Looking for a quick, no-fuss dinner? This Shrimp and Chicken Fried Rice is perfect for busy weeknights. It’s easy to prepare, ideal for using leftover rice and vegetables, and full of flavour. Tender chicken and juicy prawns combine with crunchy vegetables and fluffy rice, finished with salty soy sauce and a touch of honey. Top each bowl with a crispy fried egg (crispy whites, runny yolk), diced chilli and a squeeze of lime for a bright finish.
It’s tempting to order takeaway when you’re tired, but this fakeaway-style fried rice cooks faster than any delivery and is more economical and healthier. Like other flexible recipes, treat this as a template: swap rice types, use whatever veg you need to use up, and experiment with toppings such as crispy onions, nuts or a drizzle of chilli oil. The recipe is forgiving and easy to personalise.
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here’s how to make Shrimp and Chicken Fried Rice:
- Cooking Tips:
- Frequently Asked Questions
- Other recipes you might enjoy:
- Made this recipe and loved it?
- Shrimp and Chicken Fried Rice Recipe
Why you will love this recipe:
- Ready in under 30 minutes — a true quick and easy dinner.
- Delicious contrast of textures and flavours: tender chicken, plump prawns, crunchy veg and fluffy rice, balanced with soy sauce, honey, fried egg, chilli and lime.
- Excellent for using up leftover rice and vegetables.
- Highly versatile — swap proteins, rice or veg to suit what you have.
- A healthier, budget-friendly fakeaway you can make in minutes.
Ingredients:
The full recipe card with quantities and step-by-step instructions is below.
Vegetable oil – choose a neutral oil with a high smoke point such as sunflower or rapeseed.
Chicken thighs – boneless, skinless thighs stay juicy and tender when pan-fried.
Prawns – large raw prawns are ideal; defrosted if using frozen.
Garlic – about three cloves, grated or minced, adjust to taste.
Ginger – fresh grated ginger (or paste) adds warmth.
Spring onion – thinly sliced; shallots or red onion can substitute.
Carrot – very thinly sliced or julienned for crunch.
Red bell pepper – sliced; use orange or yellow if preferred.
Pak choi – bok choy adds a leafy green element; separate into leaves.
Cooked white rice – use cold leftover rice for best results.
Soy sauce – for salty, umami flavour; use tamari for gluten-free.
Runny honey – adds a touch of sweetness to balance the soy.
Eggs – for scrambling into the rice and frying on top.
Coriander – as a fresh garnish.
Chilli – diced for heat; deseed for milder flavour or omit.
Lime – wedges to finish the dish with brightness.
Substitutions and Variations:
- Protein: swap chicken thighs for breasts, thinly sliced steak, pork, or leftover roast meat.
- Vegetables: use what you have — sweetcorn, bean sprouts, mushrooms, green beans, mangetout, broccoli, cabbage or edamame all work well.
- Rice: basmati, jasmine or leftover brown rice work; microwave rice pouches are fine in a pinch.
- Heat: add chilli oil, gochujang, or dried chilli flakes for more kick; remove seeds for a milder result.
- Finish: a drizzle of sesame oil, toasted nuts or seeds, or crispy fried onions add texture and flavour.
- Herbs: use parsley instead of coriander if preferred, or add extra spring onion.
Here’s how to make Shrimp and Chicken Fried Rice:
Below is a step-by-step overview — the full, printable recipe card with exact quantities and instructions is at the end of the post.
ONE: Prep the vegetables — dice the pepper, julienne the carrot, slice the spring onions, grate garlic and ginger, and trim the pak choi.
TWO: Slice the chicken into strips and fry in a tablespoon of oil over medium-high heat until golden and cooked through. Add the prawns for the last 2 minutes, then remove both from the pan and set aside.
THREE: Add another tablespoon of oil, increase to high heat and stir-fry the garlic, ginger, spring onions, carrot and pepper for a few minutes. Add the pak choi and cook for another minute.
