Coming from a Chinese family, I would never attempt to make fried rice with fresh cooked rice - only ever day old rice. With this recipe and day old rice, my grains of rice turned out fresh and didn't stick to the bottom of the pan or turn into a ball of mush, but it didn't really turn out 'fried' either. I didn't have any eggs in the house, so I skipped it. And I couldn't bring myself to put BBQ sauce in hoisin and soya sauce - I just couldn't wrap my mind around it - so I used oyster sauce instead. My recipe looked more like: equal parts hoisin and oyter sauce with a splash or two of soya sauce, 1 tsp of ground ginger and 1 tbsp of peanut butter. The resulting sauce I was quite happy with. I then fried the garlic up with onion and chicken, added green pepper and zucchini...and voilà. Despite the failure of the fried part of my rice, I quite liked the idea for the sauce this recipe gave me.

Reviewed On: Dec. 7, 2008

I found this to be far too salty. Perhaps it is because my black bean sauce was too salty to begin with. But I would advise to not add the extra salt or even use the soya sauce if your sauce was like mine. I also only added as much cornstarch as I felt I needed to. I put in a little at a time and didn't end up using 4 tsps. Any time cornstarch is used, I feel the need to reiterate what another reviewer wrote for novice cooks: it is an absolute MUST that you melt the cornstarch in cold water before adding it slowly to the rest of the pot.

Reviewed On: Dec. 7, 2008