Reviewed: Aug. 6, 2007

wonderful flavor. really, really liked this. i cut the oil back to 3 Tbsps and used Enova oil. i added broccoli and snow peas that were in bit size pieces in the first round of cooking with the bean sprouts. i also used my favorite mushroom flavored soy sauce from my local asian supermarket. i would add to others, if you cook the rice as noted for this recipe or if you cook rice for fried rice another way, once it is done, fluff the rice and leave the top off the pot as it cools. once it does cool, fluff it some more as you put it into a container in the fridge and don't put a top on it, or cover very loosely with something. keep in the fridge at least overnight, but preferably 2 days. the rice needs to be pretty dry to work well, otherwise it will stick and be mushy and these tips helped.

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GREGSGIRL63

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Wilton, New Hampshire, USA

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Reviewed: Jun. 18, 2007

I think this is the easiest homemade recipe for rice with shrimp. As everyone else, it's very important to have dry rice. I always keep cooked rice in the fridge to avoid rush at dinner time and it worked perfectly with this recipe. Just as the ones in the chinese restaurants.

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Clau

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Reviewed: May 22, 2007

Delicious! I used jasmine rice and let it cool it in the fridge for about two hours. We like it spicy so I also added 2 tsp of red pepper. I also marinated the shrimp in soy sauce for a couple of hours. I didn't use sesame oil or the egg, but I did add a little extra soy. Sooo good!

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Mango

Cooking Level: Expert

Living In: Mclean, Virginia, USA

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Reviewed: May 2, 2007

We so lovey. Gonna make this one again.

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Sir Cookalot

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Reviewed: Apr. 29, 2007

I love shrimp fried rice and wanted to learn how to make it, but this recipe didn't work well for me. I followed the recipe precisely ,but it came out very mushy.

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vmason

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 17, 2007

This was good, but not as great as I'd expected from all the good reviews. I prepared my rice a day ahead and refrigerated it. I might try adding some Chinese 5 spice powder to it next time to give it more flavor.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Apr. 8, 2007

Very good. Look and tasted just like the Chinese Restaurants. Next time I make it, I will fix it with chicken since my boyfriend does not like shrimp.

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Chef Boyarfaye

Cooking Level: Expert

Home Town: Severn, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 3, 2007

I followed several suggestions left by other reviews and this still did not come out good for me. I let my rice dry and it was still mushy. I'm going to keep trying and maybe use a different kind of rice. I don't know if that'll make a difference??

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Angeline

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Swayzee, Indiana, USA

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Reviewed: Feb. 18, 2007

This worked great for our meal...its still not the same as our China man rice in St. Louis, MO, but it was very good.

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mrshunter

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Reviewed: Jan. 26, 2007

This has become my staple recipe for any fried rice dish. I've used it with shrimp and chicken, and it's always delicious.

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KTowns

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Reviewed: Jan. 25, 2007

This was the first time I tried making fried rice. Because I was nervous, I made a few changes. I scrambled the egg in a separate pan and added it at the end. Also, I diced up two bone in pork chops and fried that for the meat. Like others, I used a package of frozen peas and carrots, cooked them as per the package and dumped them in at the end as well. I started with three cups of uncooked long grain white rice and it made a ton! The best part of this whole recipes is that there was nothing left over at my house! This one made it into the rotation!

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DASTUBBS

Cooking Level: Expert

Living In: Andover, Minnesota, USA

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Reviewed: Jan. 23, 2007

Very good recipe, lots of taste. I followed the other reviewers suggestions about the bean sprouts, but i only cooked my rice a few hours ahead of time.....not enough time for it to "dry". So yes, it was a little mushy but that didnt matter. This recipe is really easy to make, which is good because i will be making it often :)

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jen

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Reviewed: Jan. 10, 2007

I found this recipe while looking for something to do with a quart jar of bean sprouts I just grew! I also happened to have raw scallops, chicken and shrimp in my freezer, so I cooked it all in advance, then tossed the soy sauce in that skillet to marinate. I added some minced ginger to the onions, and added all the meat in place of the shrimp. I made a well for the eggs as suggested, and I had 2 day old rice - very cold and firm - and it was really good!!

