Shrimp Fried Rice

Please welcome guest author Jaden Hair of Steamy Kitchen who is doing a series of Chinese American food recipes for us here on Simply Recipes. ~Elise

The first time I attempted to cook fried rice on my own, I was 15 and my parents and little brother were in Europe on vacation. I stayed home to attend summer school and to enjoy a little freedom living on my own for a couple of weeks.

Since my Mom was the queen in the kitchen, I didn’t really cook too much back then. My job was just to eat and enjoy her wonderful home cooked meals. But that week, after 3 days of instant ramen, I was longing for something a little more substantial. Too lazy to bike to the market, I decided on fried rice. I steamed a batch of rice and found enough bits of vegetables to make the dish.

It was a total disaster. Mushy, soggy and goopy. Back to Top Ramen for another 10 days.

When the family returned, I told Mom about my fried rice misfortune and she laughed, “You better start learning from me before you go off to college or you’ll starve!” And a crash course in fried rice followed the next day.

So here I am to teach you what I learned from my Mom. These are her secrets to light, fluffy and flavorful fried rice, no matter what ingredients you use.

Use previously chilled leftover rice
To get the perfect fried rice, you’ll want to use yesterday’s rice as it’s had a chance to dry out a bit in the refrigerator. The heat of the pan and the liquid seasoning (soy sauce) will re-steam and hydrate the leftover rice. If you try to use freshly cooked, hot rice (like I did years ago,) you’ll end up with too much moisture in the rice and will make a heavy mess in the pan.

High heat is essential
But high heat doesn’t mean that you need super high BTU’s or a gas stove. All it takes is a bit of patience to let your pan or wok heat up. The high heat ensures that whatever ingredients that you put into the pan gets fried quickly and that each grain of rice gets hot to the core.

Don’t touch
A common mistake of stir frying is to constantly poke, prod, turn and flip every second. In a restaurant kitchen where flames are so powerful they can singe your brows, chefs have to keep things moving. But in home kitchens, our stovetops need a little more time to do their work to heat up and cook our food. If you keep poking at the rice, the grains will break, release more starch and turn the entire thing goopy. It will never have a chance to fry correctly…not enough “wok time” as my Mom likes to say. The best thing is to do is to spread out the rice, use the entire cooking surface of the pan and just leave it alone. Put your spatula down and back away from the stove for a minute. Give the rice a chance to heat up. Then flip, toss and redistribute the rice, again spreading it out and leaving it alone to cook another side.

Fry ingredients separately
Fried rice has many different ingredients, and in my home it’s usually just a mixture of whatever vegetables, meats or seafood I can scrounge up from the refrigerator or freezer. But whatever the ingredients, you want to make sure that you can taste each individual one. To do this, you’ve got to fry your meat or seafood first, remove from the wok or pan when 80% cooked through and then toss it back in towards the end of the stir fry to finish cooking. Because if you try to fry all of the ingredients at the same time in the same pan, they’ll all compete for “wok time” and everything will end up tasting exactly the same!

Shrimp Fried Rice Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4.

Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.

Ingredients

  • 8 ounces small raw shrimp, shelled and deveined
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon cornstarch
  • 2 tablespoons high smoke point oil such as canola oil or rice bran oil
  • 3 eggs, beaten
  • 2 stalks green onion, minced
  • 4 cups leftover rice, grains separated well
  • 3/4 cup frozen peas and carrots, defrosted
  • 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
  • 1 teaspoon sesame oil

Method

1 In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.

2 Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat. When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in a tablespoon of the oil to coat the pan.

3 Add the shrimp to the pan, spreading them out quickly in a single layer on the pan. Let them fry in the pan without moving them, for 30 seconds. Flip them over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. Use a slotted spoon to scoop the shrimp out of the pan to a plate, leaving as much oil in the pan as possible.

