Damn Delicious

Shrimp Fried Rice

Shrimp Fried Rice - Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better!

Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better!

Shrimp Fried Rice - Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better!

I absolutely love ordering take-out, especially when I’m exhausted out of my mind and I have absolutely no energy to even walk to the kitchen. But when I spend $10 on a measly shrimp fried rice with just 4 shrimps in the entire dish, I knew I just had to make a homemade version. After all, nothing beats homemade, right?

Now the best part about this fried rice is that it is completely customizable to your taste. You can swap out the shrimp for your favorite protein – chicken, pork , or even tofu to keep it completely vegetarian. As for the veggies, I like using a mix of onions, corn, peas and carrot but if you have more veggies just lingering in your fridge – feel free to add those in as well. The more, the merrier, right? And this can be made in less than 30 minutes – easy peasy.

Now who still wants take-out?

Shrimp Fried Rice

Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better!

10 minutes20 minutes

Ingredients:

  • 3 tablespoons soy sauce
  • 1 tablespoons sesame oil
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon white pepper
  • 2 tablespoons olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 3 cups cooked rice
  • 2 green onions, sliced

Directions:

  1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
  2. Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
  3. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  4. Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
  5. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 420.7 Calories from Fat 108
% Daily Value*
Total Fat 12.0g 18%
Saturated Fat 1.9g 10%
Trans Fat 0g
Cholesterol 214.5mg 72%
Sodium 964.5mg 40%
Total Carbohydrate 47.9g 16%
Dietary Fiber 3.2g 13%
Sugars 4.7g
Protein 29.3g 59%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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175 comments

  1. Rated 5 out of 5

    I really liked this. I like shrimp and all the veggies. I particularly like the fact that you can buy pre-chopped frozen corn, peas, carrots, and even onion if you want to. That makes the dish a lot quicker to prepare. I made basmati rice in the morning, refrigerated it all day, and then did the other steps at dinner time. I added 2 scrambled eggs, because I have to have that in my fried rice…just a personal preference. It doesn’t create any additional dishes and adds protein. I chose this recipe since my son and husband aren’t crazy about vegetables…so I’m always trying to find ways to sneak in the veggies in some way. Unfortunately, they told me that while they liked the recipe, I should leave out the onion, peas and carrots the next time, but leave the shrimp and egg. Sigh!! When I make this again I will probably double the soy sauce mixture so I can add a little extra if I want to. I felt like I didn’t have enough. And I will just add the veggies to my portion. I’m also going to try making this with steak and chicken. Thank you for another wonderful recipe!

  2. Rated 5 out of 5

    Solid recipe. Taste is amazing. Worth the small amount of prep to give your family a wonderful meal.

  3. Rated 5 out of 5

    Great basic recipe! I add eggs & also some pineapple, so it’s “Hawaiian”. I usually refrigerate the rice after cooking, seems to make better fried rice. 

  4. Rated 5 out of 5

    This is so darn delicious and so easy. I’m so glad I made too much for my one little self to eat. I get to freeze the rest to have more meals to enjoy. Next time I may use chicken or more likely tofu.

  5. Rated 5 out of 5

    I made this recipe tonight and it was GREAT!! I did double the sauce recipe as others had suggested and was glad I did. Next time, and there will be a next time, I am going to add snow peas and broccoli. We had leftovers so I am going to cut up some steak in thin slices and add that to change it up.

  6. Rated 4 out of 5

    Great recipe! Me and my 6yrd made this together, we had a blast and she absolutely loved the rice w vegetables Thank you

  7. Rated 5 out of 5

    You are my go to guru, for what’s tasty. I am saving this recipe, and save my $$. Bty your Bang Bang Chicken recipe is the shiznit! It went under Best Loved Recipes.

  8. Rated 5 out of 5

    Once again, another damn delicious recipe! I didn’t use corn or peas. I also cut the shrimp to be smaller bite-size pieces. So quick and much tastier than takeout. I’m 3 for 3 with the family so far with the recipes I have tried from your site. Thank you!

  9. Rated 5 out of 5

    Wow! I should really try out your recipe It looks great!

  10. Rated 5 out of 5

    Awesome dish. My family loved it. I really enjoyed this dish

  11. Rated 5 out of 5

    I prepared this today and it was a hit! I didn’t have white pepper so I used regular finely ground black pepper. I didn’t have green onion but it didn’t matter. Next time I will add scrambled eggs. It was delicious…!