FOUR: Add cold cooked rice, soy sauce and honey. Stir thoroughly, breaking up any clumps so the rice is evenly coated.
FIVE: Push the rice to one side of the pan, crack in the eggs and scramble them briefly before mixing through the rice.
SIX: Stir the cooked chicken and prawns back into the rice to warm through. Spoon the fried rice into bowls, top each with a crispy fried egg, scatter coriander and diced chilli, and serve with lime wedges.
Cooking Tips:
- Use cold rice: Leftover rice straight from the fridge works best — freshly cooked rice will clump and become mushy when stir-fried.
- Mix colours and textures: Add crunchy or sweet veg to balance the dish — cabbage, edamame, sweetcorn, mangetout or mushrooms are all good choices.
- Personalise: Read the Substitutions and Variations section to tailor the dish, and experiment with toppings like toasted nuts, sesame seeds or chilli oil.
Frequently Asked Questions
Yes — frozen shrimp are fine if fully defrosted and drained before cooking.
Absolutely. Try thinly sliced steak, pork or leftover roast meat. Add cooked leftovers with the rice and heat through until piping hot.
It’s a complete meal on its own, but it also pairs well with shared sides like spring rolls, dumplings or light salads.
Store in an airtight container in the fridge for up to 4 days.
Reheat in a pan over medium heat until piping hot (add a teaspoon of sesame oil for extra flavour), or microwave for 1–2 minutes.
No — a large non-stick frying pan works perfectly. Use a wok if you have one.
Other recipes you might enjoy:
Try other quick Asian-inspired dishes from the same kitchen for more fast family meals, including pad thai, miso aubergine, tom yum soup, teriyaki salmon or spicy ramen. For more prawn ideas, consider garlic prawns or sesame prawn toast.
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
Made this recipe and loved it?
I would love to hear your feedback — leave a review in the comments and tell me any tweaks you made. If you share a photo on Instagram, tag @desertislanddishes so I can see your version!
Shrimp and Chicken Fried Rice
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Ingredients
- 2 tbsp vegetable oil
- 2 skinless boneless chicken thighs, sliced into strips
- 165 g raw king prawns
- 3 garlic cloves, grated
- 1 thumb size piece ginger, grated
- 2 spring onions, thinly sliced
- 1 carrot, very finely sliced (julienned)
- ½ red bell pepper, thinly sliced
- 1 head pak choi, trimmed and separated into leaves
- 450 g cooked white rice, fridge cold
- 2 tbsp soy sauce
- 1 tbsp runny honey
- 2 large eggs
To serve:
- 2 large eggs
- Handful of fresh coriander, torn into sprigs
- 1 chilli, diced (deseeded if desired)
- 1 lime, cut into wedges
Instructions
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Heat 1 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. Add the chicken strips and pan-fry for about 4 minutes, until golden and cooked through (time will vary with thickness).
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Add the prawns and cook for about 2 minutes until pink and cooked. Remove both from the pan and set aside.
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Add 1 tbsp vegetable oil to the pan and return to high heat. Stir-fry ginger, garlic, spring onions, carrot and pepper for a few minutes, then add pak choi and cook 1 minute more.
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Tip in cold cooked rice, then add soy sauce and honey. Stir well, breaking up clumps of rice.
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Push the rice to one side and crack in the eggs. Scramble gently and then mix through the rice.
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Return the cooked chicken and prawns to the pan, stir to combine and keep warm.
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In a separate frying pan, heat a little oil and fry 2 eggs until the whites are set and edges are crispy, keeping the yolks runny.
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Divide the rice between two bowls, top each with a fried egg, scatter coriander and diced chilli, and serve with lime wedges. Enjoy!
Notes
Chilli: dice and deseed for milder heat, or omit. A drizzle of chilli oil or a pinch of flakes adds extra spice.
Nuts and seeds: top with chopped toasted nuts or sesame seeds for crunch.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.