Shrimp and Egg Fried Rice with Napa Cabbage

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this just needs a touch of doctoring to make it wonderful. I doubled the shrimp, ginger and garlic, added some ponzu and chili sauce for some spice/heat and used baby bok choy as I had it on hand. really delish!

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This is a yummy recipe. I used a bag of shredded cabbage instead of the napa and I have also used pork and chicken in addition to the shrimp. Love it!

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I made this tonight for dinner and we were very disappointed. It's healthy and edible, but it had absolutely no taste. It is extremely bland.I will definitely not make this again.

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Loved It!!! Definitely will make this again. The flavors married very well, and the look and taste were very authentic. I modified this recipe to my personal taste and convenience of ingredients by adding carrots, using a touch of sesame oil with the peanut oil, and using ginger powder instead of fresh ginger. I also left off the peanuts and garnished with fresh parsely instead of green onions. However, this is a fantastic recipe, and I recommend it to anyone wanting to experiment with Asian cooking.

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Great combination.. I added some shredded carrots and used more shrimp.. Husband loved it.. This is a keeper.. Thanks Tyler...

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Great recipe! You can certainly play around with it too. I used udon noodles vs rice and was just as yummy. Will be a recipe to go back to again and again!

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Terrific! A keeper. Always looked for a good fried rice recipe and this one is the one.

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Very nice recipe, though I would change the cooking-order to keep the ginger and garlic from burning, I'd put them in just after the shrimp. I'd also put the cabbage in 15 seconds after the shallots, but that's not as critical.

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Deliciousness! The kids said, takes just like in the restaurant! Just what I wanted to hear : Thank you!

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This was my maiden voyage when I got a wok for Christmas. It was fun to prepare, and tasty enough, but not great. My husband thought it was bland. We added some flank steak and lobster tail to make it more memorable.