Reviewed: Jan. 28, 2008

Quick, delicious and oh so easy! I used frozen peas and carrots in place of the snow peas. I also ommited the bean sprouts because I didn't have any, but I think I will try to use them next time for an added something. Served it with Baked Teriyaki Chicken from this site and steamed broccoli. Makes great leftovers. I will definately be making this one again.

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bookwormans

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

this is a great recipe...didnt have to do a thing to it...just dont put to much rice in the pan at once unless u want to be fring it for awhile...lol...but yes thank you for sharing it

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The Young Gun

Cooking Level: Beginning

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Reviewed: Jan. 25, 2008

Great recipe! I had two Chinese teachers living with me for a few months and this was a staple for them. I tried it this morning (on my own). I used organic, brown jasmine rice that I had cooked the other night - one jalapeno pepper, 1/2 shallot, carrots and chopped romaine (the teachers always used this!)Fried all this with a little bit of oil, made a 'well' in the middle of the pan, added the egg and scrambled the whole thing then added a teaspoon of black or dark soy sauce. Very good! I think they would have been proud of me!!!!

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CYROCKET

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Reviewed: Jan. 23, 2008

This was a good fried rice recipe, although I did make some changes to it; I think its a good base for a general fried rice recipe. I omited the peas. I also made it with brown rice instead and it tastes great! I added an extra egg, extra carrots, extra bean sprouts, more soy sauce, and a pinch of crushed chili flakes. I like it a lot. Thanks!

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Samantha

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

Great! Omitted the peas and bullion. Almost like a restaurant.

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Andrew D. Anderson

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Reviewed: Jan. 17, 2008

very, very, good! I got it right on my first try!

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BLHESSED

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 14, 2008

I made this at the last minute because I wanted something with rice and tofu and didn't know what else to do. I added carrots, a whole onion, and a little over a cup of the bean sprouts. I also used two eggs and some tofu in order to try and up the protein content. I didn't have time to refrigerate my brown rice, so it came out with a weird texture. But it was tasty, and that was the most important thing. Oh, I also added some rice wine vinegar to it to give it some more of a kick. Also, cheap!

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DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 11, 2008

It's totally impossible to make restaurant style fried rice at home, but this comes very close. To keep this a one-pan recipe I fried the onions, then scrambled the eggs in the same pan, then mixed everything together to fry. The other change was that I added a couple dashes of sesame oil. Also, mine was VERY lumpy, so I put the lid on the pan to soften the leftover rice. Very good and fast!

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Kendra

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

I was looking for a quick fried rice recipe to go with Crab Rangoon III and Springfield Cashew Chicken recipes(all fabulous but, cooked all together it was a lot of work)! I had white rice already made and left over from the day before. i had no veggies. so, i just threw the already prepared rice in the skillet with the oil, soy, and eggs and it was a great quick fix. I will try this recipe in future.

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BuffyBoyd

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Reviewed: Jan. 8, 2008

after reading reviews i changed this around a bit. i sauteed the vegies first (red & green capsicums, onion, peas, garlic & corn), then added bean sprouts, then rice and finally the egg (which i had scrambled first). I also used sesame oil instead of vegetable oil. we had this as a main meal (we're vegetarian) & it was absolutely delicious! yum! also, a great idea to refrigerate the rice (i made the rice in the morning & cooked it that night).

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jclee

Cooking Level: Beginning

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 3, 2008

I have never made fried rice before but this recipe made it super easy. I had regular instead of instant rice, I didn't have time to refridgerate overnight so I spread the cooked rice onto a plate and put it in the freezer for about 20 minutes, stirring a couple times. Worked great! I didn't have the veggies so I just had onion and egg and bit of garlic salt to add flavor. Cooked the eggs and set them aside as my rice cooled, then put them all back in my egg pan to fry (saved an extra dish) My boyfriend loved it, said it tasted almost like what you get at the Chinese restaurants. Next time will plan ahead and have the veggies.

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Michelle

Cooking Level: Intermediate

Home Town: Centertown, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 24, 2007

Very good! Even more flavorful if you get real soy sauce from local Asian market. Also, used jasmine rice for extra flavor, cooked it, and put in in the freezer...stirred it every ten minutes or so and it was cool within a 1/2 hour and ready to go! Served with the General Tsoa's on this site.

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SmalltownJar

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

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Reviewed: Dec. 15, 2007

This was really good. If you're making this on the fly, you don't have to chill overnight--just be aware that your rice will come out a little "mushy" and the texture won't be quite as authentic. It'll still taste great though!

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Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Nov. 29, 2007

This was really great fried rice. You will need a pretty large pan to fry it in as it makes quite a bit. I only used about 3/4 of the fried egg per our preference but the recipe is a good one. I appreciate the tips about frying the egg separately and chilling the rice overnight. This is the third time I have made fried rice and the last time I made it I added the uncooked egg into the rice mixture and it made a real mess. I also think the consistency of the chilled rice makes it fry properly. By far my favorite fried rice recipe so far!! Thank you for sharing.

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LACMOORE

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Nov. 24, 2007

This was so simple and very good. Tastes just like the restaurants

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candice

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Reviewed: Nov. 18, 2007

This is a Perfect Fried Rice recipe. Kids really enjoyed it and I know I will be using it again.

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KristinHunt

Home Town: Nashville, Tennessee, USA

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Reviewed: Nov. 9, 2007

This recipe had a decent (if bland) flavour, but the end results didn't pan out for me so well. This was less the recipe's fault and more me trying to cut down on the amount of pans used (COOK THE EGG SEPERATELY-- DON'T BREAK IT ON TOP; it makes the rice mushy). I also found the amount of water-to-rice ratio in Step 1 too much-- follow the directions for whatever rice you get and add the stock-cube. Even all that, though, doesn't take away that the taste of this recipe is just "so-so."

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TsukiKarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Oct. 31, 2007

My husband and I really enjoyed this recipe. It was a nice, easy change from your regular rice. I cut down on onion, used a frozen mixed veggie instead and didn't add bean sprouts (none on hand). Super quick and yummy. Thanks!

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Oct. 29, 2007

My husband ate this even though he doesn't like peas. Great recipe really quick and easy.

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Tree82

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Reviewed: Aug. 2, 2007

The chicken bouillion cubes do make this dish a little salty, but that's just what is needed to add to an otherwise bland dish. The veggies don't really do anything for it, and the soy sauce only adds to the saltiness level. Not for those who are trying to keep their sodium levels low, or just prefer take-out instead. We weren't really impressed.

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