Reviewed: Nov. 5, 2009

This was good. Made some changes based on what I had at home. Carrots, peas and garlic added as my veggies, used my brown basmati rice and eyeballed the soy and sesame oil to taste. I thought it was very good.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Nov. 3, 2009

loved this. followed it exactly except didn't have bean sprouts so i put a bag of steamfresh peas instead... and i used only 3T oil (olive) and added extra soy sauce. it was PERFECT. oh, and i used 5 eggs... so i guess i didn't follow it "exactly" at all, but it was a lot closer than i usually come :)

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Julie Ledford

Cooking Level: Expert

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Reviewed: Oct. 15, 2009

Very good, but I had to bulk it up a bit to make 4 main dish-sized servings. I changed four things, and I think it made the overall meal better. (1) used 1 lb of shrimp. (2) I subbed out the bean sprouts in favor of some diced pre-steamed carrots and zucchini. It's not as authentic, but made it a bit healthier. (3) I left out the salt and used reduced sodium soy sauce. It was the perfect taste, and much better for anyone watching their sodium intake. (4) I used long grain brown rice instead of white which I cooked in a rice cooker and just let sit out for about an hour to cool before cooking. My husband and I both thought it was the best homemade fried rice we'd ever had, and I'll definitely make it again. Thanks!

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VesHeill

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

The only thing I think it needed more of was shrimp and a little less soy sauce and no salt. Otherwise, it was great!

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motty

Cooking Level: Intermediate

Home Town: Vernal, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 24, 2009

As written, I think this would be quite bland. I used it as a base recipe and added one ingredient that I felt was key for adding flavor - a packet of "fried rice seasoning" (just like a packet of taco seasoning). That improved the flavor quality quite a bit. I didn't add salt but did use at least 3 TBSP of soy sauce (low sodium variety) and didn't find it to be too salty, even with the added seasoning packet. Stepkids gobbled this up, hubby liked it but probably not enough that I would go to the trouble of making this frequently. With pre-cooked rice it was a quick meal.

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VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

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Reviewed: Sep. 19, 2009

This turned out pretty bland as is. I made it a second time and added chili paste and extra soy sauce. I also replaced the vegetable oil with sesame oil. Much better. You can add pretty much any veggies you want...we added zucchini and some broccoli.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Sep. 18, 2009

I'm sorry but this was flavorless! I even tried adding a tsp of thai chile paste and a little bit of ground red pepper but I have had much better.

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Sep. 12, 2009

DELICIOUS! This tasted just like the shrimp fried rice that i used to eat as a teenager from my favorite chinese restaurant! I have moved from my home town since then and i simply cannot find any shrimp fried rice that tastes the same. Well, this is it! I cooked the rice a day ahead of time and omitted the eggs and it came out perfect!

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beth

Cooking Level: Intermediate

Home Town: Greenville, Mississippi, USA

Living In: Springdale, Arkansas, USA

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Reviewed: Sep. 3, 2009

Passable. Not worth repeating.

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omigodshoes

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Reviewed: Aug. 28, 2009

This was really GOOD it tasted just like the one I order from the restaurant I didn't have any bean sprouts on hand so used greenpeas (SWEETPEAS) in place of the bean sprouts and add some carrots sticks and keep eveything else the same. It was Wonderful and my Husban enjoyed it TOO! Thank You.

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COOKING is WHAT i DO

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Reviewed: Aug. 19, 2009

Excellent! This recipe was almost exactly how my favorite chinese restaurant makes it. And since I've moved 1,500 miles away, now I can make it, since nothing around here compares! Thank You. :)

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bellanola1

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Reviewed: Aug. 10, 2009

This recipe was absolutely delicious. I have tried other variations of shrimp fried rice, and I found this one to be the best thus far. I made the recipe with no changes.

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kkillens23

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Reviewed: Aug. 9, 2009

Easy and according to my family very close to the rice found locally in China Town.

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inounvme

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

I loved this recipe and so did my family! I loved he flavor, and took others advice and omitted the salt. I have tried to cook shrimp fried rice and it never quite taste like the one in my local chinese resturant, but this one actually did! Oh yea, and I scrambled the eggs before I added to the rice because that just seemed easier for me.

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urbrokensecret

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Reviewed: Jul. 26, 2009

Good! I omitted the salt. Added frozen mixed peas & carrots, 3 cloves of garlic and diced water chestnuts. I've made fried rice before and I always scramble the eggs before adding to the rice mixture otherwise well - yuck!

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ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

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Reviewed: Jul. 23, 2009

I have cooked this 5 times and love the recipe. I do scramble the eggs and then add to the mixture. Also i add the bean sprouts at the last minute so they stay crispy. Excellent recipe!

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Drisha

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Reviewed: Jul. 22, 2009

I had to make a few substitutions/omissions as I did not have bean sprouts, ginger, or green onions, but I'm definitely going to make it again with all the listed ingredients- it was really good! I added corn, peas, and shelled edamame (frozen, I just tossed them in there with the shrimp and heated a little longer.) I tossed some chives on the top for garninsh and voila! Love it! Thanks for sharing!

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QueenB1682

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Independence, Missouri, USA

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Reviewed: Jul. 7, 2009

My husband loved this dish. Shrimp fried rice is his favorite food and he thought it tasted like his favorite restaurant's. This is saying a lot because we are from New Orleans and very picky about our food. It must be well seasoned. I followed some the suggestions made such as cooking the eggs first. I omitted the ginger and bean sprouts because they were not readily available. I also added a little extra yellow onion. I even tried this recipe with diced cooked chicken and it was still very good...and inexpensive!

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LouFromNO

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jun. 12, 2009

I dont like shrimp but the hubby and kids do so I had to find a way to hide the texture for me but not the taste for them. This was perfect! And I jump on a chance to use my wok. Thank you! I also did the eggs on the side of the rice and that worked well. As well as freezing the rice before i added it into the wok. Again yummy!

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