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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. Fried Rice is our favorite way to use leftover rice. If you love this, don’t miss our popular Chicken Fried Rice.

Shrimp Fried Rice Recipe in skillet with spoon

This post may contain affiliate links. Read my disclosure policy.

This fried rice is our first video recipe in our new kitchen and we’re so excited to share it with you!

We shared links below to our favorite Amazon affiliate tools for making Fried Rice.

Shrimp Fried Rice Recipe:

I learned how to make shrimp fried rice years ago from one of my favorite bloggers, Jaden of steamykitchen.com and modified the recipe for our family (i.e. more of everything)! Thank you Jaden for teaching me how to make perfect (non-sticky) fried rice!

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

Ingredients for Shrimp Fried Rice:

  • Used 20-24 count or 26-30 count RAW shelled and deveined shrimp.
  • DO NOT SKIP the sesame oil which makes it taste like authentic Chinese fried rice.
  • Add more soy sauce at the end to taste – it’s better to add it later than to overdo it early on. I usually add 1/2 to 1 Tbsp more at the end.

Ingredients for shrimp fried rice

Pro Tips for Making Fried Rice:

1. Start with cold rice. Leftover rice is best but I have been known to cook and chill a pot of white rice to satisfy fierce cravings for fried rice! Do not use fresh, warm rice or it will become sticky and gooey when it hits the pan.

2. Cook over high heat. Fried rice is supposed to cook quickly over high heat so give your pan a chance to heat up before adding your ingredients. Also, give the ingredients time to sizzle and resist the urge to stir constantly.

3. Add ingredients to the pan separately and in the order listed. If you try putting everything in the pan at once, you will cool the pan too quickly and your fried rice will fail.

4. Add soy sauce and sesame oil to taste. 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.

How to make shrimp fried rice

How to Make 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 according to package instructions then cool to room temperature, spread 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.

Can I make Gluten Free and Soy Free Fried Rice?

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

If you want it to be soy free, try using coconut aminos. I use this coconut aminos product for our family and you need a little more since it contains less salt, but it works really well.

Fried rice recipe

Watch Natasha Make Shrimp Fried Rice:

You’ll be surprised how easy it is to make shrimp fried rice!


This kitchen is absolutely a lifelong dream and the result of much planning, designing and God’s abundant blessing. It was a little rough figuring out how to film and edit this video – it’s such a different environment than we’re used to. I’d love to hear your feedback in a comment below!

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Shrimp Fried Rice Recipe

4.88 from 89 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $12-$14
Keyword: Fried Rice
Calories: 396 kcal
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
  • 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.

  5. Stir in rice then spread it evenly over the pan and cook 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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Love Asian and Chinese Food? Try These:

Chinese fried rice recipe

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Shrimp Fried Rice is one of my go-to 30-minute meals and my family can't get enough of it. Fried Rice is the best way to use leftover rice and it always dissapears fast! | natashaskitchen.com

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • Tiffany Quick
    January 12, 2020

    Can I used already cooked shrimp from the store? Reply

    • Natashas Kitchen
      January 13, 2020

      Hi Tiffany, 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

  • Donna
    December 31, 2019

    Can i make less rice and keep everything else the same? Reply

    • Natashas Kitchen
      December 31, 2019

      Hi Donna, I’m sure that would work! If you experiment, let me know how you liked the recipe Reply

  • December 23, 2019

    I have a question about the rice. The recipe calls for 5 cups of rice but 5 cups was way too much, it made the pan almost overflow. Also it does not look like 5 cups of rice in the video, looks more like 1-2 cups. What am I not seeing? Reply

    • Natashas Kitchen
      December 23, 2019

      Hi Fran, we used 5 cups of cold rice. Leftover rice is best. It may look like not much in the photos but the glass measure cups you see is actually a stand mixer bowl. We did use a large pan also. I hope that helps. Reply

  • Natalie Rosenthal
    December 8, 2019

    I made this recipe as written and it came out delicious. The first time I left out the green onions. Don’t do that. It made a huge difference in the flavor. Reply

