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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.

Shrimp Fried Rice Recipe in skillet with spoon

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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.
Best shrimp fried rice up close with shrimp, carrots, peas and egg

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.
Ingredients for shrimp and rice

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.

  1. Marinate shrimp – toss shrimp together with cornstarch, salt, and pepper. Rest for 10 minutes at room temperature.
  2. 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.
  3. 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.
  4. Wipe down the skillet with a paper towel then increase to medium/high heat, add oil and chives, and saute for 30 seconds.
  5. Spread rice into the skillet and sizzle for 1-2 minutes without stirring. Flip and sizzle another 1-2 minutes.
  6. Add Sauces & Veggies – drizzle in Soy sauce and sesame oil to taste then stir in vegetables.
  7. Add cooked shrimp and eggs back to the pan and stir to combine and add more soy sauce to taste.
How to make shrimp fried rice step by step

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

What is the best rice for fried rice?

We love Jasmine rice, but medium or long grain rice will work. You can even use leftover brown rice for healthier fried rice.

Is fried rice gluten-free?

Rice is gluten-free, so you really just need to make sure your soy sauce is gluten-free like this Tamari soy sauce.

Can I make soy-free fried rice?

Instead of soy sauce, try using Coconut Aminos, but you need a little more since it contains less salt.

Can I substitute the shrimp?

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.

Fried rice recipe with shrimp and 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

Shrimp Fried Rice Recipe

4.91 from 180 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Shrimp fried rice in skillet with spatula

Shrimp Fried Rice is one of my go-to 30-minute dinners and my family can't get enough of it. Shrimp and Rice is the best way to use leftover white rice.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $12-$14
Keyword: shrimp and rice, shrimp fried rice
Cuisine: Asian, Chinese
Course: Dinner, Main Course
Calories: 396
Servings: 6 people

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

  1. In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.

  7. 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 Facts
Shrimp Fried Rice Recipe
Amount Per Serving
Calories 396 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 299mg100%
Sodium 1108mg48%
Potassium 281mg8%
Carbohydrates 44g15%
Fiber 2g8%
Protein 25g50%
Vitamin A 5585IU112%
Vitamin C 10.2mg12%
Calcium 158mg16%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Chinese fried rice recipe

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lucy
    February 3, 2023

    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!

    Reply

    • Natashas Kitchen
      February 4, 2023

      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.

      Reply

  • Anne
    February 2, 2023

    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.

    Reply

    • Natashas Kitchen
      February 2, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Anne!

      Reply

  • Annette
    January 31, 2023

    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.

    Reply

    • NatashasKitchen.com
      January 31, 2023

      That’s wonderful, Annette! I’m so glad it was enjoyed.

      Reply

  • Ronda
    December 22, 2022

    Can you use already cooked shrimp that you can buy. I love this recipe

    Reply

    • Natasha
      December 22, 2022

      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.

      Reply

  • Monica
    November 29, 2022

    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

    Reply

    • Natasha's Kitchen
      November 29, 2022

      Great to hear that, Monica. Thanks for sharing! I hope your family will love all the recipes that you will try.

      Reply

  • Asia
    October 20, 2022

    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!

    Reply

    • NatashasKitchen.com
      October 20, 2022

      That’s wonderful, Asia! So glad you found a keeper!

      Reply

  • J.Kratz
    September 28, 2022

    Natasha I made this incredible meal tonight Thank you for sharing your this incredible recipe.It was so delicious.

    Reply

    • NatashasKitchen.com
      September 28, 2022

      You’re welcome! I’m so glad you loved it. Thank you for the review.

      Reply

  • judy mosty
    September 23, 2022

    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

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Thank you for sharing, Judy. I’m glad you loved this recipe.

      Reply

  • Romney
    September 12, 2022

    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 😭

    Reply

    • NatashasKitchen.com
      September 12, 2022

      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.

      Reply

  • Cindy
    August 9, 2022

    Should I rinse the Jasmine rice?
    Also, is it okay to use the rice warm?

    Thanks!

    Reply

    • Natasha's Kitchen
      August 9, 2022

      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).

      Reply

  • Derek Cox
    July 19, 2022

    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

    Reply

    • NatashasKitchen.com
      July 19, 2022

      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. 🙂

      Reply

  • Kathy McCullough
    June 22, 2022

    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.

    Reply

    • Natasha's Kitchen
      June 22, 2022

      Hi Kathy, the whole recipe serves 6 people. You may divide the whole recipe by 6 to get the exact amount of per serving.

      Reply

  • Linda
    June 6, 2022

    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

    Reply

    • NatashasKitchen.com
      June 6, 2022

      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. 🙂

      Reply

  • Kathy
    June 4, 2022

    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.

