Reviewed: Jan. 23, 2002

This was so bad my husband couldn't even eat it. We threw it straight in the trash.

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Reviewer:

Allison

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2002

I would skip this recipe. It is very bland, needs a lot of additions. I added quite a bit of soy sauce, peas, and carrots. Always make sure the rice is cold before you fry it, otherwise it will be sticky. Also, the rice didn't fry very well .... it stayed way too soft - not like the restaurants.

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Reviewer:

REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: Jan. 16, 2002

This dish is just begging to have things added. Like many of the reviewers I added some vegetables and made it a meal. As stated in a review below, this takes a BIG pan.

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Corky

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 12, 2002

Try making the rice ahead, and refrigerating it - it gets to soft if it isnt chilled first.

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DOREENBUCH

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Reviewed: Jan. 5, 2002

This recipe requires a BIG pan to stir fry it all. Other than that I thought this recipe was pretty good. My husband liked it a lot, but I don't think I'll make this again. It was A LOT of food for just him and I. (I guess I could split it in half next time) But all around I gave it a 4. Thanks!!

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PANIKUSS

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Reviewed: Dec. 20, 2001

This is a simple, quick and very good recipe. Instead of using mushrooms and green onions, I used peas and I sauteed some white onions until they were transparent and browning at the edges. I couldn't get my rice to fry very well, but after adding the chicken and vegetables and the soy sauce, I couldn't tell the difference. My fiance loved it, too!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2001

My 12 year old daughter LOVED this recipe. My hubby and I really liked it also. It was a bit dry, so next time I will add chicken broth. It is a winner!!!!!

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KUSHII59

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Reviewed: Nov. 9, 2001

Wonderful. Tastes just like the fried rice we get from our favorite Chinese restaurant. The kids gobbled it up and ask me to make it often.

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SAREMCA

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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Reviewed: Nov. 7, 2001

I had a hard time trying to get my rice to brown without burning and it took a long time. Otherwise, the recipe turned out okay. I would recommend making this in a stir fry, counter top skillet

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Reviewer:

Misty Beth

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 4, 2001

This is a little dry as is, I added olive oil. Also needs garlic and definately an additional egg. All in all is pretty good

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BLUEWRENCH

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Reviewed: Oct. 13, 2001

I really Love this EASY,& SIMPLE recipe. It was a fav. in my house. Though, I did add extra eggs.

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SLAAMMERR21

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Reviewed: Oct. 8, 2001

This recipe was great! It was very tasty!

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TAZ3261

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Reviewed: Sep. 19, 2001

This was a good recipe. I'd do it again with a few alterations. I used peas and omitted the mushrooms and green onions and opted for white onion instead. I also sauteed the rice in a little sesame oil, and would probably use some more seasonings just to kick it up.

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JGORIS

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Reviewed: Aug. 31, 2001

I am 13 years old and made this very easily. Iput in small strips of pork rib instead of chicken, two more eggs and frozen veggie mix.

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Reviewer:

Holly

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Reviewed: Aug. 8, 2001

This was very good.. but next time I think I'll add more eggs... 2 aren't quite enough with the amount of rice this recipe yeilds.

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MARY MOON

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Reviewed: Jul. 29, 2001

The yummiest I've ever had!

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HAZEL789

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Reviewed: Jul. 27, 2001

Quick, easy, delicious! I've made this twice-- and there were no leftovers. The second time I made it I added mushrooms and frozen peas and carrots. Yummy!

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Jeanne

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Reviewed: May 28, 2001

This was delicious! I didn't scramble the eggs in a separate skillet. Instead, I scrambled them in with the rice. I also added a lot more soy sauce (low-sodium of course). This would be great with shrimp or just with vegetables for the vegetarian eater. This dish is light on the tummy, not like some restaurant versions!

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KELLYJELLO

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Reviewed: May 10, 2001

I used white onion in the place of green onion and it turned out very well....there werent any left overs..i will make this again...several times im sure! 8-)

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GOLDENROSE

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Reviewed: Apr. 18, 2001

I made this with brown rice, low fat margarine, light soy sauce, and lots of veggies (snow peas, extra mushrooms, sprouts, carrots...etc.), and Eggbeaters. It was very tasty and healthy!

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