Meh. This was just so-so - but I think it can be MUCH better after sitting in the fridge overnight. My husband was gifted with a new wok for Christmas. He made tonight's main dish and I made fried rice to serve on the side. As with most new recipes I try, I made a few changes, one out of necessity and a couple due to personal preference. I ommitted the chicken alltogether (didn't have any leftover meat on hand), used half sesame / half veggie oil and subbed a frozen pea & carrot blend for fresh carrots & frozen peas. I also stir-fried my rice on high heat for a considerable amount of time in an attempt to dry it out a bit (this is my main gripe and why I think overnight refrigeration would help - authentic rice is not as moist as this was). As for my eggs, I did not bother cooking them in a separate saute pan "chiffonade" style. I just scrambled them in my wok, chopped coarsley, removed to a bowl to cool and then added to my rice as directed. All in all, this is an OK rice, perfect for using up leftovers or when you have a craving for the restaurant stuff but no money for it. Thanks for sharing, CJ. This was not bad at all. :-)
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Meh. This was just so-so - but I think it can be MUCH better after sitting in the fridge...