Comments on: Shrimp Fried Rice

By: Natashas Kitchen

Natashas Kitchen — Tue, 24 Jan 2012 01:18:16 +0000

Just made this recipe on Saturday, one of my husband’s favorites. Quick and easy recipe.

By: Brenda

Brenda — Thu, 24 Feb 2011 16:55:11 +0000

I followed your recipe and the flavors were perfect. However, I have a Hitachi rice cooker and it must make rice perfect for fried rice. If I let mine sit like you recommend, it is hard, dry and undesirable. Your tip about the rice works for folks who maybe make rice that is too moist. Just thought I should let you know.

By: Cara R.

Cara R. — Wed, 19 Jan 2011 19:13:40 +0000

Another post that makes my mouth water. I’ll be using these tips next time I make fried rice. Do you have a recommended type of rice to get a nice, “sticky” fried rice? I typically use Jasmine.

By: KBold1110

KBold1110 — Tue, 18 Jan 2011 01:39:55 +0000

I have yet to master the Chinese style cold rice method. I need to work on my skills, and this post is a nice reminder for me to do so. Dark Soy have you ever used that? I hear that is the ingredient the take out joints use.

By: Lesley

Lesley — Thu, 16 Dec 2010 20:43:47 +0000

Thank you so much! I was looking for a recipe, but this is much better – great tips! I’ll be trying your recipe for dinner tonight.

By: Chef Joe in Las Vegas,NV

Chef Joe in Las Vegas,NV — Thu, 15 Jul 2010 04:16:26 +0000

First of all, I can tell you..i had worked with alot asian peoples in
my time course of my life and other ethic group of people. This is the
simple little “Shrimp Fired Rices” i had came across to in decade.
it’s simple read the recipes and add other ingriedents to it and bring
out the amazing aroma flavoring and starch lover in the rices. Plus,
once again it is not over power contrast flavor and starchy rices. In,
most chineses or other asian influences does have strong enhance to
produce cooking content blend the shrimp fried rices. Mainly, I had
read this articles..i had found out that some of my family members have high blood pressure and diabetic problem in recently years. I was wonder i can prevent future dieases to develop in me in long run in life.

JADEN, I Had made it couple of time..it turn out to be wonderful and
flavoring dishes..i had ever taste in my life.

Thank you..for open my eyes and my family members can be
healthly in their lives and enjoying making at home for them.

Chef Joe in Las Vegas, NV…THANK YOU SO MUCH !

By: KCatGU

KCatGU — Wed, 30 Jun 2010 15:18:57 +0000

Made this last night and it was awesome!
Half-ed it for 2 of us and am wishing I hadn’t so I had some for lunch. It is such a flexible reciepe I mixed up my vegtables doing a 1/4 cup each of diced carrots, edemame, bell pepper, and frozen corn.

Jaden you rock, going to pick up your cook book this weekend.

By: SteamyKitchen

SteamyKitchen — Mon, 05 Apr 2010 05:28:37 +0000

A great cookbook to get is Martin Yan’s China cookbook and Kylie Kwong’s Simple Chinese Cooking book.

By: Ethel Johnson

Ethel Johnson — Sun, 04 Apr 2010 22:23:42 +0000

Hello 75 year old diabetic send name of any cook books for me plenty of
seafood and all shrimp and fried rice recipes
Thanks

Ethel

By: Linda Ramirez

Linda Ramirez — Sat, 22 Aug 2009 23:36:42 +0000

I’ve just made your Shrimp Fried Rice, and I can’t tell you how pleased I am.
Apparently, I’ve been making the same mistakes you did as a teenager. My rice was always mushy, and frankly, awful!
This time I’m happy to say, it was fantastic! I used chicken instead of shrimp, as I didn’t have any. But, who cares?! The method is the thing! Thanks so much.