Chicken and Shrimp Fried Rice

Name: Chicken and Shrimp Fried Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tbsp vegetable oil (roughly); 2 skinless boneless chicken thighs (sliced into strips); 5.75 oz raw jumbo shrimp (king prawns); 3 garlic cloves (grated); 1 thumb size piece ginger (grated); 2 scallions (spring onions) (thinly sliced); 1 carrot (very finely sliced (julienned)); 1/2 red bell pepper (thinly sliced); 1 head bok choy (pak choi) (trimmed and separated into leaves); 1 lb cooked white rice (fridge cold (about 3 cups)); 2 tbsp soy sauce; 1 tbsp runny honey; 2 large eggs; 2 large eggs; Handful of fresh cilantro (coriander) (torn into sprigs); 1 chili (diced (deseeded if desired)); 1 lime (cut into wedges)

This post may contain affiliate links. Please see our disclosure policy.

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

Bowl of Shrimp and Chicken Fried Rice with fried egg.

Why you will love this recipe
Ingredients
Substitutions and variations
How to make chicken and shrimp fried rice
Tips from Margie’s kitchen
Frequently asked questions
Other recipes you might enjoy
Chicken and Shrimp Fried Rice Recipe
Storage and leftovers

I know it is all too tempting to order a takeaway when you are tired and hungry. However, this Chicken and Shrimp Fried Rice is such a quick cook fakeaway recipe; it will be on the table faster than any delivery driver. Plus, it is healthier and more budget-friendly too!

Also, just like my Wagamama Pad Thai and Thai Chicken Salad, it is super flexible. Think of this recipe as a guide, then get creative and make this Chicken and Shrimp Fried Rice your own. Use different types of leftover rice, raid your veggie drawer for whatever needs using up, and go to town with the toppings. Crispy onions, crunchy nuts, a drizzle of chili oil. The possibilities are endless…

Why you will love this 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 flavors and textures. Imagine tender chicken, juicy shrimp, crunchy vegetables, and fluffy rice. All flavored with salty soy sauce and sweet honey, topped with a crispy fried egg, spicy chilies, 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 delivery rider.

Ingredients

Vegetable oil – You need a flavorless oil with a high smoke point. Sunflower or rapeseed oil also work well.
Chicken thighs – These are so tender and succulent – perfect for making Chicken and Shrimp Fried Rice.
Jumbo shrimp (king prawns) – I recommend opting for sustainably sourced jumbo shrimp (king prawns). They have a sweet, delicate flavor 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 – Adds a warming flavor to this fried rice, and you can use ginger paste if you prefer.
Scallions (spring onions) – I love the subtle mild onion flavor scallions 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.
Bok choy (pak choi) – This type of Chinese cabbage 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 flavor. 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 dish.
Eggs – I always use free-range eggs. I recommend using large eggs stamped with the British Lion mark.
Cilantro (coriander) – I love garnishing dishes with cilantro. It adds flavor and a pop of color.
Chili – A sprinkling of diced chilies adds a fiery finish. You can deseed it for a milder flavor or leave it out entirely.
Lime – A squeeze of lime juice brings a tart zestiness that takes this fried rice to the next level.

Substitutions and variations

Meat: 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 it to the cooked rice and make sure it is all piping hot before serving.
Vegetables: You can use all sorts of vegetables in this fried rice. Different peppers, sweetcorn, bean sprouts, and mushrooms all work well. I love adding lots of greens too. Green beans, snow peas (mangetout), tenderstem broccoli, and edamame beans are all delicious. Shredded red or white cabbage is great for a bit of crunch.
Rice: Use any type of cooked rice. I find basmati works best, but leftover jasmine or brown rice would also be great. You can even use those microwavable pouches. I always have a couple in my larder for emergencies.
Chili: I love to add a fiery kick to this Chicken and Shrimp Fried Rice. If you prefer milder flavors, deseed your chili first. You can leave it out if you prefer. A drizzle of chili oil is also delicious for adding a bit of heat. Alternatively, stir a little gochujang into the rice with the honey. A sprinkling of dried chili flakes also works well.
Sesame oil: If you like the nutty flavor of sesame seeds, drizzle with sesame oil just before serving.
Citrus: Swap the lime for lemon if you prefer. Lemons tend to be less bitter.
Herbs: If you aren’t a fan of cilantro, you can use parsley instead. Alternatively, sprinkle with extra thinly sliced scallions.
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 flavor and crunchy texture.

How to make chicken and shrimp fried rice

Here’s a quick visual guide — the full recipe with exact measurements is below.

ONE: Start by prepping the veggies. Dice the pepper, finely slice the carrot julienne, dice the scallions, grate the garlic and ginger, and slice the end off the bok choy.

Frying shrimp and chicken strips in a pan.

TWO: Slice the chicken into strips, then fry in a little oil until the edges are golden and it’s cooked through. Add the shrimp 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 bok choy) and stir-fry for a couple of minutes. Add the bok choy and stir-fry for another minute or so.

Adding the rice in a pan with vegetables, shrimp, and chicken.

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

Egg frying in chicken and rice stir-fry.

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

Pan with Shrimp and Chicken Fried Rice and a bowl of Shrimp and Chicken Fried Rice with a fried egg.

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

Tips from Margie’s kitchen

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 veggies: The recommended vegetables in this recipe are just a guide. I tend to use whatever I have to hand – while thinking of the flavors and textures. Shredded cabbage adds crunch while edamame beans are great for extra protein. Thinly sliced radishes, mushrooms, and snow peas (mangetout) all work really well. I also love sweetcorn for a hint of sweetness. Think of this as a raid-the-fridge meal, then go from there.
Personalize it: This Chicken and Shrimp Fried Rice is one of those recipes that is designed to be personalized. 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.

Bowl of Shrimp and Chicken Fried Rice on table with chopsticks.

Frequently asked questions

Can I use frozen shrimp for this Chicken and Shrimp Fried Rice?

Yes! You can use fresh or frozen shrimp in this recipe. Just make sure the frozen shrimp are defrosted according to packet instructions.

Can I use other meat in this Chicken and Shrimp Fried Rice?

Of course. This is such a versatile recipe – although obviously it wouldn’t be Chicken and Shrimp Fried Rice. I have made it with both thinly sliced steak and pork, and it was delicious. It also works really well with leftover meat from a Sunday roast. Just slice into thin pieces and add at the same time as the rice. Make sure it is piping hot before serving.

Do I need a wok for fried rice?

No, I just use a large non-stick frying pan. If you have a wok, you can use it!

What should I serve with this Chicken and Shrimp Fried Rice?

This dish is a pretty balanced meal all on its own. But you can also serve it alongside a selection of other Asian dishes for everyone to share. I normally go for things like spring rolls, sweet and sour chicken balls, and dumplings.