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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Heathaaa. <333

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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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Sandy

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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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Yvette

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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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SoOLoStNConfUzd

Cooking Level: Beginning

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Reviewed: Sep. 5, 2009

Great recipe, although I leave out all the veggies. Def. fixes my chinese cravings!

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melissa

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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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navkor

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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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MNmagnolia

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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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BNLeuck

Cooking Level: Expert

Home Town: Dunedin, Florida, USA

Living In: Lansing, Michigan, USA

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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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krush

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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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shells

Cooking Level: Beginning

Home Town: Wickford, Rhode Island, USA

Living In: South Kingstown, Rhode Island, USA

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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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cdavis2387

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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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Rease

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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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WLEVIER

Cooking Level: Intermediate

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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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Bryandhispup

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Reviewed: Jan. 31, 2009

I used jasmine rice and added a package of frozen stir fry veggies.......WONDERFUL

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David

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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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brie07

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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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Lindsay D

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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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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MCBASKETS

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Reviewed: Dec. 21, 2008

I just made this last night and it was delicious. Just what I was craving. I didn't use as much pea pods as the recipe called for because I thought it would overpower the rice but I think I'll add the half a cup next time. Very nice recipe

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