Shrimp Fried Rice

  • Cassandre Posted: 01/19/09
    Worthy of a Special Occasion

    I didnt put the shrimp but I put about half an onion and added some chopped steamed carrot and a few tablespoons of sesame seeds...It came out great and I cant wait to eat the leftovers for lunch!

  • DeannaG Posted: 11/13/08
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    I used chicken instead since my daughters do not like shrimp. Next time I will not put as many peas as my family is not a fan of peas. but, all in all, this was good.

  • snoopy66 Posted: 03/09/09
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    Very good for home-cooked Chinese. I forgot to add the ginger, but it still had a good flavor. Added 1 Tbs. of sherry and 1 Tbs. rice wine vinegar to the liquid before added to the rice. I used chilled brown rice and heated it through with the other ingredients before adding liquid and it did not get soggy at all. I would definitely make this again.

  • abbygirl Posted: 03/03/09
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    We loved this recipe...but, I did make some changes! I used raw prawns...sugar snap peas instead of frozen green peas...and only used about 3-1/2 cups brown rice. I added the snap peas when the onion and ginger were cooking, then added the prawns and cooked until slightly pink before adding the rice and broth mixture. My DD is not terribly fond of ginger, but she asked for this to be on the regular rotation!!

  • Mandy79 Posted: 02/24/09
    Worthy of a Special Occasion

    This is not a good fried rice recipe. The ingredients per se aren't bad. The only substitution I made was pork for shrimp. The sauce needs something, though I haven't figured out what yet. It was so bland! I added more soy sauce and more sake and it was still super bland. I will not make this recipe again. There has to be a better recipe out there for the sauce anyway.

  • nottenrose Posted: 02/17/09
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    I use this recipe as a starting point for fried rice, adding various bottled Asian sauces (from the seemingly endless supply in my refrigerator) to give it more zip. It is quite good with some hoisin sauce and chili paste added. Chilling the rice first works great for keeping the rice from congealing; the woman who runs my local Korean grocery was delighted to be clued in to this method.

  • jill0609 Posted: 02/13/09
    Worthy of a Special Occasion

    This recipe was really easy to make and really tasty. I made about 2 cups of rice, because 5 cups of rice is a TON of rice, but I used the same amount of sauce and it came out so great. I will definitely make this again.

  • tessa8631 Posted: 04/20/10
    Worthy of a Special Occasion

    This was a very nice, fresh dish. I used medium grain rice and that caused it to clump like crazy, but it was still very tasty. If you're looking for a ton of flavor, you might want to double the sauce ingredients.

  • MHnNJ1 Posted: 04/21/11
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    I'm glad I came across this recipe, as I'll never eat takeout SFR again. This has great flavor, is extremely fresh, and healthy. One slight variation is that I used 3 cups of jasmine rice. Highly recommended.

  • NCYankee Posted: 07/29/11
    Worthy of a Special Occasion

    We served this together with the "Cantonese-Style Grilled Pork". We served this as a side dish by leaving out the shrimp, using brown rice and adding some snow peas that we had in the house. We then chopped up the left-over pork and mixed the pork, leftover Fried Rice and some cashews together for a great weekday lunch.

  • Marie6 Posted: 09/14/11
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    There was not enough sauce for all the rice. It basically tasted like rice and...rice. I had to add a ton soy sauce to taste anything. I would not ever make this again.

  • twosandalz Posted: 02/02/14
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    This recipe has a lot of shrimp, as written it's more like stir fried shrimp with rice. I cut back the shrimp to 1/2 pound, and rice to 4 cups, and added more veggies to make it a one dish meal. I also added cashews. The sauce was good for that amount of food. When reheated the sauce looses a little flavor.

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