Classic Chicken and Shrimp Fried Rice Recipe (Better Than Takeout)

When the takeout craving hits, this chicken and shrimp fried rice recipe is the answer. Juicy bites of chicken, plump shrimp, and smoky wok-tossed rice come together with the savory soy and oyster sauce flavor you love from your favorite Chinese restaurant. It cooks in about 30 minutes, costs a fraction of delivery, and you control exactly what goes in.

Menu of Chicken And Shrimp Fried Rice Recipe

This chicken and shrimp fried rice recipe covers the full ingredient list with US measurements, step-by-step instructions, why it works, chef tips, a troubleshooting table, substitutions, variations, storage and reheating guidance, and answers to common questions.

Ingredients for Chicken and Shrimp Fried Rice Recipe

For the Proteins

• 3/4 pound boneless, skinless chicken thighs (about 340 g), cut into 1/2-inch pieces
• 1/2 pound large shrimp (about 225 g), peeled and deveined
• 1 tablespoon soy sauce, divided
• 1 tablespoon Shaoxing wine or dry sherry, divided
• 2 teaspoons cornstarch, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon white pepper

For the Fried Rice

• 4 cups cooked long-grain white rice, chilled (day-old is best)
• 3 large eggs, lightly beaten
• 3 tablespoons vegetable oil, divided
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 cup frozen peas and diced carrots, thawed
• 4 green onions, thinly sliced

For the Sauce

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil

Notes on ingredients: Chicken thighs stay juicier than breast over high heat, which is why this recipe calls for them. If you only have breast, the velveting marinade in the instructions will still keep it tender. For shrimp, large (21/25 count) peeled and deveined shrimp give the best bite; thaw frozen shrimp overnight in the fridge and pat them dry. Long-grain white rice or jasmine rice both work, as long as the rice was cooked a day ahead and chilled. Use a naturally brewed soy sauce and a real oyster sauce (check for oyster extract on the label) for the most authentic takeout flavor. Shaoxing wine adds a characteristic aroma; dry sherry is the best substitute.

You will need: a large wok or 12-inch skillet, a wooden spoon or wok spatula, two small bowls (one for marinating the chicken, one for mixing the sauce), and paper towels for patting the shrimp dry.

How to Make Chicken and Shrimp Fried Rice Recipe

Step 1: Marinate the Proteins

Toss the chicken pieces with 2 teaspoons soy sauce, 2 teaspoons Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon salt, and a pinch of white pepper. In a separate bowl, toss the shrimp with the remaining Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon salt, and the rest of the white pepper. Let both sit 10 to 15 minutes while you prep. Break up the cold rice, beat the eggs, mince the garlic, slice the green onions, and stir the sauce ingredients together.

Step 2: Sear the Chicken

Heat 1 tablespoon of oil in the wok over high heat until shimmering. Add the chicken in a single layer and sear undisturbed 1 minute, then stir-fry 2 to 3 minutes until golden at the edges and cooked through (no pink inside). Transfer to a plate. Do not crowd the pan; sear in two batches if needed.

Step 3: Sear the Shrimp

Add another tablespoon of oil to the hot wok. Add the shrimp in a single layer and sear 60 to 90 seconds per side, just until pink, curled, and opaque. Transfer immediately to the plate with the chicken. They will heat through again at the end.

Step 4: Scramble the Eggs

Reduce the heat to medium-high and add the beaten eggs to the wok. Scramble into soft curds, about 30 to 45 seconds, until just set but still moist. Push to one side of the wok or transfer to the plate.

Step 5: Fry the Rice

Add the remaining tablespoon of oil and return the wok to high heat. Add the garlic and stir-fry 20 seconds until fragrant, then add the cold rice and the peas and carrots. Toss constantly 3 to 4 minutes, breaking up clumps, until the grains are hot through and picking up golden toasted spots.

Step 6: Sauce and Combine

Pour the sauce evenly over the rice and toss 1 minute until every grain is glossy and coated. Return the chicken, shrimp, and eggs to the wok and toss 1 to 2 minutes until everything is heated through. Remove from the heat, add the green onions and sesame oil, and toss once more. This chicken and shrimp fried rice recipe is best served immediately, while the rice is still distinct and the shrimp are tender.

Why This Works

• The proteins are seared separately. Chicken and shrimp cook at different speeds and release different amounts of moisture, so apart they both get proper browning instead of steaming each other.
• The chicken is velveted. The soy, wine, and cornstarch marinade keeps small pieces tender over high heat.
• Day-old rice fries, fresh rice steams. Chilled grains have a firm, dry surface that fries into lightly crisp, separate grains instead of mush.
• The sauce caramelizes on hot rice. Poured over the hot rice, it coats the grains rather than pooling at the bottom of the wok.

