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Craving takeout but want to keep it homemade? This chicken and shrimp fried rice is packed with tender chicken, succulent shrimp, crispy edges of day-old rice, and savory umami seasoning: all made in one pan in under 30 minutes. It's the kind of protein-packed comfort food that tastes like your favorite Chinese takeout, but with whole-food ingredients you can trust.
Why You’ll Love This Chicken and Shrimp Fried Rice Recipe
If you're anything like me, you've got leftover cooked rice hanging out in the fridge and a bag of frozen shrimp just waiting for a dinner rescue mission. This recipe brings those humble ingredients together into a quick, satisfying meal that's weeknight-friendly and whole-family approved.
What makes this fried rice special? The combo of juicy shrimp and tender chicken breast gives it that "deluxe takeout" vibe, while green peas and fresh vegetables add texture and color. The magic happens when you toss everything into a hot pan with sesame oil, allowing the cold leftover rice to crisp and soak up every bit of flavor.
If you love my Paleo Shrimp Fried Rice or Easy Chicken & Pea Skillet, you'll fall hard for this version that brings both proteins to the party.
Ingredients You’ll Need
Here's what you'll need to make the best gluten-free chicken and shrimp fried rice at home.
- Skinless chicken breast - Cut into bite-sized pieces, this lean protein cooks quickly and stays moist with the right technique.
- Fresh shrimp - Look for peeled and deveined shrimp (or use frozen shrimp, thawed). Shrimp adds sweetness and texture.
- Day-old rice - Cold white rice is essential. It fries instead of steaming, giving you that perfect texture. Avoid freshly cooked rice if you want that signature fried rice feel.
- Green onions - You'll use both whites and greens for flavor and garnish. Spring onion is a great alternative.
- Frozen mixed vegetables - I love the mix of carrots, peas, corn, and green beans. Adds color and fiber with zero prep.
- Eggs - For body and richness. Beaten eggs get scrambled right in the pan.
- Coconut aminos - A gluten-free alternative to soy sauce with just the right balance of salty-sweet.
- Sesame oil - Adds that warm, nutty aroma you recognize from Chinese restaurants.
- Garlic, rice vinegar, ginger, salt & black pepper - Classic seasoning to layer flavor.
- Avocado oil - Neutral and great for medium-high heat cooking.
- Optional Garnishes: Lime wedges for brightness, toasted sesame seeds, thin-sliced chili peppers, and/or chopped cilantro.
How to Make Chicken and Shrimp Fried Rice
Step 1: Heat 1 tbsp avocado oil and the sesame oil in a large skillet or wok over medium-high heat. Add the skinless chicken breast and fresh shrimp, seasoning with ½ tsp salt and pepper. Stir-fry until the cooked shrimp is pink and the chicken is browned and cooked through. Remove with a slotted spoon.
Step 2: In the same pan, heat another tablespoon of avocado oil. Add the white parts of the green onions and garlic. Sauté for 1 minute.
Step 3: Add frozen mixed vegetables and cook until just tender-about 2 minutes.
Step 4: Add the day-old rice, coconut aminos, rice vinegar, and ginger. Stir-fry until warmed through and starting to crisp.
Step 5: Return the chicken and shrimp to the pan. Add remaining salt and pepper.
Step 6: Push the rice aside and crack in the eggs. Scramble and toss through the rice.
Step 7: Add remaining salt and pepper. Stir everything together and top with the green parts of the onions.
Pro Tips for Perfect Fried Rice
- Use a hot pan and don't overcrowd it. Cook the proteins in batches if needed so they sear rather than steam.
- Don't skip the day-old rice-it's key to preventing mushiness. Spread freshly cooked rice on a baking sheet and chill if you're in a pinch.
- Cook shrimp just until pink-overcooked shrimp can get rubbery fast.
- Add sesame oil at the end for an extra punch of aroma.
- Customize the veggies based on what you have-bok choy, mushrooms, or bell peppers are great additions.
Looking for more Asian-inspired recipes? Try my Chicken and Broccoli Stir Fry!
