Shrimp and Chicken Fried Rice

Looking for a fuss-free quick and easy dinner? This Shrimp and Chicken Fried Rice is ideal for a busy weeknight. It is super simple, great for using up leftover rice and veggies, and packed full of flavour. Imagine tender chicken, juicy prawns and crunchy vegetables mixed through fluffy, crispy rice. A dash of salty soy sauce and drizzle of sweet honey packs in even more flavour. That’s before we even think about the toppings… a perfectly fried egg (crispy white, runny yolk), spicy chillies and zesty lime. So good. 

I know it is all too tempting to order a takeaway when you are tired and hungry. I have been known to get a little ‘hangry’ after a long day too! However, this Shrimp and Chicken Fried Rice is such a quick cook fakeaway recipe, it will be on the table faster than any Deliveroo driver. Plus, it is healthier and more budget-friendly too! Also, just like my Wagamama Pad Thai, it is super flexible. Think of this recipe as a guide, then get creative and make this Shrimp and Chicken Fried Rice your own. Use different types of leftover rice, raid your veg drawer for whatever veg needs using up and go to town with the toppings. Crispy onions, crunchy nuts, a drizzle of chilli oil. The possibilities are endless…  

Why you will love this Shrimp and Chicken Fried Rice
recipe:

• It is the perfect quick and easy dinner. You can have it on the table in under 30 minutes.
• It is full of delicious flavours and textures. Imagine tender chicken, juicy prawns, crunchy vegetables and fluffy rice. All flavoured with salty soy sauce and sweet honey, topped with a crispy fried egg, spicy chillies and zesty lime.
• It is great for using up leftover rice and vegetables. 
• It is super versatile. Get creative with different rice, vegetables and toppings.  
• It is a delicious fakeaway supper that will be ready faster than any Deliveroo rider.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Vegetable oil - you need a flavourless oil with a high smoke point. Sunflower or rapeseed oil also work well. 

Chicken thighs - these are so tender and succulent - perfect for making Shrimp and Chicken Fried Rice.

Prawns - I recommend opting for sustainably sourced large raw prawns. They have a sweet, delicate flavour and plump, juicy texture.

Garlic - I find 3 garlic cloves is perfect for this recipe, but you can adjust according to taste. You can also swap for garlic paste or garlic granules, if you prefer.

Ginger - ginger adds a warming flavour to this Shrimp and Chicken Fried Rice. You can use ginger paste if you prefer. 

Spring onion - I love the subtle mild onion flavour spring onions add to this dish. You can use finely chopped shallots or red onion if you prefer.

Carrot - very thinly sliced carrot adds a delicious crunch. 

Red bell pepper - I love the sweetness of red bell peppers but you can use orange or yellow instead. Green bell peppers are more bitter so avoid them if you prefer sweeter peppers.

Pak choi - also known as bok choy. It is a type of Chinese cabbage that is delicious in lots of Asian recipes.

Cooked white rice - you can use homemade leftover cooked and cooled white rice or a microwaveable packet.

Soy sauce - full of salty, umami flavour. The lighter version tends to be saltier and thinner than the dark version. You can use tamari instead. 

Runny honey - this adds a hint of sweetness to the Shrimp and Chicken Fried Rice.

Eggs - I always use free-range eggs. I recommend using large eggs stamped with the British Lion mark.

Coriander - I love garnishing dishes with coriander. It adds flavour and a pop of colour.

Chilli - a sprinkling of diced chillies adds a fiery finish to this Shrimp and Chicken Fried Rice. You can deseed it for a milder flavour or leave it out entirely. 

Lime - a squeeze of lime juice brings a tart, zestiness that takes this fried rice dish to the next level. 

Substitutions and Variations:

• Meat: you can swap the chicken thighs for chicken breasts, if you prefer. Thinly sliced beef steak or pork works well too. Alternatively, you can use leftover cooked meat from a Sunday roast. Just add with the cooked rice and make sure it is all piping hot before serving.
• Vegetables: you can use all sorts of vegetables in this Shrimp and Chicken Fried Rice. Different peppers, sweetcorn, bean sprouts and mushrooms all work well. I love adding lots of greens too. Green beans, mangetout, tenderstem broccoli and edamame beans are all delicious. Shredded red or white cabbage is great for a bit of crunch.
• Rice: you can use all sorts of cooked rice. I find basmati works best but leftover jasmine or brown rice would also work. You can even use those microwavable pouches. I always have a couple in my larder for emergencies.
• Chilli: I love to add a fiery kick to this Shrimp and Chicken Fried Rice. If you prefer milder flavours, deseed your chilli first. You can leave it out if you prefer. A drizzle of chilli oil is also delicious for adding a bit of heat. Alternatively, stir a little gochujang through the rice with the honey. A sprinkling of dried chilli flakes also works well. 
• Sesame oil: if you like the nutty flavour of sesame seeds, drizzle with sesame oil just before serving.
• Citrus: you can swap the lime for lemon if you prefer. Lemons tend to be less bitter.
• Herbs: if you aren’t a fan of coriander, you can use parsley instead. Alternatively, sprinkle with extra thinly sliced spring onions. 
• Nuts and seeds: for extra texture, sprinkle with chopped toasted nuts before serving. Cashews or peanuts both work well. Toasted black or white sesame seeds are also a delicious garnish.
• Crispy onions: a sprinkling of crispy onions adds a deep onion flavour and crunchy texture.

