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.

Shrimp Fried Rice Recipe in skillet with spoon

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.

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!

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our Youtube Channel.

Shrimp Fried Rice Recipe

4.86 from 61 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

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 add 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 no longer 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 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*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 299mg 100%
Sodium 1108mg 46%
Potassium 281mg 8%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Protein 25g 50%
Vitamin A 111.7%
Vitamin C 12.4%
Calcium 15.8%
Iron 18.1%
* 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

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.

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

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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • 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

  • Lorna Klotz
    September 11, 2018

    When I freeze rice either in fried rice or jambalaya, I add some stock to it like chicken or veggie. Then I hear it up in the oven wrapped in foil so it gets steamed and won’t dry out. Reply

    • Natashas Kitchen
      September 11, 2018

      Thank you for sharing that with us, Lorna! Reply

  • Anon
    September 11, 2018

    5 cups of cooked rice?! How many cups of uncooked? Reply

    • Natasha
      September 11, 2018

      Hi Anon, the type of rice you use will make the measurement vary slightly, but you would be safe to use 1 1/2 cups of uncooked rice. Be sure to rinse it prior to cooking to get the starch off so it isn’t sticky when it’s fried. I hope you love this shrimp fried rice recipe! 🙂 Reply

  • Gina Faz
    September 9, 2018

    Not only do I love your recipes, but I appreciate their ease. Thank you for always sharing & congrats on the new home. Keep the videos & yummy recipes coming…
    🤗🤗🤗 Reply

    • Natashas Kitchen
      September 9, 2018

      You’re so nice! Thank you Gina! Reply

  • luba
    September 9, 2018

    Love this recipe!!!! I’m using it for cauliflower fried rice .
    Thank you, Natasha! 🙂 Reply

    • Natashas Kitchen
      September 9, 2018

      You’re welcome Luba! I’m so glad you enjoyed it! Reply

  • Lorna klotz
    September 8, 2018

    I’m living alone as my husband of 56 years passed away almost two years ago so my problem is finding recipes for one or to people but this one like the fried rice uses so much rice and makes a huge amount. If I made this…I guess I could leave out the shrimp to add later on as I’d divide this into separate meals for me. Any other hints for those of us living alone but want to eat good nutritious foods… Reply

    • Natashas Kitchen
      September 8, 2018

      Hi Lorna. Maybe halving the recipe would be best? Freezing it in an air tight container may be best as well until you are ready to try it again Reply

      • anonymous
        September 9, 2018

        Agreed – halving the recipe would be best! I’ve tried to freeze fried rice before, but it doesn’t reheat well – the texture of the rice changes. Reply

        • Pat Wheeler
          September 11, 2018

          I have had wonderful luck freezing Basmati rice that has been thoroughly rinsed before cooking. I looks like it’s all freezer burned in the freezer, but when you thaw it out it is ready to go. Reply

          • Natashas Kitchen
            September 11, 2018

            Thank you for sharing that with us Pat

  • Shanny
    September 7, 2018

    I loooove all your recipes Thank you so much for updating with new ones Reply

    • Natashas Kitchen
      September 7, 2018

      You’re so welcome, Shanny! I’m so happy you are enjoying our blog! Reply

  • Bonnie law
    May 21, 2018

    Definitely a keeper! Next time use less rice and a bit more sesame oil and soy sauce Reply

    • Natasha's Kitchen
      May 22, 2018

      I’m happy to hear how much you enjoy the recipe Bonnie! Thanks for sharing your great review! Reply

  • Pw
    May 15, 2018

    Made this for dinner tonight and it was amazing! Thank you for share this recipe. My house still Mel yummy. 🙂 Reply

    • Natasha's Kitchen
      May 15, 2018

      You’re welcome! I’m happy to hear how much you love the recipe, including the aroma! Thanks for sharing you awesome review! Reply

  • Natasha
    May 11, 2018

    I dont have seseme Seeds or Soy Sauce, what ca-n i USe instead FOR the rice to turn out delicious? Reply