    • Natashas Kitchen
      December 9, 2019

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

      • Lisa
        December 30, 2019

        Can you use minute rice? Reply

        • Natashas Kitchen
          December 30, 2019

          Hi Lisa, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe Reply

  • April
    December 3, 2019

    I love this recipe! I used brown rice and it was delicious! This is also a very friendly Weight Watchers recipe so I will continue to make this recipe. Who doesn’t like one bowl meals? Lol! Reply

    • Natashas Kitchen
      December 3, 2019

      Those are some of my favorites! I’m happy to hear you’re liking this recipe, April! Reply

  • Vanessa Garza
    December 2, 2019

    Super yummy and super easy to make! Thanks so much for this easy week night recipe! Definitely going to be making this again, thanks Natasha! Reply

    • Natashas Kitchen
      December 2, 2019

      You’re welcome, Vaness! I’m glad you enjoyed it & it sounds like you found a new favorite! That’s so great Reply

  • D
    November 30, 2019

    Great! Easy! Told my son, “I know you love Carl’s Junior, buy $15 for a double burger and 2 fries is robbery.” Carl’s J once every 6 weeks… This could easily be 8-10 meals (lunch or dinner) a month. I could vary recipe with snow peas and even broccoli 🥦. Very good! Thank you! Reply

    • Natasha
      November 30, 2019

      Ha ha! I know what you mean! I love your ideas for changing things up with different veggies. Reply

  • Althea
    November 23, 2019

    I’ve made variations of this dish for years, and never knew why the end results were not as good as I expected! So Natasha gave us the secret, saute everything separately, WOW – amaaaazing. I added some mushrooms and air-fried peppers which I make each week for salads/sandwiches etc. I also once air-fried the shrimp with herbs first to give it a crust. This is a very economical yet tasty dish. The variations are endless. Reply

    • Natashas Kitchen
      November 23, 2019

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

  • Esther Nyarko
    November 20, 2019

    Thank you Natasha! I have become a great chef by watching you on Facebook and following every instruction and cooking for my family.
    I don’t like Social media, but since I saw you, I have been going on Facebook looking for you.
    My own daughter told me that my cooking has changed, and wanted to know what happened?
    At first I didn’t want to share the secret but then I did
    I advised her to watch you as well on Facebook.
    Thank you Reply

    • Natashas Kitchen
      November 20, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Edna Toner
    November 16, 2019

    I am going to try this recipe this evening but I would like to add garlic, ginger & chilli flakes to give xtra flavour. Should I cook the prawns with garlic & ginger at the beginning then all chilli flakes towards the end of cooking them?? Reply

    • Natashas Kitchen
      November 16, 2019

      Hi Edna, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Reply

  • Natalie Rosenthal
    October 27, 2019

    Tasted great, easy recipe to follow and excellent directions. Reply

    • Natashas Kitchen
      October 28, 2019

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

  • Elaine
    October 23, 2019

    Can you make this without eggs? I’m allergic Reply

    • Natashas Kitchen
      October 24, 2019

      Hi Elaine, you are welcome to omit, replace, or use an egg substitute here. Reply

  • Danielle
    October 20, 2019

    We had a Natasha’s Kitchen weekend. My 10 year old son and I made 3 of your recipes, including this one. I am an awful cook, but your easy to follow directions made it fun for me and my son. This shrimp fried rice was wonderful. There is none left! Reply

    • Natashas Kitchen
      October 20, 2019

      Wow! That’s just awesome, Danielle!! Thank you for sharing your wonderful review Reply

  • Gina
    October 20, 2019

    Hi. I rinsed the rice and chilled overnight and it was still sticky and clumped together. Any thoughts? Reply

    • Natashas Kitchen
      October 20, 2019

      Hi Gina, it works best with leftover rice because it’s less sticky. If using fresh rice, make sure to 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

  • rana Zenaldeen
    October 20, 2019

    Shouldnt i cook first the frozen vege? Reply

    • Natasha
      October 20, 2019

      Hi Rana, with frozen (and fully thawed) veggies, they really just need to be heated through completely and hot. They will be soft. Reply

  • Linda
    October 19, 2019

    As a family we love this recipe, since finding it we have had it so many times. Can go with anything too, it is brilliant. Reply

    • Natashas Kitchen
      October 19, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Linda! Reply

  • Jennifer Gorum
    October 13, 2019

    I love this! You make it so easy for me to prepare different dishes. Thanks so much. A true fan. Reply

