Better-Than-Takeout Chicken and Shrimp Fried Rice

Chicken and shrimp fried rice in a white bowl with chopsticks

5 from 1 vote

Better-Than-Takeout Chicken and Shrimp Fried Rice

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.

Prep Time10

Cook Time12

Total Time22

Course: Dinner

Cuisine: American, Chinese

Diet: Gluten Free

Servings: servings

Author: Mary Smith

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

Serving size = ⅙ of the total recipe

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