    Reply

    • Natasha's Kitchen
      June 5, 2022

      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.

      Reply

  • Jham
    June 3, 2022

    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.

    Reply

    • Natashas Kitchen
      June 4, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Jham!

      Reply

  • Lola Villecco
    June 1, 2022

    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.

    Reply

    • Natasha's Kitchen
      June 1, 2022

      Hello Lola, thank you for your wonderful comments. It make us feel more inspired!

      Reply

  • Mary Little
    May 31, 2022

    I love your recipes. I even tried a few of them and liked them. One of my favorites is the egg rolls.

    Reply

    • NatashasKitchen.com
      May 31, 2022

      Thank you for sharing, Mary. So glad you enjoy my recipes.

      Reply

  • Katie
    May 31, 2022

    I love the flavors all working together in this one. So flavorful and easy to make!

    Reply

    • NatashasKitchen.com
      May 31, 2022

      So glad to hear you enjoyed this recipe. Thank you for the review.

      Reply

  • wilhelmina
    May 31, 2022

    We loved every bite! This dish is flavorful and easy to prepare, even the kids gobbled it up!

    Reply

  • Judy Mackay
    May 31, 2022

    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.

    Reply

    • NatashasKitchen.com
      May 31, 2022

      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. 🙂

      Reply

  • Kristyn
    May 31, 2022

    The shrimp adds great flavor & texture! It makes it more hearty, that you can make it your meal!

    Reply

    • NatashasKitchen.com
      May 31, 2022

      Thank you for the feedback, Kristyn. 🙂

      Reply

  • Stephanie
    May 22, 2022

    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.

    Reply

    • Natasha's Kitchen
      May 22, 2022

      Hi Stephanie, thank you for your review. We’re glad to know that you enjoyed the recipe with some extra seasoning that you prefer.

      Reply

  • Peggy Tuscany
    April 22, 2022

    I would like to bring shrimp fried rice to a potluck. How do I reheat shrimp fried rice recipe?

    Reply

    • Natashas Kitchen
      April 22, 2022

      Hi Peggy, you can reheat leftovers on the skillet the following day 🙂

      Reply

  • Heather
    March 26, 2022

    Can you please show me how to make, Cashew Shrimp in Oyster Sauce with Rice and Vegetables?

    Reply

    • Natasha
      March 26, 2022

      Hi Heather, I haven’t tried that before but it sounds delicious!

      Reply

  • Sharon
    February 6, 2022

    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 🤷‍♀️

    Reply

    • Natasha's Kitchen
      February 7, 2022

      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!

      Reply

  • Larry
    January 24, 2022

    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.

    Reply

    • Natasha's Kitchen
      January 24, 2022

      That works well too, Larry. Thanks for sharing that with us, I’m glad that you love this recipe!

      Reply

  • Lois
    January 24, 2022

    Delicious and so easy. This will be on one of my meal rotations for sure.

    Reply

    • Natashas Kitchen
      January 24, 2022

      I’m so glad this was a hit, Lois!

      Reply

    • Caterbru
      February 17, 2022

      Absolutely delicious. Made exactly as directed. A must try!

      Reply

      • Natashas Kitchen
        February 17, 2022

        I’m so glad you enjoyed it! Thank you for the wonderful review!

        Reply

  • Tori
    August 19, 2021

    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!👍

    Reply

    • Natasha's Kitchen
      August 19, 2021

      You’re very welcome, Tori. Thank you so much for sharing your feedback with us, glad you enjoyed it!

      Reply

    • Crystal
      November 17, 2021

      Made it today and it was a very easy recipe with simple instructions….
      How do I prevent my rice from getting soggy ?

      Reply

  • Denesia D'Alessandro
    July 15, 2021

    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

    Reply

    • Natasha's Kitchen
      July 15, 2021

      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.

      Reply

  • Maxine
    May 22, 2021

    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 ?

    Reply

  • Zoie Penick
    May 12, 2021

    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!

    Reply

    • Natashas Kitchen
      May 12, 2021

      You’re welcome Zoie! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Alice McGrath
    April 19, 2021

    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…

    Reply

    • Natashas Kitchen
      April 19, 2021

      I’m so glad that worked out, Alice! Thank you so much for sharing that with me.

      Reply

  • Glenda
    April 13, 2021

    My first time making shrimp fried rice it was easy and fast. My family loved it! Thank you so much

    Reply

    • Natashas Kitchen
      April 14, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Sherry
    April 7, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 7, 2021

      I’m happy to hear that, Sherry. I hope that you and your family will love every recipe that you will try!

      Reply

      • Susana
        June 22, 2021

        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!

        Reply

        • Natasha's Kitchen
          June 22, 2021

          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!

