The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Photo by aly
Reviewed: Jun. 4, 2009
super simple. super quick. Absolutely delicious. I made this with brown rice and added a little corn. Fantastic!
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aly
Photo by aly

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 2, 2009
Oh my gosh, I can't believe people don't think this recipe is that good. I have made it twice now and it has turned out GREAT both time. You have to remember to make the rice the day before and refrigerate it. I think this rice taste just like the restaurants.
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Photo by kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 7, 2009
I didn't think this was that great, the rice was very mushy. I think the amount of liquid should be reduced a bit. The box on the instant rice asked for much less than the recipe. I will try again, but without as much liquid.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 7, 2009
Awesome awesome awesome! I used sesame oil and it made the dish! Add some shirmp, ham, chicken, pork and it's a meal in a dish!
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Cooking Level: Intermediate

Home Town: Windsor Locks, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 12, 2009
Easy and simple. Could have used a bit more spices, but it was still tastey.
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Photo by lizet1

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 11, 2008
Great and easy. You can use any kind of veggies in this. I have used canned mixed veggies, corn, peas. It is so fast to whip up with refrigerating the rice over night. Can use as a side dish or add chicken or shrimp and use as a main dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Photo by JStoddard
Reviewed: Jun. 27, 2008
Great technique! I added some carrots for color and used sesame oil or extra flavor, otherwise made as written. Thank you for the recipe!
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Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: May 21, 2008
Did everyone else only use 2 cups of rice for this recipe? I've made it twice and both times I've used 4 cups of rice due to the needed 4 cups of water. At least those are the ratios that my instant rice work by, I also figured that the water would never be absorbed if I only used 2 cups of instant rice. Well, I love this recipe, I use the same ratios for everything else, except I up the oil to 4 TBsp., and I like eggs so I add 4 instead of 3, I also simplify it by adding a 16 oz bag of frozen peas and carrots as opposed to all the other vegetables. Has turned out great both times!
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MD

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 28, 2008
This recipe gave me my first "two thumbs up" in a long time. Excellent recipe, and easy too.
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Photo by Nikki

Cooking Level: Beginning

Living In: Capel, Western Australia, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 12, 2008
this recipe is very good, makes a LOT of rice... makes great leftovers i think next time ill leave the peas out... as im not a huge fan of peas anyways...
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Photo by vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA
Living In: Ipswich, Queensland, Australia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 1, 2008
The first time I made this, it was pretty bland. The second time, I still refrigerated the rice overnight (that helps) and cooked the eggs separately, but I didn't make it with chicken bouillon (didn't seem to matter) or use bean sprouts. I added a little teriyaki sauce and sriracha hot pepper sauce, and extra onions and garlic. With those alterations, it tasted just like takeout!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 8, 2008
They were ok. It just didn't taste like the ones from a Chinese or Japanese restaurant that I was craving. Maybe it was the type of soy sauce that I used.
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Photo by Marie L.

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 27, 2008
Next time I'll use the rice it called for, i used jasmine rice and it was just too sticky, i did split up the oil by using sesame and veggie, it gave it a real good flavor. I skipped the sprouts and used other veggies i had on hand, thanks for sharing
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Photo by Allrecipes

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 26, 2008
Pretty darn good!
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Photo by twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Photo by Java_Girl
Reviewed: Feb. 25, 2008
This was a tasty dish but not like any takeout I've had. I made it to pair with General Tsao's Chicken on this site because my husband can't stand plain white rice. I'll make this again but only to go with the chicken. Not a stand alone dish.
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Photo by Java_Girl

Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 19, 2008
Really yummy. Next time I will just use frozen peas instead of snow peas. I have little kids so it is just easuer for them to chew.
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Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 12, 2008
This recipe was ok. Not like my favorite Chinese restaurant!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 2, 2008
This recipe turned out good. I poured the beaten egg over the rice mixture and cooked together instead of making it in two separate steps (although it did make the rice gooey.) I added quite a bit more soy sauce and also some garlic and ginger for more flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 29, 2008
This recipe turned out excellent, my family loved it and my husband asked for seconds...which is always good! I did end up adding about a tbsp more of soy sauce, simply because our family likes a bit more flavour. However I think it needed something else, so next time I'm going to try some garlic and maybe cumin or some other spices.
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Photo by Naomi Winter

Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 28, 2008
I didn't like this recipe at all and I really wish I did cuz I love fried rice... It was very bland, the flavor just wasn't there. Tried to add some chicken that didn't help either... back to the drawing board.
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Cooking Level: Intermediate

Home Town: Cuyahoga Falls, Ohio, USA
Living In: North Canton, Ohio, USA

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