Surf and Turf Fried Rice

Forget bland, greasy takeout! This Ultimate Shrimp and Chicken Fried Rice recipe transforms your kitchen into a bustling wok station, delivering a vibrant, flavorful dish brimming with tender chicken, succulent shrimp, and perfectly seasoned rice. Designed for both busy weeknights and special occasions, this recipe promises a complete, satisfying meal that’s ready in just 25 minutes with a little smart prep.

Whether you’re planning a cozy family dinner, a lively Sunday supper, entertaining guests, or preparing for the holidays, this versatile and crowd-pleasing dish will quickly become a cherished part of your culinary repertoire. Its rich flavors and satisfying textures make it a standout choice for any gathering.

Looking for more exciting rice and protein dishes? Explore our other popular recipes like Steak Fried Rice, a sophisticated Shrimp In White Wine Sauce, or a delightful Pan Fried Teriyaki Salmon.

Why You’ll Absolutely Love This Recipe

Tired of disappointing takeout experiences? This homemade fried rice recipe is your ticket to achieving restaurant-quality flavor and texture right in your own kitchen. It’s incredibly easy to make and guaranteed to impress. Here’s why this recipe will become an instant favorite:

• Lightning Fast Prep and Cook Time!

  Don’t let the idea of a complex Asian dish intimidate you. With a little advanced preparation, you can have this flavorful fried rice on the table in under 30 minutes, making it an ideal choice for busy weeknights when you crave something wholesome and delicious without spending hours in the kitchen.

• Endlessly Customizable to Your Taste!

  This recipe is a fantastic canvas for your culinary creativity. While shrimp and chicken are a winning combination, feel free to experiment! Swap in other proteins like tender slices of beef, savory pork, or even firm tofu for a vegetarian twist. You can also tailor the vegetables to your preference, adding more of what you love or omitting what you don’t. It’s your dish, your rules!

• Perfect for Meal Prep and Make-Ahead Convenience.

  Strategic meal planning is made simple with this fried rice. Cook your rice ahead of time – even a day or two in advance – and store it in the refrigerator. This not only saves precious time on cooking day but also ensures your rice has the perfect texture for stir-frying, preventing it from becoming gummy. Enjoy quick, flavorful dinners throughout the week with minimal effort.

• A Flavor Explosion in Every Bite.

  Unlike often bland takeout versions, this recipe focuses on building layers of robust flavor. From perfectly seasoned proteins to aromatic vegetables and a balanced sauce, every spoonful delivers a satisfying blend of savory, umami, and fresh notes that will keep you coming back for more.

• Healthier Than Takeout.

  By preparing fried rice at home, you have complete control over the ingredients and cooking methods. Use fresh, high-quality ingredients and adjust oil and sodium levels to suit your dietary needs, making it a more wholesome option compared to many restaurant offerings.

For more delicious and easy-to-make rice-based meals, be sure to explore our One Pot Chicken Thighs And Rice recipe. It’s another family favorite!

The Essential Ingredients for Unforgettable Fried Rice

Crafting truly incredible fried rice begins with selecting the right ingredients. Here’s a breakdown of what you’ll need and some key considerations for each component:

A note on some key ingredients that make all the difference:

