Reviewer:

Tiffany

Reviewed: Feb. 18, 2006

I did this for my wife for her birthday & it was a hit everyone loved it was so easy to do.

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3 users found this review helpful

Reviewer:

randy

Reviewed: Jan. 28, 2006

I can't believe I just made the best fried rice I have ever had. Absolutely fantastic. Thank you so much!

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2 users found this review helpful

Reviewer:

luv2bake

Reviewed: Jan. 23, 2006

This fried rice was awesome! I served it with General Tsaos Chicken, so I ommited the chicken and mushrooms. The frying of the rice is an exercise in PATIENCE. It takes quite a while, and you may have to add more butter. Using white rice that has been refridgerated for 24 hours is key! Also, we used 4 eggs, 'cause we like them. I mixed them up in a bowl and poured them directly over the rice during the end of cooking/frying. Perfect! My brother is from NYC and said it was just as good as any take out in the city!!!!!

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46 users found this review helpful

Reviewer:

TRACYCOOK

Reviewed: Jan. 22, 2006

I liked it with chicken, but I tried it with ground pork and liked it better.

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4 users found this review helpful

Reviewer:

HKSTERNE

Reviewed: Dec. 29, 2005

I don't know what makes this recipes SO good (it's just rice and soy sauce flavors!), but it is! Thanks for giving me a recipe that I'll be making over and over using lots of veggies. You won't even need to write this recipe down - do it once and it's a breeze the next time b/c you improvise as you go.

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4 users found this review helpful

Reviewer:

Luv2CookDinner

Reviewed: Dec. 26, 2005

Excellent! I've made fried rice before, but never had the family chow it down like with this recipe. We used leftover ham instead of the chicken and added finely chopped carrots to the veggies. I'm looking forward to using the recipe with different meats/seafood and changing up the veggies for variety. Thanks!

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1 user found this review helpful

Reviewer:

Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Reviewed: Dec. 14, 2005

A perfectly pleasant fried rice dish. I marinated my chicken for about a hour in a soy sauce mixture (with some other Asian flavorings added in: garlic, ginger, sesame oil, etc.), which gave the chicken a nice flavor. Oh, and like other reviewers, I needed substantially more than a tablespoon of soy sauce at the end.

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18 users found this review helpful

Reviewer:

EVERYWHERE

Reviewed: Nov. 30, 2005

This rice is the absolute best ever!! As others suggested I cooked the chicken in the salt and butter and added teriyaki sauce. I also had to use alot more butter to fry the rice than the recipe called for. My family doesn't like mushrooms or onions so I left those put, but I did use onion powder. I had to triple the amount of soy sauce for our tastes. The only other suggestion I have is to make sure that you use a very large skillet, this is going to make alot of rice. It also reheats well in the microwave the next day.

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2 users found this review helpful

Reviewer:

LITTLELADYJONES

Cooking Level: Expert

Home Town: Primghar, Iowa, USA

Living In: Leander, Texas, USA

Reviewed: Oct. 20, 2005

All of the concepts for this dish are great. The dish turned out tasting great and my family loved it. However I had to improvize when it came to browning the rice. 2 tbls. of butter just was not enough to fry the rice.

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1 user found this review helpful