  12. Rated 5 out of 5

    it is a awesome recipe. it said three cups COOKED rice, not three cups uncooked grains of rice. Cook one cup rice then measure and it should be about three cups.

  13. Rated 5 out of 5

    Loved it.. I added scrambled eggs, baby corn on the cob, water chestnuts.. will definitely make again

  14. Rated 4 out of 5

    I agree with the reviewer below that some of the quantities are off. Three cups of cooked rice is just too much, especially for the amount of veggies and the sauce. I only used one cup of cooked rice and increased the soy sauce to about 5 tablespoons. Instead of the frozen veggies, I added chopped zucchini, squash, bell pepper, and carrots. I would say I had about 1.5-2 cups of veggies total. I sprinkled some sesame seeds after serving. Aside from the weird quantities, this recipe is a keeper!

    • I had more than three cups rice. btw, it said three cups COOKED rice, not three cups uncooked grains of rice. Cook one cup rice then measure and it should be about three cups

  15. Rated 5 out of 5

    love this recipes

  16. Rated 5 out of 5

    I have to say this shrimp fried rice meal was delicious made exactly as recipe states!

  17. Rated 4 out of 5

    I honestly don’t understand how this is getting so many great reviews. There is a huge flaw in this recipe.The minute I read this recipe, and  saw that there were just 3 tablespoons of soy sauce to 3 cups of rice And I At first thought I miss read it, nope! I love this site for tried and true recipes but this one really miss the mark! Thankfully I have a lot of experience and decided to go with half the rice and double the sauce for the flavor to actually come through!  That did the trick. The other modifications I made like other reviewers, was adding scrambled eggs, I also added honey to the soy sauce mixture and chopped basil and cilantro. I omitted corn. You could add crushed honey roasted peanuts for some added flavor and thai flair. Other than the flaw I mentioned , this is a pretty basic fried rice recipe for anyone in the mood  for a hearty, Asian weeknight meal. 

  18. Rated 5 out of 5

    I love this recipe. I added eggs, and instead of corn and peas I used zucchini and more green onion. It was great!! I will be making it again!! I love how the shredded carrot gets through out the dish. Thank you!

  19. Rated 5 out of 5

    very very good but added eggs

  20. Rated 5 out of 5

    Easy and tastes amazing

  21. Rated 5 out of 5

    Most delicious fried rice ever!! And sooo easy!! I love this recipe!

    • Rated 5 out of 5

      Amazingly simple! Easy to follow recipe! Added the egg as well. Used yellow rice instead. So delicious

  22. Holy cow!!!! I’ve tried several “taste just like it came from a Chinese restaurant ” recipes for fried rice…lies upon lies upon lies….but this here…it really does taste like it… even better… I’m amazed…I added eggs..ty so much!!!

  23. Rated 5 out of 5

    I’ve made the recipe today,I’ve added fresh ginger as well and I’ve replaced the corn and the peas with broccoli and bean sprouts not because I don’t like them is just I didn’t have them.
    Everything was delicious,no leftovers.I’m going to foward the recipe to one of my friends as well.

  24. Rated 5 out of 5

    Sounds like a recipe I would like to make, but I would prefer fresh ginger if it works. If so, how much in place of the ginger powder?

  25. This was excellent and so easy.  My whole family enjoyed it.  I added 3 scrambled eggs to the mix and it really added a nice touch.

  26. Rated 5 out of 5

    I love this recipe 

  27. Rated 4 out of 5

    My family loved this recipe however I did add two eggs beaten into the skillet while the veggies were cooking and scrambled them. I should have added three as my family really likes eggs in their fried rices. But other than that this was a winner at my house, had hardly no leftovers and everyone had seconds.

  28. Hi,  can I make this as is and freeze for a later day? Similar to your freezer Shrimp fried rice? 
    Thank you 

  29. I dont have sesame oil is that necessary to complete the recipe?

  30. I made this recipe tonight for supper.  My husband loved this tasty meal.  It is so easy to make.  Most of the ingredients are avaible in your pantry and freezer.