4 Return the pan to the burner and lower the heat to medium. Add the beaten eggs and stir them quickly to scramble them while they cook. When the eggs are almost cooked through, still a bit runny, remove them from the pan to the plate with the cooked shrimp.

5 Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon of oil. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds. Then add the leftover cooked rice to the pan and stir with the green onions to mix well. Spread the rice onion mixture over the surface of the pan and let it fry, without moving it, until you hear the rice sizzle, about 1 to 2 minutes. Use a spatula to toss the rice, and spread it over the pan again.

6 Sprinkle soy sauce around the rice and toss to combine. Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well. Let everything heat up again until sizzling hot. Add more soy sauce to taste.

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Photo of shrimp fried rice by Jaden Hair.

56 Comments

  1. Sarah

    Thanks a ton for the cooking tips! I’ve made a mushy fried rice before, and now I know it’s because I fussed with it too much. Can’t wait to try this recipe and looking forward to your future posts!

    Thanks Sarah – looking forward to hearing what types of Chinese recipes that you guys want to learn! ~Jaden

  2. aztami

    Thanks Jaden! I was wondering what kind of wok you prefer to use (i.e. cooking surface)?
    TIA!

    Hi there. My wok was given to me by my Mom and it’s a iron wok. I love it – it’s sturdy and beautifully seasoned – but it does require care.I wash by hand, dry immediately with a cloth and occassionally rub with a bit of oil. But it’s a wok that will last a lifetime. Similar to the one here:

    Iron Wok

    Look for something with a flat bottom and a lid. I also recommend nonstick if you like having a nonstick surface or are a beginner cook. You’ll want a sturdy wok – those super thin, flimsy ones are of horrible quality. Here’s a good one:

    Simply Calphalon
    ~Jaden

  3. Dania

    It took me a long, long time to perfect fried rice..and pizza too, but that’s another story. LOL I agree, heat is definitely the key. It’s always on the highest setting, I wish I could figure out how to keep it from sticking though. My other tip is the rice cooking. I cook 3 cups of rice on Sunday and “dry” it out for 3-4 days in the fridge. I also don’t put the recommended ratio of water:rice, I skip on some of the water so that rice is cooked, but not *soft* I also pull it off the burner and let it sit to cook for almost an hour after it boils. I get perfect “frying” rice every time. To get it “brown” like the “American-Chinese” restaurants I use thick, thick soy sauce (which is really only for the colour) but people have this mental thing that fried rice must be brown and they ruin it by soaking their rice in soy (to make it brown) and making it way too salty. The thick stuff is the key :)

    Hi Dania – undercooking your rice is a good tip, especially if you’re going to make the fried rice the same day. I love thick soy sauce, it’s sweeter, more mellow and wonderful for fried rice as well. As for your rice not sticking, it has to do with proper seasoning of your wok. Also, another tip is to have your ingredients (especially meat or seafood) at room temperature before adding to the wok. When your wok is super-hot with a thin layer of cooking oil, any protein that comes to contact with the wok surface should fry, sizzle and develop a nice caramelized sear – which will make the protein release from the wok. If you add protein (like chicken) that is cold, the wok’s heat will be wasted on un-chilling the chicken instead of searing it. ~Jaden

  4. Gary in Massena

    Hmmm… what good timing. We had Chinese take out last night and I was pondering attempting to make this. Now I know how!!!

    My biggest frustration when attempting to cook any oriental dish is lack of knowledge of the ingredients which leads to lack of knowledge on how to make the various sauces. From observation and taste it always seemed to me that oriental cooking was always about the sauces and that you could pretty much mix and match core ingredients (protiens/vegetables) as you liked once you had the sauces down pat.

    Can’t wait for more recipes!

