Shrimp Fried Rice Recipe (VIDEO)
Shrimp Fried Rice is one of my go-to 30-minute meals and my family can’t get enough of it. Shrimp and rice loaded with veggies and egg is a protein-packed and easy dinner. Fried Rice is the best way to use leftover Cooked Rice.
We love recreating Asian takeout dishes like Chow Mein, General Tso’s Chicken, and of course saucy Beef and Broccoli Stir Fry. Making fried rice is probably the easiest homemade takeout dish.
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Shrimp Fried Rice Recipe
Even though fried rice is easy to make, there are some things to know before you start to avoid gummy and sticky rice. I learned how to make (non-sticky) fried rice years ago from one of my favorite bloggers, Jaden of steamykitchen.com.
Once you have a great basic recipe for fried rice, you can easily change up the protein depending on what you have in the refrigerator or what leftovers you have from dinner the night before. That’s how we came up with our popular Chicken Fried Rice Recipe.
Shrimp Fried Rice Video Tutorial
I hope this Shrimp Fried Rice Recipe becomes a new favorite for you. If you enjoyed this video, please subscribe to our Youtube Channel, and click the bell icon to be notified when we post a new video.
Secrets for the Best Fried Rice
Here is our best advice for making perfect (non-sticky) fried rice:
- Ingredients prepped ahead: The cooking process moves fast, so be sure to have everything prepped and ready before you start the stove
- Chilled rice: Start with cold cooked rice. Leftover rice is best. Avoid fresh, warm rice or it will become sticky and gooey when it hits the pan.
- High heat: Fried rice is supposed to cook quickly over high heat so give your pan a chance to heat up. Also, give the ingredients time to sizzle and resist the urge to stir constantly.
- Follow the process: Add ingredients to the pan separately and in the order listed. Adding everything at once will cool the pan too quickly and your fried rice will fail.
- Add sauces to taste: Add soy sauce and sesame oil to your taste preference. Depending on how your rice was cooked (with or without salt) or if you use low sodium soy sauce, you will likely need to adjust soy sauce and sesame oil.
Ingredients for Shrimp Fried Rice
- Rice: cooked and chilled rice works best (more on that below)
- Shrimp: use 20-24 count or 26-30 count RAW peeled and deveined shrimp.
- Cornstarch – makes the shrimp slightly crisp when stir-fried like in our Bang Bang Shrimp Tacos.
- Vegetables: we use a bag of frozen peas and carrots that we thaw according to package instructions.
- Eggs: large eggs add more protein and great texture and color to this dish
- Green onion – light and dark green parts, plus more to garnish
- Soy Sauce – use regular, low sodium or even coconut aminos then add them to taste since they will have varying amounts of salt in them.
- Sesame oil – DO NOT SKIP the sesame oil which makes it taste like authentic Chinese fried rice. Use pure sesame oil, not toasted.
How to Make Shrimp Fried Rice
From the time the shrimp hits the skillet, it takes about 10 minutes on the stove so you want everything measured out, prepped, and ready to add to the skillet.
- Marinate shrimp – toss shrimp together with cornstarch, salt, and pepper. Rest for 10 minutes at room temperature.
- Heat the skillet – preheat over medium/high heat then add cooking oil and shrimp. Cook 1 minute per side. Transfer shrimp to a plate and reduce heat to medium.
- Add beaten eggs – pour eggs into the hot skillet and scramble with your spatula until no longer runny. Transfer to the same plate as the shrimp.
- Wipe down the skillet with a paper towel then increase to medium/high heat, add oil and chives, and saute for 30 seconds.
- Spread rice into the skillet and sizzle for 1-2 minutes without stirring. Flip and sizzle another 1-2 minutes.
- Add Sauces & Veggies – drizzle in Soy sauce and sesame oil to taste then stir in vegetables.
- Add cooked shrimp and eggs back to the pan and stir to combine and add more soy sauce to taste.
How to Cook Rice for Fried Rice
Leftover chilled white rice is best, but If you don’t have leftover white rice, you can make it ahead, but be sure to rinse the rice until water runs clear prior to cooking to remove the extra starch.