  31. Made it tonight but added an egg, it was great and very easy to make. Thank you !

  32. This recipe was easy to make however it tasted very pepper forward. Consider using a 1/4 tsp white pepper. 

  33. I LOVE this recipe. I’ve made it like a dozen times. The only modification I make is I sometimes use fresh ginger when I have it because I love ginger. Thanks for a delicious and simple recipe.

  34. Just wanted to write and say my husband said, “I could eat this every single night and die a happy man.” It is just THAT good and so so easy. Thank you, yet again, for a wonderful recipe. We have enjoyed many of your recipes and look forward to trying more. Another of our favorites is your Sriracha chicken wings – WOW. I’ve made them many times and I don’t even bother with sides anymore. Just wings for dinner on those nights and that’s enough 🙂 Thanks again!

  35. Would day old rice add to the taste of this recipe as it does other similar recipes I have seen for Asian food?

  36. You forgot to say that the rice should be day-old cold rice.

  37. Fried rice w/out egg??? Never in my book

  38. Tonight was the second or third time I have made this, and it was delicious again! I only use brown rice & I think it gives it some added flavor. As for the veggies, the other times I’ve used fresh carrots, but tonight hubby had bought a bag of mixed veggies (corn, peas, carrots & green beans) because he couldn’t find frozen corn. Score! Less work for me & perfect for this. I used 1-1/2 cups of the mixed veggies. I also used 4 cups of cooked rice. This resulted in having enough left over so we can both have it for lunch tomorrow. I give this recipe a A++++!!

  39. We tried this for dinner and it was fantastic. My daughter really wanted shrimp fried rice. She shopped, chopped, cooked and cleaned up all of it on her own. Directions were super easy to follow. We ate our fill and still have plenty left for lunch today. Thank you for the easy recipe!

    Our fried rice is much darker than your picture. We used low-sodium soy sauce–would that be the difference?

  40. Thanks so much! As everyone says, I love your recipes and this was a hit! I have an 8yo and a 12yo…they along w my boyfriend love the recipes. Amazing!

  41. This is the 2nd recipe I have made from your web site and both tasted so good! Thank you for sharing, very much appreciated!

  42. I loved the fried rice! I used chicken instead and added mushrooms and scrambled eggs. I seasoned the chicken and cooked It in a olive oil and sesame oil mix to add a bit more flavor. I also scrambled my eggs using a little butter; added a little more soy sauce. It was great…Best of all my husband and I prepared it together!! Thanks for sharing!!

  43. Chunga, Thank you! I wanted shrimp, but had leftover chicken breast meat so I used that. I detest reheated meat and this was amazing. ONE SMALL problem. I cut the recipe in half thinking I could eat the whole thing. I then read the nutritional chart. Oh well, down the hatch!!!!! Amazing. Thanks again!

  44. Made it and turned out perfect. Made it for my roommate who loves seafood and shares in the food bill. I really am not a seafood eater, but turned out so delicious that I couldn’t resist eating it myself. I took a picture of the final product and now all my contacts want the recipe. Thanks so much!

  45. Made this tonight. Even my pickey 5 year old ate it. So good!

  46. Thanx for this awesome recipe !! How do I get the smoked taste in the fried rice ??

  47. I LOVED, LOVED, LOVED IT!!! DID I SAY I LOVED IT.
    MY HUSBAND SAID IT WAS THE BEST HE HAD. MY KIDS SAID I WAS AWESOME AND I LIKE TO HEAR THAT. THANKS SO MUCH IT SURE WAS, DAMN DELICIOUS!!!! PS( I ONLY ADDED EGGS)

  48. Looking forward to trying this. My favorite meat to add to fried rice is chopped ham. Also, I’ve been replacing rice with cauliflower in other recipes to lower carbs. It doesn’t taste the same but I bet it would be good in this, too, for anyone else watching carbs.

  49. I made this for “celebrate Chungah night” and it was a hit just like all of your recipe’s.

    Thank you for all your great ideas they make me into a pretty good cook.

  50. Hey Chungah!  I made this today and it was super easy and tasty.  I messed up by not following instructions and forgot to take the shrimp out before cooking vegetables but it still turned out great.  The peas, carrots and corn were all thawed which helped. Thanks!  Will be great for a couple lunches this week.

  51. recipe looks good BUT how about all that sodium and cholesterol!!! heart attack waiting to happen. is there a no or low sodium version of this.