    Exactly. Sauces and technique are key, the ingredients are very flexible. With this recipe, you could substitute with chicken, tofu, bell peppers, zucchini, etc. The technique of cooking the chicken separately first and then removing is exactly the same, though timing will be different. Just add an additional 2 minutes when frying the chicken to make sure that it’s cooked through ~Jaden

  5. Chad Dore

    Great recipe! My favorite version of this is a “combination” version, which might be overkill for some. It’s basically the same recipe with the addition of char sui (chinese roast pork, usually died a reddish color), and chicken breast or thighs cut into small pieces. I also like to add about 1/2 yellow onion diced and a touch of cayenne pepper. For a really neat twist, try adding a little yellow curry (powder or paste).

  6. Jason Sandeman

    Thank you for the tips on fried rice, and the very nice picture as well.

    I can confirm about what Jaden is saying here about fried rice. I will never forget when Chef asked me to make him fried rice, my style. (He was testing me, see.)

    I promptly grabbed all the ingredients that I could, including every trick in my arsenal. That is, hoisin sauce, oyster sauce, chicken, shrimp, carrots etc. End result? The chef took one look at the rice, then gingerly tasted it, looked at me and said, “how very Canadian.”

    How embarrassing. The good thing to come out of that is that I learned what good fried rice is all about. What Jaden said. ;)

  7. janie

    Your recipe looks delicious and I can’t wait to try it. Correct me if I’m wrong, but I had a friend tell me once that she used coca-cola in her fried rice. I wonder if this would have been in place of the soy?

    I’ve never tried frying rice with coca-cola, it’s an interesting combination. The cola would be used in place of any sugar, not salt (soy). I’ll have to try it out and let you know! ~Jaden

  8. Bob

    I love fried rice, I just made some a while ago. I bought a large order from a restaurant around the corner instead of making it (all I had was brown rice) and spread it out on a cookie sheet to dry. After an hour or two it was fine for frying. I have recently taken up asianesque cooking, I’m looking forward to more recipes.

  9. Dania

    Jaden; I think you’re right, my wok isn’t seasoned, and I have zero “wok hay” going on, any recommendations on a good wok? I shop at a local chinese market/mall in Quincy, MA…and even their woks seem to be focused around your “maybe i’ll attempt to cook chinese food” customers lol Non-stick etc..I have yet to find out without a teflon coating! ugh.

  10. Rachelle Mee-Chapman

    I tried to cheat the other night and use new rice. Big mistake! And I’ve been stirring it too much. Seeing as fried rice is a favorite ‘stand by’ of my kiddos, I really appreciate the tips!

  11. matt

    YAY! It’s so great to see 2 of my faves together in one place! That’s awesome!

    And Jaden’s tips are so incredibly enlightening. While I knew about using day-old rice (which I do) I’m notorious for messing with it too much. And the proper “wok time” for individual ingredients? WHO KNEW?

    (ok, well mom and jaden did, I mean!)

    awww…thanks Matt!! ~Jaden

  12. Judy

    Will definitely be making this recipe. You asked for future recipe suggestions, I recently bought a bamboo steamer and would love to see some recipes using this tool. Thanks and welcome, Jaden.

    Great! I love my bamboo steamer and use it all the time. ~Jaden

  13. Ari

    Thanks for the great recipe… I made “fried rice” a few weeks ago and, even though it wasn’t mushy, it wasn’t great either. I’ll be trying this soon!! Thank you for working together, girls!! MASTERS!!

    Thanks Ari – wonder girl power…ACTIVATE! ;-) ~Jaden

  14. sue

    Thanks Elise and Jaden for recipe and tips. I am looking forward to your future collaborations. I recently found a Chinese cookbook that is as wonderful to read as it is to cook with. The Seventh Daughter by Cecelia Chang of the famous Mandarin restaurant in SF. Her tips for fried rice are very close to yours, especially when she writes “The variations for fried rice are endless, but one thing it should never become is a jumble of too many old or odd ingredients from your refrigerator”. Interestingly, she does not use soy sauce in her recipe.

