Hearty, colorful, and packed with flavor, chicken and shrimp fried rice is the kind of meal that checks every box—protein-rich, veggie-loaded, and endlessly satisfying. It’s a dynamic fusion of tender chicken, juicy shrimp, and vibrant vegetables stir-fried with perfectly seasoned rice.
Ingredients Breakdown
The process begins with the chicken. Marinating bite-sized pieces in a blend of baking soda, rice vinegar, and soy sauce tenderizes the meat while infusing it with a subtle umami edge. This quick marinade not only enhances texture but also ensures the chicken remains juicy after hitting the hot pan.
Cold, day-old rice is the backbone of this dish. Unlike freshly cooked rice, which can turn mushy under high heat, chilled rice holds its shape, absorbs flavor more effectively, and develops a slightly toasty exterior during stir-frying.
The aromatic base is built on onion, garlic, and green onion—each offering distinct notes of sweetness, pungency, and freshness. Carrots, zucchini, and corn add layers of crunch, color, and natural sweetness, transforming the dish into a well-rounded, veggie-rich meal.
Using both shrimp and chicken introduces a beautiful contrast. The shrimp adds a slightly sweet, briny flavor with a firm, springy texture, while the chicken delivers warmth and heartiness. Cooked separately and added back at the end, each protein retains its distinct character.
A combination of toasted sesame oil and soy sauce brings everything together. The sesame oil infuses a deep, nutty aroma while the soy sauce provides saltiness and that signature savory depth. A final garnish of green onions delivers a refreshing pop in every bite.
Step-by-Step Preparation Guide
To ensure the chicken cooks up tender and flavorful, it’s first marinated in baking soda, soy sauce, and vinegar. After resting, the chicken is thoroughly rinsed to remove excess baking soda and patted dry. This step guarantees a clean flavor and optimal browning.
The shrimp is seared first in a hot skillet with a touch of oil and a dash of seasoning. Cooking it quickly over medium-high heat ensures the exterior is slightly crisp while keeping the interior juicy and tender. Once done, it’s removed to prevent overcooking.
Next comes the chicken. Laid flat in the skillet and seasoned simply, it’s cooked until golden brown and fully opaque. Any excess liquid is drained to keep the pan dry for the vegetables.
The vegetables are stir-fried in stages—onions and carrots first, followed by zucchini, then corn, garlic, and green onions. This staggered approach allows each component to cook evenly while layering flavor into the base.
Cold rice is added along with soy sauce, and the mixture is tossed vigorously. This ensures the sauce is distributed evenly and the rice absorbs flavor while staying fluffy. A quick toss over high heat toasts the rice slightly, adding texture and depth.
The rice is pushed to the side, and eggs are scrambled on the empty half of the pan. Once fully cooked, the eggs are folded in and combined with the rice. Finally, the cooked shrimp and chicken are returned, tossed to heat through, and melded into the dish.
Recipe Tips
Marinate chicken with baking soda for extra tenderness
This technique breaks down protein fibers slightly, resulting in softer, more tender meat that stays juicy when stir-fried.
Always use cold, cooked rice to prevent clumping
Freshly cooked rice tends to be sticky and soft. Chilling it overnight firms it up, allowing each grain to separate beautifully.
Stir-fry proteins separately to avoid overcooking
Cooking chicken and shrimp separately gives you better control over timing and texture, preventing rubbery shrimp or dry chicken.
Use high heat for better texture and caramelization
A hot skillet helps sear ingredients quickly, locking in moisture and building that irresistible smoky edge found in restaurant-style fried rice.
Add soy sauce gradually and taste as you go
Soy sauce strength varies by brand, so start with less and add more to balance saltiness and flavor without overpowering the dish.
What to Serve With This Recipe
Kick off the meal with a light soup—miso or egg drop soup provides a warm, soothing start that complements the richness of the fried rice. These brothy starters are quick to make and refresh the palate.