    • Hey Barbara, FFS! If you worried about a heart attack, stay away from this recipe. For the rest of us, this recipe if just fine.

  52. I made this just now and it came out soooo good and yummy! Everybody love it! Thank you so much for this recipe! My mother-in-law told me i am a professional cook!

  53. I’ve made fried rice all my life,,,I will never make it the way I used to,,,,Your recipe is absolutely delicious,,,,I did not add CAROTS and peas,,,I added a red pepper and mushrooms,,,,loved it!!!

  54. Can u add eggs?

  55. Made it love it doubled up on everything I will make it every chance I get. Skipped on the corn though.

  56. Delicious!!!  I just made this for the second time tonight. The first time I did the shrimp and tonight I added in leftover chicken we had instead. I used fresh ginger – didn’t have any sesame oil So just used olive. I also added in 2 scrambled eggs. We ❤️ it!!!  Thank you for sharing !

  57. What brand sesame oil and soy sauce are you using? I used a sesame oil once and it was totally disgusting in the fried rice recipe I tried to make. This was a few years back, and I really want to make this recipe and have it taste great. Thanks in advance.

  58. Made it last night for the first time…..What a success! My husband and I really enjoyed it. I added 3 scrambled eggs to mine.

  59. Made it last Sunday and it was to die for delicious! A little gooey since I used fresh organic basmati rice, but my husband (who is Cuban) adored it! I have to confess I used 1 1/2 pounds of shrimp and it was scrumptious! We had enough for 2 days for both of us. I only used carrots as I didn’t have any other veggies and the local store doesn’t carry organic peas and/or corn. Will try again today with shrimp and scallops. Also, I used fresh ginger and my husband tasted it and asked me to put a bit less. I will just try to dice it more and see what happens. My husband, who is a very picky eater, has been talking about the recipe all week long and can’t wait to have it again tonight!

  60. Hi Chung-Ah, this fried rice is so delicious. Thank you for posting it.
    Just a note though, in most Asian countries, inserting chopstick in the middle of bowl full rice is considered a no-no (I am Asian myself)

  61. Absolutely amazing. Only made one adjustment. I wanted a bit more spice, so after giving the kids their servings, I made the soy/sesame oil/ginger/pepper sauce again and added a tablespoon to the adult servings. Thank you!!

  62. Omg, I just made this for my daughter and I.  I added red peppers, no corn, and curry bay rice. It has a touch of Carribean and Asian. I top it off with some Ole Bay on top just before serving! I will be making this very often because we loved everything in it! Thank you so much Chungah! You know I subscribed to your site! Omg Delicious!

  63. Can I use instant rice, pre cooked of course?

  64. Great dish. I made this last night. Since husband is trying to get more turmeric in his diet I substituted a little of the ginger for it. Very fun and easy to make. Delicious.

  65. Used cauliflower rice, came out very tasty. Hubs enjoyed it too. We don’t have great Chinese takeout in the area, now I won’t miss it!

  66. Thank you so much for sharing this recipe!  My husband and I love shrimp rice but it gets expensive to buy it and who knows what is in it, right?  I made this recipe tonight and it is absolutely delicious!!  Kudos!  <3

  67. I made mine with chicken this time and it turned out delicious! Thank you for the recipe.

  68. Yum!! added cabbage and chili sauce… very tasty and whipped it up in about 45min. (not including rice of course) Thanks!!!

  69. How many cups in 1 serving?

  70. What kind of rice did you use? White “minute” rice? Brown rice? Thanks, Alesha

  71. I made this recipe last night and it was a success! I used canned peas and corn. Planning to make this recipe again soon. 

  72. I made this for dinner tonight and it was a huge hit! Delicious! Thank you for posting!

  73. This was very good! I did , however, add egg and beansprouts, but this was simply delicious and easy to make…my very first try!!

  74. I just made this tonight for dinner and IT WAS AWESOME! I’m a very picky, food snob and I “approve” of very few recipes that I find on Pinterest or other online sites but this one was perfect! Thanks for posting a great recipe!

  75. This is a great recipe. It’s very similar to how I make fried rice, right down to throwing frozen vegetables straight into the wok without thawing them.

