Shrimp Fried Rice Recipe (VIDEO)
Shrimp Fried Rice is one of my go-to 30-minute meals and my family can’t get enough of it. Shrimp and rice loaded with veggies and egg is a protein-packed and easy dinner. Fried Rice is the best way to use leftover Cooked Rice.
We love recreating Asian takeout dishes like Chow Mein, General Tso’s Chicken, and of course saucy Beef and Broccoli Stir Fry. Making fried rice is probably the easiest homemade takeout dish.
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Shrimp Fried Rice Recipe
Even though fried rice is easy to make, there are some things to know before you start to avoid gummy and sticky rice. I learned how to make (non-sticky) fried rice years ago from one of my favorite bloggers, Jaden of steamykitchen.com.
Once you have a great basic recipe for fried rice, you can easily change up the protein depending on what you have in the refrigerator or what leftovers you have from dinner the night before. That’s how we came up with our popular Chicken Fried Rice Recipe.
Shrimp Fried Rice Video Tutorial
I hope this Shrimp Fried Rice Recipe becomes a new favorite for you. If you enjoyed this video, please subscribe to our Youtube Channel, and click the bell icon to be notified when we post a new video.
Secrets for the Best Fried Rice
Here is our best advice for making perfect (non-sticky) fried rice:
- Ingredients prepped ahead: The cooking process moves fast, so be sure to have everything prepped and ready before you start the stove
- Chilled rice: Start with cold cooked rice. Leftover rice is best. Avoid fresh, warm rice or it will become sticky and gooey when it hits the pan.
- High heat: Fried rice is supposed to cook quickly over high heat so give your pan a chance to heat up. Also, give the ingredients time to sizzle and resist the urge to stir constantly.
- Follow the process: Add ingredients to the pan separately and in the order listed. Adding everything at once will cool the pan too quickly and your fried rice will fail.
- Add sauces to taste: Add soy sauce and sesame oil to your taste preference. Depending on how your rice was cooked (with or without salt) or if you use low sodium soy sauce, you will likely need to adjust soy sauce and sesame oil.
Ingredients for Shrimp Fried Rice
- Rice: cooked and chilled rice works best (more on that below)
- Shrimp: use 20-24 count or 26-30 count RAW peeled and deveined shrimp.
- Cornstarch – makes the shrimp slightly crisp when stir-fried like in our Bang Bang Shrimp Tacos.
- Vegetables: we use a bag of frozen peas and carrots that we thaw according to package instructions.
- Eggs: large eggs add more protein and great texture and color to this dish
- Green onion – light and dark green parts, plus more to garnish
- Soy Sauce – use regular, low sodium or even coconut aminos then add them to taste since they will have varying amounts of salt in them.
- Sesame oil – DO NOT SKIP the sesame oil which makes it taste like authentic Chinese fried rice. Use pure sesame oil, not toasted.
How to Make Shrimp Fried Rice
From the time the shrimp hits the skillet, it takes about 10 minutes on the stove so you want everything measured out, prepped, and ready to add to the skillet.
- Marinate shrimp – toss shrimp together with cornstarch, salt, and pepper. Rest for 10 minutes at room temperature.
- Heat the skillet – preheat over medium/high heat then add cooking oil and shrimp. Cook 1 minute per side. Transfer shrimp to a plate and reduce heat to medium.
- Add beaten eggs – pour eggs into the hot skillet and scramble with your spatula until no longer runny. Transfer to the same plate as the shrimp.
- Wipe down the skillet with a paper towel then increase to medium/high heat, add oil and chives, and saute for 30 seconds.
- Spread rice into the skillet and sizzle for 1-2 minutes without stirring. Flip and sizzle another 1-2 minutes.
- Add Sauces & Veggies – drizzle in Soy sauce and sesame oil to taste then stir in vegetables.
- Add cooked shrimp and eggs back to the pan and stir to combine and add more soy sauce to taste.
How to Cook Rice for Fried Rice
Leftover chilled white rice is best, but If you don’t have leftover white rice, you can make it ahead, but be sure to rinse the rice until water runs clear prior to cooking to remove the extra starch.
Cook White Rice on the Stovetop then cool to room temperature, spread the rice into a casserole dish or baking sheet, and refrigerate until chilled. This will help dry out the rice so it doesn’t turn gummy on the skillet. We love Jasmine rice, but medium or long grain rice will work.
Common Questions
We love Jasmine rice, but medium or long grain rice will work. You can even use leftover brown rice for healthier fried rice.
Rice is gluten-free, so you really just need to make sure your soy sauce is gluten-free like this Tamari soy sauce.
