One Pan Shrimp & Chicken Fried Rice
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Busy weeknights just got a whole lot easier with this one-pan Shrimp and Chicken Fried Rice, a quick and flavorful meal that turns leftover rice into something special. Tender chicken, juicy shrimp, and colorful veggies cook up in minutes for a dish that’s every bit as tasty as takeout, without the extra cleanup.
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It’s perfect as a main dish or served as a hearty side alongside favorites like Sticky Teriyaki Glazed Chicken Thighs or Honey Black Pepper Chicken. This recipe is also a great way to use up any leftover veggies hiding in your fridge like carrots, peas, peppers and broccoli; almost anything works.
Plus, this easy rice recipe makes a generous batch, so you’ll have plenty left for a quick and tasty lunch the next day. Simple, satisfying, and full of flavor, this fried rice will quickly become a go-to in your weekly meal rotation.
Star Ingredients
- Pre-Cooked Rice – Rice that has been cooked and stored in the fridge for a day or two or in the freezer has a chance to dry out a bit and is perfect for repurposing and soaking up flavors. Fresh rice is a little too soft to fry up and tends to get mushy. So whenever I make rice, I make double and freeze it so that it is ready to go when I need it for this recipe or another rice recipe like my simple 10-Minute Adobo Rice.
- Chicken – I use boneless, skinless chicken breast for this recipe, but chicken thighs will work as well, just be sure to trim the fat well. Cutting the chicken into smaller bite-sized cubes helps it cook faster and also helps to blend into the dish better.
- Shrimp – Small pre-cooked frozen shrimp work best for speed. No peeling or cooking, I just toss them for a few minutes when the chicken is nearly cooked and let them thaw and reheat.
Step-By-Step Made Simple
The detailed instructions are included in the recipe card, but here’s a quick overview.
Leftovers? No problem!
This recipe is just as good day one as it is on day 3. But isn’t that true for pretty much any Asian food it seems!
If you have leftovers, this shrimp and chicken fried rice makes a great side dish for other meals, but it is even better as an easy and filling lunch. It will last in the fridge in a tightly sealed container for up to 4 days. Just pop it in the microwave to reheat. Or eat it cold. Still yum!
One Pan Shrimp & Chicken Fried Rice
Ingredients
- 6 oz boneless, skinless chicken breast
- ¾ tsp salt
- ½ tsp black pepper
- 6 oz small peeled frozen shrimp
- 2 tbsp vegetable oil, divided
- ⅔ cup chopped onion
- 1 large carrot, peeled and finely chopped
- 2 cloves garlic, finely minced
- ½ cup frozen peas
- 2 large eggs
- 4 cups pre-cooked white rice
- 1 tbsp sesame oil
- ¼ cup soy sauce
- ½ cup chopped green onions
Instructions
- Chop the chicken breast into bite-sized pieces and season with the salt and pepper on all sides.
- Add one tablespoon of vegetable oil to a large sautee pan over medium-high heat and cook the chicken for 5 minutes.
- Next, add the frozen shrimp to the pan and continue to cook for another 2-3 minutes or until shrimp as completely thawed and the chicken is no longer pink in the center. Remove the cooked shrimp and chicken from the pan and set aside in a bowl.
- Then, add the remaining vegetable oil to the pan along with the chopped onion and carrot. Cook for 2 minutes then add the frozen peas and garlic and continue to cook for another minute.
- Shove the vegetables to one side of the pan. In a small bowl, lightly whisk the egg and pour the eggs into the empty side of the pan. Scramble the eggs using a wooden spoon or spatula.
- Add the sesame oil, white rice, soy sauce and green onions to the pan and mix well. Try and get all of the white rice seasoned with the soy sauce. You may need to add a little extra. Let it fry mixing occassionaly for about 2-3 minutes.
- Finish by adding the cooked chicken and shrimp to the pan. Mix to combine and serve.
Nutrition
Notes
- Raw shrimp can be used instead of frozen. Just make sure to peel them. Since the are uncooked you will need to add them to the pan earlier so add them after about 2 minutes of the chicken cooking. The shrimp are done cooking when they are pink and have curled.
- Chicken thighs can also be used but be sure to trim the fat.
- For those that are gluten-free. Tamari is an excellent substitution for soy sauce.
- Substitute other vegetables in the fridge or add to the existing recipe. This recipe is a great way to use up little bits of leftover veggies. Chopped green beans, red pepper, small brocolli florets, bok choy or spinach are all great additions. If using green beans or broccoli add them with the carrots so they have longer to cook.
- The egg is totally optional so you if you have an alergy or just don’t like eggs you can leave this step out.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