For sides, a chilled Asian cucumber salad or quick-pickled vegetables bring contrast with their crisp textures and tangy bite. They balance the savory depth of the main dish beautifully.
Steamed dumplings, veggie spring rolls, or crispy wontons offer a delightful way to expand the meal into a full spread, especially when serving guests or feeding a crowd.
Pair with iced jasmine tea or a citrus-forward mocktail like yuzu lemonade to round out the meal with a cool, fragrant sip.
Frequently Asked Questions
Can I use jasmine or basmati rice instead of white rice?
Yes, but short- or medium-grain rice holds together better under stir-fry conditions. Jasmine rice is a great alternative if cooked and cooled properly.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth over medium heat to bring back moisture.
Can I add other vegetables or swap proteins?
Absolutely. Bell peppers, snap peas, mushrooms, or even edamame make great additions. You can substitute beef, tofu, or just go veggie.
Is it possible to make this dish gluten-free?
Yes. Use tamari or gluten-free soy sauce, and double-check that all other ingredients (including sesame oil and corn) are gluten-free.
Creative Variations
For a tropical twist, toss in pineapple chunks toward the end for sweet contrast. The juicy fruit pairs exceptionally well with shrimp and balances the umami notes.
If you’re craving heat, stir in a bit of chili garlic sauce or a splash of sriracha while cooking the rice. It adds a kick that energizes every bite.
Pressed for time? Use shredded rotisserie chicken to skip the marinating step—just season it well when adding it to the skillet.
To make it pescatarian or meatless, swap the chicken and shrimp for firm tofu or extra veggies like broccoli and mushrooms. Sear the tofu until crispy for texture.
Chicken and shrimp fried rice is a complete one-pan wonder that brings bold flavor, satisfying texture, and vibrant color to the table. It’s quick enough for busy weeknights but impressive enough to serve at a casual dinner gathering.
From the golden grains of rice to the tender bits of chicken and shrimp, each spoonful offers a savory, perfectly seasoned bite. It’s a timeless comfort dish that always delivers.
Ingredients
To tenderize the chicken
¾ pound chicken breast, cut into small, bite-sized pieces
½ teaspoon baking soda
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
For the fried rice
1 tablespoon olive oil (plus more as needed)
¾ pound medium shrimp, peeled, deveined, tails removed (thawed if frozen)
½ onion, finely diced (about ½ cup)
2 carrots, finely diced (about ½ cup)
1 zucchini, finely diced (about ½ cup)
½ cup canned corn kernels, drained
4 garlic cloves, minced
3 to 4 sprigs green onions, thinly sliced (reserve some for garnish)
1 tablespoon toasted sesame oil
4 cups cold, cooked rice
¼ cup low-sodium soy sauce
3 large eggs, well beaten
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Begin by ensuring the rice is cold and fully cooked in advance—day-old rice yields the best fried rice texture, helping prevent sogginess.
Start with the prep. Dice all vegetables and ensure the shrimp is cleaned and ready. In a mixing bowl, combine the chicken pieces with baking soda, rice vinegar, and soy sauce. Let the mixture marinate for 10 to 15 minutes, stirring once halfway through for even coverage.
Once marinated, place the chicken in a fine mesh strainer and rinse thoroughly under cold water to remove the baking soda. Pat the chicken dry with paper towels and set aside on a clean plate.
Heat a large skillet or wok over medium-high heat and add olive oil. Once hot, place the shrimp in a single layer. Season with a pinch of salt and black pepper. Cook for 3 to 4 minutes, flipping halfway, until the shrimp turns opaque and firm. Transfer to a plate and set aside.
If needed, add a bit more oil. Add the chicken to the pan in a single layer, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until the chicken is golden and no longer pink inside. Remove the chicken and drain any excess liquid from the skillet.
Add another small drizzle of oil and toss in the diced onions and carrots. Stir frequently and cook for 3 to 4 minutes until they begin to soften. Next, add the zucchini and continue cooking for another 6 to 7 minutes, stirring often, until all the vegetables are tender and fragrant.
