Comments on: Shrimp Fried Rice (虾仁炒饭)

By: Maggie Zhu

Maggie Zhu — Mon, 07 Apr 2025 13:27:08 +0000

In reply to Eva. 1 cup is 240 ml in the US. Next time I'll make sure to include the grams. Thanks for the feedback and leaving a positive review :)

By: Eva

Eva — Mon, 07 Apr 2025 11:49:25 +0000

Hi, this is my third dish from your site! All went down a treat with my teenagers! I’m in Dublin so struggle a bit with the cup conversion. What would be the 1 cup in mls or grams please? Many thanks, Eva

By: CJL

CJL — Tue, 04 Feb 2025 14:49:19 +0000

I have been cooking Chinese food for many years and have used the technique for pork, beef, lamb, chicken but never shrimp. The simple flavor of the Shrimp Friend Rice was scrumptious and I will be using this technique on shrimp from now on. Love your website and it has upped my game for Asian cooking.

By: Barbara

Barbara — Sun, 05 Jan 2025 23:42:10 +0000

In reply to Eva. I have also been using an electric stove, for the same amount of time and have no problem with it.

By: Mark Med

Mark Med — Wed, 25 Jan 2023 00:12:51 +0000

Maggie, I’ve had so much trouble with fried rice in the past. Lumpy, soggy or just plain gross. This particular order and method you specified worked really well for me. It came out beautifully, with lots of fresh, evenly cooked veggies and non-sticky rice. Unfortunately, I didn’t have the ham, so I just used more shrimp. Still superb! Didn’t even miss it! Thanks for the excellent techniques and recipes! I keep learning to make the best meals from you!

P.S. This pairs well with a dry Sauvignon Blanc.

By: Maggie Zhu

Maggie Zhu — Wed, 11 Jan 2023 14:03:33 +0000

In reply to Jenny. So happy to hear you nailed it the first time making fried rice and enjoyed it! Thanks for leaving a positive review :)

By: Jenny

Jenny — Wed, 11 Jan 2023 02:25:07 +0000

I tried this tonight. This was my first ever attempt at making fried rice. I had left over white rice, peas and ham and googled to see what I could make. I had frozen shrimp, cooking white wine, soy sauce and sweet onion, and eggs. Well pretty much everything but carrots and green onions. You aren’t kidding about needing everything ready before you start. LOL. I have white pepper, but it was all moving so fast it was quicker to grab the regular pepper shaker. I used a 5 quart cast iron skillet that I preheated on my gas stove. Worked just fine. I did use 2 Tbl spoons olive oil to start it off since you recommended using more if not using a wok.

It turned out great. I will use 3 eggs next time since my eggs were so small. My husband loved it and was eating it out of the pan after we were done. Always a good indication that it was delicious! I plan to try your chicken fried rice recipe next. That is what I always order when we go out.

By: Meg

Meg — Wed, 23 Jun 2021 21:23:47 +0000

A family favorite!

By: Maggie Zhu

Maggie Zhu — Sat, 01 May 2021 16:15:44 +0000

In reply to Volkan. You can usually use cut up sausage and it should be delicious. For dried seafood, I would use dried shrimp only.

By: Volkan

Volkan — Sat, 01 May 2021 02:29:54 +0000

It looks easy to cook. I will try it this evening. I am curious if i will not burn it. Anyway. I dont eat ham . Do you have any other advice of same soft texture of meat that i can use? Like , is sausage cut in pieces also good? And, is adding dried shrimps or anjofish or both also ok ? Thanks