Shrimp Fried Rice Recipe (2024)

If prepared as per instructions, this is a very high sodium dish. Assuming four portions, it comes to around 1000 mg sodium per portion, and could be higher depending on how much you salt the shrimp and "adjust seasoning with more soy sauce as needed."The Yum Yum sauce (not included in my tally) is also high in sodium--the instructions say to season it liberally with salt.If you're concerned about sodium, I would not salt the shrimp and start with a lower amount of (low sodium) soy sauce.

Instead of frozen mixed vegetables try packaged coleslaw or broccoli slaw. They need a little more cook time, so add those earlier. Top with toasted slivered almonds.

For me the difficult part was trying to get the shrimp to adequately fry the rice

“Scooch” should be added to the glossaries of culinary textbooks everywhere.

Traditional stove top Chinese cooking does not use olive oil or butter. I use canola oil because of the high heat needed for the characteristic smokiness of Chinese cooking. I rinse the frozen veggies in hot water for a few seconds to jump-start the thawing process before added to the wok/pan. A few drops of sesame oil improves the flavor, as does cilantro.

Never get takeout fried rice again! Prepared eggs separately in 1tsp of sesame oil with sauteed garlic and scallions, left very runny, then added at time stated in recipe. Used 2C frozen veggies but think this could be bumped to 3-3.5C. Added 2 Tbsp XO sauce. Added 4 large cloves of minced garlic. May add minced ginger next time. I LOVE onions in fried rice and may increase to 1.5 med onions or 1 large. Yum Yum Sauce was great addition, added 1/2 tsp cayenne for heat. Not salt beyond soy sauce.

We didn’t have shrimp, so used chicken thighs, cut into small pieces instead. Also used brown rice instead of white. This is a delicious recipe! Will definitely be making this again.

Olive oil: NO. Not for this flavor combo.Red-pepper flakes: Yes.

López-Alt, J. Kenji in his book "The Wok" describes a method to produce extra crunchy fried shrimp similar to one used in Chinese restaurants. It is presoaking the shell on shrimp in a baking soda, salt solution. If I have time I always do it with shell on or off and it really makes a difference.

Could not resist this recipe. Had frozen shrimp in freezer and all the other ingredients. The Yum Yum sauce is insanely delicious and ridiculously easy to make. Rice is cooling and aging even as I write. Cheating because I only have spring onions but the greens will season the fried rice also in addition to the onion. I'll check the freezer for more veggies like peas but dinner prep will be easy peasy tonight. The Yum Yum sauce has earned its name and I'll remember it for other stir fries.

If you have not heard oh “Yum Yum Sauce” the internet has recipes, and the ingredients are everyday items.

I will never understand why anyone 'needs' a recipe for this kind of food. Every few weeks I have a freezer cleanout session where I cook exclusively from my freezer for a few days. Saved takeout rice, half opened packages of vegetables,orphaned shrimp, lone chicken-apple sausages, etc.etc.etc. Mix and match and make the best meals in no time.

Add handfuls of fresh crisp bean sprouts at the end and garnish with green onions and sesame oil, something I picked up learning Chinese cooking.

Gotta love any recipe that uses the verb "scooch." I'm hooked: dinner tomorrow.

Followed the recipe exactly, it’s quick, easy and tasty! My husband said, who needs the Chinese restaurant! Delicious!

I've known how to make "Icebox Fried Rice" since college, but looked for a recipe to improve the product. This was fantastic -- I credit the shrimp oil and more egg than I'd been accustomed to use. The Yum-Yum sauce is ridiculously tasty for such a simple thing.The only modification in my preparation was to use much less soy sauce and no salt at all in the Yum-Yum, and we didn't miss it.

I always order extra rice when I get carry out so I can easily whip up another dinner (or more) by adding leftover veggies and eggs. I usually toss in shrimp at the end if I have them but sautéing at the begging per this recipe (I had shells on) in the oil and removing before adding everything else really made this taste like it came from a restaurant. I added some yum yum sauce and some chili crisp on my own bowl. Great recipe, willl make again.

This is an excellent and versatile fried rice recipe that works well with other protein, too (e.g. chicken). The only change I will make next time is fewer eggs at the end—the result is creamier than I like.

I've now made this 3 times and won't try again. Essentially there isn't enough flavour to make it worthwhile. The most recent attempt I decreased the amount of rice to 4 cups, and added a lot more fresh vegetables and fresh ginger, but still that was too much rice and not enough flavour. We ended up fishing the shrimp out of the leftovers and didn't bother with the rest. Yum yum sauce didn't add anything so we didn't save that. I love Eric but this recipe just isn't for me.

Twice as much veg, or the whole package.

Like other commenters, I made this with a neutral cooking oil - both the rice and the eggs at the end - and was happy with the result. Added a tablespoon of sesame oil toward the end. (But we were using three cups of rice for two of us plus some leftovers.) The yum yum sauce is the rug that ties the room together here, don’t leave it out. Next time I will slightly tone down the garlic, but that’s just my household’s preference, it is still really good.

I agree that I was surprised by the use of olive oil and butter, however, proceeded as directed. Made half the recipe, except that I used 1 1/2 c frozen mixed veggies and 2 eggs. Passed on the Yum Yum sauce. Didn't feel it was necessary. Very good, indeed.

This recipe is perfect and delicious! My family loved it, including my sometimes picky eater who ate two bowls full!

Need a massive pan or half recipe. Prepped rice onions and sauce in advance. For sauce did less ketchup and some siracha. Tj shrimp and chopped into smaller bites. Let oil heat up first. Carrots would be nice. Did some ginger w onion and veg. Plus a little fish sauce at the end. Cooked eggs separately because so much rice. Mixed w rice and shrimp. Sauce on all of it. DELICIOUS.

Rice wasn’t ’crunchy’ but still very good. Need to work on the recipe a bit more. Didn’t use extra salt.

Coconut amino is a wonderful and tasty soy sauce substitute for folks like me that love such dishes but gotta watch our sodium carefully!

good base recipe- but lacking dimension. added some fish sauce and some heat with a drop of chili garlic paste. I do like the direction of cooking shrimp first and then folding it in at the end, truly keeps the shrimp cooked perfectly. I didn't use yum-yum sauce since wasn't into mayo sauce on my fried rice.

This is my jumping off point for custom fried rice. The frozen veg option totally works. I also use whatever veggies I have on hand, shredded or sliced very thin so they cook quickly. My partner persists in buying precooked frozen shrimp. I thaw them, peel them and fry the shells and tails in the oil and remove before adding the veg to get shrimpy oil. I chop up the thawed cooked shrimp and add it at the end. I use low sodium soy sauce most of the time. The yum yum sauce pulls it all together.

I followed the recipe as written and ended up with a mushy mess.

Delicious and easy to make. It's become one of my 13 year old's favorite dishes and she's even learning to make it herself.