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Hibachi Style Chicken and Shrimp Fried Rice Recipe

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This chicken and shrimp fried rice recipe is a delicious and satisfying dish that's perfect for a family dinner or a quick weeknight meal. With tender pieces of chicken, succulent shrimp, and flavorful fried rice, this recipe is a winner every time. Plus, it's so, so easy to make. Just a handful of steps are all you have to follow to make it.

Chicken and shrimp fried recipe on a white ceramic plate on a marble counter. The plate is garnished with sesame seeds and there is a pair of chopsticks on the plate. There is small bowl of sesame seeds off to the side.

My Take on Chicken and Shrimp Fried Rice

Fried rice has always been a favorite in our household. It’s a dish that brings back memories of family dinners and cozy nights at home.

This chicken and shrimp fried rice combines the best of both worlds – juicy chicken, succulent shrimp, and perfectly seasoned/cooked rice. Not to mention, it's a versatile dish that you can easily customize based on what you have in your pantry.

What I love most about this recipe though is how it transforms simple ingredients into a flavorful and satisfying meal. The combination of soy sauce, sriracha, and sesame oil gives the rice a deliciously savory taste with a hint of spice.

Honestly, it's so good you'll be coming back to it bite after delicious bite. Atleast that's what I always seem to do.

Chicken and shrimp fried recipe on a white ceramic plate on a marble counter. The plate is garnished with sesame seeds and there is a pair of chopsticks next to the plate.

Ingredients

Here's what you'll need to make this fried rice recipe:

For the Chicken:

  • 1 large chicken breast, cut into bite-size pieces
  • 1 tablespoon soy sauce
  • 2 teaspoon sriracha
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 tablespoon peanut oil

For the Shrimp:

  • 1 lb shrimp, peeled and deveined
  • 1 teaspoon soy sauce
  • 2 teaspoon sriracha
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 tablespoon peanut oil

For the Fried Rice:

  • 2 tablespoon peanut oil
  • 6 cups rice, cooked and cooled (day old works great)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 2 cups mixed frozen veggies (peas, carrots, and green beans)
  • 4 tablespoon soy sauce
  • 2 teaspoon sesame oil

Optional Garnishes:

  • 1 spring onion, chopped
  • 1 tablespoon sesame seeds

An overhead shot of several bowls in various shapes and sizes containing the ingredients to make chicken and shrimp fried rice including raw chicken and shrimp, peas and diced carrots, white rice, chopped onion, and peanut oil.

How to Make Chicken and Shrimp Fried Rice

This chicken and shrimp fried rice recipe is simple to follow and comes together in just 5 simple steps.

Here’s how to make it...

Step One: Marinate the Chicken and Shrimp

In separate bowls, season the chicken and shrimp with soy sauce, sriracha, garlic powder, and black pepper.

Mix to combine, then set it aside.

Two glass bowls filled with marinating chicken and shrimp on a marble counter. There is a white cloth napkin on the side.

Step Two: Cook the Chicken and Shrimp

Heat 1 tablespoon of peanut oil in a wok over high heat.

Add the chicken and cook for 6-7 minutes, stirring continuously, until cooked through and golden.

Transfer to a plate and then wipe the wok.

Marinated chicken fried on a wok on a marble counter. There is a white cloth napkin on the side.

Repeat the process with the shrimp, cooking for 2-3 minutes until golden and cooked through. Transfer to the plate with the chicken.

Marinated shrimp fried on a wok on a marble counter. There is a white cloth napkin on the side.

Step Three: Prepare the Fried Rice

Add 2 tablespoons of peanut oil to the wok.

Add the cooked rice and stir for 4-5 minutes until heated through.

Add the diced onion, minced garlic, and grated ginger, stirring for 3-4 minutes until fragrant.

White rice cooking in a wok on a marble counter with a white cloth napkin on the side.

Step Four: Add the Vegetables and Sauce

Add the mixed frozen veggies to the wok and cook for 5-6 minutes until they are heated through.

Stir in the soy sauce and sesame oil, tossing well to ensure all the rice is evenly seasoned.

Return the cooked chicken and shrimp to the wok and toss to combine.

Chicken and shrimp fried rice cooking in a wok on a marble counter with a white cloth napkin to the side.

Step Five: Serve and Garnish

Taste the fried rice and adjust the seasoning with more soy sauce if needed.

Garnish with chopped spring onion and sesame seeds.

