Reviewed: Jul. 18, 2005

This was a great starter recipe! I added sauted zucchini, onion, and frozen peas, and a little cayenne pepper for just a little slow heat. I tried sushi for the first time about a week ago so I used calrose rice. Next time I think I'll use brown though.

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ALEWIS13

Cooking Level: Intermediate

Home Town: Marissa, Illinois, USA

Living In: Murray, Kentucky, USA

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Reviewed: Mar. 23, 2005

Made a few variations. Used brown basmati rice, leftover coconut pork instead of chicken, and added some chopped water chestnuts and peas. Turned out fabulous!

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BRITTANYDICKEY

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Reviewed: Feb. 17, 2005

i think its a wonderful recipe

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CHARLEY2

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Reviewed: Jan. 29, 2005

Sorry but this was awful & bland. Barely had more flavor than a bowl of plain white rice. I tried everything I could think of to give it flavor but nothing worked.

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BAMATT

Home Town: Pelham, Alabama, USA

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Reviewed: Jan. 19, 2005

This was my first attempt at fried rice and it turn out quite good. My husband and I ate it all (well, mostly my husband ate it all!!!). I used left over white Calrose rice (sticky rice), marinated the chicken in soy and ginger for 2 hours prior to cooking and did not add any salt at cooking time, threw in some pea pods for an additional texture. Took a little longer to "fry" than recipe called for but worth the extra wait. I fried in up in a wok on the stove top with a little less than a tablespoon of peanut oil. Thanks for the recipe, April.

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NEWCOOKCATHY

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Reviewed: Jan. 4, 2005

this was really tasty. cooked enough for myself for 1 dinner and 3 lunches at work. cooked the chicken in satay sauce first, forgot to buy green onions but added normal and it was fine. basically I cooked the basic of what I had read and threw in whatever veges were left over in the fridge. A really nice, quick meal that will last me 4 days.

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TOOLUNIT

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Reviewed: Oct. 28, 2004

I thought it was a little to thick. The broth gave it a nice taste, but I wouldn't make again...

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MONCAT3

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Reviewed: Oct. 12, 2004

I also marinated my chicken in teriaki as someone else suggested. This was my first attempt at fried rice and I couldn't get the rice "fried". I'm not sure if I didn't let it cook long enough in the frying pan or what? I did cook the rice early in the day and let it cool before making the recipe (as someone else suggested!!) I added some frozen peas and carrots and more soy. It tasted good, but would have been better if the rice was "fried." This could have been my fault though, and not the recipes. Nice flavor with the extra soy. Otherwise too bland for me!

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Brandy

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Brunswick, Maine, USA

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Reviewed: Sep. 3, 2004

This was the best fried rice I have ever had! My family and friends loved it! I did do something a little different....after cubing the chicken, I marinated it for about four hours in teryaki sauce with a couple dashes of soy sauce, using just enough to coat all the chicken. When it was time to cook, I put the chicken into my wok with melted butter, lightly browned, and only had to add a little more soy sauce (less than the recipes calls for) after adding the rice and did not add the salt at all. The result was a nicely seasoned fried rice that was not too salty. Thanks so much for sharing April...this is a keeper!

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SSTACI

Cooking Level: Expert

Living In: Aurora, Ohio, USA

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Reviewed: May 25, 2004

Excellent tasting chicken fried rice! You have to play with this one as it required a bit more butter and oil. I used butter, oil, and soy sauce while cooking chicken, vegetables, and browning the rice. When frying it does sap up that 1 tbsp of butter rather quickly, so you have to improvise a bit, and add extra butter, oil, or soy when necessary. If you do this, it turns out great! I just sampled it and am about to eat it...it's great! Have fun with it as you cook it..don't be too parnoid about exact uses of butter or oil or soy, you'll most likely use more...great recipe!

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MORIMOTO

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Reviewed: May 8, 2004

Did not like the taste of this. No one in my family ate much at all. I'm sure it's great for true Fried rice fans, but this didn't taste anything like what we get via takeout.

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AIRMEDH

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Reviewed: Mar. 22, 2004

I thought everything was great.

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FOODLOVER69

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 20, 2004

The rice must be cooked until there is no liquid left, then fluffed with a fork and allowed to dry in fridge over night, before frying. The basic recipe is great, the technique is somewhat lacking though. I use many fried rice recipe's and fried rice needs to have resting time or it can be clumpy, even though it tastes good. It is a great use of left over rice.

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MOGAN813

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Reviewed: Feb. 8, 2004

My husand and I love this fried rice. It takes a little TLC during cooking, but you can add or leave out whatever your heart desires. I always cook the rice (we use brown rice for a healthier twist) ahead of time and put in the fridge or even freezer to cool. I tend to cook the chicken in a soy sauce/oil combination to give the chicken extra flavor. I also add additional light soy sauce while frying the rice. We love eggs so we always use 3 for this recipe. Add whatever veggies you like- we've added fresh snow peas during the last couple minutes of cooking the chicken and it was great! You probably won't need to add the salt if you use soy sauce or your blood pressure will hit the roof! I'm sure you will love this recipe! Thanks April for sharing this with us!

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Tracy C.

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Reviewed: Jan. 28, 2004

we love this recipe great taste

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CHRISTA

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Reviewed: Jan. 24, 2004

Rice was a little clumpy works better if you cook rice then let rice cool off and reach room temp before adding the rice to the recipe

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CHEDDARMAT

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Reviewed: Jan. 24, 2004

I liked this rice better than our favorite Chinese restaurant's! I cooked the rice ahead and let it chill overnight. I added some chicken broth while browning the rice, threw in a little extra chicken and mushrooms and light soy sauce to taste, 4 eggs instead of two, and added some bean sprouts and this was VERY tasty!

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ERINJL

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Reviewed: Jan. 13, 2004

My family loves this recipe...And my husband is very picky...I also added differetn vegtables to it for a little change and more colour.

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HONEY_POT

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Reviewed: Jan. 8, 2004

I have made quite a few recipes from allrecipes and this is the first one that turned out badly. Maybe the directions need to be more precise, as I did follow all the directions and wound up with mushy goopy rice with not a lot of flavor. The house smells good, but the rice went straight into the sink/garbage disposal. This was my first fried rice dish, so maybe that is why.

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JESSJOE

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Reviewed: Dec. 21, 2003

This recipe just didn't work for me. I chilled the rice as others suggested but I couldn't get it to fry. I was using sesame oil in a hot wok. I've done lots of chinese stir frying but never fried rice before. Rice began sticking so I added wine to deglaze and wound up with mushy rice. It was edible, but very bland. Had to add lots of spice to make it taste like anything.

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ROBERTL30

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April's Chicken Fried Rice

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