Fried rice is a beloved and versatile dish originating from Chinese cuisine, characterized by cooked rice stir-fried in a wok or frying pan, often mixed with other ingredients such as eggs, vegetables, seafood, or meat. It’s a fantastic meal for utilizing leftover rice and various vegetables you have on hand. With its distinctive Chinese-inspired flavors, often savory with hints of sweetness and umami, this one-pan dinner is incredibly satisfying and sure to please a crowd. To make it a complete and hearty meal, feel free to add extra protein like tender chicken breast pieces (or chicken thighs) and succulent shrimp. For those following a gluten-free diet, this dish can easily be adapted by substituting traditional soy sauce with Tamari soy sauce or Coconut Aminos if you are sensitive to soy.

The beauty of fried rice lies in its flexibility, but here are the core ingredients for our delicious Shrimp Fried Rice:

• Chicken Breasts: We use boneless and skinless chicken breasts, typically cut into 1-inch pieces. This ensures they cook quickly and evenly in the stir-fry. Chicken thighs are an excellent alternative for a juicier, more flavorful result.
• Shrimp: Both cooked or raw shrimp can be used. For convenience, pre-cooked shrimp is fantastic as it only needs to be heated through towards the end. If using raw shrimp, ensure to cook it separately (or with the chicken) until it turns pink and opaque. Frozen shrimp should be thawed in cold water beforehand, or you can toss them in frozen and simply extend the heating time towards the end of the stir-fry.
• Rice: The best choices for fried rice are any medium or long-grain varieties like Basmati or Jasmine rice. These types hold their shape well and prevent clumping, unlike stickier short-grain rice. Day-old rice is highly recommended, but par-cooked rice packets are a superb shortcut.
• Vegetables: A colorful medley often includes corn, peas, diced onion, and carrots. These add sweetness, crunch, and essential nutrients. Feel free to expand with other quick-cooking vegetables like bell peppers, broccoli florets, or chopped scallions.
• Eggs: Scrambled eggs are a classic component, adding protein and a soft texture. Don’t worry about being an “egg fried rice pro” – simply scramble 2 eggs directly into your hot pan; it’s incredibly easy!
• Sauce: Our preferred flavor base combines Kikkoman soy sauce for its savory depth and Mae Ploy sweet chili sauce for a delightful sweet and spicy kick. This combination creates a rich, authentic flavor profile.

Note: While sunflower oil is used for frying everything due to its healthy properties and high smoke point, a drizzle of sesame oil at the very end can infuse the fried rice with an unmistakable Asian aromatic flavor.

To prepare this amazing shrimp and chicken fried rice, follow these simple stir-fry instructions. You’ll be cooking fried rice like a pro in no time!

1. First, ensure your Wok or large pan is heated over high heat. High heat is crucial for achieving that authentic stir-fry char and preventing ingredients from steaming.
2. While the pan heats, prep all your ingredients: dice chicken, chop carrots and onions, thaw frozen shrimp (if using raw), and have your sauces ready.
3. Pour 2 Tablespoons of a high-heat oil (like sunflower oil) into the hot pan. Add the hardier veggies first (carrots and onion), and stir-fry for 1-2 minutes until slightly softened. Then, add the frozen peas and corn and continue to stir-fry for another minute. Remove all cooked vegetables with a slotted spoon and set them aside in a bowl.
4. In the same hot pan, add another 2 Tablespoons of oil. Add the chicken pieces and stir-fry until cooked through and lightly browned (typically 4-5 minutes). If using raw shrimp, you can fry it with the chicken until it turns pink; otherwise, the cooked shrimp will be added towards the end. Remove the cooked chicken (and raw shrimp if applicable) and set it aside with the vegetables.
5. Add a final 2 Tablespoons of oil to the pan. Crack two eggs directly into the hot oil and quickly scramble them with your slotted spoon until just cooked but still soft. Remove the scrambled eggs and add them to your bowl of cooked ingredients.
6. Now, with the pan still hot, add 3 Tablespoons of oil. Add your cooked rice (day-old or microwavable) and fry for 1-2 minutes, breaking up any clumps with your spoon. The rice should start to get slightly crispy.
7. Return all the pre-cooked ingredients – vegetables, chicken, scrambled eggs, and cooked shrimp (if not added with the chicken) – to the pan with the rice. Pour in the soy sauce and sweet chili sauce. Stir-fry everything together vigorously for another 2-3 minutes, ensuring all ingredients are thoroughly heated and evenly coated with the sauces.
8. Serve immediately and enjoy your perfectly crafted homemade Shrimp Fried Rice!

