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A bowl of Chicken Shrimp Fried Rice with eggs, peas, carrots, and green onions in a white dish.
Linda

Chicken Shrimp Fried Rice

Better-than-takeout fried rice loaded with juicy chicken, plump shrimp, and day-old rice tossed in a hot wok until every grain is separate and fragrant.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 0.5 lb boneless skinless chicken thighs cut into 1/2-inch pieces
  • 0.5 lb large shrimp peeled, deveined, patted dry
Rice & Aromatics
  • 4 cups cooked white rice day-old, cold, broken up with hands
  • 2 large eggs beaten
  • 3 cloves garlic minced
  • 4 green onions thinly sliced, white and green parts separated
Seasoning & Oil
  • 3 tbsp vegetable oil divided
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 0.25 tsp white pepper or black pepper

Equipment

  • Large wok or 12-inch skillet
  • Small Bowl (for sauce)

Method
 

Prep
  1. Stir together soy sauce, oyster sauce, sesame oil, and white pepper in a small bowl. Set aside.
Cook the proteins
  1. Heat 1 tablespoon vegetable oil in a wok over high heat until smoking. Add chicken in a single layer and cook undisturbed for 2 minutes until golden, then stir-fry 1 minute more until just cooked through. Transfer to a plate.
  2. Add shrimp to the hot wok and cook 1 to 1.5 minutes per side until pink and curled. Transfer to the plate with chicken.
  3. Add 1/2 tablespoon oil to wok, pour in beaten eggs, and scramble quickly until just set but still soft, about 30 seconds. Break into pieces and transfer to the plate.
Fry the rice
  1. Add remaining 1.5 tablespoons oil to wok. Add white parts of green onions and garlic; stir-fry 15 seconds until fragrant.
  2. Add cold rice and spread across wok. Let it sit undisturbed 1 minute to toast, then toss and break up clumps. Stir-fry 2 to 3 minutes until rice is hot and some grains are lightly crisped.
Combine and finish
  1. Return chicken, shrimp, and eggs to wok. Pour sauce over everything and toss continuously for 1 minute until evenly coated and sizzling. Scatter green onion tops over the top and give one final toss. Serve immediately.

Notes

Day-old rice is non-negotiable - fresh rice turns mushy. Spread just-cooked rice on a sheet pan and refrigerate uncovered for 30 minutes if you must make it same-day. For extra depth, add 1/2 teaspoon fish sauce to the sauce mixture. Leftovers reheat beautifully in a hot skillet with a splash of oil.