Mix in the corn kernels, minced garlic, sesame oil, and sliced green onions. Let it cook for another 2 minutes, stirring regularly to infuse the aromatics.
Add the cold rice and pour the soy sauce over the mixture. Stir thoroughly to coat the rice and break up any clumps, then let it cook for 2 to 3 minutes so it heats evenly.
Push the rice and vegetables to one side of the skillet. Reduce the heat to medium or medium-low, and pour the beaten eggs into the empty side. Gently scramble the eggs until fully cooked, about 3 to 5 minutes, then mix them into the rice.
Return the cooked shrimp and chicken to the pan. Toss everything together, raise the heat to medium-high, and stir-fry for another 3 to 4 minutes until everything is hot and well-combined. Taste and adjust seasoning with more soy sauce, salt, or pepper as needed.
Serve immediately, garnished with the reserved green onion slices.
Chicken and Shrimp Fried Rice Recipe
Ingredients
To tenderize the chicken
- ¾ pound chicken breast cut into small, bite-sized pieces
- ½ teaspoon baking soda
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
For the fried rice
- 1 tablespoon olive oil plus more as needed
- ¾ pound medium shrimp peeled, deveined, tails removed (thawed if frozen)
- ½ onion finely diced (about ½ cup)
- 2 carrots finely diced (about ½ cup)
- 1 zucchini finely diced (about ½ cup)
- ½ cup canned corn kernels drained
- 4 garlic cloves minced
- 3 to 4 sprigs green onions thinly sliced (reserve some for garnish)
- 1 tablespoon toasted sesame oil
- 4 cups cold cooked rice
- ¼ cup low-sodium soy sauce
- 3 large eggs well beaten
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Begin by ensuring the rice is cold and fully cooked in advance—day-old rice yields the best fried rice texture, helping prevent sogginess.
- Start with the prep. Dice all vegetables and ensure the shrimp is cleaned and ready. In a mixing bowl, combine the chicken pieces with baking soda, rice vinegar, and soy sauce. Let the mixture marinate for 10 to 15 minutes, stirring once halfway through for even coverage.
- Once marinated, place the chicken in a fine mesh strainer and rinse thoroughly under cold water to remove the baking soda. Pat the chicken dry with paper towels and set aside on a clean plate.
- Heat a large skillet or wok over medium-high heat and add olive oil. Once hot, place the shrimp in a single layer. Season with a pinch of salt and black pepper. Cook for 3 to 4 minutes, flipping halfway, until the shrimp turns opaque and firm. Transfer to a plate and set aside.
- If needed, add a bit more oil. Add the chicken to the pan in a single layer, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until the chicken is golden and no longer pink inside. Remove the chicken and drain any excess liquid from the skillet.
- Add another small drizzle of oil and toss in the diced onions and carrots. Stir frequently and cook for 3 to 4 minutes until they begin to soften. Next, add the zucchini and continue cooking for another 6 to 7 minutes, stirring often, until all the vegetables are tender and fragrant.
- Mix in the corn kernels, minced garlic, sesame oil, and sliced green onions. Let it cook for another 2 minutes, stirring regularly to infuse the aromatics.
- Add the cold rice and pour the soy sauce over the mixture. Stir thoroughly to coat the rice and break up any clumps, then let it cook for 2 to 3 minutes so it heats evenly.
- Push the rice and vegetables to one side of the skillet. Reduce the heat to medium or medium-low, and pour the beaten eggs into the empty side. Gently scramble the eggs until fully cooked, about 3 to 5 minutes, then mix them into the rice.
- Return the cooked shrimp and chicken to the pan. Toss everything together, raise the heat to medium-high, and stir-fry for another 3 to 4 minutes until everything is hot and well-combined. Taste and adjust seasoning with more soy sauce, salt, or pepper as needed.
- Serve immediately, garnished with the reserved green onion slices.
