One Pan Shrimp and Chicken Fried Rice (high protein)
Never order takeout again after trying this shrimp and chicken fried rice. With tender chicken, juicy shrimp and fresh vegetables, this easy recipe has loads of protein, is ready in no time and is healthier (and cheaper) than anything you’ll get at a restaurant.
This fried rice is made in one pan with large shrimp, chicken, scrambled eggs and traditional fried rice veggies like peas, carrots and bell peppers. It’s full of flavor from simple spices and coconut aminos and it’s made with microwavable rice, making this recipe fast and easy!
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My whole family loves Chinese food and fried rice is the one dish we agree on. Whether it’s ham and pineapple fried rice or classic chicken fried rice, it’s a dinner that gets zero complaints. As a mom with 2 little kids, that’s a win that cannot be ignored.
Serve it with air fryer egg rolls and sweet and sour chicken for a full spread, worthy of your favorite Chinese restaurant and wrap it all up with protein pudding.
Why you’ll love this recipe
- 48 grams of protein per serving.
- Make great fried rice from your own kitchen.
- One pan.
Ingredients and Substitutions:
These are the main ingredients for this shrimp and chicken fried rice. See the recipe card below for the full ingredients list and instructions.
- Boneless Skinless Chicken Breasts: you can also use chicken thighs, ground meat of choice or even pork belly.
- Coconut Aminos: can use light soy sauce or regular in place of coconut aminos.
- Fresh Shrimp or King Prawns: you can omit if you have a shellfish allergy, add in extra chicken, or sausage.
- Minute White Rice: to save on time we’re using a box of microwavable rice. Might sound odd if you’ve never made this kind of rice but it really saves on time and is super easy to make. You can use any type of rice though, white rice, brown rice, or a combination.
- Cauliflower Rice: buy a frozen bag or make your own.
- Bell Pepper: I like using red bell pepper but you can use orange or yellow as well. Green is not as sweet.
- Frozen Peas: I like using frozen vs. canned peas they are a lot fresher.
- Eggs
Variations
- Add in pineapple for some sweetness or try ham and pineapple fried rice.
- Use cold leftover rice from the day.
- Add in any combination of vegetables you have on hand.
Dietary Modifications
- This recipe is dairy-free, as is.
- This recipe is gluten-free, as is. Use coconut aminos and not soy sauce for gluten-free.
How to make this easy shrimp and chicken fried rice (a visual step-by-step guide):
Step 1: prep chicken and shrimp
Chop the chicken into bite-size pieces and place in a bowl. Top with coconut aminos and ginger and mix to combine (image 1).
In a separate bowl, add the shrimp and top with coconut aminos and garlic powder (image 2). Let both marinate while you cook the rice in the microwave.
Step 2: microwave rice and cauliflower rice
In a microwaveable bowl, add the dry rice and water and cook for 12 minutes (or according to the package instructions). Remove and place in the refrigerator right away until ready to add. When the rice is done, cook the cauliflower rice according to the package and strain any excess liquid.
Step 3: cook chicken and shrimp
Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken and spread into an even layer in the hot pan (image 3). Let the chicken cook, untouched, for 4-5 minutes to cook and brown on one side. Flip and cook an additional 3-4 minutes until the chicken is cooked through (image 4). Remove from the pan and set aside.
Add the raw shrimp to the same pan (image 5) and cook for 2-3 minutes on each side until the shrimp is cooked through, pink, and no longer translucent (image 6). Set aside with cooked chicken.
Step 4: cook veggies
To the same pan, add the garlic, bell peppers, carrots and frozen peas (image 7). Saute for 5 minutes to brown (image 8) and then add the coconut aminos to the pan (image 9). Without lowering the heat, let this boil and simmer for 3-4 minutes (image 10).
Step 5: cook eggs
Spread the mixture out to the sides to make a hole in the center. Directly to the liquid in the pan, crack the two eggs in and begin to stir (image 11).
Mix to cook the eggs in the hot liquid, similar to dropping an egg in soup. You’re scrambling the egg directly in the liquid. As it begins to cook, start to combine it into the vegetable mixture until fully combined and cooked through (image 12).