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Carrie

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Berea, Kentucky, USA

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Reviewed: Jan. 8, 2007

THIS WAS AWESOME-JUST A TAD TOO SALTY-I DID NOT ADD THE SALT AS REQUESTED BUT WILL TRY LOW SODIUM SOY SAUCE NEXT TIME-VERY PICKY 12 YEAR OLD SAID IT WAS BETTER THAN OUR LOCAL CHINESE TAKEOUT AND SAID I SHOULD OPEN MY OWN RESTAURANT-THANKS FOR THIS RECIPE AND THIS WEBSITE FOR "CHALLENGED" COOKS LIKE MYSELF.

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salemnurse

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Reviewed: Dec. 4, 2006

Great recipe! I added sliced mushrooms and chopped waterchestnuts. I followed others direction by making the brown rice a couple days ahead. Hubby loved it!

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mstrapper03

Cooking Level: Intermediate

Home Town: Fox River Grove, Illinois, USA

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Reviewed: Nov. 23, 2006

Very good! You definately have to have DRY cooked rice. Made it one without it being dry didn't turn out so good (Flavorful just wet) next time dry cooked rice and very very good! Thanks so much for sharing!

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Jul. 25, 2006

I think this recipe would have been better if I'd cooled the rice better, used white rice (I used brown),and if I'd done the well thing others recommended. It tasted good,but mine was a little gummy, and the eggs were invisible! I will try again, making the rice the day before. On my second try, I used white rice that I'd cooked two days before, and the result was MUCH better. I've changed my rating to a 4. I normally photograph my food for the site, but while this dish tastes GREAT, it looks very blah. Next time I'll add chopped carrots and peas. I also pre-cooked the egg this time which was a major improvement.

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Jul. 14, 2006

I made this last night and while it was good, it did not blow me away. I will make it again, but I think I will buy a wok first. When you make this, if you are using a pan used a really really large one!!!!. I did followed the recipe, but added a little 5 spice powder at the end of cooking for more flavor, also omit the extra salt, soy sauce is salty enough. Another tip (do not over cook your shrimp as you will be adding to the pan which will cook more). My shrimp came out wonderful!!!..Like everyone else I added the bean sprouts in step 3... PS USE ONLY REQUIRED AMOUNT OF SESAME OIL VERY STRONG FLAVOR. UPDATE!!!! I HAVE SINCE PURCHASE A WOK AND I TRIED THIS RECIPE AGAIN, IT WAS GREAT THIS TIME I USED A NEW TIRCK FOR THE RICE, OTHERS STATED RICE WAS SOGGY, IT'S TO MUCH TO COOK THE RICE THE NIGHT BEFORE ECT ECT. WELL MY TRICK IS TO BUY READY MADE RICE. I USED UNCLE BENS GARDEN HARVEST, IT'S READY TO USE ANY TIME FROM PACKAGE TO WOK OR PAN, AND IT ALREADY HAS PEAS IN THE RICE. AND NOW HAVING A WOK HAS MADE THIS DISH SO MUCH EASIER. MY RATING IS GOING UP FROM 4*** TO 5****

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: May 15, 2006

Very good! I didn't use bean sprouts but I did use shredded carrot, half of a red pepper diced, and some sliced mushrooms. I also added garlic, and some 5 spice powder. 5 spice powder is great for adding that chinese flavor.

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Mandy

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: May 13, 2006

Excellent! This was so delicious, I almost ate the whole thing by myself. I followed the recipe exactly, except I replaced the bean sprouts with green peppers. I also made a well to cook the eggs, and it worked perfectly. I will definitely make this again.

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