Tasted good, but a little on the sticky side. Could be because I used brown basmati rice instead of white (will try white next time). Still good as leftovers too.

Awesomely simple recipe...Cook your rice wayyyy ahead, though or it will turn out mushy...the taste was excellent...I fried everything in sesame oil, added peas and a bit of red pepper from the leftover area of my fridge, added soy sauce a bit at a time and I also put a small amount of duck sauce in there for personal taste, but this was yummy.

I just made this recipe and let me first say I am not a good cook. I am trying to improve on that soooo...Anyway, this was awesome. Again, I am not a good cook and typically end up throwing away pretty much every attempt I make in the kitchen. This recipe was easy!! I'm not a fan of bean sprouts so I omitted them. I added brocolli instead and I have to pat myself on the back! :) Nor do I like egg in my fried rice so I ommitted the egg as well. Other than that I added garlic and used uncooked shrimp and also added szechuan stir fry sauce near the end. Again, you guys this was good!!!! It is so rare that I actually cook something and end up eating it..LOL...please try this..

This was edible, but it was not like fried rice that I have ordered before. I thought there was to much rice for the rest of the ingrediants. Maybe I used the wrong rice, but mine was really moist. I wonder if I had made the rice a day before it would have been better. It was filling and made a HUGE portion, but I don't think I'll make it again. Thanks for sharing.

this recipe was dry with little flavor, we were dissapointed with it since it seemed to be highly rated...

This was okay. Definitely something missing, as other reviews stated, but I also couldn't decide what it is. I have made fried rice before, and it never comes out as it does in restaurants, so maybe whatever is missing is an "ancient Chinese secret." I would also agree with other reviewers to scramble the eggs first. I tried making a well with the rice and cooking the eggs in the center, but it did not work so well for me. I think part of the problem was my skillet (did not use a wok, which may also be part of the problem), but the eggs still ran into the rice a little, got worse the more I stirred, and ended up either in such tiny bits they were nearly invisible, or the egg coated the rice and scrambled around it. I also cut the amount of soy sauce, as recommeded by other reviewers, but found this gave the dish little to no taste. Served it that way to my kids, but added more after their plates were made. The only other change I made was to add some carrots and peas. Overall, this recipe is good. It's not very good or great, hence the 3 stars. I will make it again since it is quick, easy, versatile, and was good in general.

Good recipe. I used less oil, less soy sauce, more shrimp. I still prefer the Chinese food restaurants shrimp fried Rice. Some kind of flavor missing but still good for "make-at-home-take-out". Served w/ Honey Lime Wings (also on this site).

WAs really good, not great, but so worth the efforts. This was my first time making shrimp fried rice, will definitely make again, everyone loved it. Thanks much!

WOW -- great recipe for a man beginner like me.. replaced bean sprouts with cauliflower, green pepper, brocoli and mushroom (2 tbsp ea.) and used Worchester Sauce in place of linseed oil.. Used olive oil instead of veg oil..

great recipe, everyone loved it! and you can throw all your leftovers in it to get rid of 'em. i put in some leftover peking duck [yesterday's takeout] and some mushrooms.

I cheated BIG TIME! I used 2 bags of Trader Joe's Organic Brown rice. I had large raw shrimp, so I seasoned them, under cooked them in my pan and set them aside. I deglazed the pan with some wine then sauteed celery, carrots, garlic and ginger until the veggies were semi soft and added them to my shrimp bowl. I scrambled my egg, set it aside, and added my rice (all it needed to do was thaw out). I added everything back to the pan, doused some soy sauce over and let it cook for about 2 minutes. Everyone loved it and it was restaurant quality. Thanks for the starting point!

we had this about two nights ago. while it was good, it was DEFINATELEY not something that you would order at your local chinese resturant, nor does it taste like it. but it was good, just not authentic. would make again with minor altercations.

Outstanding! I have a very picky family when it comes to Chinese food. This was a hit all around. It's a keeper.

I wanted to make this dish a couple of times before giving it a rating. Tasted great both times and will definitely make it again. My only change to the receipe was to include peas and mushrooms.

Excellent recipe. My five year old said it was as good as the kind from the restaurant. High praise indeed. I added 1/2 Cup peas, and cut out the salt except for the small amount I used to season the shrimp before adding to the pan. I followed another reviewer and added the eggs to a well in the center of the pan and they cooked up very well. Also added couple of cloves of chopped garlic and 1/4 tsp. Chinese five spice just to add a little more flavor. This one is a keeper!

Very good! I added peas and carrots for extra veggies and the kids ate it up!

Thank you so much for this recipe! I will make it again without the sesame oil, however, as it seemed to be the predominant taste for me, although hubby gobbled it up. I found something at my grocery store called Wok Oil that includes ginger and other stuff and that's what I used for the oil. Will never use another stir fried rice recipe!