Chef’s Tips for the Best Results

• Velvet the chicken. Ten minutes in the soy, wine, and cornstarch marinade is enough; do not skip it.
• Sear proteins separately. Together they would steam each other; apart, they both get proper browning.
• Let the rice sit between tosses. Pressing the rice against the hot wok for 20 to 30 seconds between tosses builds the smoky, toasted flavor takeout is known for.
• Sauce the rice, then add proteins back. Coating the hot rice first means the sauce caramelizes onto the grains instead of making the chicken and shrimp soggy.

Common Mistakes and How to Fix Them

Common Problem	Why It Happens	How to Fix It
Chicken is dry and tough	Overcooked, or breast was used without marinade	Use thighs, velvet with cornstarch, and pull the chicken as soon as no pink remains
Shrimp are rubbery	Seared too long or cooked twice at full heat	Sear just until pink and opaque, about 90 seconds per side; reheat only briefly at the end
Rice is mushy	Fresh rice used, or the wok was overcrowded	Use cold day-old rice and fry in batches so the grains get direct heat
Dish tastes bland	Not enough sauce, or sauce pooled instead of coating	Mix the sauce first, pour evenly over hot rice, and taste before serving
Everything steams instead of fries	Wok was not hot enough, or too much food at once	Heat oil until shimmering and cook proteins in a single layer

Ingredient Substitutions

Original Ingredient	Substitute	Expected Difference
Chicken thighs	Chicken breast	Leaner and slightly less juicy; do not skip the velveting marinade
Shrimp	Extra chicken or diced pork	Still hearty; you lose the sweet seafood contrast
Oyster sauce	Hoisin sauce	Sweeter and thicker; reduce the sugar to 1/2 teaspoon
Shaoxing wine	Dry sherry	Very close in aroma and function
Peas and carrots	Diced bell pepper and corn	Sweeter, more colorful; add bell pepper with the garlic

Recipe Variations

Spicy: Add 1 to 2 teaspoons of sriracha or chili garlic sauce to the sauce mixture.

Pineapple: Add 1/2 cup of diced fresh pineapple with the peas and carrots for a sweet-savory twist.

Brown rice: Use chilled cooked brown rice. The texture is chewier and nuttier; fry 1 to 2 minutes longer.

Low-sodium: Use low-sodium soy sauce and cut the oyster sauce to 2 teaspoons.

Extra vegetables: Add shredded cabbage, bean sprouts, or sliced mushrooms with the rice for more bulk.

Store, Reheat, and Prep Ahead

Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Freeze portions for up to 2 months in sealed freezer bags with the air pressed out, and thaw overnight in the refrigerator. Discard leftovers that smell off or have sat at room temperature for more than 2 hours.

To reheat, warm in a skillet over medium-high heat with a teaspoon of oil, stir-frying 3 to 4 minutes, adding a splash of water if it looks dry. The microwave works in a pinch: sprinkle with a tablespoon of water, cover loosely, and heat 2 minutes, stirring halfway. Heat leftovers containing chicken and shrimp to 165 degrees F (74 degrees C) throughout.

For prep ahead, cook the rice a day ahead; that is the single most important prep step. Dice the chicken and marinate it up to 8 hours ahead in the fridge. Peel and devein the shrimp a day ahead. Mix the sauce and keep it in a jar up to a week. Thaw the peas and carrots overnight so everything is ready to hit the wok.

More Rice Recipes to Try

If you enjoyed this recipe, you will love these other rice dishes from The World of Rice:

• Spicy Shrimp and Chicken Fried Rice Recipe with Garlic Chili Sauce
• Authentic Chinese Shrimp Fried Rice Recipe: Traditional Technique, Pure Flavor
• Authentic Shrimp Fried Rice Recipe: Wok-Fried, Plump & Juicy
• Benihana Chicken Fried Rice Recipe: The Famous Teppanyaki Copycat

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes. Cut it into even 1/2-inch pieces and do not skip the velveting marinade; it keeps breast meat juicy. Pull the chicken the moment no pink remains, since breast overcooks faster than thigh.

How do I prevent mushy fried rice?
Use cold, day-old rice and keep the wok very hot. Break up all clumps before the rice hits the pan, and do not overcrowd it. If you only have freshly cooked rice, spread it on a baking sheet and chill it until it feels dry to the touch before frying.

Can I prepare this chicken and shrimp fried rice recipe ahead of time?
Prep every component ahead, but cook just before serving. The dish reheats well in a skillet for up to 3 days refrigerated.

How should I store leftovers?
Cool within 2 hours and refrigerate in airtight containers up to 3 days. Freeze portions up to 2 months and thaw overnight in the fridge.

Can I make this recipe healthier?
Use chicken breast, cut the oil to 2 tablespoons, use low-sodium soy sauce, and load in extra vegetables. Brown rice adds fiber, though the texture is chewier.

Final Thoughts

This chicken and shrimp fried rice recipe delivers everything you want from takeout: smoky rice, juicy chicken, snappy shrimp, and a savory sauce that coats every grain. Velvet the chicken, sear the shrimp fast, and keep the wok hot.

See the dictionary definitions for soy sauce and cornstarch.