Cook White Rice on the Stovetop then cool to room temperature, spread the rice into a casserole dish or baking sheet, and refrigerate until chilled. This will help dry out the rice so it doesn’t turn gummy on the skillet. We love Jasmine rice, but medium or long grain rice will work.
Common Questions
We love Jasmine rice, but medium or long grain rice will work. You can even use leftover brown rice for healthier fried rice.
Rice is gluten-free, so you really just need to make sure your soy sauce is gluten-free like this Tamari soy sauce.
Instead of soy sauce, try using Coconut Aminos, but you need a little more since it contains less salt.
You can leave out the shrimp altogether to make it vegetarian like our Pineapple Fried Rice, or substitute it with whatever protein you have such as ham, bacon (like this Bacon Mango Fried Rice) beef, or chicken for Chicken Fried Rice.
I hope you’re inspired to make some Shrimp Fried Rice this week. Thank you for watching, subscribing, and sharing our recipes with the people you love!
Do YOU have any recipe requests for future videos? Please let me know in a comment below.
More Asian Recipes to try
- Fresh Spring Rolls
- Asian Chopped Salad Recipe
- Korean Beef Tacos
- Crispy Egg Rolls
- Chicken Stir Fry
- California Rolls
Shrimp Fried Rice Recipe
Ingredients
- 1 lb 26-30 count uncooked shrimp , (peeled and deveined)
- 1 tsp cornstarch
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp LIGHT olive oil, or canola
- 4 large eggs, beaten
- 1/4 cup green onion, finely chopped
- 5 cups leftover chilled white rice , (rinse rice before cooking)
- 12 oz frozen carrots and peas, thawed
- 2 Tbsp soy sauce or coconut aminos , or added to taste
- 1 1/2 tsp sesame oil
Instructions
- In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.
- Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.
- Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
- Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant, 30 seconds.
- Stir in rice then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.
- Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.
- Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.
Nutrition Per Serving
This recipe was first published in 2014 and republished in 2022. We have added a video, new photos (see original photo below), and more tips for making the Best Shrimp Fried Rice.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made exactly as recipe said. Wife said was amazing and we both had seconds. Definitely in the dinner rotation!
Lovely to hear that, Ron. Glad you both enjoyed it!
This recipe is excellent. Best shrimp fried rice I have had in many years.
So glad you love it!
I loved this recipe! Everybody else in family thought it was to much of something. Either soy sauce, or sesame oil. They also thought it needed a little spice like sriracha. Overall the recipe was a 3/5
HI Amanda, did you maybe use a low sodium or alternate product or maybe too much rice? Adding extra rice will make it seem that way without adjusting everything else accordingly.
Hi Natasha,
Can you leave out the eggs in this recipe? I don’t like eggs. Would it alter the texture?
Hi Dina, I haven’t tested this recipe without eggs to advise. If you happen to try that as an experiment, we’d love to know how it turns out.
This is the first time I’ve made this recipe. I have some leftover whole grain brown rice pilaf made with chicken stock instead of water. Can I use that??
Hi Marilyn, I always recommend making the recipe as written the first time around before adjusting, but I imagine that may work. If you experiment, let me know how you liked the recipe.
I added two teaspoons of crushed garlic, teaspoon of ginger, quarter teaspoon of red chilly and small tin of drained oysters. Very tasty.
Glad you liked it! Thank you for sharing.
Extremely bland. Added lots more sesame oil and soy sauce. Added lots of garlic and ginger, salt and pepper. Sriracha helped too when it was done.
Hi Shannon, normally this is definitely not bland but it can be if too much rice is added in which case more sauce would be necessary.
I made this Shrimp fried rice an it was delicious. 😋 thanks
I was surprised it don’t have ginger in it.
What is the serving size?
Hi Karen! I’m so glad you loved the recipe. The recipe makes 6 servings. The nutrition facts listed are per 1 serving. Sorry, I don’t have the exact measurement of what that would be. You’ll have to measure it our evenly or weight the recipe on a food scale and divide that weight by 6.