Instead of soy sauce, try using Coconut Aminos, but you need a little more since it contains less salt.
You can leave out the shrimp altogether to make it vegetarian like our Pineapple Fried Rice, or substitute it with whatever protein you have such as ham, bacon (like this Bacon Mango Fried Rice) beef, or chicken for Chicken Fried Rice.
I hope you’re inspired to make some Shrimp Fried Rice this week. Thank you for watching, subscribing, and sharing our recipes with the people you love!
Do YOU have any recipe requests for future videos? Please let me know in a comment below.
More Asian Recipes to try
- Fresh Spring Rolls
- Asian Chopped Salad Recipe
- Korean Beef Tacos
- Crispy Egg Rolls
- Chicken Stir Fry
- California Rolls
Shrimp Fried Rice Recipe
Ingredients
- 1 lb 26-30 count uncooked shrimp , (peeled and deveined)
- 1 tsp cornstarch
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp LIGHT olive oil, or canola
- 4 large eggs, beaten
- 1/4 cup green onion, finely chopped
- 5 cups leftover chilled white rice , (rinse rice before cooking)
- 12 oz frozen carrots and peas, thawed
- 2 Tbsp soy sauce or coconut aminos , or added to taste
- 1 1/2 tsp sesame oil
Instructions
- In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.
- Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.
- Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
- Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant, 30 seconds.
- Stir in rice then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.
- Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.
- Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.
Nutrition Per Serving
This recipe was first published in 2014 and republished in 2022. We have added a video, new photos (see original photo below), and more tips for making the Best Shrimp Fried Rice.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I used already cooked shrimp from the store?
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!
Can i make less rice and keep everything else the same?
Hi Donna, I’m sure that would work! If you experiment, let me know how you liked the recipe
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?
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.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can you use minute rice?
Hi Lisa, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
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!
Those are some of my favorites! I’m happy to hear you’re liking this recipe, April!
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!
You’re welcome, Vaness! I’m glad you enjoyed it & it sounds like you found a new favorite! That’s so great
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!
Ha ha! I know what you mean! I love your ideas for changing things up with different veggies.
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.
I’m so glad you enjoyed it! Thank you for the wonderful review!
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
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
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??
Hi Edna, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Tasted great, easy recipe to follow and excellent directions.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can you make this without eggs? I’m allergic
Hi Elaine, you are welcome to omit, replace, or use an egg substitute here.
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!
Wow! That’s just awesome, Danielle!! Thank you for sharing your wonderful review
Hi. I rinsed the rice and chilled overnight and it was still sticky and clumped together. Any thoughts?
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).
Shouldnt i cook first the frozen vege?
Hi Rana, with frozen (and fully thawed) veggies, they really just need to be heated through completely and hot. They will be soft.
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.
I’m so happy to hear that! Thank you for sharing your great review, Linda!
I love this! You make it so easy for me to prepare different dishes. Thanks so much. A true fan.
I’m so inspired reading your review. Thank you!
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
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.
That’s so great! It sounds like you have a new favorite, Larry!
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!
Oh man! I agree, I remember those days indeed.
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
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.
Do you have a recipe and video for chicken and dumplings
Hi Peggy, we have this recipe here, it’s our Chicken and Dumpling Soup.
Delicious and easy. My new favorite dish! Thanks.
I’m so glad you enjoyed that Mary! Thank you for that great review!
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.
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!
Can I use cauliflower rice instead? Have you tried it?
Hi Sheila, I haven’t tested that but a couple of our readers mentioned using that with great results. I hope that helps.
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.
That’s just awesome!! Thank you for sharing your wonderful review with us!
I made the fried rice and shrimp. Wow, easy, fast and tastyyyy! Thanks once more Natasha
You’re welcome! I’m so happy you enjoyed it, Montse!
Hi Natasha
Can I use chicken breast instead of shrimp to make stir fry
I bet it would be good with chicken too. I should give it a whirl.
I would love to see a video on how to make spring rolls or egg rolls.
Thank you for the great suggestion!
Have made several times…
always fantastic! Can I use
Jasmine rice? I also have Basmati
rice.
Hi Monique, our readers left great reviews after trying this with both Jasmine and Basmati rice. I hope that helps.
Why is the cholesterol count SO high ???
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.
What’s the nutritional information on this
Hi Tammy, the nutrition label is at the bottom of the recipe card.
Hi , could I use Quinoa? Ty:)
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.
Love your recipes.. My husband loves this easy shrimp fried rice recipe.. keep sharing .. we love your recipes..
I’m so happy you enjoyed that. Thank you for sharing that with us!
