Reviewed: Feb. 14, 2012

The rice turned to mush!!

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Reviewed: Apr. 22, 2011

I am giving this 5 stars not because it was perfect, but because it gave me a simple recipe to start with. Others just overwhelm me and I end up not even trying them. This gave me the basics to start with and now I can experiment with all sorts of things!

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Dana Pollard

Cooking Level: Intermediate

Home Town: Azle, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Feb. 16, 2011

Made this yesterday. A fabulous dish, but lacking something I love in my fried rice. Whether it be Chicken, pork, beef, shrimp, etc. I need at least 2 garlic cloves (8 servings) in my fried rice. I also cooked my rice 6-8 hours prior to meshing the dish together. I like my rice a bit sticky but trying to brown it right out of the saucepan is tough for me (moderate experience.) I like to brown my rice after its been cooked for awhile, no longer steaming is my general rule. Other than those to slight mods. I give this a 4 star and will be making it again.

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Pat McCune

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Yucca Valley, California, USA

Reviewed: Feb. 11, 2011

It was okay at best. Very bland, way too much rice, vegetables were way to crunchy...

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airforceangel23

Reviewed: Feb. 11, 2011

I am only giving this 3 stars because I made many of the changes suggested by others. I did marinate this chicken before cooking in soy sauce, garlic and ginger. I added an extra egg because 2 didn't look like enough. I also added peas and diced carrots which I only briefly steamed so they would be crunchy still. I did let the rice cool after cooking as so many stated and I think it made all the difference- I've had many unsuccessful attempts with fried rice before. I had to use way more soy sauce than stated in the recipe, and my husband was still adding more to his helping. Lastly, I used canola oil instead of butter, which I needed more than stated in recipe, to get rice to brown. With the changes I made we loved it!

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jfishfrr

Reviewed: Sep. 29, 2010

Super great recipe. Like how fast and easy it is. Just what I was looking for. Changed a few things to make up for a few ingredients I didn't have on hand the first time, still turned out good. Second time, closer to recipe, and even better.

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momma2kinsey

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Aug. 31, 2010

I just prepared this meal tonight and it was a hit! I chilled the rice before frying it so it wouldn't too soft and I added chopped brocolli instead of mushrooms and green onions. It was delicious! Thanks for this wonderful recipe! :)

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Love2Cook

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Scranton, Pennsylvania, USA

Reviewed: May 26, 2010

I reallyyy didn't care for this. If were to try again I would cook teh rice in advance and let sit in the fridge so that when time to cook it, it doesn't clump together in a sticky mush.

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Jaymie

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

Reviewed: May 8, 2010

This was a hit with the youngest, so I would definitely make it again. I used leftover basmati rice that had cooled in the fridge overnight and added peas (frozen, but slowly sauteed over medium heat for inclusion). I also used bottled mushrooms that I had washed, dried and then seared before also adding in the end step.

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