The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
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Reviewed: Nov. 11, 2009
very good stuff. I cut the recipe in half and used celery, bell pepper, onion, carrot, and straw mushrooms since thats what I had on hand. I added a bit more soy sauce at the end and some white pepper. Def a keeper.
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 10, 2009
The whole family loved this. i added some other things to it. to make it my taste for it. and i loved it. it only took like 15 mintues to make it . very easy. and i loved it. i'll always be eating and making this agian (:
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 13, 2009
I made this on Sunday and let me tell you, it was great. Everyone had seconds. I follow the advice of Mary Tee a previous reviewer. I added chicken and the oyster sauce. It was very, very good so this I wil be making again. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 7, 2009
Thank you for sharing this! My family loves chinese food and this recipe was easy and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 25, 2009
this recipe reminds me of my mom's fried rice, but i added the chinese sausages to it like my mom. all in all it's good!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
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Reviewed: Sep. 11, 2009
Good base recipe. I make fried rice often now and have made some modifications. To keep it more traditional (vietnamese), I leave out the bell peppers and celery and add more peas and carrots. I also add cooked shrimp (diced), green onions (sliced), and chinese sausage (thinly sliced) b/c they are a must! I always season the chicken with garlic, salt & pepper, and oyster sauce for more flavor when stir-frying. Fried rice is one of my all-time favorite things to eat but never learned to make, so thanks for the recipe that got me started!
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 5, 2009
Great recipe, although I leave out all the veggies. Def. fixes my chinese cravings!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 5, 2009
I really liked this recipe. First time trying something like this. I did change a couple things though...I made the rice using olive oil in it (1 tsp olive oil for every cup of rice). Also, I used stir fry vegetables in the recipe which went over really well.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.24 star rating.
Reviewed: Aug. 11, 2009
Disappointed. First ALLRECIPES recipe I have not thoroughly enjoyed. Was bland. I even incorporated some of MaryTee's suggestions such as Hoisen Sauce and pre-seasoning chicken. Made it because my son, home from the navy, encouraged me to make more worldly ethnic dishes since he has experienced and loved them; but even he said it was blah. It was better cold than warm.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 24, 2009
Very tasty! Not quite like takeout, but worth making. I did add minced garlic, and that was quite good. Will make again, perhaps with a little less sesame oil to adjust the flavor and light sodium soy sauce to control the salt intake. Possibly make the rice with low sodium chicken broth? That could be tasty. Overall, though, good recipe.
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Cooking Level: Expert

Home Town: Dunedin, Florida, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 1, 2009
Loved it! I like that you can change up your veggies. I've tried carrots, onions & mushrooms. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: May 20, 2009
This was good, but there was something missing. I cooked the rice the night before so it was nice and cold. I baked the chicken a couple of hours ahead with garlic powder, onion powder, salt & pepper. I only had low-sodium soy sauce on hand (I will try regular next time) and I used celery, carrots, green peppers and onions (all minced, my boyfriend isn't a veggie person ;)) as the veggies. I think I might try adding some ginger and garlic powder to this for some extra flavor.
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Cooking Level: Beginning

Home Town: Wickford, Rhode Island, USA
Living In: South Kingstown, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 20, 2009
Great alternative to chinese take-out! My kids won't eat rice but they love this dish. I take a few liberties based on other reviewers and to make it kid-friendly (celery not a favorite) but it is remarkably close to the restaraunt fried rice.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 28, 2009
This recipe is really basic and easy. It's tasty but definitely not as delicious as take-out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 21, 2009
My family loves this rice. Very important that rice is completely chilled. I have taken to making white rice in bulk and freezing in bags for use later.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 18, 2009
leave out the chicken or sub canned chicken use minute rice made with broth some canned/frozen veggies, and you have Great bachelor food! Nom Yummy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 31, 2009
I used jasmine rice and added a package of frozen stir fry veggies.......WONDERFUL
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 18, 2009
I browned the chicken with butter and used a frozen package of cut celery, onion, and carrots plus some frozen peas. Much easier than cutting everything up. I added some ground cayenne pepper which everyone seemed to like. It says 7 servings but it really feeds 4 adults.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 1, 2009
Delicious! I followed the directions of other reviewers and added a bit of garlic powder, ginger and a bit of hoisin sauce. I also cooled the cooked rice (made enough for 6 ppl) in the fridge so it was sufficiently cooled when we mixed it all together. It turned out really well and we'll definitely be making this recipe again! Oh, and the leftovers were still great the next day!
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Cooking Level: Intermediate

Living In: London, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 30, 2008
What's clear to me reading the reviews is that most people don't know how to make rice. Steaming is great is you've got a rice steamer. I don't. Most of you don't. Take a volume of water that is twice that of the intended volume of rice. Bring that to a boil, adding salt, pepper, butter and chicken base. Add long grain rice and reduce heat to simmer with lid in place. Do not remove lid for at least 20 minutes. Fluff and use rice per recipe or as side dish. Veggies may be added at the earliest boil stage and will be perfect when rice is done. It won't be sticky. If you want sticky, use a medium or short grain rice.
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