    • Natashas Kitchen
      October 14, 2019

      I’m so inspired reading your review. Thank you! Reply

  • Joseph
    September 30, 2019

    happy to have read this today ,just happen to have rice in frighted from yesterday and shrimp .Argentina reds ,ya gotta try those more crab taste and LOBSTA texture , so guess what shrimp fried rice ,maybe add some chili flakes I like da heat ,,,great ,,thanks again Reply

  • Larry
    September 22, 2019

    So I’ve been making this recipe for a long time. I commented on the basic recipe here a year or two ago, but have since branched off into different meats and thought it was time for an update. I’ve now made it with shrimp, steak, chicken, lamb, and double egg / no meat. Actually, I really love the eggy meatless version. Sesame oil is absolutely critical to this dish, as is sufficient high quality soy sauce. Once you get those two ingredients nailed down and in balance, nirvana is achieved. Like any Asian dish, insufficient soy sauce will leave it tasting a little bland, so don’t skimp. This recipe remains a staple in my recipe collection, with many modifications and tweaks I’ve built onto it over time. I love it. Reply

    • Natashas Kitchen
      September 23, 2019

      That’s so great! It sounds like you have a new favorite, Larry! Reply

    • Lee
      October 22, 2019

      You seem to have missed our family favorite “meat” – many years ago when we were less financially comfortable my sister in law introduced us to a similar version using leftover rice, leftover veggies , freshly cooked eggs and HOT DOGS – the kids all LOVED the result. So glad we have grown up as we adults really prefer the shrimp – thanks for the reminder! Reply

      • Natashas Kitchen
        October 22, 2019

        Oh man! I agree, I remember those days indeed. Reply

  • Austin girdler
    September 22, 2019

    Super bland. The chicken is bland without sauce. Work intensive for a subpar taste. I would not recommend. Honestly its jot the worst thing ever, just save urself some work and dont do this Reply

    • Natasha
      September 22, 2019

      Hi Austin, this is one of our best-reviewed recipes. I’m sorry to hear you didn’t enjoy it but I’m always happy to help troubleshoot. The amount of soy sauce an sesame oil needed can vary in how you prepare your rice – if there is no salt added while cooking rice or you are using low sodium soy sauce, you would need more soy sauce to compensate – I tried my best to have readers notice that by stating in several times in the post above. I hope that helps to troubleshoot. Reply

  • Peggy
    September 17, 2019

    Do you have a recipe and video for chicken and dumplings Reply

  • Mary J Eagens
    September 16, 2019

    Delicious and easy. My new favorite dish! Thanks. Reply

    • Natashas Kitchen
      September 16, 2019

      I’m so glad you enjoyed that Mary! Thank you for that great review! Reply

  • Ria
    September 15, 2019

    I had really high hopes for this recipe and the video was great but I followed it to a T and found it extremely bland. It definitely needed more flavour. Should have tested it before making it for a group of people! Soy sauce and sesame oil isn’t enough for a flavoursome meal. Reply

    • Natasha
      September 16, 2019

      Hi Ria, 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

  • Sheila Pruitt
    September 14, 2019

    Can I use cauliflower rice instead? Have you tried it? Reply

    • Natashas Kitchen
      September 14, 2019

      Hi Sheila, I haven’t tested that but a couple of our readers mentioned using that with great results. I hope that helps. Reply

  • Kathy
    September 11, 2019

    So so good! I don’t like sesame oil so I left it out and added a touch more soy. Better than any other fried shrimp rice I’ve ever had. One of my son’s favorites! He likes sesame oil so he adds it as garnish. Reply

    • Natashas Kitchen
      September 12, 2019

      That’s just awesome!! Thank you for sharing your wonderful review with us! Reply

  • Montse Ngomo M.
    August 29, 2019

    I made the fried rice and shrimp. Wow, easy, fast and tastyyyy! Thanks once more Natasha Reply