    • Natasha
      May 11, 2018

      Or cornstarch Reply

      • Natasha
        natashaskitchen
        May 11, 2018

        Hi Natasha, you might try a different kind of starch such as potato starch. Reply

    • Natasha
      natashaskitchen
      May 11, 2018

      Hi Natasha, you could try a coconut aminos as a soy substitute. It has nice flavor – like a teriyaki sauce but it would probably need more salt since the coconut aminos sauce is way less salty than soy sauce. Also, I’m not sure what could replace sesame seeds for a similar authentic flavor. If someone else has some insights, please let us know! 🙂 Reply

  • Bonnie
    February 13, 2018

    Great recipe! Made it several times and always a hit with my hubby. Used extra large shrimp by mistake one time and although the taste is still great, not enough shrimp to evenly go around. Takes longer than 30 minutes for me. Just a slow poke I guess. Reply

    • Natasha's Kitchen
      February 13, 2018

      I’m glad you both enjoy the recipe Bonnie! Thanks for sharing your great review! Reply

  • Mariya
    February 12, 2018

    Now its my best dish! No more plow.
    I used a Oyster flavor sauce and Sesame Seed Oil and tiny Soy sauce.
    Thanks you, Natasha. Reply

    • Natasha's Kitchen
      February 12, 2018

      You’re welcome Mariya! I’m glad to hear how much you enjoy the recipe. Thanks for sharing! 🙂 Reply

  • Tatyana S.
    January 27, 2018

    Yummy, we love shrimp fried rice, we make ours very similar to your recipe just a couple things different like it’s no veggies and we add a little of garlic powder/season salt. But I tried with veggies, it’s perfect either way😋
    What I also make with it is shrimp sauce or yum yum sauce* u seriously have to try it with the fried rice it’s the best 👍🏻 Reply

    • Natasha's Kitchen
      January 27, 2018

      Yum, that does sound good! Thanks for sharing! Reply

  • NATHON BARCHUK
    January 17, 2018

    Made some very minor mods, added garlic and ginger. Otherwise perfect and I would make it again Reply

    • Natasha's Kitchen
      January 17, 2018

      I’m glad you enjoy the recipe Nathon! Thanks for sharing your review with other readers! Reply

  • Ed Westerdahl
    December 15, 2017

    Made this tonight, and it was great.
    We used fresh baby carrots, sliced thin, and frozen peas, and added two cloves of chopped garlic with the onions.
    We really liked that the peas and carrots were still crisp in the dish.

    I liked the process you used in making this dish, and the three eggs we used came out nicely chopped as in your pictures. Other recipes I have used had me push the rice to the side and cook the eggs but you cannot get a good mix of eggs in the rice that way.

    We will make your recipe again – Thanks !! Reply

    • Natasha's Kitchen
      December 15, 2017

      You’re welcome Ed! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review with other readers! Reply

  • Mexicalidesi
    December 9, 2017

    Really, really good. Best of many tried; thank you for taking the time to provide it. Reply

    • Natasha's Kitchen
      December 9, 2017

      You’re welcome! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Debbie Bailey
    October 29, 2017

    This Shrimp Fried Rice is just as good as what you get from the fancy Japanese Steakhouse at a fraction of the cost. The only thing I do different, is I fry the rice in two separate batches on a large griddle with a small amount of butter. This helps the rice become more crispy. Absolutely delicious! Reply

    • Natasha's Kitchen
      October 30, 2017

      I’m happy to hear how much you enjoy the recipe Debbie! Thanks for sharing your excellent review! Reply

  • kokodear
    October 16, 2017

    wow! this sound good am gonna try it. Reply

    • Natasha's Kitchen
      October 16, 2017

      It’s delicious! Please let me know what you think! Reply

  • October 4, 2017

    Just made your Shrimp Fried Rice.
    Outstanding! I used a quart of rice from my local Chinese restaurant and low sodium soy sauce, but everything else was accordingly to your recipe. So delicious and it looks fantastic. Thanks Natasha! Reply