    You can use soy sauce or salt. I love soy sauce – it adds so much more complexity and depth of flavors than just salt! That being said, I looove Cecilia’s book, it’s one of my favorites. ~Jaden

  15. Tasha

    I made this for dinner tonight and it was great! Thank you for the recipe.

    Thanks for trying the recipe Tasha – I’m happy you enjoyed it ~Jaden

  16. Kia

    Wow the irony of seeing this recipe today! I am making shrimp fried rice for dinner tonight and I’m so glad I popped on the internet first. I got some great tips from you Jaden. Thanks!! I can’t wait to try them out and see the difference in how it turns out!

    Hey there – I’m glad you like the tips. Come back and let me know how it turns out! ~Jaden

  17. Karina

    Jaden- Your Shrimp Fried Rice looks fabulous. Great tips on using leftover rice. I always try to cook more rice than I need- to have leftovers for frying. Tell your Mom, Thanks! as well for the wok time hint. I get very impatient here at high altitude (lower cooking temperature).

  18. Sunny

    Curious, what brand has the heavy soy sauce? Do they make this heavy soy with a lower salt content? Also, what size diameter wok would you recommend for an electric stove. The largest burner on the stove just about works for a 12″ pan.
    Thanks. Right now don’t own a wok. Until I get one, will this receipe work as well with the All Clad 12″ teflon coated pan?

    Hey Sunny,

    Lee Kum Kee makes a good dark soy sauce (sometimes people call it heavy soy, but the labels should say dark soy).

    The dark soy is less saltier than regular soy – it’s been fermented longer and it’s just a more mellow sauce. It’s used in a lot of braising and will definitely color whatever you are cooking with that lovely soy color.

    I use my All Clad all the time. This is the one I have: All Clad Chef’s Pan

    LOVE IT. It does take a while to heat up on electric stoves, but once it does, it retains the heat beautifully.

    I like a 14″ wok – it’s a good size that works well for cooking for 4. My All Clad (above) is 12″ and I use that for smaller stir fries.

    ~Jaden

  19. meg

    hey Jaden! I can’t wait to try the recipe. Do you know how to make a sauce that is like a black bean type sauce? A lady I used to work with made this delicious sauce from scratch and used it on top of green beans, but also would use it with meat. Is this something I just buy and don’t need a recipe?
    Also, I would love to know a recipe for wontons or potstickers :)

    Hi Meg, Hey Meg,

    here’s a recipe for Potstickers and Wontons

    And yes, the black bean sauce is found in a jar at the market. It’s quite salty, so I’d use it sparingly. I’ll post a recipe using it in a stirfry soon! ~Jaden

  20. Yu Ming Lui

    I’m Chinese Singaporean so I cook Chinese fried rice when I’m lazy to whip up something more complicated. It’s tasty and nutritious with a myriad of veggies, isn’t it?

    Thanks for the tips because I never knew frying the ingredients separately would make it more flavourful. Though I totally agree with letting the rice sit in the fridge overnight — that’s how you achieve that “separate” grain look, instead of fresh mushy rice. I kinda like it moist, too, if I don’t have leftover rice.

  21. sharon

    looks delish… my problem is that I’d allergic to soy and cannot eat food made with soy sauce. (it’s not a gluten issue, it’s a soy issue) I miss yummy foods like fried rice and wonder what I could do to substitute soy sauce, any ideas? (other than taking the soy sauce out which might be my only option)

    Use fish sauce! Many of my fried rice recipes include fish sauce to replace soy. If you like Vietnamese or Thai cooking, the majority of their dishes have fish sauce in them.You could also just replace the soy with regular salt.~Jaden

  22. PJ

    Do the same directions apply for brown rice as well? I always make too much of that, and I’m wondering because it does have a bit of a different texture. Thanks!