  76. So glad I found this review! Just made it! It was super good! I added some red bell pepper and a half jalapeño. Will be adding this to the weekly menu! Thank you:)

  77. I love your recipes; I visit here often from 12tomatoes.com….here is a hint ….Cook the rice with beef stock in the microwave. 11/2 cups rice, 3 cups broth, on full power 15 minutes. Cook the fried rice as above….The sesame oil really adds flavor.

  78. Just made this tonight. My kids loved it! The only thing I did different was to fry up 3 eggs with it. Will be in my weeknight meal rotation.

  79. I made this and the rice was a little more “gooey” than fried rice. Any ideas what I did wrong?

    • Maddie, this can be attributed to how your rice (and type of rice) was prepared. It is best to use dried out rice or even day-old rice.

    • Fried rice is traditionally made with the leftover rice from the previous day, for exactly this reason. You can get away with freshly cooked rice if you use a long grain rice (I favour jasmine or Thai rice), rinse the rice thoroughly before cooking it via the absorption method, & leave it to cool uncovered before using it in this dish.

  80. Very-Good, I must say…not bad at all for my first try…I love the flavor…and I added lots of shrimp!!! Thanks!

  81. Made this yesterday! Delicious!! Will definitely make again. Did not have frozen peas or carrots, but added a can of peas and carrots, drained, at the end of cooking time.

  82. I’ve made this twice in the last two weeks. It’s totally delicious. I diced the carrots instead of shredding them, and perhaps put in a bit too much ginger, but it was still really great. My husband specifically requested that I make it this week, and it’s going into my regular meal rotation. 🙂 I think I’ll try it with egg, as well, to change it up a bit.

  83. What kind of rice to use? Standard long grain rice or like minute rice?

  84. What can I replace sesame oil with? Couldn’t find it in a local store…

  85. Haven’t made it yet but am certainly anticipating when I do Thanks Chungah!!

  86. Hello – trying this, this week. Do the shrimp need to be thawed or do they remain frozen?

  87. I made this recipe for dinner tonight. Boy o boy was it delicious. The only thing I changed was using
    12 ounces of shrimp and cutting each shrimp in half.

    This was perfect Shrimp Fried Rice.

    Thank you.

  88. I made this last night, and it was delicious. I only had frozen shrimp that was already cooked, so after defrosting them, I stirred them up with the soy sauce mixture and let it sit until I added it at the end. It still worked well and I can’t wait to have the leftovers for lunch (I was lucky there were any leftovers at all – I’ve never seen my boyfriend eat four servings of anything before)

  89. It is absolutely delicious! I made the recipe with quinoa . I only had a cup of quinoa left. I cooked that in the rice cooker and then halved the amount for soy sauce and sesame oil. It was delicious and I think this is going to be a staple in my house! Yummy! All of the flavor and none of the guilt. Paired with veggie egg rolls!

  90. My ONLY question on this recipe is all fried rice recipes need bean sprouts, IMHO…..
    Otherwise, awesome recipe!

  91. I had leftover rice from 2 days ago and was looking for fried rice recipe. came across this one. thank god I did.. Coz i have every ingredient listed..
    and I did add egg with the rice and thai chili peppers for added kick (just because I like spicy food). so far sooo good.. will definitely make this again.

  92. So if had this craving for a good two weeks and decided to make chicken fried rice. Since I love leftovers, I decided to double the recipe…. Whatever you do, don’t double the ginger. All I could taste was ginger. Which is really unfortunate because now I have an abundance of ginger-flavored veggies and rice instead of fried rice. *sigh* oh well? lesson learned.

  93. I made this recipe for dinner last night. I used leftover brown rice (from freezer), diced a carrot, diced a green pepper, a small amount of onion, peas, and the shrimp. It had so much more stuff in it than take out and a fraction of the price. Thanks for all of the suggestions!

  94. Why have I never made this before? Delicious!

  95. How would I use already cooked shrimp in this recipe ( some left over from party)? Would i just mix everyhing and then stir in shrimp at the end? Thanks.

  96. Can I use Jasmine long grain rice for this recipe? Thanks!

  97. I have found many of your recipes Pinterest. LOL, I don’t like shrimp, but hubby does. I will make this for him, but your recipes always look soooo good. Thank you for all your shares!

  98. If I wanted to make this for 5 or 6 people, and I cut the shrimp in half, should I add like 2 more cups of rice and double the veggies?

