Shrimp and Broccoli Fried Rice with Toasted Almonds

I must have made this recipe back when it first came out and liked it because I put it in my saved recipes.  8 years later, and being a much better cook now, I'm not that impressed.  Pretty bland, flavor-wise.  I did make my own jasmine rice (don't care for instant) and stir fried the veggies (quick steamed the broccoli).  A bit more work which would've been worth it if the finished product were tastier.  There are better fried rice recipes in my saved fold now. 

This was very yummy, but could have used a little more sauce. The cooking method for the rice and vegetables was awesome! I thought this would take a lot longer to prepare than it did. The microwave cooking of the vegetables made this a snap. I would double the portion of sauce, but that is just my taste. I would definitely make this again and it was easy enough to make for a weeknight meal.

My favorite new "short notice 'go to'" company dinner now. It has been a multiple helpings hit several times. Instead of quick rice, I use a nutty Basmati cooked in organic chicken or vegetable broth, and skip the freezing bit, as this rice doesn't clump. Original publication called for Mangoes and Kiwi fruit, which are the perfect accompaniament. Choose a nice Pinot Gris or Viognier, and follow with a tart sorbet...then sit back and enjoy the praise.

Its not terrible, it just doesn't have much flavor. So if you like not spicy (at all), this is the dish for you. Prep was very easy. I would probably at least stirfry the veggies rather than put them in the microwave. They got a titch overcooked in there for 5 min.

I really liked this recipe and so did my bf. I will be making it again. Personnally, I find it's more of an everyday meal. It would be a much easier recipe to make if you already had left-over rice in the fridge. It would save the steps of having to cook the rice and then put it in the freezer. I only had regular rice (not the 5 min one) so the recipe took longer to make and I had 2 more dishes to clean. I added about 1/2 a tablespoon of oyster sauce to the soy sauce mix. The flavours were nice. The chopped green onion is a must (enhances the flavour) and I found the almonds gave a nice little crunch to the dish, though it did nothing for the flavour.

This was another winner! My husband and I agree that it's the best tasting Asian stir fry to date. The texture of the dish was more of a stir fry than a "fried rice." Maybe b/c I didn't put the rice in the freezer (i used jasmine), because I didn't want to dirty another pan. I just took the rice off the stove and left it uncovered to cool. I also didn't toast the almonds, but they were still crunchy (it probably would have been even more flavorful had i toasted them).

I thought this was so bland it was barely edible. To salvage it, I added Korean hot sauce (the kind in a tub you use for Bi Bim Bop).

This is a tasty dish and not difficult to put together. I substituted brown rice for a healthier meal. My husband liked it and it made great leftovers for lunch the next day.