    • Natasha's Kitchen
      October 4, 2017

      You’re welcome Gail! I’m glad to hear how much you love the recipe! Thanks for sharing your excellent review! Reply

  • Donna
    July 5, 2017

    Wonderful recipe – simple, delicious and great way to use up veggies in the fridge. New staple in our house. Reply

    • Natasha's Kitchen
      July 5, 2017

      I’m so glad to hear that Donna! Thanks for sharing your fantastic review! Reply

  • June 24, 2017

    Such a simple, yet yummy recipe! Also, I love how you always indicate the approximate cost of making the dish, it’s such a useful feature for food websites, that I very rarely see anywhere else!
    Very happy to have discovered your blog and looking forward to cooking more with you! 🙂 Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      I am so glad you find that useful! Thank you for that wonderful feedback and welcome to our blog!! 🙂 Reply

  • Inga
    June 14, 2017

    Don’t rinse your COOKED rice!

    The directions said to use cooked rice, and then to rinse it. So I did. It was a little sticky, but tasted better the next day when I heated it up on the skillet. Reply

    • Natasha
      natashaskitchen
      June 14, 2017

      Oh no! I definitely didn’t intend for it to read that way. I had the note: “Make sure to rinse the rice before cooking so it’s not sticky – sticky fried rice doesn’t’ work” but I can see how you might interpret it that way so I revised it to say “the raw rice” I’m glad it still worked out. Reply

  • Maleeha
    April 6, 2017

    My daughter requested shrimp fried rice for her birthday dinner and she loved this! It came out perfectly. Reply

    • Natasha's Kitchen
      April 6, 2017

      I’m happy to hear that Maleeha! Thanks for sharing! Reply

  • James
    February 21, 2017

    maybe a little fresh ginger,a nice flavor Reply

    • Natasha
      natashaskitchen
      February 21, 2017

      Hi Tatyana, each person gets up to 10 chances to win but you can only log into the raffle copter using 1 email or 1 facebook login. Does that make sense? So each person enters once and you have up to 10 chances to win (each of those 10 chances count). 🙂 Reply

  • Michelle
    January 8, 2017

    Made this tonight, delish!! I used brown rice instead of white and used fresh peas and shredded carrots. I will definitely use this recipe frequently. Reply

    • Natasha's Kitchen
      January 9, 2017

      Mmmm! That sounds good too Michelle! Reply

  • Elizabeth
    December 28, 2016

    OMG! Just cooked it and it is delicious! My new recipe for fried ric. I love knowing whats in it and its super easy. Love it! Thank you. Reply

    • Natasha's Kitchen
      December 28, 2016

      Awesome! How wonderful to hear, thank you for sharing Elizabeth! Reply

  • Dawn
    December 19, 2016

    Can’t to try this recipe! It looks fantastic! Do you mean to rinse the rice before cooking the first time or after it comes out of the fridge? Reply

    • Natasha
      natashaskitchen
      December 20, 2016

      Dawn, rinse the rice before cooking the first time 😀. Reply

  • Helen
    November 11, 2016

    Can I use long grain brown rice? Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      Hi Helen, it will be a little more firm to the bite, but yes you can use cooked long grain brown rice to make it healthier 🙂 Reply

  • Denise Hebert
    October 19, 2016

    people should think of single serving i rated 5 cause it sounds so good but i am alone thank you Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      I hope you love it Denise! It does refrigerate pretty well so you can reheat leftovers on the skillet the following day 🙂 Reply

  • Karly Garcia
    September 16, 2016

    Hi! So heres the thing… I have no left over rice. Can I make some and use that instead? Reply

