Put down the phone and step away from the delivery app. Seriously, those service fees are the villain in your bank account’s origin story. Instead, whip up this Better-Than-Takeout Chicken and Shrimp Fried Rice Recipe. It comes together faster than a driver can find your apartment, it’s infinitely cheaper, and tastes amazing!
We love this dish because it’s the ultimate flexible flex. Got a bag of frozen salad shrimp? A lonely chicken breast? Day-old rice that’s seen better days? Perfect. This shrimp and chicken fried rice recipe turns your “sad” leftovers into a complete flavor bomb. It’s protein-packed, loaded with veggies, and brings that savory, restaurant-style goodness right to your kitchen table.
Whether you need a quick weeknight dinner or a meal prep champion for the week ahead, this bowl delivers big main character energy without the “I just spent $40 on takeout” guilt. Get your wok hot—it’s time to cook!
Better-Than-Takeout Chicken and Shrimp Fried Rice
Ingredients
- 3 cups cooked white rice cold (day-old rice works best!)
- 1 boneless chicken breast diced into small pieces
- 1 cup frozen small shrimp salad shrimp, thawed
- 2 large eggs beaten
- 1 cup frozen peas and carrots
- 3 tbsp soy sauce
- 1 tbsp oyster sauce optional, but adds major savory vibes
- 2 tbsp vegetable oil divided
- 2 cloves garlic minced
- 1 tsp sesame oil
Instructions
- Scramble the Eggs: Heat a teaspoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and quickly scramble them until they are just set. Remove them from the pan and set them aside on a plate—we don’t want them rubbery!
- Cook the Proteins: Add a little more oil to the hot pan. Toss in your diced chicken and cook for 3-4 minutes until golden and cooked through. Add the shrimp and garlic, tossing for just 1 minute (shrimp cook fast!). Remove the meat and put it on the plate with the eggs.
- Fry the Rice and Veggies: Add the remaining oil to the pan. Dump in the frozen peas and carrots and stir-fry for 2 minutes. Now, add the cold rice. This is the main character moment: break up any clumps with your spatula and let the rice fry undisturbed for a minute to get some crispy edges.
- Season and Combine: Pour the soy sauce, oyster sauce, and sesame oil over the rice. Toss everything well to coat the grains evenly. Add the cooked eggs, chicken, and shrimp back into the pan. Stir everything together until it’s steaming hot and fully combined. Serve immediately!