    • Natashas Kitchen
      August 29, 2019

      You’re welcome! I’m so happy you enjoyed it, Montse! Reply

  • Zandile
    August 28, 2019

    Hi Natasha
    Can I use chicken breast instead of shrimp to make stir fry Reply

    • Natashas Kitchen
      August 29, 2019

      I bet it would be good with chicken too. I should give it a whirl. Reply

  • Donna
    August 20, 2019

    I would love to see a video on how to make spring rolls or egg rolls. Reply

  • Monique
    August 11, 2019

    Have made several times…

    always fantastic! Can I use

    Jasmine rice? I also have Basmati

    rice. Reply

    • Natashas Kitchen
      August 12, 2019

      Hi Monique, our readers left great reviews after trying this with both Jasmine and Basmati rice. I hope that helps. Reply

  • Mary
    August 5, 2019

    Why is the cholesterol count SO high ??? Reply

    • Natasha
      August 5, 2019

      Hi Mary, Shrimp and eggs are naturally high in cholesterol, but keep in mind there is good cholesterol and bad cholesterol, but the nutrition card lumps them both into one group, which is unfortunate. Reply

  • Tammy Busby
    July 24, 2019

    What’s the nutritional information on this Reply

    • Natasha
      July 24, 2019

      Hi Tammy, the nutrition label is at the bottom of the recipe card. Reply

  • Amelia
    July 23, 2019

    Hi , could I use Quinoa? Ty:) Reply

    • Natasha
      July 23, 2019

      Hi Amelia, I think that could work with quinoa – it would just have a different texture and slightly different flavor but I think it would still taste great. Reply

  • Liz
    June 28, 2019

    Love your recipes.. My husband loves this easy shrimp fried rice recipe.. keep sharing .. we love your recipes.. Reply

    • Natashas Kitchen
      June 28, 2019

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

  • Suzanne Howard
    June 25, 2019

    I love pork lo mein I just can’t find the taste like in a Chinese restaurant.I like egg rolls mine never taste as good as theirs (corn beef) ones,also egg foo young Reply

    • Natashas Kitchen
      June 25, 2019

      Lo Mein is so good! It is rare to find that really relly good lo mein! Reply

      • J Parker
        July 19, 2019

        This recipe is absolutely delicious. I followed it exactly except I did not add any meat (shrimp) to it. Thank you for a simple yet delicious dish. Reply

        • Natashas Kitchen
          July 20, 2019

          I’m so happy to hear that! Thank you for sharing your great review! Reply

  • michael pierre
    May 7, 2019

    the porcions 6oz? Reply

    • Natashas Kitchen
      May 7, 2019

      Hi Michael! I’m assuming you’re asking for the portion size? If so, this serves 6 people. Reply

      • Tracy K
        June 4, 2019

        I would like to know how many ounces per serving? Reply

        • Natasha
          June 4, 2019

          Hi Tracy, I don’t typically weigh the servings so I won’t be able to provide that information. Reply

  • Yana
    May 5, 2019

    Amazing recipe! I’ve always loved fried rice but could never make it taste authentic and delicious, but this recipe was perfect! I made enough thinking I’d have leftovers, and then ended up eating all of it. The texture of the shrimp was surprisingly perfect too. Thanks so much for sharing this! Reply

    • Natashas Kitchen
      May 6, 2019

      Sounds like you found a new favorite! Thank you for sharing your feedback with us Yana! Reply

  • Margaret
    March 1, 2019

    All the ingredients are out, but I do not have sesame oil.. I do have Kung Pao Soy Sauce.. Can anyone make suggestions as to what to substitute. I have olive and coconut oils. Reply

    • Natashas Kitchen
      March 1, 2019

      Hi Margaret, Yes you could. It adds a nice kick of flavor but it will still taste great without it. Reply

  • Vivian
    February 28, 2019

    I made this recipe and substituted shrimp for chicken and it was amazingly delicious. I also made the rice fresh and it was still very good! I served the rice with fried veggie egg rolls. Everyone in my family loved it! Thank you for sharing!! Reply

    • Natashas Kitchen
      February 28, 2019

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

  • Larry
    February 7, 2019

    Excellent recipe! On my second go-round I amped up the sesame oil to a full tablespoon, on the theory that more of a good thing = better, and that turned out to be true. Tasted even more authentically Chinese, and got rave reviews; not a grain of rice was left over afterwards. Gonna try it with flank steak next. Reply

