Reviewed: Feb. 17, 2007

I cooked this dish for a church function and got rave reviews. I did substitute the chicken for chinese sausage that I had purchased from a chinese market. It is a dish that is pleasing to the eyes and tastebuds.

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Elaine

Cooking Level: Intermediate

Home Town: Lutz, Florida, USA

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Reviewed: Jan. 7, 2007

This turned out really great! We will eat this again!

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Sandie

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 9, 2006

very tasty. I toss in bean sprouts at the last minute for a slightly different texture. family loves it!

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jellybean

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Reviewed: Oct. 26, 2006

I omitted the chicken, and sliced the snowpeas into strips. It was a little bit bland, but as the pork dumplings we were having with it were really flavorful, it didn't matter too much. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 28, 2006

This was pretty good, but I felt like the flavor could have been better. I might try it again and add some more spices or something. It was pretty good, though.

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katie harrison

Cooking Level: Expert

Living In: Pitman, New Jersey, USA

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Reviewed: Aug. 4, 2006

It was very delicious and the look was appealing. Although there was not enough salt. Everyone loved it and will make again!

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A good cook

Cooking Level: Intermediate

Home Town: Abu Dhabi, Abu Dhabi, United Arab Emirates

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Reviewed: Jul. 28, 2006

The kids and I loved it.

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Heron

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Reviewed: Jul. 14, 2006

Pretty tasty. I made a couple adjustments. I left out the egg (never really liked that part), added some garlic, and a little ginger. Also used some black bean sauce. :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jul. 5, 2006

While preparing this, I wasn't concerned whether it was going to taste authentic or not; I just wanted to use up some leftover chicken. Yup, needed more seasonings and to make life easy on myself, I just bought a package of frozen asian style vegies and threw them in. I also browned my rice first because I love the nutty flavor it brings. My gang loved this Sara and I thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 10, 2006

This turned out great. I made the rice ahead of time after reading other people's suggestions. This was easy enough for my students to make.

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frenchteacher

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Reviewed: Apr. 3, 2006

i tried it with my husband and it was good. You can't tell if it was made at a restaurent.

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Carol

Cooking Level: Expert

Home Town: Amman, Amman, Jordan

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Jan. 25, 2006

What a great recipe. My family likes things chopped up a bit smaller than most so I did this. They didn't even know they got cooked carrots. I added chopped peanuts and this make it even better. This will be a staple in our house.

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IBINYON

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Southlake, Texas, USA

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Reviewed: Jan. 17, 2006

Lovely meal. Must use rice that has been fully chilled or it will clump together.`Also it needs some garlic and additional spices to give it that authentic chinese flavor.

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LIZA PIAZZA

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: New York, New York, USA

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Reviewed: Dec. 23, 2005

had the taste of chinese rice, just not as full of flavor, a bit bland.

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Brian

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Reviewed: Sep. 6, 2005

This was........ok. Rather bland. It was agreed by all that it was "just ok." We are big chinese cooking fans at my house. This was a little of a disappointment to us. But that doesn't mean the rest of you won't like it.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Aug. 14, 2005

really tasty. i used brown rice, and bean sprouts instead of celery. excellent, gave me some great ideas for some other stir frys. the snow pea pods were the highlight of the dish.

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Augie

Cooking Level: Intermediate

Living In: Newark, New Jersey, USA

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Reviewed: May 30, 2005

Good flavor. The family liked it.

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knlneal

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Reviewed: Mar. 3, 2005

This recipe is very delicious, and fast and easy to make. My very picky 2-year-old ate tons of it. I omitted the eggs and added broccoli to mine. It was perfect. One thing to make sure you do is wait to add the pea pods until the last couple minutes, because they turn brown and mushy if you cook them too long. I waited until it was time to add the rice, which was just right.

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ELIMARIE

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Nagoya, Aichi, Japan

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Reviewed: Feb. 16, 2005

Left out the celery as well as the red bell pepper. Also added a tad of garlic and used frozen minced onion as a timesaver. Instead of soy sauce, I used stir-fry sauce. Overall, pretty tasty.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 1, 2004

I don't normally give items one star, but I didn't like this rice at all. Its hard to get the same taste as a restaraunt. I will keep looking.

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BajaValle

Cooking Level: Intermediate

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