Reviewed: Feb. 26, 2012

Easy and yummy. Thanks!

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Reviewer:

justbeginning!

Reviewed: Feb. 19, 2012

WONDERFUL!! Everyone loves this one!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Nov. 18, 2011

I changed a few things to my picky likings. No chicken, instead I used fresh green beans and carrots cut finely, cooked first with a bit of olive oil and butter. No fish sauce, i used soy sauce instead. Added lemon juice and an egg. But I stole the idea from here. Mine absolutely wonderful!

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Reviewer:

knubbblezzz

Reviewed: Sep. 24, 2011

This was SOO good. I gave it 5 stars even though i added some other ingredients because the pineapple, curry powder, and fish sauce mix was superb and I would have never thought it would add so much ooph to fried rice. I recommend cooking the rice in advance and putting it in the fridge because its easier to fry if its cold. I used frozen shrimp and thawed it and removed the tails. I only used maybe 8 oz of pineapple and it was plenty. I chopped them too so it would blend better. I added 3 eggs, scrambled separately, chopped carrots, 1 clove minced garlic, and peas. I feel like these ingredients are a staple in fried rice. Also I used 3 tablespoons of sesame oil instead of vegetable oil and it adds nice flavor. DEEEEEEEELICIOUS! New fave recipe.

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Reviewer:

shrades

Reviewed: Sep. 21, 2011

I really liked this recipe a lot. Very tasty, and easy to make too! I will be making it on a regular basis! Thanks for sharing!

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Reviewer:

Merana123

Reviewed: Aug. 28, 2011

I have made this recipe numerous times and love it. It's quick, easy, and a great way to use up veggies that are almost past their prime. My most recent version included fresh baby spinach that was cooked down, celery, mushrooms, and a scrambled egg. I seldom add chicken out of personal preference, but the addition of extra veggies makes it a filling and satisfying meal. Thanks for sharing Stannius!

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Reviewer:

paigers

Home Town: Fayetteville, Arkansas, USA

Reviewed: Jul. 17, 2011

Fantastic! Everyone loved it.

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Reviewer:

boulderco42

Reviewed: Jun. 4, 2011

This was really tasty but required a major substitution. I used hoisin sauce instead of fish (purge fluids) sauce. Then topped it with some sliced green onions when it was plated. It made 3 realistic size servings.

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Reviewer:

slo_cook

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: San Luis Obispo, California, USA

Reviewed: May 24, 2011

I used shrimp instead of chicken, and I added a cup of frozen peas. Also, I didn't have enough curry powder for a whole tablespoon, so I added cumin, coriander and cayenne. However, I think I would go with 1 1/2 to 2 tablespoons of curry powder - it seemed like it needed a lot more.

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Reviewer:

Sunshine

Cooking Level: Intermediate

Reviewed: Apr. 19, 2011

Not enough pizazz to get 5 stars. It wasn't bland, but was closer to it than I wanted. I need more punch... More curry? more spiciness? it's a good start.... since this is a thai dish maybe I'll try a curry paste rather than powder. As i understand it, paste is typically more thai and powder is more indian.

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