Love this receipe! Do you use plain sesame oil or toasted sesame oil. Thanks!
Hi Cindy! We use pure sesame oil, not toasted.
Very easy and delicious recipe, I’ve made it several times now. I do everything per the recipe except cut the rice in half, because for me it’s too much rice. I end up with about 4 servings. Thank you for the recipe!
Hi Angelina! You’re welcome. I’m so glad you love the recipe. 🙂
Not a recipe rating! I love your recipes, but I also read many reviews! Ads or interfering with reading and writing!! Very irritating trying to read or write! I have been interrupted several times typing this to you!
I understand, but reviews are my map to good recipes! 10 interruptions!
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
I pared down the recipe for two people and it was great. I have never made fried rice cooking the elements separately, but it was delicious. Probably will always cook it this way now.
I’m so happy you enjoyed that. Thank you for sharing that with us, Anne!
Loved this recipe. Didn’t change a thing. Made such a large portion that I shared with my daughter and her family who also gave it rave reviews.
That’s wonderful, Annette! I’m so glad it was enjoyed.
Can you use already cooked shrimp that you can buy. I love this recipe
Hi Ronda, I always think cooking shrimp from raw is tastier, but you can use cooked shrimp. Recooking cooked shrimp does cause it to be a little dry and rubbery.
Hi Natasha,
Just made this for a late lunch. It was quick and DELICIOUS, two of my favorite things when cooking. My husband loved it!
Thank You,
Monica
Great to hear that, Monica. Thanks for sharing! I hope your family will love all the recipes that you will try.
Made this easy fried rice today and it was excellent! I followed the recipe to a t and it came out perfect. My two boys really enjoyed it! I’ll be keeping this recipe in my files. Thanks!
That’s wonderful, Asia! So glad you found a keeper!
Natasha I made this incredible meal tonight Thank you for sharing your this incredible recipe.It was so delicious.
You’re welcome! I’m so glad you loved it. Thank you for the review.
I made this fried rice recipe last night and it turned out delicious. But I added ham to it also with the shrimp, and I chopped several cloves of garlic.
I will be making this again
Thank you for sharing, Judy. I’m glad you loved this recipe.
Did not enjoy this much at all, was very sticky and the taste didn’t taste anything similar to authentic fried rice. Did the recipe to a t, Really disappointed 😭
Hi Romney. I’m sorry you did not enjoy this recipe. It depends on the type of rice used as well as the method cooked. In my notes, I provide tips on how to avoid sticky, gummy rice. Did you use chilled rice? This recipe is best with leftover rice or rice that has been cooked and cooled. It’s best to avoid fresh, warm rice or it will become sticky and gooey when it hits the pan. You may also watch my tutorial to see my process of how to cook rice. I hope this helps if you decide to make it again.
Should I rinse the Jasmine rice?
Also, is it okay to use the rice warm?
Thanks!
Hi Cindy, it works best with leftover rice because it’s less sticky. We rinse it before cooking it to remove some of the starch and let it cool completely (ideally it should be refrigerated and chilled before using).
I made alot of Natashas recipes everyone gorgeous but I must say this recipe is so simple but it’s got to be one of my favourites Thank you Natasha
Hi Derek! I’m so glad you enjoy my recipes. This is a simple yet delicious one! It makes it often to the dinner rotation. 🙂
It says 396 calories in a serving… How many cups is a serving? I have to count calories for everything I eat. I make this often. It’s one of the few things I can eat after throat surgery.
Hi Kathy, the whole recipe serves 6 people. You may divide the whole recipe by 6 to get the exact amount of per serving.
Can uncle Ben’s rice be used for fried rice? I like uncle Ben’s rice the best it never fails me. I may not be cooking long grain rice correctly because it always seems sticky
Hi Linda. Yes, that would be fine if that is what you prefer. We love Jasmine rice, but medium or long grain rice will work. I have some excellent tips on how to cook rice HERE. I hope you find this helpful to avoid sticky rice in the future. 🙂
This turned out so good! I was thrilled to see a recipe without garlic (can’t have it) and it did not disappoint. (I have just left it out of many of your recipes with success anyway.) The flavor is subtle and delicious. Really looking forward to your recipe book.