• Shrimp: The choice of shrimp size can influence the dish’s overall feel. Medium-sized shrimp (typically 40-60 count per pound) offer a good balance and distribute well throughout the rice. However, for a more luxurious and satisfying bite, jumbo-sized shrimp (16-20 count per pound) are highly recommended. Always use raw, peeled, and deveined shrimp for best results, ensuring they cook quickly and evenly.
• Chicken: Boneless, skinless chicken breast is a lean and versatile choice, easily cut into bite-sized pieces that cook rapidly. Alternatively, boneless, skinless chicken thighs can be used for a slightly richer flavor and more tender texture. Whichever you choose, ensure uniform sizing for even cooking.
• Neutral Oil: For stir-frying, a high smoke point oil with a neutral flavor is paramount. Vegetable oil, canola oil, and avocado oil are excellent choices as they won’t impart unwanted flavors and can withstand the high heat necessary for authentic fried rice.
• Sesame Oil: This ingredient is a non-negotiable for achieving that classic, nutty, and distinctly Asian restaurant flavor. A small drizzle at the end of cooking adds incredible depth and aroma. Look for toasted sesame oil in the international aisle of your grocery store or at any Asian market.
• Aromatics: Fresh ginger, garlic, and onions form the flavor foundation of this dish. Don’t skimp on these; their vibrant aromas and flavors are crucial for a truly authentic taste. Green onions (scallions) add a fresh, pungent finish.
• Soy Sauce: The primary seasoning for fried rice, providing essential saltiness and umami. Use a good quality light or all-purpose soy sauce. You can also opt for low-sodium soy sauce if preferred.
• Chicken Bouillon Powder: This secret ingredient boosts the savory depth of both the rice and the proteins, adding an extra layer of flavor that elevates the dish beyond basic fried rice.

For the complete list of ingredients with precise measurements, please refer to the detailed recipe card at the end of this article.

Substitutions and Creative Variations

One of the best aspects of fried rice is its adaptability. Feel free to customize this recipe to your dietary needs or personal preferences:

• Different Proteins: Easily swap the shrimp and chicken for other popular choices. Try thinly sliced pork loin or tender beef steak for a different meaty profile. You can also use diced ham or even crispy bacon bits for an added savory dimension.
• Vegetarian Fried Rice: For a delicious meat-free version, simply omit the shrimp and chicken. Instead, increase the number of eggs (4-5 large eggs work well) for added protein and texture. You can also introduce plant-based proteins like pan-fried tofu or tempeh, cut into small cubes and seasoned well, for a hearty vegetarian option.
• Diverse Vegetables: The frozen mix of carrots, peas, and corn is convenient, but your options are limitless. Consider adding crisp green beans, tender snow peas, crunchy bean sprouts, diced bell peppers, sliced mushrooms, or even chopped broccoli florets. For best results, add firmer vegetables earlier to ensure they cook through, and softer ones later to maintain some crunch. Alternatively, focus on just one or two of your favorite vegetables if you prefer a simpler profile.
• Spice Level Adjustment: The recipe includes optional Thai chili for a spicy kick. If you prefer a milder dish, simply omit it. For more heat, you can add extra minced chili, a dash of sriracha, or chili garlic sauce during the stir-fry process.
• Gluten-Free Option: To make this recipe gluten-free, ensure you use a certified gluten-free soy sauce (like tamari) and check that your chicken bouillon powder is also gluten-free.

Don’t forget to check out these other fantastic rice dishes: Garlic Herb Rice and versatile Thin Sliced Chicken Breasts for more meal inspiration!

Step-by-Step: How To Make Shrimp and Chicken Fried Rice

Achieving perfect fried rice doesn’t always require day-old rice, though it’s often recommended. If a craving strikes, you can cook fresh rice, spread it out to dry quickly, and stir-fry it immediately. Here’s a detailed guide to making this sensational shrimp and chicken fried rice:

