If you’re craving shrimp and chicken fried rice but don’t want to spend a fortune on takeout, I’ve got you covered with the best fakeaway! This high-protein, one-pan recipe is cheaper than takeout, budget-friendly, and way healthier than takeout. Plus, it’s packed with flavor, easy to make, and a total family favorite.
P.S. You will love my one-pot bean chili next time, or Baked Harissa Chicken.
This is about to become your next, best recipe 👆🏼
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💰WHY THIS RECIPE IS BUDGET-FRIENDLY
💸 Family-friendly – Still cheaper than eating out at a restaurant, and can feed a family!
💸 One Pan, Less Mess – No need for a ton of dishes. Everything cooks in one pan!
💸 Using Left Over Cold Rice – The secret to that perfect fried rice texture is dry rice that is one day old.
💸 Healthier Than Takeout – Less oil, better ingredients, and more protein.
🥄 INGREDIENTS NEEDED AND SUBSTITUIONS
SHRIMP:
(Peeled and deveined) – A high-protein boost. Swap with large shrimp or prawns.
CHICKEN:
Cut the chicken into bite-size pieces. This makes it quicker to cook. Lean and high in protein, chicken breast keeps the dish healthy. You can substitute with boneless, skinless chicken thighs for a juicier option.
SESAME OIL:
The base for frying the rice, adds an Asian flavor. You can use vegetable or peanut oil if needed.
RICE:
(At least a day old) – Cold, dry rice is essential for the perfect fried rice texture. Leftover jasmine or basmati rice works best.
❗️Leftover Rice for Fried Rice: Always refrigerate cooked rice within a couple of hours to prevent bacterial growth. Eat it within three days to stay safe—otherwise, it can cause food poisoning. When reheating, make sure it's piping hot all the way through before serving!
FROZEN VEGGIES:
Stir-fried vegetables (I love peas, carrots, and corn) or any leftover cooked veggies will work too.
EGGS:
(Whisked) – Add richness and help bind the rice together. If avoiding eggs, use scrambled tofu for a plant-based alternative.
SOY SAUCE:
Use tamari for gluten-free or coconut aminos for a lighter option.
OYSTER SAUCE:
Substitute with Hoisin.
SWEET CHILI SAUCE:
I wouldn't leave this out. It adds a lovely, sweet flavor to the dish. You could use a little gochujang sauce for extra flavor and heat.
SPRING ONION:
Adds a fresh finish to the dish. Chives work as a substitute.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
1. Marinate the Chicken – Cut the chicken into bite-size pieces and add to a bowl. Pour two to three tablespoons of soy sauce over it and let it marinate for 10 minutes.
2. Cook the Chicken – Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until golden and cooked through.
3. Stir-fry the Rice – Add another teaspoon of sesame oil to the pan. Add the cold rice and fry with the chicken for 1-2 minutes.
4. Add the Veggies and Shrimp – Toss in the frozen veggies along with the defrosted shrimp. Stir everything together and cook until the shrimp turns pink and is fully cooked (about 5 minutes).
5. Cook the Eggs – Push the rice to the outside of the pan. Pour the whisked eggs into the middle. Once cooked, flip the egg like you are making an omelet, then break up the egg into pieces with your cooking utensil.
6. Season the Dish – Mix the soy sauce, oyster sauce, and sweet chili sauce in a bowl. Pour it into the pan and stir well to coat the rice evenly.
7. Garnish and Serve – Sprinkle the chopped spring onions over the rice, give it one final stir, and serve immediately.
💫 If you loved this recipe, leave a 5-star review and rating!
📝 TIPS AND TRICKS
Use Cold Rice – Freshly cooked rice is too sticky. Cold, day-old rice fries up perfectly!
High Heat is Key – This gives you that authentic fried rice texture and prevents sogginess.
🍚 RICE DISHES TO TRY NEXT TIME
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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SHRIMP AND CHICKEN FRIED RICE (BEST FAKEAWAY!)
- Total Time: 5 min Prep Time + 25 min Cook Time = 30 min Total Time
- Yield: 4 1x
Description
If you’re craving shrimp and chicken fried rice but don’t want to spend a fortune on takeout, I’ve got you covered with the best fakeaway! This high-protein, one-pan recipe is cheaper than takeout, budget-friendly, and way healthier than takeout. Plus, it’s packed with flavor, easy to make, and a total family favorite.
Ingredients
FOR THE CHICKEN
500g (17 oz) diced chicken breast
2 tablespoons soy sauce
2 teaspoons sesame oil
FOR THE RICE
2 cups of dry rice (one day old)
1 cup frozen vegetables
300 g medium shrimp, peeled and deveined, patted dry, about 2 cups.
2 eggs, beaten
FOR THE SAUCE
2 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons sweet chili sauce
spring onion for garnish
Instructions
1. Marinate the Chicken – Cut the chicken into bite-size pieces and add to a bowl. Pour two to three tablespoons of soy sauce over it and let it marinate for 10 minutes.
2. Cook the Chicken – Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until golden and cooked through.
3. Stir-Fry the Rice – Add another teaspoon of sesame oil to the pan. Add the cold rice and fry with the chicken for 1-2 minutes.
4. Add the Veggies and Shrimp – Toss in the frozen peas, carrots, and corn along with the defrosted shrimp. Stir everything together and cook until the shrimp turns pink and is fully cooked (about 5 minutes).
5. Cook the Eggs – Push the rice to the outside of the pan. Pour the whisked eggs into the middle and let them cook. Once cooked, flip the egg like you are making an omelet, then break up the egg into pieces with your cooking utensil.
6. Season the Dish –Mix the soy sauce, oyster sauce, and sweet chili sauce in a bowl. Pour it into the pan and stir well to coat the rice evenly.
7. Garnish and Serve – Sprinkle the chopped spring onions over the rice, give it one final stir, and serve immediately.
8. 💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Use Cold Rice – Freshly cooked rice is too sticky. Cold, day-old rice fries up perfectly!
High Heat is Key – This gives you that authentic fried rice texture and prevents sogginess.
Have Ingredients Close-By – Make sure your ingredients are prepped and close by. We work quickly when making this dish.
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian
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