Hi Kathy, thank you for your good comments and feedback. I am working on the cookbook and if all goes well, it will be ready by the fall of next year.
This Shrimp Fried Rice is so Delicous and easy to make, i made it last night and my family Loved it.Thank you for posting this wonderful recipe,
I am looking forward to see more such type of recipe.
That’s just awesome! Thank you for sharing your wonderful review, Jham!
Love cooking your recipes. You make it fun and it taste good.The best part of it is you are funny and goofy like me . I really enjoy watching your rshows and thank you for having such a peppy personality.
Hello Lola, thank you for your wonderful comments. It make us feel more inspired!
I love your recipes. I even tried a few of them and liked them. One of my favorites is the egg rolls.
Thank you for sharing, Mary. So glad you enjoy my recipes.
I love the flavors all working together in this one. So flavorful and easy to make!
So glad to hear you enjoyed this recipe. Thank you for the review.
We loved every bite! This dish is flavorful and easy to prepare, even the kids gobbled it up!
Hi Natasha. Your recipes are such an inspiration! Thankyou. Do you have recipes with Japanese flavours? I have my new daughter in law coming to meet us soon from Japan and want to make her feel at home.
Hi Judy! Thank you, I’m so glad I can be an inspiration to you. I have an archive of asian recipes that you can look through. I’m sure you’ll find something in here. 🙂
The shrimp adds great flavor & texture! It makes it more hearty, that you can make it your meal!
Thank you for the feedback, Kristyn. 🙂
I found this recipe to be be as flavor-able as we like. I added some kimchi sauce. My husband thought we should add Korean barbecue sauce next time. Either way, the way the shrimp was prepared and the rest of the recipe was very good just needed a little “umph” for our family. I will make this again but just add a little extra seasoning.
Hi Stephanie, thank you for your review. We’re glad to know that you enjoyed the recipe with some extra seasoning that you prefer.
I would like to bring shrimp fried rice to a potluck. How do I reheat shrimp fried rice recipe?
Hi Peggy, you can reheat leftovers on the skillet the following day 🙂
Can you please show me how to make, Cashew Shrimp in Oyster Sauce with Rice and Vegetables?
Hi Heather, I haven’t tried that before but it sounds delicious!
Just made this for dinner and it was a 5-star recipe for sure! I am NOT very good in the kitchen but this turned out awesome! I picked up some fresh shrimp this morning and the worst part was popping off the heads 🥴 I also made your tuna and avocado tuna salad for lunch today and that was also a winner! Thanks for all your yummy recipes and videos! You make it look so easy! 👏👏👏I have a picture but not sure how to post it 🤷♀️
Thank you for sharing that with us, Sharon. Unfortunately, you won’t be able to share some photos here but you can share them on our Facebook page or group!
I’ve made shrimp (and other protein) fried rice at least two dozen times based strictly or sometimes loosely on this recipe, and tried many other recipes out there, and think this one remains the # 1 fried rice recipe on the web! Only thing is, it recommends thawed peas/carrots whereas I usually grab them right from the freezer and toss them in the wok to cook for a minute or two before the green onions. It’s at that stage that I sometimes add other vegetables too like broccolini, mushrooms, onions, etc. So, kind of a vegetable cooking stage before the rice, egg, shrimp get added in.
That works well too, Larry. Thanks for sharing that with us, I’m glad that you love this recipe!
Delicious and so easy. This will be on one of my meal rotations for sure.
I’m so glad this was a hit, Lois!
Absolutely delicious. Made exactly as directed. A must try!
I’m so glad you enjoyed it! Thank you for the wonderful review!
This shrimp fried rice recipe is so tasty and easy to do. I tried to make it for the first time and it turned out pretty good. Thank you Natasha for sharing your recipe with me. Thumbs up!👍
You’re very welcome, Tori. Thank you so much for sharing your feedback with us, glad you enjoyed it!
Made it today and it was a very easy recipe with simple instructions….
How do I prevent my rice from getting soggy ?
