Shrimp Fried Rice

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I have made this recipe twice, the first time following the recipe exactly, but the second time I took a couple of liberties. I used shelled edamame instead of snow peas (it's what I had on hand and doubled the sauce. This fried rice is a winner!

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It was delicious and my husband gave it 5 stars. I forgot to make egg strips (will make some and add it to the rest of the dish for tomorrow's lunch, and I used Napa cabbage instead of snow peas. I will make this dish again.

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Very easy and very tasty, used diced onion instead of scallions, and it came out delicious.

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This is a great recipe that you can prepare with any of the vegetables you like. I made it with the carrots and mushrooms. The ingredients are well balanced.

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Absolutely delicious recipe - and it seems to work well with whatever vegetables are in the fridge. In one instance, I sliced brussel sprouts and used them instead of peas - the dish was still wonderful. I also usually end up using pre-cooked shrimp, so first I season the shrimp with salt and pepper, and set them aside, then add them in after sauteing the vegetables. Great dish!

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The previous 2 reviewers had it right on the money; this recipe is easy and tasty. The one change I did make was to increase the amount of shrimp to 3/4 lb; 1/2 lb seemed skimpy for 4 servings.

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Very easy dinner! Everyone enjoyed it and I will definitely make it again. Followed the recipe exactly.

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I enjoyed this recipe. It wasn't exactly like the fried rice you would get at your favorite Chinese restaurant but it was still tasty. I served it with some egg rolls and edamame. I will be making this again.