1. Prepare the Rice: Begin by thoroughly rinsing your jasmine rice three times under cold water until the water runs clear. This removes excess starch, which is crucial for fluffy, non-gummy fried rice. In a medium pot, combine the washed rice with 5 cups of water, 1 teaspoon of salt, 1 teaspoon of chicken bouillon powder, ¼ teaspoon of ground black pepper, and ¼ teaspoon of ground turmeric (for that beautiful yellow hue). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-high, cover partially, and cook until the water level drops to meet the rice. Then, reduce the heat to low, cover completely, and simmer until the rice is fully cooked and tender. Fluff with a fork and proceed to the next step.
2. Cool the Rice Thoroughly: This is arguably the most critical step for perfect fried rice. Immediately after cooking, spread the hot rice in a thin, even layer on a large sheet pan. Place it in the refrigerator (or freezer for 10-15 minutes) for at least 30 minutes, or up to several hours. The goal is for the rice grains to dry out and firm up, preventing them from clumping and becoming mushy during stir-frying. Cold, dry rice is the secret to separate, distinct grains.
3. Season the Shrimp: In a small mixing bowl, combine the peeled and deveined raw shrimp with ¼ teaspoon of chicken bouillon powder, ¼ teaspoon of ground white pepper, ¼ teaspoon of garlic powder, and ¼ teaspoon of onion powder. Toss gently to ensure all the shrimp are evenly coated with the aromatic seasoning blend.
4. Season the Chicken: In a separate small mixing bowl, add the bite-sized chicken breast pieces. Season them with ¼ teaspoon of salt, ¼ teaspoon of chicken bouillon powder, ¼ teaspoon of onion powder, and ¼ teaspoon of garlic powder. Mix well to distribute the seasonings thoroughly. Note that the chicken benefits from a small amount of salt, while the shrimp are flavorful enough with bouillon and other spices.
5. Scramble the Eggs: Heat a large wok, a spacious non-stick skillet, or a braiser over medium-high heat. Add one tablespoon of neutral oil. Pour in the beaten eggs and gently scramble them until they are just set but still slightly moist. Break them into smaller pieces with your spatula. Remove the scrambled eggs from the wok and set them aside. They will finish cooking with the rest of the ingredients.
6. Cook the Shrimp: Return the wok to high heat until it’s just beginning to smoke. Add another tablespoon of oil. Once hot, add the seasoned shrimp in a single layer. Cook for about 1-2 minutes per side, or until they turn opaque and pink. Be careful not to overcook the shrimp, as they can quickly become rubbery. Remove the cooked shrimp and set aside with the eggs.
7. Cook the Chicken: Add the final tablespoon of oil to the hot wok. Allow it to heat for about 1 minute. Add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for approximately 2-3 minutes per side, or until the chicken is golden brown and fully cooked through. Remove the chicken from the wok and set it aside with the shrimp and eggs.
8. Sauté the Aromatics: With the wok still hot, add any remaining oil if needed. Add the diced onions and the white parts of the green onions. Sauté for 1-2 minutes until they become translucent and fragrant. Then, add the minced garlic, grated ginger, and optional Thai chili. Stir-fry for about 30 seconds, being extremely careful not to burn the garlic, which can turn bitter quickly.
9. Introduce the Veggies: Add the frozen carrots, corn, and peas directly to the wok (no need to thaw them). Stir to combine with the aromatics and let them sizzle for 2-3 minutes, or until the vegetables are heated through and slightly tender-crisp.
10. Add the Cooled Rice and Stir-fry: Add the cooled rice to the wok. Use your spatula or stir-fry spoon to break up any clumps, ensuring the rice separates into individual grains. Stir-fry vigorously for about 5 minutes, continually tossing and turning the rice to heat it through evenly and allow some grains to slightly crisp up. If your rice is very cold or seems too dry, sprinkle a tablespoon or two of water over it and cover the wok briefly to allow the steam to rehydrate and warm the rice.
11. Season with Soy Sauce and Sesame Oil: Once the rice is heated through and slightly toasted, drizzle in the soy sauce and sesame oil. Continue stir-frying with a scooping and tossing motion, ensuring every grain of rice is evenly coated with the flavorful sauce. This step is crucial for distributing that signature fried rice taste.
12. Combine All Ingredients and Finish: Return the scrambled eggs, cooked chicken, and cooked shrimp to the wok. Stir-fry for another minute, gently folding everything together until heated through and well combined. Taste the fried rice and adjust seasonings if necessary, adding more soy sauce or a pinch of salt and pepper to your preference. Finally, stir in the green parts of the chopped green onions (scallions) and cook for about 30 seconds for a fresh burst of flavor.
13. Serve Hot: Plate your homemade shrimp and chicken fried rice, garnish with extra fresh green onions if desired, and serve immediately while warm. Enjoy the fruits of your labor!

