Go Back
A wooden spoon scooping a serving of shrimp and chicken fried rice from the skillet.
5 from 6 votes

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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 442 kcal

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.