    • Natasha
      natashaskitchen
      September 16, 2016

      Hi Karly, 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

      • Pat Gooding
        October 7, 2016

        Is it safe to refreeze
        fresh shrimp? Reply

        • Natasha
          natashaskitchen
          October 7, 2016

          Hi Pat :). As far as I know, it’s safe to refreeze if they were thawed at a safe (refrigerator) temperature. Some sources say it’s not a good idea but I haven’t read anything that says it’s not safe. If there is any off odor or if you suspect the shrimp aren’t fresh any more, it’s best not to refreeze. Reply

        • Pat Wheeler
          September 11, 2018

          I have had wonderful luck freezing Basmati rice that has been thoroughly rinsed before cooking. I looks like it’s all freezer burned in the freezer, but when you thaw it out it is ready to go. You can also freeze a single layer on a baking sheet for about 15 minutes, and then freeze it in Ziploc bags. Then you can just take out what you need and put the rest back in the freezer. Rice frozen this way thaws very quickly. Reply

  • Ksenia Roshchakovsky
    August 16, 2016

    I am so happy to have found you and your recipe for dry farmer’s cheese. I have my mother’s sernyk recipe that I haven’t been able to really duplicate. Maybe now I will! Reply

    • Natasha
      natashaskitchen
      August 16, 2016

      Welcome to the site Ksenia, I hope you’ll find many new favorites here 😀. Reply

  • Ella
    August 13, 2016

    I love recipes with shrimp and I’m planning to make this and eat after church I’ll just cook the rise when I get home but do the rest now do you think that’s a good idea? Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Ella, that should work fine 😀. Reply

  • Christina
    June 15, 2016

    Hi! The place I shop was out of shrimp, they only had frozen cooked shrimp, will this work just as well? Thank you! Making today!!! Reply

    • Natasha
      natashaskitchen
      June 15, 2016

      Hi Christina, sorry I missed your comment didn’t reply sooner! 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

  • Christina Lay
    June 13, 2016

    Hi! Was gonna try this but have two questions, 1, what’s best tasting rice for this recipe and 2, can I make the rice day before and store in fridge? I read that refrigerator will dry out the rice though so just curios? Thank you and can’t wait to try it!!!!!!!! Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Hi Christina, generally, any leftover white rice will work well for this recipe. I used California calrose rice. Yes, it’s best to make the rice the day before and store in the fridge. You want the rice to be on the dryer side for a fried rice otherwise it can get sticky. I hope you LOVE it! 🙂 Reply

  • susan
    May 21, 2016

    Great recipe! simple ingredients, quick to make and DELICIOUS (it gets better the next day). light and satisfying. love this. going in to ‘regular’ rotation 😉 Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      Thank you so much for your wonderful review! Now I’m craving this dish all over again! 🙂 Reply

  • Jennie
    April 15, 2016

    45 years ago in a Asian cooking class I made this recipe. Unfortunately I lost the recipe, and was so happy too finally find your recipe today. The recipe is simple, but needed a recipe to look at to make sure that everything was right as I went down the list. Thanks again Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Thank you for the nice review Jennie, I’m glad you liked it 😀. Reply

  • Shelly
    January 23, 2016

    I also want to mention I used a cast iron skillet and it posed no issue. Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      That’s so great to know! Thank you so much for sharing that 🙂 Reply

  • Shelly
    January 23, 2016

    I LOVE this recipe. Made it for the first time a few months ago using day old long grain basmati rice. Turned out beautifully and got so many compliments.

    Making it tonight with day old jasmine rice. Interested to see if this rice type will turn out as good as the basmati. Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      Thank you so much for sharing your awesome review! I’m so happy you enjoyed the recipe 🙂 Reply

    • Galina
      February 29, 2016

      Hi Natasha, Is it 5 cups of cooked rice or uncooked? Reply

      • Natasha
        natashaskitchen
        February 29, 2016

        Yes, cooked rice 🙂 Reply

      • Isaac Mizrahi
        August 16, 2016

        with 5 cups of uncooked rice you could feed an army… Reply

  • Marlo Rodgers
    January 2, 2016

    I love dishes with shrimp and couldn’t wait to try this recipe. Although I rinsed the rice as directed and cooled it in the fridge, the rice stuck to the pan and the meal tasted like shrimp mush. So disappointing! Reply