Mastering the Best Rice For Fried Rice

The type of rice you choose and how you prepare it are fundamental to achieving restaurant-quality fried rice. While many varieties can work, one stands out as the undisputed champion:

Jasmine rice, with its long, delicate grains and subtle fragrant aroma, is hands down the best rice for fried rice. Its unique composition ensures that it remains firm and separate when stir-fried, resisting the tendency to clump or become mushy like other types of rice. This distinct quality allows each grain to absorb the rich flavors of the stir-fry sauce and aromatics, resulting in a perfectly textured and deeply flavorful dish.

In many homes, including ours, jasmine rice is a staple. We often buy large 25-pound bags, not just for fried rice but also for steaming and serving alongside flavorful stews, showcasing its versatility and widespread appeal.

While jasmine rice is highly recommended, you can certainly use other long-grain or even medium-grain rice varieties for your fried rice. Brown rice is also a viable and healthier alternative, offering a nutty flavor and chewier texture. Regardless of the type of rice you choose, always remember to rinse it thoroughly to remove excess starch, which can cause stickiness.

Frequently Asked Questions (FAQs)

Serving and Storage Tips

Serving Suggestions:

• This Shrimp and Chicken Fried Rice is a complete meal on its own, packed with protein, vegetables, and carbohydrates.
• For a lighter meal, serve it with a simple side salad dressed with a ginger-sesame vinaigrette.
• Pair it with an extra vegetable side like steamed broccoli or stir-fried green beans for added freshness.
• A drizzle of sriracha or a side of chili oil can be offered for those who enjoy extra heat.

Storage and Reheating:

• Storage: Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: While not ideal for fried rice due to changes in texture, you can freeze cooled fried rice in freezer-safe bags or containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheating: For best results, reheat fried rice in a skillet or wok over medium-high heat with a small amount of oil until heated through, stirring occasionally. This helps to re-crisp the rice grains. Alternatively, you can microwave it, but the texture may be softer.

If you make this irresistible Shrimp and Chicken Fried Rice, please consider leaving a star rating below in the recipe card. Your valuable feedback helps other home cooks discover and enjoy this delicious recipe, and we truly love hearing from you! Thank you for your support!

Shrimp and Chicken Fried Rice Recipe Card

Shrimp and Chicken Fried Rice

5 from 1 vote

With a delightful combination of succulent seafood and tender chicken, this fried rice is meaty, incredibly tasty, and packed with flavor. It makes a perfect standalone meal or a fantastic side dish. Add this Shrimp and Chicken Fried Rice recipe to your go-to collection; it’s ready in under 30 minutes for a quick weeknight dinner or an elegant meal for guests.

Prep:
10 mins

Cook:
15 mins

Total:
25 mins

Servings:
6 servings

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Equipment

• Wok, large skillet, or braiser

Ingredients

For the Rice

• 3 cups uncooked jasmine rice (yields about 9 cups cooked rice)
• 5 cups water
• 1 teaspoon salt
• 1 teaspoon chicken bouillon powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground turmeric (for color)

For the Shrimp and Chicken

• 1 pound raw shrimp, peeled and deveined (medium to jumbo size)
• 12 ounces chicken breast, cut into bite-sized pieces (about 1 medium chicken breast)
• ½ teaspoon chicken bouillon powder, divided
• ½ teaspoon onion powder, divided
• ½ teaspoon garlic powder, divided
• ½ teaspoon ground white pepper
• ¼ teaspoon salt (for the chicken)

For the Dish Assembly

• ¼ cup vegetable oil (or avocado oil)
• 3 large eggs, beaten
• ½ medium onion, diced (about ¾ cup)
• 5 garlic cloves, minced or finely grated
• 1 inch ginger root, peeled and finely grated
• 1 Thai chili, minced (optional, for a spicy kick)
• 3 green onions, diced (whites separated from the greens)
• 10 oz bag of frozen carrots, peas, and corn
• 2 Tablespoons soy sauce
• ½ teaspoon sesame oil