I would love to see a recipe for sesame chicken. I love all of Natasha’s recipe
They are easy to understand, she is a good teacher.dd
Hi Denesia, thanks for your suggestion. I’ll try to add that to our list. In the meantime, you can check out my other chicken recipes here.
Love your recipes . Have made a few of them . I will keep trying them . By the way , where do i find ,Silicon liners for muffins ?
Hi Maxine, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Hi Natasha! My sister and I made this recipe for dinner today. It was delicious! We are enjoying using your dinner recipes. Thanks for the recipe Natasha!
You’re welcome Zoie! I’m so happy you enjoyed that. Thank you for sharing that with us!
This recipe came out very well! I did not have green onion, but I used some finely chopped garlic. I also and added a little ginger. You know how cooking is; you have to be a bit flexible…
I’m so glad that worked out, Alice! Thank you so much for sharing that with me.
My first time making shrimp fried rice it was easy and fast. My family loved it! Thank you so much
That is the best when kids love what we moms make. That’s so great!
Delicious! The video was easy to follow and the dish turned out exactly as shown. My husband, who is very particular about his food, loved it! Since this turned out so well, I’m going to try your egg roll recipe next!
I’m happy to hear that, Sherry. I hope that you and your family will love every recipe that you will try!
I just made this for lunch, substituting some of the ingredients with whatever I could “forage” from my fridge and pantry (eg normal onion cooked much longer instead of green onion etc and completely different veggies). It was delicious even with my changes so look forward to making it properly the next time!
Hello Susana, nice to know that you were able to make use of the ingredients that you have available. I’m glad you still liked it!
This is our favorite Shrimp Fried Rice recipe. Even the kids love it!
I make it as written. I use low-sodium soy sauce, so I add more, as suggested.
Thank you for the great recipe!
You’re welcome, Brenda! I’m happy you enjoyed that!
Made this tonight, it was delicious and so easy. Thanks Natasha.
You’re welcome! I’m so happy you loved it, Tom!
I cooked this last night for my boyfriend. He loved it! I added about 2 TBSP of Hoison and that really took it next level. I used freshly cooked rice, (no parboiled or instant rice) and had no issues of gumminess.
Thank you so much for sharing that with me.
Is it possible to do this with frozen/cooked shrimp?
Hi Nina, I always try to avoid using cooked shrimp in recipes that call for uncooked because you can’t really make the shrimp take on any flavor without overcooking them. I think you could still make it work but omit the cornstarch on the shrimp and you won’t need to do the marinating. I would still flash heat them until warmed through but no longer than that because re-cooking cooked shrimp will make them rubbery. I hope you love the recipe!
You need to publish a cookbook! All your recipes are so good.
Hi Melissa, thanks for your good suggestion. I am actually already working on it.
I am making this for dinner tonight. It’s the first day of fish Friday’s during the Lent season. Can the carrots be omitted and just use the frozen peas? Thank you!! Love love your recipes.
Hi Anna! I’m so glad you’re enjoying our recipes. Omitting them should work 🙂
Natasha I love love your show- but I can’t find the bell icon?
Hi Jan, it is next to the subscribe button on our Youtube Channel.
Hi I just tried this recipe for shrimp fried rice and find it bland although I added more soy sauce. What other spices can I add? I also added minced garlic. It’s not bad just a bit bland. Thank you for the recipe.
Hi Cindy, the amount needed can vary depending on how the rice was cooked – if no salt was added during the cooking process, you would need to add more. Also, if you are using a low sodium soy sauce, you would need roughly 1/2 to 1 Tbsp more of soy sauce. This is why I suggest adding it to taste in the recipe. I hope you give it another try!
I feel the same. I keep adding more soy sauce to no avail; feel like something is missing,
Hi Pam, as we mentioned in step 4, “Depending on how your rice was cooked (with or without salt) or if you use low sodium soy sauce, you will likely need to add more soy sauce and sesame oil.”
Add garlic and a little ginger.
Is the sesame oil used in this recipe the toasted or plain kind?