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
Lo Mein is so good! It is rare to find that really relly good lo mein!
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.
I’m so happy to hear that! Thank you for sharing your great review!
the porcions 6oz?
Hi Michael! I’m assuming you’re asking for the portion size? If so, this serves 6 people.
I would like to know how many ounces per serving?
Hi Tracy, I don’t typically weigh the servings so I won’t be able to provide that information.
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!
Sounds like you found a new favorite! Thank you for sharing your feedback with us Yana!
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.
Hi Margaret, Yes you could. It adds a nice kick of flavor but it will still taste great without it.
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!!
That’s so great Vivian! Thank you for sharing that with me!
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.
That’s so great! Thank you for sharing that with us, Larry!
Absolutely delicious and very easy.
I’m so happy you enjoyed that!
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.
That’s so great! It sounds like you have a new favorite!
Can brown rice be used in the shrimp/fried rice recipe?
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!”
Made this tonight it was wonderful! I used brown rice instead of white, could tell no difference!
I’m so happy to hear that! Thank you for sharing your great review!
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
I’m so inspired reading your review. Thank you, Philip!
I tried your Shrimp Fried Rice. It is excellent!!! Thank you. You’re a wonderful Chef.~
Sounds like you found a new favorite! Thank you for that feedback!
❤️❤️❤️
Thank you!! 🙂
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.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
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
That’s just awesome!! Thank you for sharing your wonderful review 🙂
First time commenting online EVER 🙂 This was freakin awesome! So glad I came across your website. Thanks Natasha!!!
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂
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.
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 😉
Natasha, awesome meal! So tasty and simple to make
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha. I am going to try this recipe and wanted to know what kind of rice you use. Thanks.
Hi Christine, we used Jasmine rice.
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!!
That’s so great! Thank you for sharing that with me!
Best Fried rice we have ever had. Will do again for sure..Thank you
I’m so glad you enjoyed it! Thank you for the wonderful review!
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
Thank you so much Nancy! I’m so happy you enjoyed that!
Chinese rice has something that looks like noodles or sprouts
Do you use it in fried rice and what’s it called
Hi Magda, I don’t personally use sprouts but I think it could be a good addition.
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.
You’re so welcome Yvette! I’m so happy you enjoyed that. Thank you for sharing that with us!
Just curious is it 12oz of carrots and peas mix or 12oz each?
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.
What do you mean by chilled white rice
Hi Mary, I mean cooked rice that has been refrigerated. If you use warm or room temperature rice, it will turn out gummy.
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
That sounds like a perfect dinner! I hope you love the Tiramisu recipe!
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.
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!
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.
I’m so happy you found a favorite Mike!!
Could I use already cooked shrimp?
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!
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!
My pleasure Steve! I’m so happy you enjoyed that! Thank you for this great reviews!
Love your recipes!!!❤
You’re so nice! Thank you Julia!!
The shrimp fried rice was very dry. I even used less rice.
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!
i love your new kitchen and this recipe so happy for you girl God Bless Your kitchen and your family love you all
You’re so nice! Thank you Ruth!
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
I’m so happy to hear that, Mike! Thank you for your awesome feedback!
It took a couple hours, lol, but the wife and kids LOVED your recipe. Thanks for sharing!
You’re so welcome, Brian! I’m so happy they loved it! Thank you for sharing this with me!
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.
Hi Martha! I think that could work! I would love to know how you like that with those changes!
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
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 🙂
Didn’t have shrimp or cornstarch, so I had chicken thighs and flour. Turned out excellent!
That’s so great Tommy! I’m so happy you liked this recipe!
Love your videos. That kitchen is amazing. When is the kitchen tour video going to be posted?
Hi Sandra! Thank you!! Stay tuned, once we decorate and have everything where we want it we will have a kitchen tour.
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.
Hi Mike! Thank you so much for this wonderful review! I’m so happy you enjoyed that!
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.
I”m so happy you enjoyed this recipe, Andre! Thank you so much for sharing this great review with me!
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.
I’m so happy you enjoyed that Kathleen! Thank you for the awesome review!
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!!
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.
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!!!
That’s so great! Sounds like that was a success! Thank you for sharing this with us, Jenna!
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.
That’s so great! Thank you so much for sharing this awesome review with me! I’m all smiles!
Hi Natasha Just love you & ur recipes!! They all r fantastic!! So glad I came across you!! I was wondering if you have a recipe for Ganesh Game Hens? Thank You in advance. Have a Lovely Day!
Hi Machelle! I do not at this time but that’s a great idea! Thank you for that suggestion!