    • Natashas Kitchen
      February 7, 2019

      That’s so great! Thank you for sharing that with us, Larry! Reply

  • Adriena
    January 13, 2019

    Absolutely delicious and very easy. Reply

    • Natashas Kitchen
      January 14, 2019

      I’m so happy you enjoyed that! Reply

  • Linda C.
    January 8, 2019

    Made this tonight for dinner and my husband really liked it said it was full of flavor. I will be making this as my go to recipe. Reply

    • Natashas Kitchen
      January 8, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Diane
    January 5, 2019

    Can brown rice be used in the shrimp/fried rice recipe? Reply

    • Natashas Kitchen
      January 5, 2019

      Hi Diane, That should work. Here is what one of our readers wrote “Thanks for your great recipe! I used brown rice and it tasted yummy! Thx again!” Reply

  • Judy Richardson
    January 4, 2019

    Made this tonight it was wonderful! I used brown rice instead of white, could tell no difference! Reply

    • Natashas Kitchen
      January 5, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Phillip Richardson
    January 2, 2019

    Natasha, You are the best. I love cooking great food and you have helped me bring joy to many of my friends and family. I just finished whipping up shrimp fried rice and it turned out perfect ! You have an amazing talent! Thanks for sharing your golden techniques. Much love and success to u Natasha! Phillip Reply

    • Natashas Kitchen
      January 2, 2019

      I’m so inspired reading your review. Thank you, Philip! Reply

  • C C St. Martin
    December 27, 2018

    I tried your Shrimp Fried Rice. It is excellent!!! Thank you. You’re a wonderful Chef.~ Reply

    • Natashas Kitchen
      December 28, 2018

      Sounds like you found a new favorite! Thank you for that feedback! Reply

  • Holly
    December 27, 2018

    ❤️❤️❤️ Reply

    • Natashas Kitchen
      December 27, 2018

      Thank you!! 🙂 Reply

  • December 27, 2018

    This turned out great! Many times yummier than what they make at Chinese restaurants in my area (Americanized Chinese). The only thing I did differently was to half my large shrimp. They were still good-size chunks. Reply

    • Natashas Kitchen
      December 27, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Irene Frangiadakis
    December 12, 2018

    The shrimp fried rice came out amazing better than a take out I made one adjustment I added two tablespoons of oyster sauce. Love it Reply

    • Natashas Kitchen
      December 12, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Charlette
    December 3, 2018

    First time commenting online EVER 🙂 This was freakin awesome! So glad I came across your website. Thanks Natasha!!! Reply

    • Natashas Kitchen
      December 3, 2018

      I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂 Reply

  • Gabrielle
    December 2, 2018

    FYI, instruction #2 in your recipe erroneously instructs to cook shrimp until “no longer opaque”; I believe you mean to say until no longer translucent, as in not allowing light through. Reply

    • Natasha
      December 3, 2018

      Thank you for letting me know! That was definitely an oops which has been corrected. Good thing shrimp never go from opaque to not opaque. lol 😉 Reply

  • Irene
    November 26, 2018

    Natasha, awesome meal! So tasty and simple to make Reply

    • Natashas Kitchen
      November 26, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

      • Christine
        December 3, 2019

        Hi Natasha. I am going to try this recipe and wanted to know what kind of rice you use. Thanks. Reply

  • Simone Lord
    November 12, 2018

    Ive been following this recipe for a while now. Its nice to see a video now, and the beautiful person behind the recipe. Thanks. My family LOVES it!! Reply

    • Natashas Kitchen
      November 12, 2018

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

  • wendy Kooi
    November 11, 2018

    Best Fried rice we have ever had. Will do again for sure..Thank you Reply

    • Natashas Kitchen
      November 11, 2018

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

  • Nancy
    November 11, 2018

    Me encantan tus recetas..voy a preparar este arroz frito..vamos a ver cómo me queda… cuando hablas de cebolla verde te refieres al cebollín o ciboulette..soy de chile.
    preparó tus recetas y te sigo siempre Reply

    • Natashas Kitchen
      November 11, 2018

      Thank you so much Nancy! I’m so happy you enjoyed that! Reply

      • magda chavez
        January 20, 2020

        Chinese rice has something that looks like noodles or sprouts
        Do you use it in fried rice and what’s it called Reply