    • Natasha
      natashaskitchen
      January 2, 2016

      Marlo, did you make sure to use non-stick skillet? I realized that I used one in the pictures but did not specified it. It is important to use non-stick skillet or a wok when cooking a stir fry over hight heat to prevent sticking. I also updated the recipe to say non-stick skillet. Reply

  • Andrew
    December 13, 2015

    I’ve been looking to make shrimp fried rice from scratch for awhile, and this recipe looks fantastic! I’m looking forward to trying it out! Reply

    • Natasha
      natashaskitchen
      December 13, 2015

      I hope you love it! 🙂 Reply

  • jojo
    December 1, 2015

    Thank you very much, the recipe looks delicious. I will cook soon Reply

    • Natasha
      natashaskitchen
      December 2, 2015

      I would love to hear the outcome 😁 Reply

  • Gia
    November 5, 2015

    Hello 🙂 This might seem like a silly question, but would I be able to still make this dish without the sesame oil?

    Excited to try it! Thanks! Reply

    • Natasha
      natashaskitchen
      November 5, 2015

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

  • Lindsey
    November 3, 2015

    Hi Natasha! Question- you said we should rinse the rice so it doesn’t get sticky- I hope this isn’t a dumb question, but do you mean before boiling the rice? I have a lot of left over white rice in the fridge & want to make this for dinner 🙂 was trying to figure out if I’m supposed to rinse off my cooked left over rice? I didn’t rinse it before boiling it……. Hope I can still make it! Thank you! Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      Hi Lindsey, I only rinse rice before cooking it to get rid of the starch that makes it a little stickier. If you already cooked it and didn’t pre-rinse, it’s no problem. You can still use it, it just might be slightly stickier, but that’s ok :). Reply

      • Lindsey
        November 3, 2015

        Thank you Natasha! I made it with chicken and it was a huge hit, thank you for another amazing recipe 🙂 much love! And next time I’ll rinse the rice BEFORE cooking….. 😉 Reply

        • Natasha
          natashaskitchen
          November 3, 2015

          I’m so happy you liked it! Thanks for the great review 🙂 Reply

  • Monika
    October 26, 2015

    I added some sweet chili, sriacha, Chinese cabbage and a squeeze of fresh lime juice. It was great! Reply

    • Natasha
      natashaskitchen
      October 26, 2015

      Monica, thank you for the great review and great job on improvising :). Reply

  • Cindy
    October 12, 2015

    We made this last evening and it was delicious. I also cut back on the eggs and used just three. I didn’t have any scallions so used some chopped yellow onion instead. Excellent recipe! Reply

    • Natasha
      natashaskitchen
      October 12, 2015

      Hi Cindy! I’m so happy you loved it :). That’s what I like about stir-fry; you can change it up and it will still work well 🙂 Reply

  • Lucy
    October 8, 2015

    I made this for the first time tonight and I am keeping this recipe. It was delicious!! I am an island girl and I love fried rice! Thanks for this great fried rice recipe Natasha! Reply

    • Natasha
      natashaskitchen
      October 8, 2015

      Lucy, thank you for the great review, I’m glad you enjoyed the recipe :). Reply

  • Megan
    September 27, 2015

    Hey, im cooking this as part of an assignment for health. For the most part is this meal a healthy dinner? Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      I’d say it is fairly healthy. I wouldn’t call it a diet food but it is nutritious. Reply

  • Joanna
    June 14, 2015

    Do you have nutrition information for this recipe? Reply

    • Natasha
      natashaskitchen
      June 14, 2015

      HI Joanna, I don’t usually put up nutritional info, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool. Reply

  • Steve Kos
    June 8, 2015

    Great recipe! 4 eggs seems like a bit too much so I cut it back to 2 and it was plenty. I also added a splash of saki to the shrimp and then again to the rice while cooking. Reply

