Shrimp Fried Rice

I really enjoyed this recipe. The vinegar was a bit strong but it was tasty. The shrimp didn't go over well in our household but I'll try it again with chick and less vinegar.

I was surprised at how delicious this recipe turned out. I didn't really expect it to based on the other reviews. I cut the ginger down a bit (to about 3/4 Tbsp), used regular rice instead of quick cook, cut up the shrimp before cooking, and made a little extra of the sauce for more flavor. Also - instead of using red pepper flakes, we added a little hot chili sauce (Sriracha) at the very end. My husband and I both loved it! It was very tasty and filling. I will definitely make this again. I served it with frozen egg rolls for some extra calories for my husband. Yumm!

This was surprisingly good, it was a little bland but a few treaks of seasoning and it would be great.

This recipe wasn't bad it was just a little bland in my opinion, and I agree with another reviewer that the amount of ginger was a little much. I used brown rice and added way more soy sauce to the finished product. I will keep looking for a better fried rice recipe.

I have made this recipe several times and tweaked it each time. We have done chicken instead of shrimp (when I was out of shrimp once). After the first time, I cut the ginger in half and added 2 cloves of garlic instead. I also added carrots shreds.

I love how much lighter this recipe was than traditional fried rice you'd order at a restaurant. The lack of greasiness made it flavorful and enjoyable, and the sauce was the perfect blend of soy sauce, sesame oil, and rice vinegar. I cut large shrimp in half and it worked great. Everyone loved it, will definitely be making again!

This is a great dish for a simple, quick family dinner. My girls aren't big shrimp eaters, but ate the rice and peas. My husband and I thought it was quite tasty and worth the ease of its preparation.