    • Dan, this recipe yields 4 servings so I recommend making the adjustments accordingly at your discretion. Please note that this recipe is also very forgiving to add/omit ingredients.

  99. Made this with quinoa instead of rice, and just olive oil (didn’t have sesame). It was really delicious! Loved this recipe, and all your recipes!

  100. I was craving shrimp fried rice. This definitely satisfied my craving!!

  101. Made tonight and fed to family. Success! Really good so thank you, you did a terrific job! Compliments from reviewers are awesome but my favorite reviews are written by people who’ve actually tried the recipe. Otherwise it’s just a lot of scrolling.

  102. Awesome recipe I cant wait to try it. Delish

  103. Just made it and omg, soooo yummy! Thanks so much for the recipe!

  104. Can I use fresh ginger instead of powder?
    Thank you

  105. I’m eating this meal as I type this and it’s so good! I unfortunately did not have the ginger powder or white pepper when making the meal, but it still came out delicious!

  106. This recipe was probably the best I’ve tried! It didn’t taste exactly like chinese take out but it was a good alternative, especially if you are trying to cut calories! I added brown sugar, used low sodium soy sauce and just used black pepper in place of the white pepper. Came out tasty!! Thanks for the recipe. Trying your cauliflower mac n cheese tonite!

  107. I made my own version of this last night.

    Started by cooking onion, then added in an entire bag of frozen mixed veggies. Seasoned with salt and pepper. Then added in the cooked rice which was cold so it took awhile to warm up. Pushed it all to the side of the wok and scrambled in 5 eggs. When those were setup and scrambled well, I stirred it all together then pushed it all to the side again and added in a little more than a pound of raw shrimp. Seasoned with pepper (enough salt in the upcoming soy sauce) and cooked to opaque. When those were done, stirred it all together and added oyster sauce and soy sauce to taste. Mixed well and served.

    My husband said it was the best he’s had, even better than take-out (although it was leftover take-out rice). And it made a ton so we have leftovers for a couple meals yet.

  108. Does it matter if you use white rice or brown rice? It looks like you used white rice based on your photo, but I wanted to be certain in case it made a difference. Thank you!

    • Heather, feel free to use either rice. The brown is a lot healthier so I prefer to use that in my fried rice from time to time.

  109. Just came across this while craving for shrimp fried rice. In my country, we make fried rice with curry for coloring. So can I replace the soy sauce with curry and still have a similar result? And is corn starch necessary for the shrimp? I never cooked shrimp before. Nice work though..am salivating already

    • Sandra, unfortunately, I cannot speak for certain if you will have a “similar result” by using curry instead of soy sauce as I have never tried this myself. And no, cornstarch is not necessary.

    • Sandra, if you are just looking for color, perhaps a little Tumeric might work? I would think that adding any amount of curry (as much as I LOVE curry) would change the flavor of the dish.

  110. Delicious!! I pushed the veggies to the side and the egg cooked up quickly. Great recipe – will make often with left over rice!

  111. Your recipe calls for grated carrots, but your pictures show frozen. Would frozen work?

  112. Thought the dish was great and family really enjoyed! Found it to be a little salty so I think I’ll try low-sodium soy sauce the next time. Have always wanted to make a chinese dish at home and this was both easy and tasty! Thanks for sharing 🙂

    • Annette, if the dish was too salty to taste, you can always reduce the amount of soy sauce. You can even start with 1 tablespoon and add more to taste.

  113. I just found your web site Chung-Ah and I will be returning again and again! Thank you for this delish fried rice recipe!

  114. I do something similar with pork, but have been planning on buying shrimp to try. I cook my rice, rinse to cool, add frozen vegetables and put into freezer bags, flatten and freeze to further shorten cook time. On the day I am to cook for dinner I just take it out of the freezer to defrost (or more often than not put in the microwave for a minute or two because I forgot to take out.) Just add the fresh vegetables, spices and meat at cooking time. I also use a couple of eggs, I just push the rice to one side of the pan and cook the egg so I don’t have to dirty another pan. Looks good!

    • Dottie, loved your response and idea about freezing the cooked rice w/ the vegs for later use. Another way to speed up dinner on a busy week night! Shoot, dinners halfway done, throw in some seasonings and left over meat and youre done.

