Reviewed: Sep. 18, 2004

We thought this was awesome! Just did a couple things differently. I diced the carrots, celery and onion and boiled them in chicken broth for about 5 minutes to make them more tender. Did the same with boiling the chicken in chicken broth for more flavor. Did not use bell pepper. Increased the soy sauce. Absolutely LOVED this recipe! Thank you Sara!

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SHAWNA75

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Reviewed: Sep. 28, 2003

A mushy mess. The flavor was fine but the rice all clumped togeter in a big, sticky ball--not what I think of when I think stir fry.

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STEFANIIEEE

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Reviewed: Jul. 26, 2003

I cooked my rice the night before and made sure it was very cold, but it still seemed sticky. I added teriayki sauce and seseme seeds, and it tasted pretty good. Was better the next day. I used my food processor to chop the veggies, I grated the onion, celery, and carrots, and sliced the peppers. Turned out great and even my 1.5 year old liked it!

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KCHOSKINS

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

Living In: West Columbia, South Carolina, USA

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Reviewed: Jun. 5, 2003

Excellent recipe except I omitted the eggs and green pepper and used scallions instead of regular onion. I also added about a teaspoon of Hoisin sauce (found in the Asian section of your local grocery store). Gave it a really good flavor. I will definitly make it again! I forgot to mention that I added a 1/2 teaspoon of fresh grated ginger root also. It made all the difference.

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BAHAPPY12

Cooking Level: Expert

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Reviewed: Apr. 12, 2003

My family loved this one. I used a freshly cooked batch of rice, so the end product was a little sticky. Next time I would use left over rice. I sauted grated carrots and celery first, then added the chicken for a softer texture.

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GERRIERPH1

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Mar. 12, 2003

I used this recipe as a cooking and "shopping for ingredients", training opportunity. (twelve year-old kids) I fixed this as the main meal and Gyoza (Japanese dumplings) for an appetizer. The kids (and parents) loved this! I cooked it all in one large wok. I like a little extra "Bam!" as Emeril would say. So, I added about two tablespoons of schechwan sauce. The chicken was cooked in olive oil over a med-high heat. The chicken shredded as the dish neared completion. This will definitely be fixed again.

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THECBOB

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Reviewed: Dec. 6, 2002

No, this is not an "authentic" recipe, but knowing that, it still is pretty good. I love Asian-flair foods while my boyfriend and roommate do not! This was a good compromise because both of them repeatedly stated that this was good. So, for those who eat this type of food alot, it may not suit your tastes but for those that are "new" to this type of food, would likely enjoy this recipe. Plus, you can add whatever veggies you prefer.

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DREGINEK

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Reviewed: Nov. 8, 2002

This was pretty good, but nothing spectacular. It lacked flavor and did not taste like the kind you would eat at a restaurant. However, it was simple and filling.

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swinglet

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 23, 2002

While this recipe doesn't taste anything like the fried rice you get in chinese resturants, its still pretty tasty.

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alexis81

Home Town: Austin, Texas, USA

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Reviewed: Jun. 25, 2002

it is the best

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KSCHENA

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Reviewed: May 6, 2002

Quick and simple. Great way to use leftover rice! Added a little extra soy sauce. Came out GREAT!

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DOLPHIN910

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Reviewed: May 4, 2002

Very tasty

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ABIGAILM

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Reviewed: Dec. 19, 2001

The rice was mushy otherwise it tasted good. I may make it again and chill the rice first.

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CHER

Home Town: Minneapolis, Minnesota, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 15, 2001

I made mine with egg beaters to lighten it up. I also added some of those chinese noodles to give it some added flavor!

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FPERKINS44

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Reviewed: Sep. 19, 2001

Great recipe, I added some fresh mushrooms for an extra treat. Also, used a little Teriyaki sauce as a personal preference.

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ANAS

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Reviewed: Aug. 19, 2001

This stuff was terrible... If you're looking for anything remotely authentic, give this one a miss. Even as a non-authentic dish, my family couldn't eat it.

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cliff

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 21, 2001

What a delicious way to add flavour to rice. I loved it and will make it again.

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ROSA MARIA

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Reviewed: Apr. 27, 2001

I enjoyed this recipe very much but I also add more favor by adding ginger, garlic, mushrooms, bamboo shoots. This made a Great meal. My children enjoyed it too.

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ENNOVAL

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Reviewed: Feb. 20, 2001

Even though this recipe was fairly easy, I think next time it will be easier just to run to the local Chinese take out. The flavor was alright, but not comparable to take out, in my opinion.

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kimndaven6

Home Town: Alabaster, Alabama, USA

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Reviewed: Feb. 15, 2001

Does not taste like the fried rice served in restaurants, but is a tasty dish, making a pound of chicken go a long way.

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AUNT MAMIE

Cooking Level: Expert

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Chinese Chicken Fried Rice I

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