    Yes! You can use brown rice to replace the white rice…same directions apply. ~Jaden

  23. TaratheFoodie

    Hi Jaden! One of my most favorite things in the world is fried rice, but to make it at home is not the easiest thing in the world. Thank you so much for these very valuable tips on how to make it perfectly. That shrimp looks so good in your rice I’m completely craving it now! I think that will be on the menu in my house next week. :-)

  24. Jillian

    I tried this recipe last night it was the best fried rice i ever made.My family Ate all of it. This is one of my favorite receipes!!!

    Great Jillian! Thanks for trying the recipe. ~Jaden

  25. matt

    i personally prefer dark colored fried rice… does that mean we should just add more soy sauce during cooking?

    Matt, use Dark Soy…it gives rice that lovely color. Using more soy will make it too salty! ~Jaden

  26. Natalie Sztern

    Jaden, these rules you have given today are also rules I read on your blog and I must tell you that since I have followed your rules; My food is ten times more delicious. I wait until my pan is very hot; i put my food in and do not start stirring like i used to – i let it sit and get color and then i stir once and do the same- hence I do not ‘stir fry’ constantly and finally I do each food separately while continuing the heat on my wok…..then i stick it all together for the final few minutes and my stir fries are now exactly that and not stir-steamed….

  27. melissa

    Yes. YES YES YES. Thank you for this post, times ten.

    I love fried rice so much. Seriously one of my favorite foods EVER (I know, I’m so high brow he he).

    But for some reason I have always hesitated to make it at home. You have totally simplified it and I will give it my best shot. Thanks Jaden! And kudos for such a great guest Elise!

  28. Barbls

    We love oriental food and the rice dish looked wonderful. I happened to have leftover rice from the night before, so gave it a try…..it was perfect. Husband loved it! I used a fresh carrot diced small, & microwaved about 1 min., and some petite whole frozen green beans sliced about the size of the diced carrot (didn’t have peas on hand). Fortunately, I had the raw frozen shrimp on hand, even though they were medium size. I think chicken would also work well.

  29. Maggie

    My roomate years ago, who was Chinese, taught me to add the egg last, so it coats the rice. I find otherwise you just have bits of scrambled egg in the rice, or is this the effect you are after?

    You could add egg after to coat the rice, but if you don’t have a super hot stove top, your rice will end up soggy. It works in restaurants because the high heat immediately cooks the egg upon contact. At home, if you try this, you are likely to have mushy rice. ~Jaden

  30. Lish

    That looks good. Fried rice is one of my favorite foods, but I never get it right. I’m sure my problem is fussing with it and cooking it all together like the other recipe I try to follow. I was wondering if it is possible to skip the cornstarch. I can’t eat anything with corn in it, I feel terrible for almost a week. Whole corn and cornstarch are the worst for me. Is the cornstarch mainly added for the shrimp? Thank you for your time if you have a chance to answer!!

    Yes, you can substitute the cornstarch with tapioca powder…or just leave it out completely if you want to. The cornstarch helps protect the shrimp (or meat) from the heat of the wok and also thickens the marinade so that it sticks to the shrimp. But feel free to leave out – just make sure you drain any liquid AFTER marinating. Otherwise you’ll end up steaming or boiling the shrimp instead of frying it.~Jaden

  31. Becky

    My fiance and I just made this for dinner tonight. It’s definitely a keeper!

    Thanks Becky! ~Jaden

  32. Alethea

    Hi Jaden-

    Love love your blog, it is so much fun with great recipes. I made this last weekend for my mother and sister for lunch and we all thoroughly enjoyed it. Great tip about dark soy. Who know it would be less salty than regular?

    Thanks again. Looking forward to trying more of your recipes!

  33. An

    I’m Hong Kong – Chinese as well, so I’ve learnt a few tidbits from various family friends on fried rice. It’s so easy to put together – leftover rice, a bit of veg, a bit of meat of any sort, an egg and soy sauce.

    I guess I like the egg adding near the end, and having a high flame closer to the typical Asian “flame” in kitchen helps a bit (although it probably isn’t nearly like the ones they have in my grandma’s home).

