Shrimp Fried Rice II Recipe

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Most Helpful Positive Review

Jan 30, 2006

I love shrimp fried rice and this is a quick and easy recipe to make - if you make the rice the night ahead! I've never had a problem with soggy rice this way - cold rice works the best. I found the original recipe too salty, so I cut the salt in half and use only 1 1/2 tablespoons of soy sauce. Everyone can always add more later to taste. Add the bean sprouts in step 3 as others have suggested. I also agree that the dish is better if the eggs are(partially) precooked. Here's what I do: When it comes time to add the eggs, move the rice/shrimp to the sides of your wok/skillet (be sure to use a large one) making a well in the middle. Pour in the eggs w/ salt and pepper, scramble after they've begun to set, and then mix with the rice/shrimp. This saves messing up another pan! (One trick I retained from another, not so good, fried rice recipe.) If you want to use small shrimp, add it later to avoid overcooking. Sometimes I substitute brown rice for white.

—tlt

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Most Helpful Critical Review

Dec 03, 2011

Didn't care for this too much. I would suggest using raw shrimp instead of cooked, they were overcooked.

—kellieann

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350 Ratings

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Apr 28, 2003

Absolutely delicious and easy to prepare. Very flavorful!! The only thing I would do different is add more shrimp and use less soy sauce...it was a little salty for my taste.

—Sue Z Q

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Dec 10, 2003

This shrimp fried rice recipe was very simple to follow, a breeze to make, and makes a very flavorful dish! The recipe's simple nature allows the cook the flexibility of adding other ingredients if they so desire. In my batch of rice, I added peas, extra bean sprouts, and cooked the eggs prior to adding them to the rice. With my next batch I will saute my (yellow) onions with the uncooked rice first prior to adding the water. This will add flavor to the rice itself, and make the rice fluffier. Overall, it's a real crowd pleaser, and maintains its flavor the next day! Try it!

—DEEMEL

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Apr 30, 2007

I made this last night and while it was good, it did not blow me away. I will make it again, but I think I will buy a wok first. When you make this, if you are using a pan used a really really large one!!!!. I did followed the recipe, but added a little 5 spice powder at the end of cooking for more flavor, also omit the extra salt, soy sauce is salty enough. Another tip (do not over cook your shrimp as you will be adding to the pan which will cook more). My shrimp came out wonderful!!!..Like everyone else I added the bean sprouts in step 3... PS USE ONLY REQUIRED AMOUNT OF SESAME OIL VERY STRONG FLAVOR. UPDATE!!!! I HAVE SINCE PURCHASE A WOK AND I TRIED THIS RECIPE AGAIN, IT WAS GREAT THIS TIME I USED A NEW TIRCK FOR THE RICE, OTHERS STATED RICE WAS SOGGY, IT'S TO MUCH TO COOK THE RICE THE NIGHT BEFORE ECT ECT. WELL MY TRICK IS TO BUY READY MADE RICE. I USED UNCLE BENS GARDEN HARVEST, IT'S READY TO USE ANY TIME FROM PACKAGE TO WOK OR PAN, AND IT ALREADY HAS PEAS IN THE RICE. AND NOW HAVING A WOK HAS MADE THIS DISH SO MUCH EASIER. MY RATING IS GOING UP FROM 4*** TO 5****

—griller3

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Aug 31, 2003

WOW! What a busy week! I have just now had time to get to the computer! Well, this recipe made for an easy lunch...it took me apprx 20 minutes from start to finish and it was sooo good! In addition to the bean sprouts (a MUST have), I added 1 cup chopped broccoli and 1/2 cup fresh sliced mushrooms and sauted them with the onions. I also used 2 cups rice and reduced the soy sauce to 2 TBLS. Finally, I scrambled the eggs in a seperate pan. VERY delicious! This will be my shrimp fried rice recipe from here on out! Thank you, thank you Amy!!

—DREGINEK

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Dec 10, 2003

This was the best fried rice recipe I have tried homemade. The taste was great, and my kids loved it! Thanks for the recipe!

—CTISOR

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Jul 06, 2005

Really good. I would NOT recommend adding additional salt. Soy sauce is salty enough. I added mushrooms and red peppers when I added the shrimp. When adding the egg, I recommend making a well in the center of the rice so the egg has a chance to scramble before it gets blended with the rest of the ingredients.

—Corrina

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Nutrition

Calories
484 kcal
24%

Carbohydrates
60.4 g
19%

Cholesterol
199 mg
66%

Fat
17.5 g
27%

Fiber
1.9 g
8%

Protein
20 g
40%

Sodium
1632 mg
65%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp Fried Rice II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 484
** Calories from Fat: 157

% Daily Value *
** Total Fat 17.5g 27 %
** Saturated Fat 3.2g 16 %
** Cholesterol 199mg 66 %
** Sodium 1632mg 65 %
** Potassium 311mg 9 %
** Total Carbohydrates 60.4g 19 %
** Dietary Fiber 1.9g 8 %
** Protein 20g 40 %
** Sugars 2.3g
** Vitamin A 6 %
** Vitamin C 10 %
** Calcium 8 %
** Iron 56 %
** Thiamin 45 %
** Niacin 70 %
** Vitamin B6 17 %
** Magnesium 18 %
** Folate 108 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.