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fried rice with chicken and shrimp

Chicken and Shrimp Fried Rice (High Protein!)

by Sylvia Hofer
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.
5 from 1 vote
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 223 kcal

Equipment

  • 1 Large skillet (or on Blackstone)
  • 1 Small bowl
  • 1 Knife

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
 

  • 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.
  • Add shrimp to the same pan and cook for 2 to 3 minutes until pink and just cooked.
  • Stir in diced onion, carrots, and green peas. Cook for another 2 to 3 minutes until the vegetables begin to soften.
  • Push all that to the side to scramble the eggs.
  • Add a little more oil if needed and pour in the eggs. Scramble gently until just set.
  • Add cold rice to the scrambled eggs in the pan and stir to combine, breaking up any clumps.
  • Stir in cooked meat and vegetables and mix well with the rice and eggs.
  • 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.
  • Pour the sauce over the rice mixture and stir thoroughly to coat everything evenly.
  • Cook for 2 to 3 more minutes, stirring occasionally, until the rice is heated through and slightly crisped on the bottom.
  • Top with green onions and serve immediately.

Notes

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.

Nutrition

Calories: 223kcalCarbohydrates: 16gProtein: 14gFat: 12g
Tried this recipe?Let us know how it was!