Excellent 'as is.' I'll be adding this to my regular rotation. I chose this recipe because the country I'm currently living in has substandard take-out. The only thing I did different was for the sauce, substituting 3/4 cup pineapple juice (which cuts the water to 1/4 cup and sugar to 1/3 cup) because there isn't any canned pineapple, and I suspect the heavy syrup is the reason many people think the sauce is too sweet. I keep all components separate and let everyone choose whether they want soggy or crispy pork/vegies. A great recipe!

Reviewed On: Oct. 16, 2009

This recipe is perfect 'as is.' What I also love about it is its versatility, in that you can add green peppers or a little more spice if that's your taste, and it turns out great. The only thing I do differently is saute my chopped onions at the same time as the rice to bring out their flavor. I've never had a problem with my rice browning and puffing; the only time I did was when I was forced to substitute parboiled or minute rice. For anyone complaining that it's too bland, rice is supposed to serve as a fire extinguisher for the other spicy/jalapeno/chile pepper items on your plate. This is the recipe I use all the time. Everyone loves it.

Reviewed On: Oct. 8, 2009

I tried the recipe 'as is,' which I believe is necessary to rate it. It was OK but salty for my taste. Next time I omitted the salt, toasted the coconut as the oven was preheating, and substituted rice crispies because I prefer them to corn flakes. I used a cookie scoop for uniform size and baking time, plus a Silpat to slide them off. The trick is to take them out of the oven when they're golden brown but not completely done because they'll continue cooking. Perfect. Cookies disappeared in hours, and I don't have children. ;) This is definitely a keeper.

Reviewed On: Aug. 28, 2009