Reviewed: Dec. 17, 2004

My husband and I have made this recipe several times. We always cook the rice the day before and refidgerate it over night. Next day we cook it up. The bacon grease really flavors the rice. We love it!

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Debiwebi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Elmira, Oregon, USA

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Reviewed: Nov. 12, 2004

I grew up on this. My grandmother left out the peas. Good thing because I hate peas.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 3, 2004

I liked this recipe, but I have to give it four stars because it seemed too salty for me. I'll make it again, but this time I'll cut the peas in half and maybe add in some corn. I'll also leave out the salt and pepper in the eggs because the soy sauce and bacon have plenty of salt to make up for it.

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MEREDITH

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Reviewed: Aug. 10, 2004

I really liked this fried rice. The bacon is what gives it flavor, so I wouldn't leave it out. I added a frozen peas and carrots mix. I also refrigerated the rice first before frying it as another reviewer suggested.

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LoveTo Bake

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Reviewed: Jan. 14, 2004

The fried rice was decent, but not as good as I had hoped. I didn't like that the egg was in "chunks" in my rice. Next time I'll try cooking it like they do at Japanese steakhouses-put the egg in raw and cook until it's not shiny; then you can't see it.

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AES

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Reviewed: Aug. 5, 2003

I thought that this was a really good recipe. The bacon added great flavor and crunch. I served it last night for dinner and there was none left at the end, to me that means the recipe is a keeper! Thankyou very much for the recipe.

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ROCHELLE_5

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Reviewed: Jul. 18, 2003

I tried this recipe and didn't like the results. The rice was too soggy and it tasted more like a breakfast dish than traditional fried rice. So I cooked my rice the day before (a bit undercooked is best) and used diced ham, onions, carrots, peas and scrambled the eggs in the pan. Guess I made a new recipe. Anyway it was good. I make a ton as my family loves it and it is great leftover!

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lovestoeat

Cooking Level: Expert

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Reviewed: May 12, 2003

I served this for my sister's birthday because Chinese food is her favorite and everyone raved about this recipe. It was better than our local Chinese restaurant that we have been going to for years. The bacon added a great smokey flavor to it. Next time I might try shrimp or chicken too.

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STEPSWA

Home Town: Northbrook, Illinois, USA

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Reviewed: May 9, 2003

This was an easy and tasty fried rice recipe. I had more peas than the recipe called for, and despite the overload of peas, it was still good. I followed other reviewer's suggestions and made the rice ahead of time and actually scrambling the egg in the pan.

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JL8MP31

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Reviewed: Apr. 2, 2003

Sorry, there was an error in Tip 2. Please refer to this one instead: Tip: 2. Remember NOT to use veges that release too much water when frying, like shittake mushrooms. Even if you have the perfect rice grain, it'll just get soggy as the rice soaks up the water. HAPPY COOKING~~~

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EMILYHWP

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Reviewed: Feb. 10, 2003

I liked this recipe, but made a few changes. I cooked the rice in advance and refrigerated it for a few hours before starting to prepare the fried rice. Instead of cooking the egg in advance, I just added the beaten uncooked eggs (just 2 eggs)to the rice mixture at the end, stir-frying it until the egg was completely cooked. You can tell when the egg is cooked because it isn't shiny anymore. A Chinese friend taught me how to do this.

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BFGOLETA

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Reviewed: Dec. 2, 2002

I was happy with how this turned out, but I thought that the bacon grease affected the taste a little too much. I used a bag of mixed veggies and that helped to make the dish more lively and colorful. I think in the future, I might try a different (and cheaper) meat with this recipe (and just add oil, if need be). Fried Rice should be cost effective!

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MARTIEDARLING

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 30, 2002

This is a really good fried rice. I change a couple things is all. First I cook the rice ahead of time and chill it because I think it fries up better cold. And I skip the bacon and use chicken or pork. This is a family favorite that I never have to worry about leftobers with because they eat every bite.

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DI. L

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Reviewed: Nov. 13, 2002

Good, basic recipe. I actually add 1/4 cup soy sauce and an extra egg. I have also substituted ham for bacon and it is still great!

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SGAROUF

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Reviewed: Nov. 6, 2002

The flavor was a little strong. I won't make this one again.

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JENNA B.

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Reviewed: Nov. 6, 2002

NOT BAD

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RGAZMB

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Reviewed: Nov. 1, 2002

a little plain

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SLOT777

Cooking Level: Expert

Home Town: Morton, Minnesota, USA

Living In: Dorcas, Florida, USA

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Reviewed: Oct. 28, 2002

I had one of those frozen Beef and Broccoli bags for dinner, but thought it wouldn't be enough to feed a family of five so I thought I would make this fried rice and add to it. I did not have bacon so I just fried up 2 pieces of bologna and cut it up (it worked fine). I cooked the rice in chicken broth to give it flavor. I used three eggs as suggested and it turned out fine for me. I added a few drops of sesame oil, a 1/2 teaspoon of fish sauce, shredded carrots, about a cup of peas, 3 green onions, a little more soy sauce than stated and a little more salt and pepper. I also added white pepper as well. After frying everything until heated through, I gave it a taste and it was to die for. I ended up eating this fried rice instead of the bagged broccoli and beef! My husband and three kids thought it was way better. I won't buy those bags anymore. This was so easy and tasted much better! Many thanks.

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WEELASSIE

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Reviewed: Oct. 28, 2002

Everyone loves this fried rice. It is very important that you use cold white rice so the rice doesn't get mushy when you fry it. Also, I add some rice vinegar and sesame oil to the side of the pan when frying the rice. You can add cooked chicken, shrimp, or pork also at the end. Great for using up leftovers.

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CAROLC80

Cooking Level: Intermediate

Home Town: Malvern, Ohio, USA

Living In: Dover, Ohio, USA

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Reviewed: Oct. 23, 2002

Good basic recipe. Great way to use up leftover meat and vegetables of any kind. I use 2 eggs and season them with a little soy sauce instead of salt & pepper. I only use 3 strips bacon, diced and cooked until they are just brown not too crispy. I add a large clove of GARLIC pressed or minced to the fat and cook it a few seconds just before adding the rice. I add frozen baby shrimp or any kind of leftover meat I have, like diced chicken, leftover barbecued meats, pot roast, ham, I have even used leftover cheeseburger patties crumbled up (my kids loved this). Careful not to put in too much soy sauce.

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BIZEEMOM

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