    I guess I didn’t know I had to cook the food separately either – I tend to cook the veg first, then throw in the meats, then rice and the egg with soy sauce.

    Maybe I’ll try cooking the meat and veg separate next time.And adding the dark soy sauce for colour. Thanks for the tips.

    I wonder if you know how to do the really nice subtle sweet soy sauce they have in Chinese restaurants for steamed fish?

    You mean this one: Chinese Steamed Fish

    If you cook the vegetables first, then throw in the meat, you won’t be able to get a nice sear on the meat…unless you have a super high powered flame in your kitchen. Because vegetables are “wet” – they’ll end up bringing moisture into the pan and you’ll be steaming your meat.

    You can add the egg at the end, but again, on weaker home stovetops, you’ll run the risk of soggy rice as you won’t be able to generate enough heat to instantly fry the egg. ~Jaden

  34. Ahsan

    Hi,

    I am from South East Asia, and back home we just adore Chinese food, but sadly here in Canada, I couldn’t find the same excellent taste of Asia.

    I have to hand it to you, I followed your recipe word by word and I couldn’t believe what I ended up with! The result was absolutely delicious!! Thanks a ton for this recipe!!!!

  35. Susu

    I wanted to know what kind of rice do you prefer for the fried rice recipe. I only use basmati rice but I think its too fragile for fried rice.

    I prefer Jasmine, as I think it’s the perfect “stickiness” for fried rice. Any medium grain rice works well. Basmati will work too – the grains are very separate and will make a light fried rice. ~Jaden

  36. Em

    While I’ve eaten fried rice since I was a very young child, before tonight I’d never even attempted to make it. This recipe was perfect! Absolutely perfect. Couldn’t ask for anything better. I used boil-in-bag white rice made 6 hours ahead and kept in the chiller until I was ready for dinner. Thanks so much for posting this recipe – I will make this again and again!!!

  37. MJP

    A-Ha! This is what I’ve been looking for! A great recipe with great tips. Made this and it was great! Most of all my rice didn’t stick, it fried nicely! I could live on this stuff! Many thanks!

  38. pokey

    This looks great—I love fried rice. Fried rice is a regular comfort food around here. My mom made it all the time when I was growing up!

    But we always eat it for breakfast, making a simple bacon fried rice. I use short-grain “sticky” rice, since that’s what I usually have. Soooo good.

    I like to add a bit of oyster sauce in addition to a little soy sauce to flavor the rice. Just yesterday I made it for my son’s breakfast and I added some leftover corn I had. The sesame oil gives it a great aroma and taste.

    Yum, now I’m hungry!

  39. Jenny

    I made this tonight for dinner. Frying everything separately worked very well, and I used day-old brown rice. Delicious! Thanks for sharing the recipe and techniques!

  40. Pamela

    I made this for dinner and it was just as tasty as it looked in the photo. Thank you for an easy to follow and delicious recipe.

  41. Pamela

    Hi – just wanted to say that I have made this twice now and really love it. One note: if doubling shrimp, don’t double salt. I did this the first time and it came out too salty.

    Thanks for sharing this recipe!

  42. merry

    Great looking recipe which I’m ready to try. But any time I’ve used cornstarch, the instructions always said to mix with water (or other liquid). Here the directions say to marinate the shrimp only with the cornstarch, salt and pepper — no liquid. Is this correct?
    Thanks so much.

    Hi there, yes, this is correct. Recipes will call for a “cornstarch slurry” which is water plus cornstarch to add towards the END of a stirfry to thicken up a sauce.

    In this recipe, as with most of my stirfry recipes, cornstarch is added with the meat or seafood during a marinade. This does 2 things. It allows the marinade to cling to the protein. It also creates a light coating around the meat to protect the meat during the stirfry.

