fried rice recipe combines tender shrimp, juicy chicken, bacon, vegetables, eggs, and rice in one skillet for a quick 30-minute dinner. It’s the perfect way to use leftover chicken, shrimp, pork, ham, or beef and tastes even better than takeout.

If you’re looking for an easy fried rice recipe with chicken and shrimp, this family favorite is packed with flavor, comes together quickly, and is endlessly customizable based on what you have in your refrigerator.

I mean, why wait for takeout when you can whip this up faster than the delivery guy can show up? Let's jump in!

Why you’ll love this chicken and shrimp fried rice recipe

I make this recipe at least once a month, and it never disappoints. Can you tell I love, love, love this dish? I can’t wait for you to try it.

1. It’s a one-skillet wonder. Not only does this keep the dishes to a minimum (because, let's face it, who wants to do dishes), but I love that you can serve it straight out of the skillet. Less mess.
2. Frozen veggies to the rescue: "No chopping = more Netflix time.” I’m all about making dinner preparation easier and more enjoyable. 
3. Like my Leftover Steak Stroganoff, it’s the perfect way to use your leftovers. You'll feel like a kitchen magician transforming yesterday's pork, ham, chicken, shrimp or veggie leftovers into tonight's dinner.

Key ingredients and substitutions

Although it has many traditional ingredients, this is an Americanized version of fried rice that uses convenience foods and leftovers, not an authentic recipe. Specific measurements are listed in the recipe below.

• Bacon: Because everything is better with bacon! You'll see what I mean when you make this.
• Frozen mixed vegetables: Are a great convenience food and time saver. I usually use a mixture of English peas, corn, chopped carrots, and green beans. Feel free to use whatever mixture your family likes or leftover veggies.
• Basmati Boil-in-Bag Rice: Is another of my favorite convenience foods and a real time-saver. Even if you make it minutes before adding it to the other ingredients, the rice grains stay separated and don’t get mushy. Basmati rice is often used in Indian food, but I promise it works in this recipe. Long-grain white rice works too, but use day-old rice. Freshly cooked rice tends to stick together and can be gummy.
• Eggs: A traditional ingredient in fried rice.
• Leftover cooked chicken and shrimp: I used leftover roasted chicken and oven-roasted garlic butter shrimp for this recipe because that’s what I had on hand. You can use almost any leftover cooked protein you have, including beef, pork, and seafood.
• Mirin: A Japanese white wine and the secret ingredient in this recipe. It's sweet and savory and does magical things to your fried rice. Trust me, you don't want to skip this. You can find it in the Asian section of most grocery stores.
• Oyster sauce: Adds depth and savory richness to fried rice, elevating the dish beyond basic soy sauce. I have tested substituting hoisin sauce, and while the dish was good, it didn’t have the richness oyster sauce gives.
• White pepper: The only difference between white and black pepper is how it is processed. White pepper is not quite as spicy, but I have tested both, and I can’t tell the difference. You can use either.

Easy recipe variations

• Pork fried rice: Use leftover pork tenderloin, pulled pork, or ham.
• Beef fried rice: Use leftover steak, roast beef, or smoked chuck roast.
• Chicken fried rice: Skip the shrimp and double the chicken. I have even used leftover fried chicken before, and it was delicious.
• Seafood fried rice: Add crab, scallops, or extra shrimp.
• Vegetarian fried rice: Leave out the meat and add extra vegetables.

How to make chicken and shrimp fried rice

1. Cook the boil-in-bag rice following the directions on the box. Drain and set aside. If making the day before, refrigerate.
2. Add the Mirin, oyster sauce, soy sauce, sesame oil, and white pepper to a small bowl or measuring cup and whisk to combine. Set aside.

3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the bacon and onion. Cook, stirring frequently, until the bacon is golden brown (about 10 minutes). Add the garlic and cook for one minute more.

4. Add the vegetables (frozen is fine). Cook for two minutes or until they defrost and any liquid evaporates.

5. Add the rice and sauce. Stir to combine and cook for one to two minutes or until any liquid evaporates.

6. Clear a space to cook the eggs by shoving the rice and vegetable mixture to one side of the skillet. Add one-half tablespoon of oil to the cleared space. Add the eggs and scramble them. Once the eggs are cooked, chop them up into smaller pieces.

7. Toss in your chicken and shrimp, let them warm through, and give everything a final stir. Optionally, garnish with sliced scallions, and boom, dinner is served.

Serving suggestions

I consider this dish a complete meal and usually serve it straight out of the skillet with either chicken egg rolls or corned beef and cabbage egg rolls. Not in the mood to make egg rolls? Frozen egg rolls work just fine, too!

If you want to add another side dish, my cucumber, tomatoes and onions in vinegar, or broccoli slaw with ramen noodles would be perfect.

Recipe variations

One of the best things about this recipe is how versatile it is. You can totally customize this fried rice based on what you have in the fridge. Don't have shrimp? No worries-throw in some leftover beef or pork. Want to go vegetarian? Just skip the meat, and you'll still have a flavor-packed dish.

The options are endless. Instead of using frozen mixed veggies, feel free to add any veggies you have on hand-broccoli, zucchini, or bell peppers work great.

How to store and reheat leftovers

• To store, let the fried rice cool and store it in an airtight container in the fridge for up to 4 days.
• Fried rice can also be frozen. Let it cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• I like to reheat leftovers in a skillet on the stove over medium heat until they are warmed through. Add a tablespoon or so of water or chicken stock if they look dry.

Time-saving prep

Fried rice is best when made and served as soon as cooked. For that reason, it is hard to make the dish in advance. However, I often make the sauce and cook the rice, bacon, onion, and garlic a day ahead, then refrigerate them.

This helps to make the cooking process seamless during a hectic weeknight or if you are serving guests.

Recipe FAQs

More easy weeknight meals that take 30 minutes or less

Join the conversation

Did you make this recipe for chicken and shrimp fried rice? I’d love to hear how it turned out and how you served it. Please leave a comment and star rating to let me know!

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