Reviewed: Aug. 27, 2009

It turned out to be really good and my husband and the little boy that stays with us ate it up. I used soy sauce and Thai Sweet Chili Sauce. My 3 year old hardly touched it, but will make it again.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 26, 2009

I was a little leery since the recipe is so simple with relatively few ingredients, but my family loved it! I didn't add as much pepper as it calls for, and added frozen peas and corn and a bit of ground ginger as well and just a little more soy sauce. Very good for a quick meal to use up leftovers!

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Krista

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Reviewed: Aug. 24, 2009

I added mixed vegetables, but this tastes very "healthy" and doesn't have the same appeal as my "local Chinese place". It's very good and I will make it again, but it doesn't quite hit the spot when you're craving that greasy take-out Chinese!

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Lynn

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 20, 2009

this is a great recipe ... i would only add and change a couple of things. first i would add another egg, but that's just me, and i would scramble them! second, i would add vegetables, like corn, carrots, green beans, peas, etc. other then that this recipe is perfect and taste great!

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Stephanie

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Reviewed: Aug. 19, 2009

This was delicious. I used leftover steak and used three little packets of soy sauce from the chinese take out. Very good!

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pletchsr

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Reviewed: Aug. 18, 2009

So thankful for this recipe. I had leftover chicken and rice and found this recipe. The kids and I found it delicious!

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Mr. McEvily

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Reviewed: Aug. 17, 2009

Very solid. Thanks. Made some mods to fit my liking, but great base recipe.

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mattvely

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Reviewed: Aug. 16, 2009

Great side dish! I added peas and a clove of garlic. I didnt add pepper (per others reviews) or the chicken because I used as a side dish. I used COLD bulgar wheat and it turned out great!

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Laura B

Cooking Level: Intermediate

Home Town: Fallbrook, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 9, 2009

This was pretty good. It tasted a little like just rice with lots of soy sauce. I did add bean sprouts and I liked the cool crunch of them. I also added peas. Will probably make this again but was hoping for a more unique flavor.

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Aug. 7, 2009

i only used half the pepper and used another cup of rice and it was waaaaay too peppery! i didn't think it was that great...meh...i've had better.

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Cyn D.

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

Very good. I use left over pork tenderloin instead of the chicken, add some frozen peas and carrots, and add an extra egg. I also use a red onion, as the red, orange and green add a nice color to the plate. Everyone enjoys it, so I make it pretty often.

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Jenni C

Cooking Level: Intermediate

Home Town: Steger, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Aug. 6, 2009

We loved this recipe !!!! I cooked chicken with garlic, salt, and pepper. I used less onion and pepper. I added frozen vegetables and a bit more soy sauce. It turned out delicious. I had to hide the left overs for lunch ;)

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venusfly305

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Reviewed: Aug. 6, 2009

wow. I have only given five stars once before. This was excellent. It turned out better than any delivery or restaurant I've been to. Thanks for a great recipe!

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Emilie

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Reviewed: Aug. 4, 2009

A very solid recipe that will be a staple from me from now on! Some tips: (1) Use less pepper. (2) Use less onion; I found even 1/2 onion was too much. (3) More seasoning, perhaps some garlic salt or Maggi seasoning. (4) Cook the chicken in soy sauce or let it sit in some soy sauce after cooking. (5) Add veggies.

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Tiff

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Reviewed: Aug. 3, 2009

I am reviewing based on the recipe as written. everyone gave it all the stars after tweeking a little. Well As written it is actually quite good! I am only used to local Chinese restaurants to compare and its the only thing I order. This was pretty close but I dont think veg oil is the oil most places use. Overall pretty good! The closest to restaurant quality!

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luvmyitalianhubby

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: Jul. 24, 2009

This was a great recipe I altered it a bit. I chopped up some garlic also to go along with the onions very tasty!. Also had to put extra soy sauce to give it the chinese stir fry taste to it. As far as the pepper goes I would recommend a dash b/c if you use more than a dash it will be spicy. I put a dash of salt also. I didn't add any chicken I made this recipe and served chicken wings very delicious!!!

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Fanecia Michelle

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

This has become one of our favorite meals!

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Denise

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Reviewed: Jul. 21, 2009

I used to eat this dish in Peru a lot, it's called "arroz chaufa". It's best if the rice is a day or 2 old (in the fridge) and COLD! I add some sesame oil, which gives a nice flavor. Instead of the onion, I added chopped green onions instead. Delicious!

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Ashley

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Reviewed: Jul. 21, 2009

very good but I had to add lots of pepper to taste. My family loved it just as it was, though :)

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Sykin

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Reviewed: Jul. 19, 2009

This is a recipe that begs for you to make it your own. My twists: 1) Household vegetable oil is not really suited to high-temperature stir frying and it can add some odd popcorn taste. I use extra light-tasting olive oil - adds nice smoothness without affecting taste. Technically, peanut oil is probably the most authentic. 2) I add in soy sauce by sight just for color and let the diners add more for taste. 3) Stir-frying the meat with some seasoning that complements the soy sauce in the rice. Five-spice and a hint of sugar, or ginger are good options. 4) Thawed veggies (peas and carrots) and a little water chesnut are nice touches. 5) Sorry, I'm not patient enough to use cold rice. I microwave the rice while I stir fry the meat and then everything is done in just over 30 minutes.

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