The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 19, 2009
I really like this recipe! Grandkids loved it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 22, 2009
This was excellent! I used brown rice and added peas and it was just as good as from a restaurant. This one's definitely a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 16, 2009
Awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 7, 2009
This recipe was good, but it seems that the soy sauce made it a little mushy, next time I'll try brown rice.
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Ellensburg, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 7, 2009
I omitted the salt and was very glad I hadn't added it...would have been too salty. I omitted the sprouts but added peas and carrots. Great recipes. Will def make it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 29, 2009
Decent recipe. But, it didn't taste restaurant style. There was way too much shoyu (soy sauce) in it. I'd recommend using only 1 tbsp.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 24, 2009
I am giving this 5 stars because it was very good! I used brown rice instead of white and it still tasted like it came from a restaurant. I will make this again and again! Thanks for sharing this wonderful recipe!
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Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 18, 2009
I made this for a sort-of last minute dinner party. I cooked the rice and stuck it in the freezer while I went to the store to get everything else I needed. It was super easy to make and everyone loved it. Definitely a recipe to add the faves box!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 16, 2009
Great recipe!! I have been looking for a fried rice recipe that was similar to a restaurant I grew up, unfortunately, the restaurant closed and I have not been able to fine anything else close to it. It was the best, and this is pretty near it. Simple and great without the peas and other unneccessary stuff. For those who thought it was salty just use the sodium to your taste, that is why you are preparing it home right??
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 9, 2009
Excellent with a few spins on it. Had leftover jasmine rice done w/saffron,sauteed minced onion and chicken broth from night before and perfect consistency next day. Marinaded scallions, shrimp, bamboo shoots first in Oyster Sauce and Soy Sauce (would haved liked to add Enoki mushrooms, but not to be found where I live). Very lightly sauteed shrimp and vegs, and set aside. Cooked eggs separate put did drizzle a bit of the marinade on them before turning in the pan. Quickly sauteed up the left over saffron rice, then added back the shrimp mixure for 2 mins. or so, shut off the heat and added the cut up scrambled eggs; then drizzled over just a light splash of Sesame oil. Folded all in, and WOW, better than any Shrimp fried rice I've had while eating out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 9, 2009
Amazing! I used instant brown rice (made according to the box's instructions), and followed the rest of the recipe exactly. It was delicious! I'm going to be making this all the time now!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 6, 2009
The rice was mushy and it was very bland. I wouldn't make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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Reviewed: Feb. 20, 2009
With mine I use about 1 lb. shrimp, let that marinade in a 1 TBSP. soy sauce,1 tsp seasame oil,lg. clove of garlic minced. Just set that aside. Beat 3 eggs with a tsp. of hot sauce, set aside,then have 3 cups cold cooked rice have that set aside..With a TBSP. oil, stir fry your shrimp till done, set aside, add a little oil, stir fry your onion, set aside, add a little oil stir fry your egg till done, add your rice to your egg,stir fry a couple of min. Then add everything else. Serve hot. Plus a little salt and pepper to taste.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 15, 2009
the first try was not to sucessful; the rice was really soft. I am going to try it again but let the rice stand for a longer time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 14, 2009
For those who thought this was bland....give this a try. I included peas and mushrooms, but also thinly sliced red pepper and serrano pepper. This will definitely add heat, but adds some unique flavors as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 12, 2009
Being a shrimp lover, I added another cup of shrimp. I eliminated the salt in the recipe, due to the high salinity content of the soy sauce. Besides these two changes, the end result was amazing. I no longer have to go to a restaurant to enjoy this dish.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 3, 2009
Great recipe! I only gave it 4 stars because it was a little bland. I added a little garlic powder and a few shakes of Chinese 5 Spice blend. I also only used 1 ½ tablespoon of oil, trying to make it a little healthier and added some diced carrots. Thanks for the recipe, I’ll be making it many more times :)!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 2, 2009
I thought this was great. Used leftover white rice, no shrimp cuz didn't have any, and added garlic. We thought it tasted just like panda express. yay! do not omit the sesame oil!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 21, 2008
I love this recipe. As noted by another user make rice night before so rice is cold. I followed recipe closely, however I added a little powedered ginger to my vegetables while sauting. I also added cooked peas and carrots to the last step. The results were great. Thanks for a great recipe.
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