        • Natasha
          January 20, 2020

          Hi Magda, I don’t personally use sprouts but I think it could be a good addition. Reply

  • Yvette Walker
    November 10, 2018

    Tonight, my husband used your fried rice recipe using boneless, skinless chicken thighs instead of shrimp. This was the best fried rice I’ve ever tasted. It’s way better than anything we’ve ever eaten at a Chinese Restaurant, plus it doesn’t cost much to make. My husband, me and our sons devoured this meal and will be making this regularly. THIS MEAL WAS A HUGE HIT FOR MY FAMILY!!! Thanks again Natasha for sharing another great recipe. Reply

    • Natashas Kitchen
      November 10, 2018

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

    • Brandy
      September 24, 2019

      Just curious is it 12oz of carrots and peas mix or 12oz each? Reply

      • Natasha
        September 24, 2019

        Hi Brandy, it is a mix of carrots and peas. The frozen packages usually come as a mix with a total volume of 12 oz. Reply

  • Mary
    November 7, 2018

    What do you mean by chilled white rice Reply

    • Natasha
      November 7, 2018

      Hi Mary, I mean cooked rice that has been refrigerated. If you use warm or room temperature rice, it will turn out gummy. Reply

  • November 6, 2018

    So I made it last night, it turned out so yummy 🙂 my children loved it, and so did I. 🙂 So today I looked like hmmm .. what should we have for lunch? So I warmed up the rice and tortillas, put the rice, and the cheese on it served a soft sauce, it was one wonderful burrito! Thank you, Natasha, my next your tiramisu Reply

    • Natashas Kitchen
      November 6, 2018

      That sounds like a perfect dinner! I hope you love the Tiramisu recipe! Reply

  • Maddy
    October 29, 2018

    Natasha…Could you make this recipe with Riced Cauliflower? I’ve used the frozen one from Trader Joe’s to make fried rice. My husband who doesn’t ever eat cauliflower loves it! This recipe sounds so delicious! Thank you. Reply

    • Natashas Kitchen
      October 29, 2018

      Hi Maddy! I haven’t tried that but one of our readers stated she tried that and with great reviews! If you experiment I would love to know how you like it! Reply

  • Mike Waite
    October 25, 2018

    Thank you for this menu it is now my favorite one. It is one that I will cook for any visitors.
    Many thanks and look forward to all the menus you do. Reply

    • Natashas Kitchen
      October 25, 2018

      I’m so happy you found a favorite Mike!! Reply

      • Kristie
        August 27, 2019

        Could I use already cooked shrimp? Reply

        • Natashas Kitchen
          August 28, 2019

          Hi Kristie, 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

  • Steve
    October 24, 2018

    Super fast and easy for a weekday dinner. As mentioned, prep is key as this one comes together quickly. Very fresh taste and great flavors. Add some crushed red pepper for a kick and dress with sriracha and fresh cilantro for even more of a flavor kick. Thanks Natasha for posting this recipe, I love it! Reply

    • Natashas Kitchen
      October 24, 2018

      My pleasure Steve! I’m so happy you enjoyed that! Thank you for this great reviews! Reply

  • Julia Narmatov
    October 20, 2018

    Love your recipes!!!❤ Reply

    • Natashas Kitchen
      October 20, 2018

      You’re so nice! Thank you Julia!! Reply

  • Linda Hayes
    October 16, 2018

    The shrimp fried rice was very dry. I even used less rice. Reply

    • Natasha
      October 17, 2018

      Hi Linda, 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

  • Ruth
    October 16, 2018

    i love your new kitchen and this recipe so happy for you girl God Bless Your kitchen and your family love you all Reply

    • Natashas Kitchen
      October 16, 2018

      You’re so nice! Thank you Ruth! Reply

  • Mike Waite
    October 11, 2018

    I tried this with Prawns and it was A1 I have cooked this dish several times Thank you so much for the video and instructions This is my number 1 meal From UK Reply

    • Natashas Kitchen
      October 11, 2018

      I’m so happy to hear that, Mike! Thank you for your awesome feedback! Reply

  • Brian F
    September 20, 2018

    It took a couple hours, lol, but the wife and kids LOVED your recipe. Thanks for sharing! Reply