          Reply

  • Brenda
    April 3, 2021

    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!

    Reply

    • Natashas Kitchen
      April 3, 2021

      You’re welcome, Brenda! I’m happy you enjoyed that!

      Reply

      • Tom
        September 10, 2021

        Made this tonight, it was delicious and so easy. Thanks Natasha.

        Reply

        • Natashas Kitchen
          September 10, 2021

          You’re welcome! I’m so happy you loved it, Tom!

          Reply

  • Venisha
    March 22, 2021

    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.

    Reply

    • Natashas Kitchen
      March 22, 2021

      Thank you so much for sharing that with me.

      Reply

  • Nina
    March 15, 2021

    Is it possible to do this with frozen/cooked shrimp?

    Reply

    • Natasha's Kitchen
      March 15, 2021

      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!

      Reply

  • Melissa Hollibaugh
    February 21, 2021

    You need to publish a cookbook! All your recipes are so good.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi Melissa, thanks for your good suggestion. I am actually already working on it.

      Reply

  • Anna A Gibaldi
    February 19, 2021

    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.

    Reply

    • Natashas Kitchen
      February 19, 2021

      Hi Anna! I’m so glad you’re enjoying our recipes. Omitting them should work 🙂

      Reply

  • Jan
    January 17, 2021

    Natasha I love love your show- but I can’t find the bell icon?

    Reply

  • Cindy
    December 18, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 20, 2020

      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!

      Reply

    • Pam
      February 17, 2021

      I feel the same. I keep adding more soy sauce to no avail; feel like something is missing,

      Reply

      • Natasha
        February 17, 2021

        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.”

        Reply

    • Marie
      March 22, 2021

      Add garlic and a little ginger.

      Reply

  • Marsha McTigue
    December 14, 2020

    Is the sesame oil used in this recipe the toasted or plain kind?

    Reply

    • Natashas Kitchen
      December 14, 2020

      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.

      Reply

  • Sylvia Taube
    December 14, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Hi Sylvia, I imagine that will work too. Please share with us how you liked it if you try it that way.

      Reply

  • Tina Williams
    December 11, 2020

    I love your recipes and how to prepare it it’s easy and understandable 😘😘😘😍

    Reply

    • Natashas Kitchen
      December 11, 2020

      Thank you for that wonderful compliment!

      Reply

  • Ron
    October 31, 2020

    Natasha,

    Another winner.

    Ron

    Reply

    • Natashas Kitchen
      October 31, 2020

      I’m so glad you enjoyed it!

      Reply

  • Eleonora
    October 21, 2020

    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!

    Reply

    • Natashas Kitchen
      October 21, 2020

      That’s so great! Thank you for sharing that with me Eleonora!

      Reply

    • Missy
      March 11, 2021

      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.

      Reply

  • Ian Wilson
    October 11, 2020

    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

    Reply

    • Natasha's Kitchen
      October 11, 2020

      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!

      Reply

  • Harrison Connyer
    October 1, 2020

    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!

    Reply

  • Liliya
    September 18, 2020

    I really like the recipe and flavors but my dish was a bit dry. Does it need more oil? Please advise. Thank you!

    Reply

    • Natashas Kitchen
      September 18, 2020

      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!

      Reply

      • Liliya
        September 19, 2020

        Thank you! Will try to do that next time!
        This is a great recipe! So glad I can make it at home now:)

        Reply

  • Judi
    September 16, 2020

    Love your recipes. Can this be made with chicken breasts?

    Reply

    • Natasha's Kitchen
      September 17, 2020

      Hi Judi, I imagine that will work too but I also have a Chicken Fried Rice recipe.

      Reply

  • Lorna Klotz
    September 6, 2020

    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?

    Reply

    • Natasha
      September 7, 2020

      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.

      Reply

  • M Rego
    September 6, 2020

    Wholesome recipe, thanks !

    Reply

    • Natasha's Kitchen
      September 6, 2020

      You’re welcome!

      Reply

  • Sally
    August 8, 2020

    What does the cornstarch do on the shrimp?

    Reply

  • Jerry
    May 29, 2020

    We love this recipe

    Reply

    • Natashas Kitchen
      May 29, 2020

      I’m so glad you enjoyed it!

      Reply

  • Monica
    May 26, 2020

    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🤤🤤😘

    Reply

    • Natasha's Kitchen
      May 27, 2020

      Thank you so much for sharing that with us, Monica. I appreciate it!

      Reply

  • Costea
    May 25, 2020

    Tank you

    Reply

    • Natasha's Kitchen
      May 25, 2020

      You’re welcome!

      Reply

  • Lisa
    April 29, 2020

    Great recipe! Easy and tasty and my whole family loved it!

