Reviewed: Jul. 5, 2009

Not much flavor, I did double the recipe and did use cold rice, maybe the flavor got lost in doubling? Sorry...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HEART2HEART

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2009

Needed more veggies. But good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KrisZimm

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2009

A family favorite! I had some left over rice and teriyaki chicken and beef from take out and so this worked perfectly. I added frozen peas and carrots and yum. I also have made it with shrimp and it's great that way also. Sometimes I throw in cashews too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

joypip

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Wenatchee, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

i was a little nervous trying to make fried rice myself, but it was very easy and very yummy! i didn't use all the soy and used a little more rice (i'm not into strong soy sauce flavor) i will definately be making this again. next time i will add more veggies to it

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kellybean1046

Cooking Level: Expert

Home Town: Palm Beach Gardens, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

I love this recipe. My son loves fired rice and I was sick of spending 10 bucks for take out 3 days aweek. Growing Teen he is. So, I started making this and now I add veggies. I love scallions and I add at least a 1/4 of a cup. I added carrots and red peppers to the onions after the onions are done. Next time, I will add more carrots as our 5 year old loved them. I followed the veggie cooking directions from the Chinese Chicken Fried Rice I.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tonya

Home Town: Oak Hill, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2009

Quick and easy...using things I almost ALWAYS have on hand! I've actually made this with beef, too and it's yummy both ways!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Peigi

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2009

I've used this recipe several times, and think it's great. I have an ultra-picky eater husband, so I omit the eggs & it's still yummy! Thanks so much :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ksutton

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2009

I had tons of left over rice and had to triple this recipe but it turned out great. I did have to cook eggs longer (probably bc I had tripled it) and I would have used a little less pepper next time. Also, I added bacon instead of chicken cause that's what I had on hand... Everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tcjewell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2009

Fantastic, basic fried rice recipe. I didn't have chicken on hand, so I did what my (Chinese) grandfather used to do - I used Spam, cut into small chunks. Sure, it's not the healthiest (even though I went for the low sodium option), but it actually lends a great flavor to it. I also substituted brown rice for white (as I usually tend to do nowadays for any recipe that calls for rice), which gave it a great, full-bodied flavor. This is a good recipe because you can build on it and add or subtract ingredients without really changing the basics. Think I'm going to try this with pineapple next, like another reviewer did.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristina

Home Town: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

I added fresh green beans and zucchini, which made it excellent.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2009

I like pepper that was fine for me. I used olive oil and added green onion chopped finely, added a little more chicken, my Mother loves this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2009

I had to find a recipe to use up leftover pork chops and this fit the bill. I just chopped up the pork and followed the recipe as is and we enjoyed it. I will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2009

Not so much pepper. That throws the recipe off from being an authentic take-out chicken fried rice. I added some peas and sub. 1/2T oil for sesame oil.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

loisln77

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

I only used 3/4tsp pepper and it was still a bit too strong. I think 1/2tsp would have been plenty. Also I only had 1T soy sauce and it turned out fine, but it would have been even better with the amount called for. I added 1/3 cup each of finely diced celery, diced frozen carrots, frozen peas and used two whole green onions. Even with the extras I added, the recipe only makes about two servings, not four unless you serve it as a side instead of a main dish. It turned out better than my favorite Chinese restaurant makes it. Thanks for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JOCOOKIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

This was easy to prepare but I wanted a better flavor than the traditional soy sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pam

Cooking Level: Intermediate

Living In: Pottsville, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2009

Excellent. Can't say much more! Easy recipe and loved it. Seemed even better after sitting a few days as leftovers!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vannatab

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

Alright, though not the best... Needs more flavor, whether its more soy sauce or maybe even peanut sauce! :]

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kassim29

Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA

Living In: Roslyn, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2009

This is -ok-. I made it as stated..and it needs more flavor. Will play with this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SSgtsdaisy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2009

I have made this recipe several times. It is a good recipe, but I am still working to perfect it. I use green onion and add beans sprouts to the mix. I have also thrown in a can of mixed vegetables, and that added some color. As mentioned several times in the reviews, use cold rice to make this recipe. It makes a big difference.

Was this review helpful? [ YES ]
0 users found this review helpful