    I normally don’t add cornstarch slurries in my stirfries, because I just don’t like super thick, goopy sauces.

    Great question!

    ~jaden

  43. Tracy

    Hi Jaden – Sorry if this is a cooking newbie question (but I am!), but what type of rice do you use?

    I like jasmine rice. I like it because it’s lighter and more delicate than Japanese or Korean style of rice, which is short-grain. ~jaden

  44. Archana

    I tried this last week – but did not have all the ingredients. It was not great but promising nevertheless. I tried again this week with all ingredients and voila – awesome fried rice. Thank you for all those wonderful tips – I am not going to be making soggy fried rice ever again!

  45. Lindsey

    I tried this recipe tonight and it turned out SO fantastically, I found a perfect egg drop soup recipe, and paired it with egg rolls, beautiful red grapes and some mildly sweetened green tea. It was definitely a hit!

  46. bob lloyd

    This recipe ROCKS! I had tried making fried rice once before and failed miserably because of the glutinous slop I created. So after years of buying frozen fried rice or ordering it in restaurants I finally got up enough courage to try it again…and wow! This is an easy recipe that makes a lot of sense and is delicious! Keys are (like they say) day old rice, cooking items separately, and leaving things alone to cook (when the urge is oh-so-strong to stir, stir, stir). Voila! Perfect fried rice. Now for adding a few more leftover ingredients in my next batch.

  47. Tracy

    I made this with chicken for supper tonight and it was sooooo tasty! I used brown rice (instant, cooled for an hour or so before frying), 2 c. of frozen veges, 14 oz of chicken, 1 whole egg + 2 egg whites, and 1 total T. of oil. Cooked it up and figured it to be 5 Weight Watchers points for 1/4. It was a lot of food for a little points! And TASTY!

    Thanks for providing such a great base recipe to use and modify as fits our tastes and dietary needs. Yay!

  48. Barbara

    I made this yesterday for a potluck luncheon and it turned out great. I followed the recipe with the exception of adding some extra shrimp. The only thing I would change is the green onions in step 4. A few seconds after they hit the hot pan they started to burn. Luckily I had some extra so I just added them in raw in step 5 when it all comes together. Thank you-I will definately make this again!

  49. abby

    I made this the other day, and served it in a hollowed out half of a pineapple :-) It was gorgeous. I added some whole cashews to it, and some golden raisins. It was a delicious recipe! Thanks so much.

  50. Ophelia

    I tried this recipe last night for dinner. I used long grain brown rice, and added some chopped up asparagus that I had left over to increase the amount of vegetables. My husband and I both thought the dish was delicious – with the brown rice it felt very wholesome and filling!

    I think next time I’ll need to make sure the rice is even drier before I put it in the fridge over night. I had a bit of sloppiness, but it wasn’t bad.

  51. taylor

    i made some substitutions (no shrimp, broccoli instead of peas, bell pepper instead of onions) but followed jaden’s key points on how to prepare friend rice and it’s absolutely the most perfect restaurant-like fried rice. so easy to prepare too.

    i’ll definitely be returning to the recipe over and over again!

  52. Penny

    This was a big hit with our finicky boy. Can’t wait to try the hollowed out pineapple suggestion above. Thanks so much!

  53. teresa rivera

    Sounds delicious. Just wondering, what is the cornstarch for?

    In step 1, you’ll toss the shrimp with cornstarch ~jaden

  54. Melly

    I absolutely adore this recipe because the product is perfection. This is the only meal I have missed since becoming a vegetarian.

  55. stacy

    I have made this recipe about a dozen times now and every time I tell my husband what we are having for dinner, he drools. Thanks for a great, reliable recipe!

  56. Tony

    Hi, thanks for the recipe. I’m unable to obtain a wok right now. Which large pan should I use, a non-stick or non-coated aluminum/steel? Thanks.

    I would use a cast iron frying pan or a hard anodized aluminum pan. ~Elise

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