Chinese Fried Rice With Shrimp and Peas Recipe (2024)

I am always surprised by those who say they were "disappointed" because this dish, or any dish, was "bland". Don't these folks know that each palate is different? Taste the dish as you cook it, people, and adjust the seasonings to your liking as you go. That is the great thing about homecooking! Everything you make should be custom designed to thrill your tastebuds! If a dish is "bland" you have no one to blame but yourself!

Wonderful recipe. My rice used to stick together. Now I cook and refrigerate it uncovered or partly covered 24 hours early and it's never a sticky ball. I also add thinly sliced red bell pepper for color and its sweet taste. When I don't have scallions, I do use onion.

Best fried rice recipe that I have tried. Subbed cooked chicken thighs for the shrimp and used coconut oil in place of vegetable oil. Only change would be to add one more Tbsp. of soy sauce.

How about substituting leftover chicken for the shrimp? Lots of substitutes come to mind.

I found this recipe to be really delicious. Agree with other cooks and comments that it needed a touch more soy sauce as the dish is a little dry and a little lacking in big flavor. I have played around with additions and really like adding cashews, pineapple, red bell pepper and bean sprouts. Love the added texture, color and flavor. Will definitely keep making this one!

Soak rice at least 1/2 hour before cooking and season. Used I c rice, 2 c chicken broth, 3 sliced Chinese sausages,1/2 c leftover cooked shrimp, 1 cup cooked asparagus pieces, 3 baby bok choy, washed and thinly sliced, salt and pepper in oil at beginning. Excellent and very light.

This recipe is delicious! I agree with some that it could use a little more flavor -- in my opinion adding a heaping tablespoon of sriracha or a couple of hot minced peppers makes this awesome. And for those of us that like things on the blander side, no need.

Good recipe but I thought 5-6 cups of rice was way too much; 3-4 would be plenty. I think I might add a little chili oil next time to bring things up a notch.

Delicious. Perfect proportions for a light, healthy, tasty dinner. I added some steamed, thinly-sliced discs of carrots. Served with some steamed ginger chicken dumplings. Family was very happy.

If I want more flavor in a dish I look at all the ingredients. My instinct was to add more garlic (4 cloves instead of 2) and ginger (1 Tablespoon vs. 2 tsp.) first - I also subbed in sesame oil for half the oil. I added 2 tablespoons of sherry also, thought it would really enhance the other flavors. I found it did not need extra soy sauce at that point. So there are some ideas for those watching their salt intake.

Very nice template for a mild "whatever you have in the fridge" meal. Can be jazzed up with heat at your pleasure. Definitely a go to dish.

Thanks for the comments with tips on making this dish more flavorful. I did, by adding shiitake mushrooms, asparagus, red pepper and doubling the garlic and ginger. Used fresh peas from Trader Joe’s. Added fish sauce (game changer), sesame oil, more soy sauce to taste. Sautéing the shrimp first didn’t make sense (overcooking) so I did them at the end and lightly dusted them with Chinese five spice, good garlic powder, white pepper. Subbed Mirin for sherry (had on hand). Absolutely delicious.

Snow peas, red pepper

this was lovely

I made this but certainly wouldn't again. Not a lot of effort which is why I made it, but it was very boring to eat. I could have doctored it up with some spices, but chose not to.

I have made this before (not this recipe) and threw 1 teaspoon of granulated chicken bouillon into the hot oil before frying and it added a lot of flavor, for those of you who said it was bland. I’m going to make this as directed and see. Looks good.

Took the recommendations of others and added not one but two extra teaspoons of soy sauce as well as some hot sauce. Flavors are fine but could have still used a boost of some more flavor. Perhaps cooking the rice in a broth would help. I might try undercooking it slightly since it did get a bit mushy when the fully cooked rice was later added to the pan with the shrimp where it then continued to cook again.

Add fish sauce and chili sauce

This is a terrific stir fried rice recipe. The flavors all came through beautifully for us. I subbed orange juice for the sherry (all I had), and used brown jasmine rice cooked in my instant pot a half-hour before. My 11-year-old son bent over his bowl and came up only when the food was gone — major win! Thank you, Martha Rose Shulman.

This has become a “go-to” recipe on weeknights. I add a tablespoon more of soy sauce and mix in a teaspoon of jarred Chinese red pepper because it adds a flavorful kick. It is delicious and easy to make.

I found the time estimate to be far too low. I’m no pro but I cook regularly, and there’s no way I could go from prep to done in 15 minutes. That said, the result was very very good.

Delicious!