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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LULULICIOUS

Cooking Level: Intermediate

Living In: Kingston, Ontario, Canada

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Reviewed: Jan. 30, 2006

I love shrimp fried rice and this is a quick and easy recipe to make - if you make the rice the night ahead! I've never had a problem with soggy rice this way - cold rice works the best. I found the original recipe too salty, so I cut the salt in half and use only 1 1/2 tablespoons of soy sauce. Everyone can always add more later to taste. Add the bean sprouts in step 3 as others have suggested. I also agree that the dish is better if the eggs are(partially) precooked. Here's what I do: When it comes time to add the eggs, move the rice/shrimp to the sides of your wok/skillet (be sure to use a large one) making a well in the middle. Pour in the eggs w/ salt and pepper, scramble after they've begun to set, and then mix with the rice/shrimp. This saves messing up another pan! (One trick I retained from another, not so good, fried rice recipe.) If you want to use small shrimp, add it later to avoid overcooking. Sometimes I substitute brown rice for white.

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tlt

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Reviewed: Nov. 21, 2005

This was just an OK recipe to me. I think for the simple reason could not get the rice to a dark color and just tasted like the dish was missing something.

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ELAINE45

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Reviewed: Nov. 20, 2005

The only reason I am giving this recipe 4 stars is because I did not use a large enough pan and my rice wasn't cool enough and gummed up. However, the flavors tasted really nice together. I use the lite soy sauce to cut back on some of the saltiness. I will definitely try this recipe again!

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ChezSpice

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 20, 2005

This is one of the best recipies I have made on this site. I loved it!!!! I have never had a better fried rice. This was easy and inexpesive to make. I follwed the recipie to the tee and it came out perfect.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 17, 2005

The rice tasted great... good recipe

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Angie

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Reviewed: Jul. 19, 2005

My husband and I really enjoyed this dish. I would recommend using 4 eggs instead of 2 and cooking them before adding. I also did not add the bean sprouts until step #3 so they would be a little crunchy and I added a little more soy sauce to taste. Broccoli with Garlic Butter and Cashews by SALSIEPIE is a great side dish. Both recipes are keepers!

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KAREN1961

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Reviewed: Jul. 6, 2005

Really good. I would NOT recommend adding additional salt. Soy sauce is salty enough. I added mushrooms and red peppers when I added the shrimp. When adding the egg, I recommend making a well in the center of the rice so the egg has a chance to scramble before it gets blended with the rest of the ingredients.

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Corrina

Cooking Level: Expert

Home Town: Antrim, County Antrim, Northern Ireland, U.K.

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 26, 2005

I cooked this exactly as stated. My husband loved it, as did all 3 kids {2 of which hate anything remotely not like a cheeseburger or pizza}

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LADYCHELLE

Cooking Level: Expert

Home Town: Pascagoula, Mississippi, USA

Living In: Hampton, Virginia, USA

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Reviewed: Jun. 26, 2005

This was great. It even tastes good the next day. I followed thre recipe to the letter and it came out great. Even my wife liked it and she tends to not like "seafoody" dishes. Thanks. I will make this frequently.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: May 11, 2005

Follow everyone's advice, cook the egg separate. Besides that, extremely delicious.

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CRAZYRALPHIE

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Reviewed: Mar. 23, 2005

ABSOLUTLY MARVELOUS!!! Tastes just like the restaurant I (used to) frequent. I'll make this again and again. My only change will be to cook the eggs seperately.

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CH0IRB0Y

Cooking Level: Intermediate

Home Town: Gary, Indiana, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Nov. 21, 2004

Great! As stated in most reviews. Add more sprouts. I made it with 2 cups and it still wasn't enough. Also, I would add the sprouts in at step 3 because I would have liked them to be a bit more crunchy. The rice was a bit soggy, so next time I will take the rice out of the water a little before it is done. I will make this one again, for sure! I think it was almost better when it was reheated the next day!

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ROOKIECOOKIE1

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 13, 2004

This was very good and easy - I left out the bean sprouts and added a little diced ham. Delicious! I cut the recipe to 1/3 but still used one egg and it worked just fine. Tasted like what you get from a restaurant.

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SANDYD2

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Reviewed: Nov. 2, 2004

I love fried rice, and have many different methods and recipes for making it, but quite frankly, this is the best. Don't change a thing when you make it.

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SPICYHOT

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Reviewed: Oct. 19, 2004

absolutely delicious!!! i can't believe how yummy this was. i made the rice the night before (uncle ben's) - and used chicken stock instead of water to make it. the rice was nice and separated and flavored after it was done. the next evening, i cut up all my ingredients. in addition to what's originally listed in the recipe, i added about 1/2 cup sliced portabello mushrooms, 1/4 cup diced (chopped?) celery, and 1/6 cup finely diced red pepper. i added garlic, pepper, and onion powder to my shrimp before adding them to the pan. i'm "afraid" of eggs in the evening (lol...eggs are for breakfast!), so i scrambled them in a separate pan, and added it at the end lil' by lil'. it was fabulous! THIS WAS AN AMAZING DISH!! i'll be making it very often. yummy! to those that feel their rice got mushy, my guess is that you were moving too slowly. this dish is done in mere minutes. either your heat was too low on your "wok" (i used a big ol' frying pan) or you moved too slowly mixing everything in. good luck - this dish is delish! :)

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SEPHORA1

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Reviewed: Jan. 27, 2004

This was a pretty tasty recipe that I am going to make again. The two things I am going to do different is use half the salt and I will scramble the eggs first and set aside as pouring in the raw eggs changes the texture and look of the rice dish. Other than that, very delicious.

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PSYCO2

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Reviewed: Jun. 18, 2003

This was pretty good, next time I will definitely add some fresh garlic and ginger for more flavor and maybe even marinate the shrimp for a bit.

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ACG2377

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Jun. 4, 2003

I am a fried rice fanatic so I'm always on the lookout for my favorites to replicate at home. I used more rice, more veggies, and less soy sauce (half the amt of soy - it can always be added to taste). Wonderful! I try to envision the veggies the local restaurants use and added them in. I am sooo happy to find this recipe. Thanks for sharing it Amy.

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TRAVELIN GAL

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Reviewed: Apr. 11, 2003

Excellent recipe; very tasty. next time I will use more bean sprouts and maybe some green peppers. I like this as a wonderful base fried rice recipe.

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KAPOENTJE

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