    • Natashas Kitchen
      September 20, 2018

      You’re so welcome, Brian! I’m so happy they loved it! Thank you for sharing this with me! Reply

  • martha munters
    September 19, 2018

    Natasha, I have never tried a recipe of yours that I didn’t love. The last one was the zucchini lemon cake with the buttercream frosting. Oh my it was so good. But I am looking and this one and it has no onions, no green onions, no garlic. no crunchy water chestnuts. Do you think it would change the texture or flavor if I added any of the above? Thank you for all you do. Reply

    • Natashas Kitchen
      September 20, 2018

      Hi Martha! I think that could work! I would love to know how you like that with those changes! Reply

  • Ian A.
    September 17, 2018

    Hi Natasha

    I am on your website so much that I am afraid I will get in trouble at work. Your recipes are so good and easy. Just makes me look and them and wish I was in my kitchen.

    Thankyou!!

    Ian Reply

    • Natasha
      September 17, 2018

      Definitely be careful! lol. 🙂 I’m so glad you love our recipes and that they make you feel inspired! Thank you for sharing that with me 🙂 Reply

  • Tommy
    September 16, 2018

    Didn’t have shrimp or cornstarch, so I had chicken thighs and flour. Turned out excellent! Reply

    • Natashas Kitchen
      September 16, 2018

      That’s so great Tommy! I’m so happy you liked this recipe! Reply

  • Sandra
    September 16, 2018

    Love your videos. That kitchen is amazing. When is the kitchen tour video going to be posted? Reply

    • Natashas Kitchen
      September 16, 2018

      Hi Sandra! Thank you!! Stay tuned, once we decorate and have everything where we want it we will have a kitchen tour. Reply

  • Mike Waite
    September 16, 2018

    I tried this out but used fresh prawns as it is difficult to get fresh shrimp in the UK It turned out so good I made it again the next day it is now one of my favorites Thank you for the menu. it was great and highly recommended. Reply

    • Natashas Kitchen
      September 16, 2018

      Hi Mike! Thank you so much for this wonderful review! I’m so happy you enjoyed that! Reply

  • Andre Sherrill
    September 15, 2018

    First time making Shrimp Fried Rice and it turn out great. Have to try some ginger next time. Natasha explained it so simple that I was confident that it was going to come out great, and it did. Reply

    • Natashas Kitchen
      September 15, 2018

      I”m so happy you enjoyed this recipe, Andre! Thank you so much for sharing this great review with me! Reply

  • Kathleen
    September 15, 2018

    Husband and I just made this and loved it! We cut the recipe in half and it turned out perfectly. The sesame oil is a key ingredient and should not be skipped. It was quick, easy, and delicious. Thanks for another great dinner idea. Reply

    • Natashas Kitchen
      September 15, 2018

      I’m so happy you enjoyed that Kathleen! Thank you for the awesome review! Reply

  • Michelle Schreib
    September 15, 2018

    Would you please be able to list in your recipes how much one serving is, as in 1 cup, 1/2 cup, etc.? My husband is diabetic so we do carb counting and it would be extremely helpful to have this info when calculating the amount of insulin he needs for a meal. Thank you! Love your recipes & videos!! Reply

    • Natashas Kitchen
      September 15, 2018

      Hi Michelle! I wish I had measured it that way! That is a great question. This entire recipe makes 6 servings so 1/6th of the recipe. Reply

  • Jenna
    September 13, 2018

    Delicious! I used freshly made short grain rice and put it in the fridge for a couple of hours, I didn’t wash it either. I made sure to season all my ingredients, and i fried the veggies as well before mixing everything together. The sesame oil definitely makes it authentic, great recipe!!! Reply

    • Natashas Kitchen
      September 13, 2018

      That’s so great! Sounds like that was a success! Thank you for sharing this with us, Jenna! Reply

  • Crab Dynasty
    September 12, 2018

    Definatelly a keeper. These are one of those recipes that go in the family recipe box on an index card….oops. Do people still use those? We made it for a hosted party and people went nuts over the shrimp. Thanks for posting. Reply

    • Natashas Kitchen
      September 12, 2018

      That’s so great! Thank you so much for sharing this awesome review with me! I’m all smiles! Reply

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