    Reply

    • Natashas Kitchen
      April 29, 2020

      I’m so glad you enjoyed it!

      Reply

  • Larry Mullinax
    April 20, 2020

    This coconut shrimp and fried rice was awesome. Never could get it right until I used your receipe

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Thank you for giving this recipe a try, Larry! I’m so glad that you enjoyed it.

      Reply

  • Kelly Diltz
    April 9, 2020

    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?

    Reply

    • Natashas Kitchen
      April 9, 2020

      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).

      Reply

  • Saundra
    April 5, 2020

    I made chicken fried rice the other night and it was delicious! The only change I made is I added pineapple pieces!

    Reply

    • Natasha's Kitchen
      April 6, 2020

      Nice, that sounds yummy. Thanks for sharing that with us and providing great feedback!

      Reply

  • Catherine
    April 5, 2020

    Just made this for dinner. This was excellent! Will be making again.

    Reply

    • Natasha's Kitchen
      April 5, 2020

      I’m so glad you enjoyed your dinner, Catherine. Enjoy!

      Reply

  • Janice
    March 29, 2020

    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!

    Reply

    • Natasha's Kitchen
      March 29, 2020

      That’s great to hear, Janice. Enjoy cooking!

      Reply

  • Rennie Earp
    March 17, 2020

    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

    Reply

    • Natashas Kitchen
      March 17, 2020

      Aww! That’s the best! Thank you for sharing that awesome & thoughtful feedback with me Rennie!

      Reply

  • Jenean
    March 10, 2020

    I made this recipe as directed and it was delicious.

    Reply

    • Natashas Kitchen
      March 10, 2020

      I’m so glad you enjoyed this recipe Jenean! Thank you for sharing that with us!

      Reply

      • Saundra Fish
        March 27, 2020

        Would it be as good if I used frozen cooked shrimp? Thanks
        Saundra

        Reply

        • Natashas Kitchen
          March 27, 2020

          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!

          Reply

    • Natasha's Kitchen
      March 10, 2020

      Thanks for sharing that and for the great feedback. I’m so glad you enjoyed it!

      Reply

  • Miranda DuBois
    March 3, 2020

    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!

    Reply

  • Goldie baker
    March 2, 2020

    Where do u get the coconut aminos?

    Reply

  • Dave 😁
    March 1, 2020

    Went a bit overboard with the Soy Sauce but it tastes amazing!

    Reply

    • Natasha's Kitchen
      March 1, 2020

      Thanks Dave. I’m sure it will be perfect the next time you’re making this recipe!

      Reply

  • Karen
    February 29, 2020

    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.

    Reply

    • Natashas Kitchen
      February 29, 2020

      I’m so glad you enjoyed that Karen!

      Reply

  • Dave Chapman
    February 28, 2020

    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! 😁❤️

    Reply

    • Natasha's Kitchen
      February 28, 2020

      I would love to see the pictures and assing bacon sounds like a good plan!

      Reply

  • CB
    February 20, 2020

    Hi, can you tell me if you used fresh shrimp or can we use frozen shrimp and thaw it out first?

    Reply

    • Natashas Kitchen
      February 20, 2020

      Hi SB, you sure can. I recommend thawing it first.

      Reply

  • Simona
    February 13, 2020

    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!…

    Reply

    • Natashas Kitchen
      February 13, 2020

      You’re welcome Simona! Thank you for that wonderful feedback!

      Reply

      • Sue
        February 21, 2020

        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?

        Reply

        • Natashas Kitchen
          February 21, 2020

          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.

          Reply

  • Kathy
    February 7, 2020

    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!

    Reply

    • Natasha's Kitchen
      February 7, 2020

      Thanks for your wonderful feedback and review Kathy!

      Reply

  • Melissa
    February 5, 2020

    Can I use chicken instead of shrimp and if so what should I season the chicken with ?

    Reply

    • Natashas Kitchen
      February 5, 2020

      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”

      Reply

  • Jean
    January 30, 2020

    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 😊🤞🏻

    Reply

    • Natasha's Kitchen
      January 30, 2020

      It sounds like a good plan Jean. Would love to hear how it goes. 👍

      Reply

  • Sharon
    January 29, 2020

    Could yu cut this recipe in half?

    Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Sharon! You sure can! I hope you love this recipe!

      Reply

  • Kim
    January 25, 2020

    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!

    Reply

    • Natashas Kitchen
      January 25, 2020

      I’m so glad you enjoyed this recipe, Kim! Thank you for sharing that great review with me!

      Reply

  • JHoward
    January 15, 2020

    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!

    Reply

    • Natashas Kitchen
      January 15, 2020

      I’m so happy to hear that! Thank you for that amazing review!

      Reply

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