Serve immediately and enjoy!

Chicken and shrimp fried recipe on a white ceramic plate on a marble counter. The plate is garnished with sesame seeds and there is a pair of chopsticks on the plate.

How to Store And Reheat Chicken and Shrimp Fried Rice

Your leftover chicken and shrimp fried rice can be stored in an airtight container in the refrigerator for up to 4-5 days.

Reheat it in a wok or skillet over medium heat until heated through. Add a splash of soy sauce if needed to refresh the flavors.

Chicken and shrimp fried recipe on a white ceramic plate on a marble counter. The plate is garnished with sesame seeds and there is a pair of chopsticks on the plate. There is small bowl of sesame seeds off to the side.

FAQs About Chicken and Shrimp Fried Rice

Can I use different vegetables?

Yes, you can use any vegetables you like or have on hand.

Bell peppers, snap peas, and corn are great alternatives.

How do I prevent the rice from sticking to the wok?

Ensure your rice is cooked and completely cooled before frying.

Using day-old rice works best as it is drier and less likely to stick.

Chicken and shrimp fried recipe on a white ceramic bowl on a marble counter. There is a pair of chopsticks next to the plate and the bowl is garnished with sesame seeds.

My Final Thoughts

This chicken and shrimp fried rice never disappoints, and it’s perfect for any meal. The combination of tender chicken, juicy shrimp, and savory fried rice makes it a Cunningham family favorite.

Anyway, I hope you enjoy making and eating this dish as much as I/we do.

As always, don’t forget to leave a comment below if you try it out!

Chicken and shrimp fried recipe on a white ceramic plate on a marble counter. The plate is garnished with sesame seeds and there is a pair of chopsticks next to the plate. There is additional plate of fried rice off to the side.

More Dinner Recipes

If you’re looking for more tasty and easy dinner recipes, check out some of these favorites from the blog:

Yield: 8 servings

Hibachi Style Chicken and Shrimp Fried Rice Recipe

Chicken and shrimp fried recipe on a white ceramic plate on a marble counter. The plate is garnished with sesame seeds and there is a pair of chopsticks on the plate. There is small bowl of sesame seeds off to the side.

This Chicken and Shrimp Fried Rice is a delicious and satisfying dish that's perfect for a family dinner or a quick weeknight meal. With tender pieces of chicken, succulent shrimp, and flavorful fried rice, this recipe is a winner every time.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

For the Chicken:

  • 1 large chicken breast, cut into bite-size pieces
  • 1 tablespoon soy sauce
  • 2 teaspoon sriracha
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 tablespoon peanut oil

For the Shrimp:

  • 1 lb shrimp, peeled and deveined
  • 1 teaspoon soy sauce
  • 2 teaspoon sriracha
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 tablespoon peanut oil

For the Rice:

  • 2 tablespoon peanut oil
  • 6 cups rice, cooked and cooled
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 2 cups mixed frozen veggies (peas, carrots, and green beans)
  • 4 tablespoon soy sauce
  • 2 teaspoon sesame oil

Instructions

    1. In separate bowls, season the chicken and shrimp with soy sauce, sriracha, garlic powder, and black pepper. Mix to combine and set aside.

    2. Heat 1 tablespoon of peanut oil in a wok over high heat. Add the chicken and cook for 6-7 minutes, stirring continuously, until cooked through and golden. Transfer to a plate and wipe the wok. Repeat the process with the shrimp, cooking for 2-3 minutes until golden and cooked through. Transfer to the plate with the chicken.

    3. Add 2 tablespoons of peanut oil to the wok. Add the cooked rice and stir for 4-5 minutes until heated through. Add the diced onion, minced garlic, and grated ginger, stirring for 3-4 minutes until fragrant.

    4. Add the mixed frozen veggies to the wok and cook for 5-6 minutes until they are heated through. Stir in the soy sauce and sesame oil, tossing well to ensure all the rice is evenly seasoned. Return the cooked chicken and shrimp to the wok and toss to combine.

    5. Taste the fried rice and adjust the seasoning with more soy sauce if needed. Garnish with chopped spring onion and sesame seeds. Serve immediately and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

¼ Cup
Amount Per Serving: Calories: 363Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 132mgSodium: 1221mgCarbohydrates: 43gFiber: 3gSugar: 3gProtein: 23g
© Brendan Cunningham
Cuisine: Asian / Category: Dinner Recipes
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