Instructions

• Cook the rice: Add 5 cups of water to a medium pot. Stir in 1 teaspoon salt, 1 teaspoon chicken bouillon powder, ¼ teaspoon ground black pepper, and ¼ teaspoon ground turmeric. Bring to a rolling boil over high heat. While the water heats, rinse the jasmine rice 3 times until the water runs clear; drain well. Add the drained rice to the boiling water. Reduce heat to medium-high, cover the pot halfway, and cook until the water level is even with the rice. Reduce heat to low, cover completely, and simmer until the rice is fully cooked and fluffy. Fluff with a fork. (Alternatively, use a rice cooker or cook rice a day ahead and chill for quicker prep.)
• Cool the rice: Spread the cooked rice evenly on a large sheet pan. Place it in the refrigerator to cool for 30 minutes to a few hours. This step is crucial for achieving distinct, non-gummy rice grains for stir-frying.
• Season the shrimp: In a small bowl, combine peeled and deveined shrimp with ¼ teaspoon chicken bouillon powder, ¼ teaspoon white pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Toss to coat evenly.
• Season the chicken: In another small bowl, mix chopped chicken breast with ¼ teaspoon salt, ¼ teaspoon chicken bouillon powder, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder. Ensure the chicken is well seasoned.
• Scramble the eggs: Heat a large wok or non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble until just cooked through but still slightly soft. Break into smaller pieces with a spatula. Remove and set aside.
• Cook the shrimp: Increase wok heat to high until smoking. Add 1 tablespoon of oil. Add shrimp in a single layer and cook for 1-2 minutes per side until opaque and pink. Be careful not to overcook. Remove and set aside.
• Cook the chicken: Add another tablespoon of oil to the hot wok. Once shimmering, add chicken in a single layer. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove and set aside.
• Sauté the aromatics: Add the third tablespoon of oil to the wok. Add diced onions and the white parts of the green onions, sautéing until translucent (1-2 minutes). Add minced garlic, grated ginger, and optional Thai chili. Stir-fry for 30 seconds, being careful not to burn the garlic.
• Add the veggies: Stir in the frozen carrots, corn, and peas (no need to thaw). Cook for 2-3 minutes, stirring, until heated through and slightly tender-crisp.
• Add rice: Add the cooled rice to the wok. Use your spatula to break up any clumps. Stir-fry for about 5 minutes, tossing continuously until the rice is heated through and slightly toasted. If very cold, sprinkle a little water and cover briefly to steam.
• Add soy sauce and sesame oil: Once rice is hot, drizzle in the 2 tablespoons of soy sauce and ½ teaspoon of sesame oil. Toss vigorously in a scooping motion until the rice is evenly coated and well combined.
• Add remaining ingredients: Return the cooked eggs, chicken, and shrimp to the wok. Continue stir-frying for about 1 minute, ensuring everything is well mixed and hot. Taste and adjust seasoning as needed. Stir in the green parts of the green onions and cook for another 30 seconds.
• Serve: Plate the fried rice, garnish with extra fresh green onions if desired, and serve warm immediately.

Notes

1. While jasmine rice is preferred for its texture, you can substitute it with other long-grain or even medium-grain rice. The key is to cool and dry the rice thoroughly before stir-frying to prevent stickiness.

2. Boneless, skinless chicken thighs can be used in place of chicken breasts for a richer flavor and even more tender result.

3. Feel free to customize your vegetables! Consider adding green beans, snow peas, bean sprouts, diced bell peppers, or sliced mushrooms.

4. If you prefer a milder dish, simply omit the Thai chili.

Nutrition

Calories: 619 kcal |
Carbohydrates: 84g |
Protein: 34g |
Fat: 15g |
Saturated Fat: 3g |
Polyunsaturated Fat: 6g |
Monounsaturated Fat: 4g |
Trans Fat: 0.1g |
Cholesterol: 213mg |
Sodium: 1503mg |
Potassium: 601mg |
Fiber: 4g |
Sugar: 1g |
Vitamin A: 2738IU |
Vitamin C: 10mg |
Calcium: 115mg |
Iron: 2mg

Additional Info

Course:
Dinner, Main Dish, Side Dish

Cuisine:
Asian, Chinese-inspired, Western

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