  115. Quick question: must I cook the rice before hand, or add in dry rice with the soy sauce mixture and green onions? Recipe and directions are easy to follow and look delicious otherwise!

    • Yes, the rice must be fully cooked beforehand. Adding uncooked rice to the mixture will not completely cook the rice, leading you to a “dry” fried rice dish.

  116. Thanks so much for the yummy recipe!! I did get a bit frustrated when I got to the bottom of the ingredient list (after chopping for quite awhile) to find “cooked rice” as an ingredient. I guess I should have read ahead but if you updated the prep time, to at least a half an hour, I think that would be a lot more accurate. Again, thanks!

    • Kate, it is always important to read the recipe at least once or twice prior to cooking to ensure that something like this doesn’t happen. I also included “cooked rice” as an ingredient because it is best to use day-old/stale rice for this dish.

  117. This was incredible!! The whole family loved it and my oldestest son said “Mom, we should make this once a week”… I agree, thank you!

  118. I just finished cooking and EATING this for dinner (minus the corn–didn’t have any)… it was freakin’ awesome & so simple to make! Thank you! 🙂

  119. Why get takeout indeed! My husband and I both love fried rice and this recipe didn’t disappoint. Next time he requested no corn. This go around I threw in 2 scrambled eggs, but I’ll add an extra next time I make it. We save time and money since the nearest Chinese restaurant that has decent food is twenty minutes away!

  120. I brought a large bottle of oyster sauce.Can i use some of it for this recipe?

    • I do not recommend adding oyster sauce to fried rice.

      • Why don’t you want oyster sauce in this rice, Chung-Ah?
        many do use it and I was just getting it out for my Shrimp Fried Rice. I know some erroneous ingredients get repeated over and over again. An example is Ethiopian Cooking, which correctly states that cumin and turmeric should not be used in the same dish, yet I see many recipes which recommend using both. So please let me know why oyster sauce is ‘a no no’ in Shrimp Fried Rice.
        Thanks,
        Sharon Lee

        • Sharon, oyster sauce is just not a traditional ingredient used in this particular fried rice recipe, and is really not needed with the ingredients here. However, you can certainly add oyster sauce, to taste, to suit your preferences.

    • Oyster sauce would be very heavy in this dish. If you really want that flavour (which I certainly love in other dishes), you could probably get away with stirring in a teaspoon of oyster sauce to coat the vegetables *before* adding the rice.

  121. I am sorry you got cheated, but on the other hand I am glad you did. Look at what
    a fun, easy and SUPER delicious recipe you shared with us. Yay!

  122. I was wondering if you ever have added egg to your fried rice recipe? In most restaurants, I notice they add egg and was wondering at one point you would do this? Thanks!

    • Yes, I’ve had fried rice both with and without beaten eggs. I prefer not to add it in because it’s another step and another dirty dish for such a small difference in taste.

  123. Made this tonight with a leftover pork chop and grilled chicken breast. It was a great way to use leftovers, very easy to make, and a hit with the whole family! My husband said he appreciated the light meal. Perfect with a salad. Love your blog!!

  124. Craving this fabulous dish for dinner tonight, Chung-Ah! How do you always know what we crave? 😉 Thanks for sharing. Pinned!

  125. So I totally made the same thing this weekend for my own blog. We must be on the same wave length.

  126. Now I’m craving fried rice for lunch, this looks incredible!

  127. Now craving this for lunch 🙂 Looks delicious and a great use for left-over rice.

  128. I love Stay-Home-Take-Out dishes! This looks so delish! A must try!

  129. Nice recipe. Thank you and have a Wonderful Week.

  130. Take out wouldn’t even be close to as good as this is! YUM! Can’t wait to try it out Chung-Ah! Pinned 🙂

  131. I just found your site and absolutely love it! I’m 70 years old, and love trying new recipes. Thank you.

  132. Iam so glad that I found your site. Love your photos, makes you want to eat it and all the reicipes I receive have been very pleased. Keep posting . Karen

  133. DIY stuff on things like RICE is truly the only way to go. I mean what some places charge for the simple things, like rice, it’s nuts! I mean they must really think we’re all suckers 🙂 Just beautiful and love that you used frozen veggies. Amen, me too, whenever I can!