Reviewed: Jun. 24, 2008

Very tasty, easy recipe. A new favorite way to prepare rice. Thanks!

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nrowden

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Reviewed: Jun. 12, 2008

This was excellent! I cooked jasmine rice with a tsp of chicken bouillon granules then refrigerated. Added a tsp of minced garlic and 1/4 minced sweet onion plus a HUGE splash of sesame oil to the cooking oil, To make this easier, I used 1/2 c of frozen pea/carrot blend, and 2 eggs. Great rice, we all loved this! Add a little diced ham or other meat and this could be a meal in itself, it's that darn good!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 2, 2008

This recipe was great! But instead of using onions I used corn which worked out very well.

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Meghan

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 25, 2008

Tasty, I used brown rice and added 1c. of mixed veggies(carrots,peas,corn,green beans). I also made the scrambled egg in a seperate pan so that there were nice big fluffy pieces of egg in the rice. Family enjoyed. Served with Sweet,Sticky and Spicy Chicken.

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 10, 2008

An easy side dish, and tastes good. Maybe needs a bit more...something. But would make it again because it was fast and easy. Also, a great way to use up extra rice.

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Feb. 9, 2008

What a perfect way to make use of leftover rice! Hubby said, "This tastes just like the stuff from a Chinese restaurant...only better." To make this more authentic, I didn't cook the egg right in the rice mixture. I cooked it in a small saute pan like a crepe, then added it chiffonade style. (Roll the "egg crepe" up like a cigar, then slice into ribbons...then add to rice mixture just before serving) Beautiful and delicious dish!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 3, 2008

Excellent and easy!

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Sharon

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Reviewed: Jan. 4, 2008

This recipe was a close approximation of what you'd find in a Chinese restaurant. I diced ham and added that with the vegetables, giving the dish a smoky, meaty addition. Next time, I will cook the egg in a separate pan and add it to the rice when finished; otherwise, the egg is overwhelmed by the other ingredients.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 27, 2007

This was a good start. I used rehydrated onions as I didn't have any scallions. I felt it needed more peas and more carrots. I used 1/2 teriyaki and 1/2 soy as another reviewer recommended which helped give it more flavor. I also used sesame oil to add to the flavoring. It still was quite mild but tasty.

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ALEXSMOMI

Cooking Level: Intermediate

Home Town: Burnt Hills, New York, USA

Living In: Ballston Lake, New York, USA

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Reviewed: Nov. 3, 2007

We liked this alot...I added broccoli, and diced a small white onion because my green onion did not look fresh, half soy sauce and half teryiaki sauce from "baked teryiaki chicken " recipe from this site. Served this on the side of the chicken...Will definately make this again!! The only thing that I will do differently is to scramble the egg by itself then add it at the end- when I added it into the mix, it really did not scramble, it just kind of mixed in with the rice and veggies and you didn't have pieces of egg like you do in restaurant style fried rice. Other than that, it was great!

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Courtney

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Aug. 25, 2007

This was good but one thing that i did different was cooked the eggs seperatly . was not to sure how it would come out with putting a uncooked egg into the mix i thought it would come out to be one big icky mess..so i added the cooked eggs last and it came out really nice. I served it with egg rolls..my family was very pleased with this! Will make again.

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Snowangel3

Cooking Level: Intermediate

Living In: Ely, Minnesota, USA

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Reviewed: Jun. 7, 2007

Very easy and very good! I think I used a touch more oil to prevent sticking to the pan. Make sure you keep things moving until the egg is set, it'll stick in a flash if you're not watching it.

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MISSLEEC

Cooking Level: Professional

Home Town: Sea Cliff, New York, USA

Living In: North Fort Myers, Florida, USA

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Reviewed: May 14, 2007

This was okay. I'm going to make it again and play with the ingredients. Maybe more green onion and another egg.

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MitziQB

Cooking Level: Beginning

Home Town: Laytonsville, Maryland, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 28, 2007

This was really good. I forgot to add the parsley, but I couldn't tell. I will definately make this one again.

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LuvnMitch

Cooking Level: Expert

Home Town: Rison, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Mar. 19, 2007

This was great - I used it to jazz up a brown/wild rice medley - I used chicken pan drippings in place of the oil, regular onion and dried parsley. Had a nice mild flavor. Family enjoyed it very much.

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rkdance

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Reviewed: Mar. 12, 2007

I enjoyed this better than from my usual carryout chinese. Less greasy and I increased the amount of veggies. I did saute the onion and carrots before adding to the rice and used a red onion since that is what I had on hand. Brown rice and left over pork worked well with the combination of veggies and eggs. Variations abound with the basics. Thanks for a simple and delightful dish!

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: Jan. 20, 2007

Very easy and yummy. I added just a little less oil and it was perfect.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2007

Came out very tasty, but I was iffy about adding the egg, which I don't think enhanced the texture of the rice at all. I added a little butter (1tbsp) to the rice when it was nearly cooked which seemed to remedy the texture of the egg! Very tasty overall.

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RAVENGRL23

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Reviewed: Dec. 31, 2006

This is a great recipe! So good and so easy to make. I used a little bit more soy sauce than called for, and I would saute the carrots before adding everything else since they were still crunchy at the end. Other than that, I wouldn't change a thing.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Colorful Fried Rice

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