Hi Marsha, we have a picture of the sesame oil we used in the blog post in the section titled: “Ingredients for Shrimp Fried Rice”. We used an All Natural, Pure Sesame Oil by Sun Luck.
Hello , I have a silly question on this. Can I use the already cooked salad shrimp. Hubby does not like large shrimp in his fried rice.
Hi Sylvia, I imagine that will work too. Please share with us how you liked it if you try it that way.
I love your recipes and how to prepare it it’s easy and understandable 😘😘😘😍
Thank you for that wonderful compliment!
Natasha,
Another winner.
Ron
I’m so glad you enjoyed it!
Delicious!
I’m alergic to soy and sesame and I can’t have peas.
So, I swapped the veggies for broccoli and green beans.
And I used lots of olive oil and a little bit of oxo (some kind of cow broth from down here). And it came out just amazing!
That’s so great! Thank you for sharing that with me Eleonora!
Can you have coconut aminos? It is so much tastier than soy sauce and there’s no soy, it’s actually approved on a clean eating plan! Plus the sodium is so much less.
Hello natasha just love your video and the food you cook as lots of chef used lots of ingredients that you haven’t got in your food cupboard. Just one thing as I live in England and trying to follow your instructions and ingredients are all like one cup of flour etc please could you show us British people in grams oz so we can get the ingredients right thank you so much and keep cooking your great
Hi Ian, most of our new recipes have gram conversions. When you’re at the recipe, you click Jump to recipe and click Metric and it will be converted to grams. Hope that helps!
That is a good tip especially to those fresh to the blogosphere. Simple but very precise information… Many thanks for sharing this one. A must read article!
So glad you found this helpful.
I really like the recipe and flavors but my dish was a bit dry. Does it need more oil? Please advise. Thank you!
Hi Liliya! This isn’t meant to be a saucy dish, but you can add more oil or even a splash of water to add moisture if the rice seems dry. I hope that helps!
Thank you! Will try to do that next time!
This is a great recipe! So glad I can make it at home now:)
Love your recipes. Can this be made with chicken breasts?
Hi Judi, I imagine that will work too but I also have a Chicken Fried Rice recipe.
I can’t see how you used 5 cups of rice as it looks to me that you used maybe 2-3 cups at most. Otherwise there’d not be many shrimp per person. The measuring cup looks like a 4 cup so looks like you used maybe 2 cups?
Hi Lorna, the measurements are correct. You could use less if you prefer but the sauce and seasonings would need to be adjusted or it would overwhelm the dish.
Wholesome recipe, thanks !
You’re welcome!
What does the cornstarch do on the shrimp?
Hi Sally, it makes for crispier shrimp.
Thank you!
We love this recipe
I’m so glad you enjoyed it!
This is by far the best shrimp fried rice I made/had it’s better then take out. I make it every time I have left over rice. My family loves it🤤🤤😘
Thank you so much for sharing that with us, Monica. I appreciate it!
Tank you
You’re welcome!
Great recipe! Easy and tasty and my whole family loved it!
I’m so glad you enjoyed it!
This coconut shrimp and fried rice was awesome. Never could get it right until I used your receipe
Thank you for giving this recipe a try, Larry! I’m so glad that you enjoyed it.
I made my jasmine rice this morning to use in the recipe this evening. I’m refrigerating it now. Do I need to rinse before using tonight?
Hi Kelly, I haven’t tried rinsing it after cooking. We rinse it before cooking it to remove some of the starch and let it cool completely (ideally it should be refrigerated and chilled before using).
I made chicken fried rice the other night and it was delicious! The only change I made is I added pineapple pieces!
Nice, that sounds yummy. Thanks for sharing that with us and providing great feedback!
Just made this for dinner. This was excellent! Will be making again.
I’m so glad you enjoyed your dinner, Catherine. Enjoy!
Hi Natasha. I made this recipe the other night and it was delicious! I search your recipes frequently for new ideas, since I’m doing a lot of cooking lately! Keep them coming!
That’s great to hear, Janice. Enjoy cooking!