Storage & Reheating Tips
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet over medium heat with a splash of water or coconut aminos to rehydrate the rice.
- Avoid microwaving if possible-it can make the shrimp rubbery and the rice soggy.
- Meal Prep Tip: Portion the cooked rice into containers and add a side of sliced cucumbers or a drizzle of sriracha mayo for a full lunchbox-friendly meal.
Recipe FAQs
It's not recommended. Fresh rice is too moist and will make the dish clumpy. Always go with day-old rice stored in the fridge.
Long-grain white rice like jasmine works best. It stays fluffy and separates well in the pan.
You can cook them together if your pan is big and hot enough. Just be sure not to overcrowd or they'll steam instead of sear.
Use coconut aminos instead of soy sauce and double-check that your other ingredients are gluten-free.
Absolutely. Fried rice is a great way to use up leftovers-just be sure your proteins are already cooked.
This easy chicken and shrimp fried rice is a complete meal that comes together in a flash. Whether you're meal prepping, repurposing leftovers, or just craving something better than Chinese takeout, this dish is your go-to. Try my Chicken Broccoli Stir Fry next!
More Asian-Inspired Recipes
20-Minute Steak Fried Rice Recipe (Gluten-Free)
Whole30 Shrimp Lo Mein (Paleo, Keto)
30-Minute Salmon Stir Fry with Gluten-Free Teriyaki Sauce
Better-Than-Takeout Chicken and Shrimp Fried Rice
Equipment
Ingredients
- 1 lb chicken breast, diced into ½ inch pieces
- 1 lb peeled and deveined shrimp, medium sized, thawed if previously frozen
- 2 tbsp avocado oil, divided
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tsp pepper
- 8 green onions, chopped and whites separated from greens
- 2 cloves minced garlic
- 2 cups frozen mixed vegetables, I used peas, carrots, corn and green beans
- 3 cups cooked white rice, preferably day-old and cold
- ½ cup coconut aminos
- 1 tsp rice vinegar
- ½ tsp powdered ginger
- 2 eggs
- salt & pepper, to taste
Instructions
- Heat 1 tbsp avocado oil and the sesame oil in a large wok or pan over medium high heat.
- Add the chicken and shrimp and sprinkle with ½ tsp of the salt and ½ tsp of the pepper. Cook, stirring often, for 5-7 minutes until cooked through. The shrimp should be pink and no longer opaque, and the chicken should be browned and cooked through completely. Remove using a slotted spoon.
- To the same pan, add 1 more tbsp avocado oil and heat over medium high heat. Add the white parts of the diced green onion along with the minced garlic. Stir for 1 minute until fragrant.
- Add in the mixed veggies (from frozen) and saute for 1-2 more minutes.
- Add in the rice along with the coconut aminos, rice vinegar, and ginger. Stir 1-2 minutes until warmed through, then add the chicken back into the pan and stir.
- Push the rice aside to make space in the middle or side of the wok and crack the eggs into the open space.
- Use your spatula to break up the eggs and slightly scramble them. Toss the eggs with the rice until they are cooked through.
- Add the additional ½ tsp salt and pepper and toss everything together.
- Serve topped with the remaining diced green onions to garnish. Add more coconut aminos on top, if desired.
Notes
- Use a hot pan and don't overcrowd it. Cook the proteins in batches if needed so they sear rather than steam.
- Don't skip the day-old rice-it's key to preventing mushiness. Spread freshly cooked rice on a baking sheet and chill if you're in a pinch.
- Cook shrimp just until pink-overcooked shrimp can get rubbery fast.
- Add sesame oil at the end for an extra punch of aroma.
- Customize the veggies based on what you have-bok choy, mushrooms, or bell peppers are great additions.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Made this yesterday for a family in need. I tasted it before sending it and the title Better-Than-Takeout is absolutely on spot! It was quick and easy as well. I can’t wait to make it for myself!!!
Thank you!!
Any way to use cauliflower rice in place of the regular, day old rice?