This shrimp chicken fried rice is the reason I stopped ordering takeout. Two marinated proteins, a soy garlic butter that melts right into the rice, and a homemade yum yum sauce drizzled on top — it's the kind of meal that makes you feel like you genuinely know what you're doing in the kitchen. And the best part? You can have it on the table in about 30 minutes.
I'll be honest — I tested this one a few times before landing on the combo I actually wanted. The double marinade (separate for the shrimp and chicken, each with their own seasoning) is what makes it hit differently from every other chicken and shrimp fried rice recipe out there. Most recipes just throw both proteins in a pan together with salt and pepper. Not this one.
Growing up, I was obsessed with Panda Express — like, embarrassingly so. In high school, my best friend and I went through a phase where we ordered their fried rice with shrimp almost every single day for an entire week straight. So when I finally recreated it myself, years later, I knew it had to be good. The first time my husband tried it, he about fell out of his chair and said it was 10x better than takeout — and honestly? That's exactly the reaction I was going for.
If you love easy rice dishes, you'll also want to try my Garlic Butter Chicken and Rice and my Creamy Garlic Butter Shrimp Pasta — same energy, same minimal cleanup.
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Instructions & Video
- Step 1: Make the quick & easy yum yum sauce!
- Step 2: Fry the shrimp & chicken till fully cooked through & set aside!
- Step 3: Add in the veggies, eggs, rice, soy sauce & oyster sauce!
- Step 4: Add the chicken & shrimp back in & mix altogether to serve with the yum yum sauce!
Scroll down for the recipe card!
Easy Shrimp Chicken Fried Rice (Better Than Takeout!)
Ingredients
Equipment
Method
- Step 1 — Make the Soy Garlic Butter: Mix together the softened butter and minced garlic in a small bowl until fully combined. Set aside — this gets added to the wok later and it's genuinely one of the best decisions you'll make tonight.
- Step 2 — Marinate the Proteins: In one bowl, toss your cubed chicken thighs with 1 tablespoon soy sauce, garlic powder, smoked paprika, and black pepper. In a separate bowl, combine the shrimp with sesame oil, soy sauce, garlic powder, smoked paprika, and black pepper. Marinating them separately means each protein has its own seasoning balance — trust the process.
- Step 3 — Cook the Chicken and Shrimp: (WATCH VIDEO BELOW) Heat 1 tablespoon of oil in a large wok over medium-high heat. Once it's hot, add the chicken and sear for 5–7 minutes, stirring occasionally — the pieces are small so they cook fast. When the chicken is nearly done, add in the shrimp and cook for about 3–5 more minutes, turning until they're pink and cooked through on all sides. Remove everything from the wok and set aside.
- Step 4 — Build the Fried Rice Base: In the same wok (don't clean it — all those bits left behind = extra flavor), sauté the onion, garlic, and ginger over medium heat until the onions go translucent, about 3 minutes. Then stir in half of your soy garlic butter and let it melt all over the aromatics.
- Step 5 — Scramble the Eggs and Add the Veggies: Push the onion mixture to one side of the wok. Crack your 2 eggs into the empty side and scramble them, stirring until just cooked. Add the peas and carrots and stir everything together until combined.
- Step 6 — Add the Rice and Sauce: (WATCH VIDEO BELOW) Add in the cooked rice, soy sauce, and oyster sauce. Stir and toss everything together until the rice is fully coated and golden. If the rice is sticking slightly — that's the good stuff. You want some texture here.
- Step 7 — Add the Proteins Back: Add the cooked shrimp and chicken back into the wok. Toss and cook, stirring occasionally, for another 2–3 minutes until everything is hot and well combined. Taste for salt and soy — adjust if needed.
- Step 8 — Make the Yum Yum Sauce: In a small bowl, whisk together the mayo, melted butter, ketchup, rice wine vinegar, paprika, maple syrup, and black pepper. If it feels too thick, add water a teaspoon at a time until it's drizzle-able. Done.
- Step 9 — Serve: Plate the shrimp chicken fried rice warm and finish with a generous drizzle of yum yum sauce. Enjoy every bite!
Notes
STORAGE
- Fridge: Store in an airtight container for up to 3–4 days. Keeps really well.
- Reheat: Stovetop is best — add a tiny splash of water or soy sauce to a hot pan and toss the rice for 3–4 minutes until hot. Microwave works too; cover and heat in 60-second intervals.
- Freezer: You can freeze this for up to 2 months. Thaw overnight in the fridge before reheating. The rice texture is slightly softer after freezing but it still tastes great.
- Yum Yum Sauce: Store separately in the fridge in a jar or sealed container for up to 1 week.
Tried this recipe?
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Substitutions
- Shrimp: Swap for scallops, diced firm tofu (for a pescatarian version), or just add extra chicken
- Chicken thighs: Chicken breast works — just be careful not to overcook as it dries out faster than thighs
- Sesame oil: Toasted sesame oil is best, but you can use neutral oil in a pinch (flavor will be less nutty)
- Oyster sauce: Hoisin sauce is the closest substitute; use the same quantity but expect a slightly sweeter result
- Soy sauce: Tamari is a perfect gluten-free swap; coconut aminos work too but are a touch sweeter and saltier
- White rice: Jasmine rice, sushi rice or basmati both work beautifully; brown rice is fine but will need longer reheating
Frequently asked questions
Yes, frozen shrimp work perfectly — just make sure to fully thaw them first. Submerge the frozen shrimp in a sealed bag in cold water for 15–20 minutes, then pat them dry before marinating. Excess water in the marinade or wok will steam the shrimp instead of searing them.
Day-old jasmine or long-grain white rice is the best option for shrimp chicken fried rice. The lower moisture content of cold rice gives you those slightly separate, slightly chewy grains that make fried rice so good. Freshly cooked rice will work but tends to clump and go soft.
Yes — substitute the same amount of hoisin sauce for a slightly sweeter result, or just add an extra teaspoon of soy sauce to keep the savory depth without sweetness. The oyster sauce adds a distinct umami layer, so don't leave it out entirely if you can help it.
Chicken breast absolutely works, but thighs are juicier and more forgiving in high-heat cooking. If using breast, cut the pieces small (½-inch cubes), sear quickly over high heat, and pull them from the pan as soon as they're no longer pink — they'll dry out fast if overcooked.
Store the yum yum sauce in an airtight jar or container in the fridge for up to 1 week. It also makes an incredible dipping sauce for spring rolls, drizzle for bowls, or spread for wraps — you'll find a use for every last drop.
This shrimp chicken fried rice is a great meal prep recipe. Make a full batch and portion it into containers for up to 4 days in the fridge. Keep the yum yum sauce separate and add it when serving so it stays fresh.
Looking for other quick recipes like this? Try these:
Related
Pairing
These are my favorite desserts to serve with this shrimp chicken fried rice:
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