    • Natasha
      natashaskitchen
      June 8, 2015

      Thank you for sharing your great review! I’ve never tried this with saki. Reply

  • Debbie
    May 30, 2015

    This is, by far, my favorite recipe for fried rice. The whole family loves it. I make this recipe in 2 different batches and fry it on the electric griddle and it turns out great. Reply

    • Natasha
      natashaskitchen
      May 30, 2015

      That’s so great! Thank you so much for the awesome review 🙂 Reply

  • Shelly B
    February 17, 2015

    This was absolutely delicious and so easy to make…thanks for posting this!!! Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      You are welcome Shelly, I’m so happy to hear that you enjoyed it :). I never get tired of this dish. Reply

  • Anastasia
    February 5, 2015

    I have to say it’s a very good recipe! I’ve tried it twice and it turned out very good each time. That being said, if you add Sun-Bird Fried Rice spice or similar seasoning mix it’ll turn out even better!!! Enjoy! Also, I am definitely going to try other Natasha’s Kitchen recipes. They always turn out very good! Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      Thank you so much for sharing that with me! Where do you buy that spice? I’ve never tried it before. Reply

  • Allison
    January 29, 2015

    Can I use fresh carrots? Should I cook them before adding the onions? Reply

    • Natasha
      natashaskitchen
      January 29, 2015

      Hi Allison, yes, that would be the best time to cook them without getting another pan dirty. That would work 🙂 Reply

  • BernIce
    January 3, 2015

    First time making fried rice. Very simple to follow. You know how families have “PICKY EATERS”, well I have a picky husband. Who does not eat much of anything. But he did take a spoonful and tasted it, and very quietly got a plate filled it up and ate it. Thank you, now I have 5 dishes I can cook for him! Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      Aww that’s just music to my ears! Thank you so much for sharing that with me Bernice! 🙂 Reply

  • Kim
    December 13, 2014

    Made this recipe tonight. LOVED it!!! My daughters devoured it! Thank you so much. Reply

    • Natasha
      natashaskitchen
      December 13, 2014

      That’s awesome! Thanks so much for sharing your great review 🙂 Reply

  • Lilly
    September 9, 2014

    Can I use olive oil? Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      Yes, but I would recommend an extra light olive oil with a higher smoke point and not extra virgin. Reply

  • August 25, 2014

    Hi natasha, where can I buy toasted sesame oil? I want cook today Reply

    • Natasha
      natashaskitchen
      August 25, 2014

      We purchase it in the refrigerator section in Fred Meyer right next to the organic oil. If you have a natural store nearby, you can most likely find it there. Reply

  • Erika
    July 23, 2014

    Looove this!! So yummy! Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      Thanks Erika 🙂 Reply

  • Mina
    July 22, 2014

    Very easy, very good Reply

    • Natasha
      natashaskitchen
      July 22, 2014

      I’m so glad you liked it 🙂 Thanks Mina! Reply

  • Vaughn Thomas
    June 18, 2014

    Thanks for your great recipe! I used brown rice and it tasted yummy! Thx again! Reply

    • Natasha
      natashaskitchen
      June 18, 2014

      It’s so great to know that it works well with brown rice. Thanks for sharing your tip! 🙂 Reply

  • February 23, 2014

    Hey sweets! Had this for dinner today, it was so delicious and I got to say I don’t “love” shrimp but loved this dish! Great recipe Natasha! Reply

    • Natasha
      natashaskitchen
      February 23, 2014

      I’m so glad you loved the fried rice. It’s one of the dishes I crave! About the shrimp,… I still think we could be friends. lol. Reply

  • Lindasia
    October 4, 2013

    I love it!  Reply

    • Natasha
      natashaskitchen
      October 4, 2013

      Haha. Thanks 😉 now that is a rave review! Reply

  • Valentina
    August 12, 2013

    What if I dont have left over rice? Is it a big difference if I just make some and use it right away? Reply

    • Natasha
      natashaskitchen
      August 12, 2013

      You can make it fresh and let it cool down. If it’s too hot and steamy, it may make your stir fried rice a little sticky/mushy. Reply

