Chicken and Shrimp Fried Rice (High Protein!)

This high-protein chicken and shrimp fried rice is an easy recipe made with cold leftover rice, cubed chicken breasts, shrimp, scrambled eggs, and a mix of fresh vegetables for a complete meal the whole family will love.

Fried rice is one of my easy go-to meals whenever I open the fridge and see I have quite a bit of leftover rice. It’s the kind of dish that makes the most out of what’s already in your kitchen; whether it’s day-old jasmine rice, a handful of green peas, or a few skinless chicken breasts you need to use up. Add in some fresh or cooked shrimp, scrambled eggs, and a combination of veggies like carrots or white onion, and you’ve got a complete meal with vibrant colors, balanced texture, and satisfying flavor.

This chicken and shrimp fried rice version leans high-protein, using both chicken and shrimp for a filling base, and it’s coated in a savory homemade sauce made with soy sauce, oyster sauce, rice vinegar, and honey. No need for anything fancy, just ingredients you likely already have in your pantry or can find at most grocery stores. It’s an easy recipe that comes together in one large skillet and checks every box for busy weeknights, next-day lunches, or even meal prep. The best part? It captures that bold, nostalgic flavor of Chinese takeout without the extra oil or cost. Whether you're using raw or precooked proteins, cold rice or fresh vegetables, this fried rice is a great way to make dinner simple, flexible, and delicious for the whole family.

Why You’ll Love This Recipe:

• High in protein thanks to the combination of chicken, shrimp and eggs
• Made in one pan for minimal cleanup
• Full of vibrant vegetables and bold flavor
• Budget-friendly and a great way to use leftover rice
• This Chicken and Shrimp Fried Rice is ready in about 30 minutes from start to finish (if using leftover rice)
• Perfect for meal prep or next-day lunches

Ingredients:

• ¼ cup soy sauce
• ¼ cup oyster sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil or avocado oil
• ½ pound skinless chicken breast or thighs, diced
• ½ pound raw shrimp, peeled and deveined
• 3 cups cold cooked white rice, preferably jasmine
• 2 eggs, beaten
• ½ cup green peas
• ½ cup diced white onion
• ½ cup cubed carrots 
• 2 to 3 green onions, thinly sliced

Instructions:

1. Heat 2 tablespoon butter in a large skillet (or on Blackstone!) over medium-high heat. Add diced chicken and sauté for 5 to 6 minutes until cooked through.
2. Add shrimp to the same pan and cook for 2 to 3 minutes until pink and just cooked.
3. Stir in diced onion, carrots, and green peas. Cook for another 2 to 3 minutes until the vegetables begin to soften.
4. Push all that to the side to scramble the eggs.
5. Add a little more oil if needed and pour in the eggs. Scramble gently until just set.
6. Add cold rice to the scrambled eggs in the pan and stir to combine, breaking up any clumps.
7. Stir in cooked meat and vegetables and mix well with the rice and eggs.
8. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, rest of the butter (softened or melted), garlic, salt, and pepper.
9. Pour the sauce over the rice mixture and stir thoroughly to coat everything evenly.
10. Cook for 2 to 3 more minutes, stirring occasionally, until the rice is heated through and slightly crisped on the bottom.
11. Top with green onions and serve immediately.

Optional Add-Ins and Variations:

One of the best things about fried rice is how customizable it is. Once you have the base of rice, protein, and sauce, you can adjust the vegetables and add-ins to suit your taste, dietary preferences, or what you already have in the fridge.

• Add a pop of sweetness and color with diced pineapple or mango. The fruity brightness balances the savory garlic sauce beautifully and brings a fresh twist to the dish.
• For extra greens, stir in a few handfuls of shredded cabbage, spinach, or kale during the final few minutes of cooking. These wilt quickly and blend right in without overpowering the dish.
• If you want more texture and crunch, add chopped cashews, sliced almonds, or water chestnuts. Bean sprouts stirred in at the end also add that signature snap often found in restaurant-style fried rice.
• Craving more heat? A drizzle of sriracha, a spoonful of chili garlic sauce, or a pinch of crushed red pepper flakes adds just enough spice to wake up the flavors.
• If you're leaning low-carb, you can substitute all or part of the rice with cauliflower rice. It won’t have the same chew as jasmine or white rice, but the sauce still coats it beautifully, and it keeps the dish light and nutrient-rich.

Tips for Best Results

• Always use cold, leftover cooked rice for the best texture
• Cook the chicken and shrimp separately to avoid overcrowding the pan
• Use a large skillet or blackstone to give ingredients room to stir-fry properly
• Avoid overcooking the shrimp by removing them from the heat as soon as they turn pink

Tips and Shortcuts to Make It Even Easier:

If you’re short on time or want to simplify prep without sacrificing flavor, there are several ways to streamline this chicken and shrimp fried rice recipe.

• Use a frozen vegetable blend instead of chopping fresh vegetables. Look for stir-fry mixes that include peas, carrots, bell peppers, and even baby corn or water chestnuts. These cook quickly and still offer that colorful, textural balance fried rice is known for.
• You can also save time by using pre-cooked chicken. Leftover rotisserie chicken or grilled chicken breasts work great, just dice them up and toss them in during the final step to warm through with the rice.
• Keep pre-minced garlic in the fridge, use bagged shredded carrots, or opt for microwavable rice packets if you're in a serious pinch. Fried rice is incredibly forgiving, and with a few smart shortcuts, it can be one of the easiest dinners in your rotation.

Frequently Asked Questions:

What type of rice works best for fried rice?
Jasmine rice is ideal because it holds its shape well when cold and has a pleasant aroma. Long-grain white rice is also a good option. Avoid short-grain or sticky rice unless you want a softer texture. Brown rice or cauliflower rice can be used for variations.

Can I use cooked shrimp or leftover chicken?
Yes. Skip the searing step and add them in when combining all ingredients at the end. Be sure not to overheat pre-cooked shrimp to avoid drying them out.

How do I make it vegetarian?
Omit the chicken and shrimp and add tofu, edamame, or scrambled egg whites. You can bulk it up with extra vegetables or a handful of nuts for added texture and protein.

What other vegetables can I use?
This chicken and shrimp friend rice recipe is flexible. Try broccoli, shredded cabbage, mushrooms, bok choy, or zucchini. Bean sprouts and corn add crunch and sweetness.

If you try it, leave a comment and let me know how it turned out. I love seeing your creations.

Other recipes you will enjoy:

Easy One-Pan Marry Me Chicken and Orzo Recipe

One Pot Chicken Tikka Masala with Rice Recipe

Sweet Chili Chicken Bowls with Mango Salsa   

Beef Lo Mein (Better Than Takeout)

pin for later