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A skillet filled with fried rice, shrimp, chicken pieces, peas, carrots, and green onions, with a wooden-handled spoon scooping a portion.
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Easy Shrimp Fried Rice with Chicken

This easy shrimp fried rice turns simple ingredients into a quick, satisfying meal. Made with shrimp, chicken, and day old rice, it delivers great texture and flavor in every bite.
Course Side Dish, Sides
Cuisine American, International
Keyword carrot, fried rice recipes, frozen shrimp, green onions, leftover, leftover rice, onion, pea, rice recipes, sesame oil, shrimp fried rice recipe, soy sauce, takeout, white rice, wok
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 Servings
Calories 257kcal
Author Zuzana Paar

Equipment

Ingredients

  • 2 Cups Cooked Rice
  • 1/2 Cup Green Peas
  • 1 Piece Onion
  • 2 Pieces Chicken Fillet
  • 2 Tablespoons GF Soya Sauce
  • 1/2 Cup Carrots diced
  • 2 Tablespoons Oil
  • 3 Cloves Garlic
  • 10 Pieces Shrimps
  • 3 Eggs
  • 1/2 Cup Chives
US Customary - Metric

Instructions

  • Cut chicken, clean shrimp, chop veggies, beat eggs, and have cooked rice ready.
  • Heat oil, sauté onion and garlic until soft and fragrant.
  • Cook chicken until done, add shrimp until pink, then remove and set aside.
  • Add rice to the pan and let it warm and lightly toast before stirring.
  • Push rice aside, cook eggs in the center, then mix into the rice.
  • Add soy sauce and toss to coat, cooking briefly to blend flavors.
  • Add carrots and peas, return chicken and shrimp, heat through, and top with chives.

Notes

  • Use cold leftover rice, not freshly cooked rice, or you’ll end up with mush instead of real fried rice. White rice that’s been chilled reheats better and gives you separate, firm grains.
  • Cook the shrimp and chicken first, then set them aside so they don’t overcook and turn rubbery. This keeps the protein juicy while you build flavor in the pan.
  • Keep the fire at medium-high heat and don’t overcrowd the skillet or wok. Fried rice needs space and heat, or you’ll steam everything instead of stir-frying.
  • Add soy sauce and sesame oil in small amounts, then taste before adding more. Too much too fast makes the rice soggy and salty instead of balanced and savory.

Nutrition

Serving: 1Cup | Calories: 257kcal | Carbohydrates: 31g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 127mg | Sodium: 567mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3209IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 1mg