  • irina
    August 7, 2013

    I have a silly question about the rice, is it supposed to be precooked when i put it in the skillet? Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      Rice needs to be precooked :). Reply

  • Julia
    June 20, 2013

    This recipe is amazing. I was totally blown away. It was quick and easy and super delicious. This one is definitely going into my recipe book. Reply

    • Natasha
      natashaskitchen
      June 20, 2013

      Thank you Julia, I’m glad you like it 🙂 and than you for pointing out the temperature setting for the beef plov, I updated the recipe. Reply

  • yulia
    March 20, 2013

    Is it okay to use cooked shrimp? I totally did not notice you wrote uncooked and i went off and bought cooked shrimp peeled and deveined. Reply

    • Natasha
      natashaskitchen
      March 20, 2013

      That should be ok but don’t cook the shrimp too long or it will get rubbery. Reply

      • yulia
        March 29, 2013

        I made it with the cooked shrimp and oh my goodness it turned out so yummy:) thank you for this awesome recipe:) Reply

        • Natasha
          natashaskitchen
          March 30, 2013

          Awesome, I’m glad you like the recipe Yulia :). Reply

  • Christine
    March 6, 2012

    I made this for dinner tonight and I loved it! The shrimp were so delicious – nice and plump and not rubbery for a change. Thanks for sharing! 🙂 Reply

  • sam
    December 11, 2011

    Hi. Great recipe. I found the best rice combo
    Is to use 50% jasmine rice and 50% basmati rice.
    I also stir in a dash of asian peanut oil at the very
    End to complete the dish.
    Corn starch acts like a tenderizer when uaed as a marinade.

    Sam Reply

  • Luda
    October 8, 2011

    Wow just noticed how I spelled my name it’s Luda 🙂 using me cell. Hehe:) Reply

  • Lusa
    October 8, 2011

    So I made this last night it turned out so yummy:) my kids loved it and so did I.:) so today I was like hmmmm..what should we have for lunch?. So I heated up the rice and a tortilla put rice and some cheese on top served it with mild sause it was one great burito!! Thanks Natasha my next is your tiramisu cake 🙂 Reply

    • Natasha
      October 8, 2011

      Yay – so glad you liked it 🙂 You will love the cake; one of my easiest cakes and delicous!! I wanna make it too now!! Reply

  • olesya
    April 8, 2011

    I am not a big fan of chinese but I had shrimp and rice in the house so I thought why not? I loved it and my kids loved it!! Thank you! Reply

    • Natasha
      April 8, 2011

      That’s awesome! Kids can have very discriminating taste (I know mine does) so if the kids love it – it’s a winner! 🙂 Thanks stopping by and letting me know! Reply

  • Irina N.
    February 23, 2011

    Natasha what does the corn starch do? Reply

    • Natasha
      February 23, 2011

      It gives it a very light “crust”. That’s the way I learned to do it. I’m not sure if there is any other reason. I think you could probably do without it if you don’t have cornstarch. Reply

  • tina
    February 23, 2011

    Is homai rice good? Reply

  • tina
    February 22, 2011

    What kind of rice do you use? Reply

    • Natasha
      February 22, 2011

      It’s just a standard white rice – medium grain. You can probably use any kind of white rice (except instant rice) Reply

  • Margo
    February 17, 2011

    How apropos! I came home with a bag of shrimp and a bag of rice today, and here was the perfect recipe to try. It was a winner! Even my 17yo son called it a keeper recipe- high praise from that picky eater. I used brown rice, had peas but no carrots, used 3 cups of rice instead of 5… and it turned out wonderful. Thanks, Natasha! Reply

  • February 16, 2011

    oh, this sounds so good! I will have to use chicken since hubby hates shrimp but I might make this version for myself some time b/c I love it! Reply

    • Natasha
      February 17, 2011

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

      • February 21, 2011

        Well, 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

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.