I love all your recipes your smiling face is so friendly! I feel as though I’ve known you for years. Please keep up the good work! You are wonderful! Stay safe and be happy! Thank you ,love. Rennie
Aww! That’s the best! Thank you for sharing that awesome & thoughtful feedback with me Rennie!
I made this recipe as directed and it was delicious.
I’m so glad you enjoyed this recipe Jenean! Thank you for sharing that with us!
Would it be as good if I used frozen cooked shrimp? Thanks
Saundra
Hi Saundra, I always try to avoid using cooked shrimp in recipes that call for uncooked because you can’t really make the shrimp take on any flavor without overcooking them. I think you could still make it work but omit the cornstarch on the shrimp and you won’t need to do the marinating. I would still flash heat them until warmed through but no longer than that because re-cooking cooked shrimp will make them rubbery. I hope you love the recipe!
Thanks for sharing that and for the great feedback. I’m so glad you enjoyed it!
Hi Natasha, what brand of skillet do you use in this recipe? I have been looking for a big skillet like yours. Love the fried rice by the way it was delicious!
Thank you, Miranda. You can check out my list of tools here
Where do u get the coconut aminos?
Hello! This is the Coconut Aminos that I used.
Went a bit overboard with the Soy Sauce but it tastes amazing!
Thanks Dave. I’m sure it will be perfect the next time you’re making this recipe!
Loved it! Didn’t have frozen veggies on hand, so I diced 3 small carrots and a zucchini… stir fired them before and added in the recipe.
I’m so glad you enjoyed that Karen!
I’m looking forward to cooking this, a bit scared that I don’t get it right as I love fried rice. I’m adding bacon as my sister used to do this insane fried rice and I wanted the recipe before she passed. I promise to post pics – thank you for sharing your recipes Natasha! You are a legend! 😁❤️
I would love to see the pictures and assing bacon sounds like a good plan!
Hi, can you tell me if you used fresh shrimp or can we use frozen shrimp and thaw it out first?
Hi SB, you sure can. I recommend thawing it first.
Hi Natasha…I absolutely love your recipes…I’ve tried many already and I’m not going to stop!…your recipes are everything I’m looking for: incredible tasty, fast, practical…do I need to add anything else?!…..thank you for inspiring, helping us get delicious meals…thank you Natasha!…
You’re welcome Simona! Thank you for that wonderful feedback!
I love your shrimp fried rice and would like to make a big pot for a friend. Suggestions? Freeze it or just bag it? How to reheat?
That’s so nice of you Sue! It does refrigerate pretty well so you can reheat leftovers on the skillet the following day. Freezing it in an airtight container may work as well until you are ready to try it again.
Fantastic recipe. I omit the sesame oil though. Not a fan. But I have made this multiple times and it has become a favorite meal. So much fresher and better than take out. Thank you!
Thanks for your wonderful feedback and review Kathy!
Can I use chicken instead of shrimp and if so what should I season the chicken with ?
Hi Melissa, I bet it would be good with chicken too. I should give it a whirl. Here’s what one of our readers wrote about making it with chicken: “I just made some chicken fried rice based on your recipe and it’s really good! I used brown rice and didn’t coat the chicken with cornstarch but everything else was pretty much the same. Thank you so much! It’s the first time I ever made fried rice without a seasoning packet. I didn’t know I could! lol”
This looks delicious!
I love your metric conversion feature (we don’t use really use cup measures in the UK).
I’m going to try this out over the weekend as a treat.
Wish me luck 😊🤞🏻
It sounds like a good plan Jean. Would love to hear how it goes. 👍
Could yu cut this recipe in half?
Hi Sharon! You sure can! I hope you love this recipe!
Made Shrimp fried rice for dinner. It was delicious. My rice was kind of sticky even though I rinsed it and let it sit open in the refrigerator but that’s ok because it makes it easier for my handicapped husband to eat. I probably ate WAY too much. In fact, I’m going back for more right now!
I’m so glad you enjoyed this recipe, Kim! Thank you for sharing that great review with me!
We’re doing a more low carb thing and I made this with riced cauliflower, treated it as the rice in the recipe, no other changes. It turned out very good!
I’m so happy to hear that! Thank you for that amazing review!