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    Home » Dinner » Main Dishes

    Shrimp and Chicken Fried Rice

    Published: Aug 12, 2024 by Tiffany · This post may contain affiliate links · Leave a Comment.

     

     

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    Pin for shrimp and chicken fried rice

    If you're gluten free, then you know how hard it can be to find safe Chinese food. Well, this shrimp and chicken fried rice is an easy weeknight meal that is even better than Chinese takeout. And I love it because it's easily made gluten free!  With tender shrimp, juicy chicken, and lots of vegetables, this quick recipe will be a new family favorite.

    Besides the outstanding flavor and ease, both prep and cleanup are a breeze. This recipe uses leftover cooked rice and frozen veggies for a super simple one-pot meal that is on the table in only 30 minutes. Shrimp and chicken are perfect companions in this recipe, but if you want a different protein it's simple to customize.  And if you prefer to spice things up, give my Cajun fried rice a try!

    A pan of shrimp and chicken fried rice with carrots, peas and green onions.

    For more easy dinners, try my ground chicken stir fry, this marry me chicken pasta that's so creamy, or my family's favorite Mexican beef and rice skillet meal.

    Jump to:
    • Want to save this recipe?
    • Ingredient Notes
    • Substitutions & Variations
    • How to Make Shrimp and Chicken Fried Rice
    • Top Tip
    • Even More Shrimp Recipes
    • Storage
    • Other gluten free dinner recipes to consider:
    • Recipe

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      Ingredient Notes

      Ingredients for shrimp and chicken fried rice on a white counter.
      • Oil - You can use sesame oil, which is typically used in Asian cooking.  If you don't have it on hand, vegetable oil or olive oil will work fine.
      • Chicken - I used boneless, skinless chicken breasts cut into small bite sized pieces.  Chicken thighs will work as well, just make sure to remove the skins.
      • Fresh Shrimp - I used raw shrimp for this recipe, but you could also use frozen cooked shrimp that has been thawed. If you do use pre-cooked shrimp, I recommend you add it at the very end and let it warm up in the rice for just a few minutes. Since it is already fully cooked, you do not need to cook it much at all, and overcooking can lead to an unappealing rubbery texture. 
      • Onion & Garlic - These two provide a base of flavor for the fried rice.
      • Frozen Vegetables - Use any of your favorite vegetables. I love the frozen vegetable combos for easy weeknight meals (I used frozen peas and carrots this time), but if I have more time I like to add fresh broccoli, bell peppers, or pea pods. If using fresh vegetables, they will likely need just a few minutes longer to cook.
      • Eggs - Use 2 or 3 large eggs, depending on how much egg you like in your fried rice.
      • Rice - Cold leftover rice is the secret to great fried rice. When rice is cooked and chilled it transforms the starches. If you try to use freshly cooked rice, the fried rice will clump together. You can use either white rice or brown rice for this recipe.
      • Gluten Free Soy Sauce - If you're following a gluten free diet, make sure to opt for gluten free soy sauce. I typically use Kikkoman gluten free soy sauce or San-J Tamari soy sauce.  Another option is coconut aminos, which is gluten free but will add a slightly sweeter flavor.  If you opt for aminos, you may need to add more salt to the final dish.

      See recipe card for full ingredient list and quantities.

      Substitutions & Variations

      • No raw shrimp - If you want to use cooked shrimp, reduce the cooking time on the shrimp to just about 2 minutes, just long enough to heat them through.
      • No leftover rice - If you don't have leftover rice, prepare a batch and spread it on a baking sheet to cool. Place it in the refrigerator for a couple of hours prior to making the fried rice.
      • Make it Egg Free - If you can't have eggs but still want the fried rice experience, I find that Just Eggs works well as a scrambled egg substitute.

      How to Make Shrimp and Chicken Fried Rice

      This easy gluten free dinner recipe cooks up all in one pan making cleanup a breeze.  I use a large skillet (12-inch) to make sure there is room for all the ingredients.

      Step by step photos showing shrimp and chicken being cooked, then vegetables being cooked, then the eggs and rice added and everything stirred together.
      • STEP 1: Add the oil to the pan.  Once the oil is hot add the chicken to the hot pan and cook for minutes.  Then add the shrimp and cook another 5 minutes. Move the cooked meat to a small bowl, leaving the oil in the pan.
      • STEP 2: Saute the onion in the remaining oil for about 3-4 minutes.  Then add the garlic and saute for 1 minute.  Finally, add the frozen vegetables and cook them for about 5 minutes until they are warmed through.
      • STEP 3: Scoot the vegetables to the side and add the beaten eggs directly into the skillet. Scramble the eggs until they are just set. Add the rice and meat back into the skillet. Top with soy sauce.
      • STEP 4: Stir and cook for about 5 minutes until the rice is warmed through.  Season with a little more salt and pepper and top with chopped green onions before serving.

