Shrimp and Egg Fried Rice with Napa Cabbage

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I am no expert chef..and even for this cooking "dummy" this recipe was easy and came out absolutely delicious!!! The ginger taste was subtle and wonderful. I used a pound of shrimp. Just like the restaurant! My boyfriend and I absolutely stuffed ourselves, it was excellent. Tyler's recipes intimidated me a little at first....but no longer! I cant wait to make this again. Highly recommended.

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I absolutely loved this recipe. Everything about it was excellent. The only thing I didn't do was add enough ginger. Instead of buying a piece of ginger (because I knew I wouldn't use the whole thing, I bought them in the jar so I wasn't sure of the correct amount to use but still the recipe was great. It wasn't to oily or anything and what's important is my husband loved it.

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I made this tonight & it was excellent! I used baby Bok Choy instead of cabbage & also used red pepper and left out the shallots because I didn't have them on hand. I added sesame seeds and a tad of Tamari. Will make again very very soon! Better than eating out!

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I omitted shrimp as to serve with Sui Mai Dumplings. Shitake mushrooms and ginger were cooked until fragrant then green onion instead of shallot was added. I personally like hydrated dried shitake mushrooms rather than fresh shitake for something like this. Shitake and ginger turns light brown and becomes very fragrant. just be sure to squeeze the water out as much as possible.
Snap peas or snow peas when in season are good substitutes for peas. Red pepper was added for color.
I always scramble eggs separately and add to rice after seasoned with soy sauce to avoid getting brown soy sauce getting on the pretty yellow eggs. It was perfect with Shumai that Japanese call it. I used to serve shumai with steamed white rice and vegetable side dishes but having enough vegetable in this fried rice, I did not feel like I needed a side dish. I make my own gyoza but not Shumai until now. I have been buying frozen ones since I couldn't go back to Japan to get it at Yokohama train station. My husband is very happy that I can make it and he can eat as many Shumai as he desires. Our girls and their families are happy too. Thank you Tyler! Keiko, Poulsbo, WA

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I made this last night for dinner and i do have to differ with a few reviews don't get me wrong this was good but not great it was no where close to being authentic it was easy to make for sure but i have to say i will still be buying my fried rice at the resturants i dont no if i'll be making this again. Sorry Tyler

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I followed the directions pretty accurately except for some substitutions - chicken breast (tenders cut into bite sized pieces for the shrimp and sugar snap peas for the frozen peas and I sprinkled each finished plate with a bit of toasted sesame oil on the way to the table. This dish was truly delicious and really easy to make. My family has already put in a request for a repeat in the near future!

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I just cannot say how much I truly love this dish.. the second time around I added cashews as a topper... ABSOLUTELY EASY!

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This has become a favorite at my house. So quick, easy and healthy! Flavors are outstanding. Kudos, Tyler!

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I made this last night and it was wonderful...even better than I thought it would be. It had authentic chinese food aroma and flavor. It was like take-out Chinese food at a fraction of the price! Next time, I will experiment with the addition of bean sprouts, snow pea pods, shiitakes, etc.

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This recipe is easy and fantastic! I did use brown rice instead, but it was still delicious--better than any I've had in a restaurant. And a fraction of the price!