For the best fried rice results, use any medium or long-grain rice such as Basmati or Jasmine. These varieties are preferred because their individual grains remain separate and distinct when stir-fried, preventing the dish from becoming a sticky, clumpy mass. Short-grain rice, which tends to be stickier due to higher starch content, is generally not recommended for fried rice. Traditionally, Chinese restaurants rely on day-old leftover rice, as the refrigeration process dries out the rice grains, making them firmer and less likely to break down during frying. However, par-cooked rice packets, like the 90-second varieties, are an excellent and convenient alternative. If you only have uncooked rice, simply cook your favorite white rice, then spread it out on a baking sheet and let it cool, uncovered, for several hours (or even overnight in the fridge) to allow the moisture to evaporate. This crucial step ensures that coveted fluffy, separate grain texture in your fried rice.

Absolutely! While we used skinless, boneless chicken breast meat for this recipe, chicken thighs will work wonderfully and are actually a popular choice for stir-fries. Chicken thighs are generally more forgiving, staying juicier and more tender during high-heat cooking compared to chicken breasts, which can sometimes dry out if overcooked. They also tend to have a richer flavor. Just be sure to cut them into similar 1-inch pieces as directed for the chicken breast to ensure even cooking.

The first time we made this shrimp fried rice, there were absolutely no leftovers – it’s genuinely that delicious! However, if you have fewer people in your household or make a larger batch, any leftovers can be stored safely. Simply transfer the cooled fried rice into an airtight container and refrigerate it promptly. When properly stored, fried rice should keep well in the fridge for up to 4 days. Always ensure it cools quickly before refrigerating to prevent bacterial growth.

Yes, you can absolutely freeze fried rice for future enjoyment, though with a slight modification for best results. If you plan to freeze, fry the meat (chicken and shrimp) and eggs as directed, then allow them to cool completely. For the best texture upon reheating, it’s advisable NOT to fry the vegetables or cooked rice before freezing. Instead, simply combine the cooled fried meat and eggs with the uncooked (or cooled, previously cooked) rice and the vegetables (fresh or frozen, but uncooked in the stir-fry sense). Stir everything together with about 6 tablespoons of oil. Transfer this mixture into a gallon-sized freezer bag, ensuring to press out as much air as possible before sealing. Keep frozen for up to 2 months. When you’re ready to enjoy, simply thaw the mixture slightly and stir-fry in a hot wok or skillet, adding the sauces during the final cooking phase.

How to reheat fried rice: For previously cooked and refrigerated fried rice, you can reheat it in the microwave for approximately 3-5 minutes, stirring halfway through, or in a skillet over medium heat for about 7-10 minutes, stirring occasionally until thoroughly hot. Adding a splash of water or broth during reheating can help re-moisturize the rice.

Ingredients:

• 

  Heat your skillet or Wok over high heat. Add 2 Tablespoons of cooking oil. Once hot, add the diced carrots and onion and stir-fry for 1-2 minutes until slightly tender. Then, add the frozen peas and corn, stir-frying for another minute. Remove all cooked vegetables with a slotted spoon and set them aside in a bowl.
• 

  In the same hot pan, add another 2 Tablespoons of oil. Add the chicken pieces and stir-fry over high heat until they are cooked through and lightly browned, about 4-5 minutes. If using raw shrimp, you would add and cook it along with the chicken here until it turns pink. Remove the cooked chicken (and raw shrimp if applicable) and set it aside with the vegetables.
• 

  Add a final 2 Tablespoons of oil to the same pan. Crack the 2 eggs directly into the hot oil. Quickly scramble them using your slotted spoon until they are just cooked through and form small curds. Remove the scrambled eggs and add them to your bowl with the other cooked ingredients.
• 

  With the pan still very hot (you may need to add 1 more Tbsp of oil), add your cooked rice and fry for 1-2 minutes, breaking up any clumps with your spoon to get some lightly crisped grains. Then, return all the reserved ingredients—vegetables, chicken, eggs, and cooked shrimp (if not already added)—to the pan. Pour in the soy sauce and sweet chili sauce. Stir-fry everything together vigorously for 2-3 minutes, ensuring all ingredients are thoroughly heated and evenly coated with the delicious sauces.
• Serve your homemade Shrimp Fried Rice immediately while hot and fresh. Garnish with chopped scallions or a drizzle of sesame oil if desired. Enjoy your pro-level creation!

• For a significant shortcut, you can use 2 cups of a frozen mixed vegetable blend (like peas, carrots, corn, and green beans) in place of the individually listed veggies. This simplifies prep even further!

Nutrition per serving