      Top Tip

      When you set aside the chicken and shrimp, place them in a bowl to capture any juices that are released.  Add the juices back to the pan along with the meat.  The juices will add so much flavor to the rice.

      A pan of freshly cooked shrimp and chicken fried rice sitting on a white table.
      A collage of four gluten free recipes featuring shrimp.

      Don't miss it!

      Even More Shrimp Recipes

      Check out this collection of over 40 delicious gluten free shrimp recipes!

      Shrimp Recipes

      Storage

      Allow leftover fried rice to cool to room temperature before storing. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little bit of water over the rice so that it won't dry out, and then reheat it in the microwave. 

      I love fried rice leftovers - the flavors are even better the next day!

      A wooden spoon scooping a serving of shrimp and chicken fried rice from the pan.

      Other gluten free dinner recipes to consider:

      • Several slices of BBQ brisket topped with BBQ sauce sitting on a metal tray.
        Dutch Oven BBQ Brisket
      • Penne pasta in rose sauce garnished with grated Parmesan cheese and fresh basil.
        Rose Sauce Pasta (Pink Sauce Pasta)
      • Chicken bolognese served over zucchini noodles on a dinner plate.
        Chicken Bolognese
      • Baked chicken thighs with squash and green beans on a sheet pan.
        Sheet Pan Chicken Thighs with Roasted Veggies

      If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

      Recipe

      A wooden spoon scooping a serving of shrimp and chicken fried rice from the skillet.

      Shrimp and Chicken Fried Rice

      There’s no need for takeout with this delicious shrimp and chicken fried rice recipe! With the perfect combination of tender chicken and succulent shrimp, this recipe feels extra special but is super easy. It's an quick gluten free dinner that will be ready in just 30 minutes!
      Author: Tiffany
      5 from 6 votes
      Print Pin Rate
      Course: Main Course
      Cuisine: Chinese
      Prep Time: 10 minutes minutes
      Cook Time: 20 minutes minutes
      Total Time: 30 minutes minutes
      Servings: 4
      Calories: 442kcal
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      Ingredients

      • 2 Tablespoons Sesame Oil plus more as needed (or sub olive oil)
      • ½ pound Boneless Skinless Chicken Breasts cut into bite sized pieces
      • ½ pound Raw Shrimp peeled & deveined with tails removed
      • ½ Cup White Onion diced
      • 2 cloves Garlic minced
      • 12 ounces Frozen Vegetables
      • 3 Eggs
      • 3 Cups Cooked Rice
      • 2 Tablespoons Gluten Free Soy Sauce
      • Salt & Pepper to taste
      • 2 Tablespoons Green Onions sliced for garnish

      Instructions

      • Add the oil to a 12-inch skillet or wok over medium heat. Once the oil is hot and shimmering, add the chicken pieces. Cook for about 5 minutes, stirring occasionally.
        2 Tablespoons Sesame Oil, ½ pound Boneless Skinless Chicken Breasts
      • Add the shrimp into the pan with the chicken and cook for 4-5 minutes more until the shrimp turn pink and curl into a C shape. Season the meat with a pinch of salt and pepper.
        ½ pound Raw Shrimp, Salt & Pepper
      • Transfer the shrimp and chicken to a bowl, leaving as much oil behind in the pan as possible.
      • Return the pan to the heat and add the diced onion, add a bit more oil if needed. Cook for 3-4 minutes until the onion begins to soften.
        ½ Cup White Onion
      • Add the garlic and frozen vegetables to the pan and cook for a few more minutes until the vegetables are warmed through.
        2 cloves Garlic, 12 ounces Frozen Vegetables
      • Scoot the vegetables to one side of the pan and crack the eggs into the other side. Scramble them with your spatula until they are just set.
        3 Eggs
      • Return the meat with any juices to the pan. Add the cooked rice and the soy sauce and stir together until the sauce coats the rice and everything is well combined.
        3 Cups Cooked Rice, 2 Tablespoons Gluten Free Soy Sauce
      • Allow the rice mixture to cook for 4-5 minutes, until the rice is heated through. Keep stirring occasionally so that the rice doesn't stick to the bottom of the skillet. When the rice is hot, taste and add additional salt and black pepper as needed. Garnish with green onions and serve.
        2 Tablespoons Green Onions, Salt & Pepper

      Notes

      LEFTOVER RICE: Fried rice turns out best when you use leftover fully cooled rice. I like to make my rice ahead the day before. If you don’t have day-old rice, you can make the rice an hour or two before. Spread the warm rice out on a cookie sheet or large plate and place it in the refrigerator until cooled.
       
      STORAGE: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, add a sprinkle of water over the rice before reheating in the microwave. This helps keep the rice from drying out upon reheating. 
      Calories: 442kcal | Carbohydrates: 49g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 230mg | Sodium: 986mg | Potassium: 605mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4647IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 2mg
      Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
      Tiffany

      Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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      A photo of Tiffany Welsh.

      Hey, I'm Tiffany!

      I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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