Step 6: add rice and meat
Add the rice, cauliflower rice and the remaining 2 Tbsp. of coconut aminos to the pan (image 13) and mix to combine (image 14). I like to let the rice burn on the bottom a little before mixing for crispy rice pieces. Mix and cook for an additional 5 minutes to heat the rice and burn the bottom some.
Return the cooked chicken and shrimp to the pan (image 15) and stir to mix into the rice (image 16). Let the rice cook until the chicken and shrimp are warm and ready to enjoy. Top with green onions and desired toppings.
Expert Tip!
Don’t skip refrigerating the rice after cooking it. Cold rice allows the rice to dry out and prevents it from getting soggy and mushy.
Recipe FAQs
I used minute rice to make this recipe super easy. If you prefer to use fresh rice, I suggest using day old rice. This allows the rice to dry out and ensures your rice doesn’t get soggy.
Sure leftovers in an airtight container in the fridge for up to 3 days.
You can use fresh or frozen shrimp. If using frozen, be sure to fully defrost before using. I like using large shrimp or king prawns. King prawns are larger and slightly sweeter than regular shrimp and are great for fried rice. Peel and devein shrimp prior to cooking.
Check out our other easy chicken recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Shrimp and Chicken Fried Rice
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Ingredients
For Chicken and Shrimp
- 1.5 lbs. boneless skinless chicken breast, cubed
- 2 Tbsp. coconut aminos
- pinch of ground ginger
- 1 lb. shrimp, peeled and deveined, patted dry
- 1 Tbsp. coconut aminos
- pinch of garlic powder
- 1 Tbsp. olive oil
For Rice
- 2 cups uncooked boxed white Minute Rice 184g
- 2 cups water
- 10 oz. frozen cauliflower rice, cooked and drained
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup carrots, chopped
- 1 cup frozen green peas
- 1/4 cup coconut aminos
- 2 large eggs
- 2 Tbsp. coconut aminos
- 3 green onions, chopped
- salt and black pepper, to taste
Instructions
- Chop the chicken into bite-size pieces and place in a bowl. Top with coconut aminos and ginger and mix to combine. In a separate bowl, add the shrimp and top with coconut aminos and garlic powder. Let both marinate while you cook the rice in the microwave.
- In a microwaveable bowl, add the dry rice and water and cook for 12 minutes (or according to the package instructions). Remove and place in the refrigerator right away until ready to add. Cook the cauliflower rice according to the package instructions and drain any excess liquid.
- Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken and spread into an even layer in the pan. Let the chicken cook, untouched, for 4-5 minutes to cook and brown on one side. Flip and cook an additional 3-4 minutes until the chicken is cooked through. Remove from the pan and set aside.
- Add the raw shrimp to the same pan and cook for 2-3 minutes on each side until the shrimp is cooked through, pink, and no longer translucent. Set aside with the cooked chicken.
- To the same pan, add the garlic, bell peppers, carrots and frozen peas. Saute for 5 minutes to brown and then add the coconut aminos to the pan. Without lowering the heat, let this boil and simmer for 3-4 minutes.
- Using a spatula push the vegetable mixture to the outer edges of the pan. Directly to the liquid in the center of the pan, crack the two eggs in and begin to stir and scramble. Mix to cook the eggs in the hot liquid, similar to dropping an egg in soup. You're scrambling the egg directly in the liquid. As it begins to cook, start to combine it into the vegetable mixture until fully combined and cooked through.
- Add the rice, cauliflower rice and the remaining 2 Tbsp. of coconut aminos to the pan and mix to combine. I like to let the rice burn on the bottom a little before mixing for crispy rice pieces. Mix and cook for an additional 5 minutes to heat the rice and burn the bottom some.
- Return the cooked chicken and shrimp to the pan and stir to mix into the rice. Let the rice cook until the chicken and shrimp are warm and ready to enjoy.
- Top with green onions and desired toppings.
Notes
- Be sure to use cold rice to avoid the rice from getting soggy. You can also use leftover cooked rice.
- Nutritional information is an estimate and will vary with substitutions.
- I like to add additional coconut aminos or soy sauce, green onions and dijon mustard when I want a little extra zing.
- If you have a shellfish allergy omit and add additional chicken breast or chicken thighs or even sliced sausages.
This recipe looks great. I’m wondering: Would this work with frozen brown rice instead of the instant white rice?
I am not finding this recipe in MFP.