Here's how to make Shrimp and Chicken Fried Rice:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Start by prepping the veg. Dice the pepper, finely slice the carrot julienne, dice the spring onions, grate the garlic and ginger and slice the end off the pak choi.

TWO: Slice the chicken into strips then fry off in a little oil until the edges are golden and it’s cooked through. Add the prawns for the last couple of minutes, remove from the pan and set aside.

THREE: Add a little more oil to a pan and heat until piping hot. Add the veg (excluding the pak choi) and stir fry for a couple of minutes. Add the pak choi and stir fry for another minute or so.

FOUR: Add the rice to the pan along with the soy sauce and honey, stir well.

FIVE: Push the rice to once side and crack the eggs into the pan.

SIX: Spoon the rice into 2 bowls. Top each bowl with a crispy fried egg. Sprinkle with sprigs of fresh coriander and diced chilli. Serve with wedges of fresh lime.

Cooking Tips:

• Cold rice: if you are using homemade cooked and cooled rice, it must be fridge cold. If you use freshly cooked rice, it will become soft and mushy when you try to stir fry it.
• Rainbow of veg: the veg in this recipe is just a guide. I tend to use whatever I have to hand - while thinking of the flavours and textures. Shredded cabbage adds crunch whilst edamame beans are great for extra protein. Thinly sliced radishes, mushrooms and mangetout all work really well. I also love sweetcorn for a hint of sweetness. Think of this as a fridge raid meal, then go from there.
• Personalise: this Shrimp and Chicken Fried Rice is one of those recipes that is designed to be personalised. I really recommend reading through all the ‘Substitutions and Variations’ for my top tips on how to make it your own. For example, get creative with different toppings to make it even more delicious. 

Frequently Asked Questions

Other recipes you might enjoy:

If you like the sound of this Shrimp and Chicken Fried Rice, I have lots of other Asian-inspired recipes for you to try. This Wagamama Pad Thai is ideal when you are craving a takeaway or want to use up leftover veggies. My Teriyaki Salmon Bowl is another winner and so quick and easy to put together. Talking of fuss-free dishes, check out my Quick Curry Udon with Tofu. It is pure comfort food that takes less than 30 minutes! Mind you, my Korean Spicy Ramen Noodles with Cheese is even quicker and takes just 5 minutes!

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Shrimp and Chicken Fried Rice

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This Shrimp and Chicken Fried Rice is the perfect quick and easy dinner recipe. Feel free to get creative with whatever leftover veggies you have in the fridge!

• Author: Margie
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 2 1x
• Category: Dinner
• Method: Frying
• Cuisine: Global
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• About 2 tbsp vegetable oil 
• 2 skinless, boneless chicken thighs, sliced into strips
• 165g raw king prawns 
• 3 garlic cloves, grated
• 1 thumb size piece ginger, grated
• 2 spring onions, thinly sliced
• 1 carrot, very finely sliced (julienned)
• ½ red bell pepper, thinly sliced
• 1 head pak choi, trimmed and separated into leaves
• 450 g fridge cold cooked white rice 
• 2 tbsp soy sauce 
• 1 tbsp runny honey 
• 2 large eggs 

To serve:

• 2 large eggs
• Handful of fresh coriander, torn into sprigs
• 1 chilli, diced (deseeded if wished)
• 1 lime, cut into wedges

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Instructions

1. Heat 1 tablespoon vegetable oil in a large non-stick frying pan set over a medium-high heat. Add the chicken strips and pan-fry for about 4 minutes - or until golden on the outside and cooked through (the exact time will depend on how thick your chicken strips are. 
2. Add the prawns and cook for about 2 more minutes - or until the prawns turn pink and are cooked. Remove from the heat, tip into a bowl and set aside.
3. Add 1 tablespoon vegetable oil to the pan and return to a high heat. Add the ginger, garlic, spring onions, carrot and pepper and stir fry for a few minutes. Then add the pak choi and stir fry for 1 minute.
4. Tip in the cold cooked rice, followed by the soy sauce and honey. Stir well, breaking up any clumps of rice.
5. Push the rice to one side and crack the eggs into the pan. Mix gently and allow them to scramble before stirring them through the rice.  
6. Return the cooked chicken and prawns to the pan and stir through. Keep warm.
7. Meanwhile, in a separate medium-sized non-stick frying pan add a drizzle of oil. Crack in 2 eggs and pan fry until the white is set and crispy at the edges, but the yolk is still runny.
8. Spoon the rice into 2 bowls. Top each bowl with a crispy fried egg. Sprinkle with sprigs of fresh coriander and diced chilli. Serve with wedges of fresh lime. Enjoy!

Notes

• Rice: you can use all sorts of cooked rice. I find basmati works best but leftover jasmine or brown rice would also work. 
• Chilli: a sprinkling of diced chillies adds a fiery kick to this Shrimp and Chicken Fried Rice. If you prefer milder flavours, deseed your chilli first. You can leave it out if you prefer. A drizzle of chilli oil is also delicious for adding a bit of heat.
• Nuts and seeds: for extra texture, sprinkle with chopped toasted nuts before serving. Cashews or peanuts both work well. Toasted sesame seeds are also a delicious garnish.