Really yummy stuff! I made these with half-cheddar cheese and half-regular grated cheese. This was originally something I tried out to get rid of my extra cheese but I never expected it to be this good. Absolutely brilliant.

Reviewed On: Oct. 17, 2009

Absolutely scrumptious! I packed some as a lunch for school and my friends couldn't stop asking for more. I fried them in corn oil with a wok and they turned out fine. I also needed to wait 45 minutes for the rice to cool instead of an hour. It also helps to keep the cheese mix in the fridge for at least 15 minutes before adding it to the rice. I used jasmine rice and it still stuck together. Brilliant recipe, I'll be making more.

Reviewed On: Oct. 17, 2009