Reviewed: Jan. 3, 2009

Very yummy and easy. Used frozen peas and a bag of already shreaded carrot. Loved the seasame oil taste... added extra. Great dish.

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Christina

Cooking Level: Intermediate

Home Town: Fort Lawn, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 1, 2009

Great recipe! It was an easy way to make fried rice. I added some grilled garlic chicken to make lunch.

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KFreesen

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Reviewed: Dec. 27, 2008

Yummy, and a great way to use up leftover rice.

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Chasingafter3

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 27, 2008

Had leftover pork loin from Christmas dinner so I decided to try fried rice for the first time~Only difference was I used a bag of frozen oriental veggies and processed them in the food processor after they were warmed. Made as directed and added some chopped pork loin. My Chinese food loving daughter LOVED this!! Really an excellent combination and very tasty...a keeper

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En bonne sante

Cooking Level: Expert

Living In: Lebanon, Connecticut, USA

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Reviewed: Dec. 24, 2008

Let me start out by saying my family eats a lot of chinese food! We love it! This was NOT like the resturants! The recipe seemed bland so i took the advice of others and added oyster sauce, green onions and a splash of sesame seed oil. Those gave it a nice taste but still wasn't close to the resturants. My family didn't even finish what was on their plates and i had leftovers. My hubby took sanwiches for lunch the next day for work instead of the rice. Wont make this again.

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becky69boo

Cooking Level: Intermediate

Living In: Mechanicsville, Maryland, USA

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Reviewed: Dec. 14, 2008

My family LOVED this! I added chicken to it for a full meal. Super easy. I made the rice in the morning boiled in chicken broth. Next time I will add water chestnuts.

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Dec. 13, 2008

This was not to my liking.

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Rachel Wesch

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Reviewed: Dec. 9, 2008

Very tasty!

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xoxoheather

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Reviewed: Dec. 5, 2008

This was an excellent all around receipe for fried rice! i used jasmine rice because thats what i had on hand. i cooked it the day before. i added scallions and oyster sauce and it was very nice not overpowering at all. Thanks!

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Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 4, 2008

This was delicious! I used brown rice instead of white. I cooked the rice the day before in chicken broth so it had more flavor. I also added onions and some left over grilled chicken breasts that I chopped and threw in at the end.

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Sunny D

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Plano, Texas, USA

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Reviewed: Dec. 3, 2008

I thought that this recipe was easy and delicious! I made some changes to it though. Instead of using water I used chicken broth. Also I added some diced chicken and more veggies. I found that using frozen veggies wasn't a problem! The fried rice turned out amazing!!

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Jai3617

Cooking Level: Intermediate

Home Town: Dallas, Georgia, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 26, 2008

I made this with cold rice sauteed in a mix of olive and sesame oil that was made earlier in the day and used a cup of cooked chicken, frozen peas, water chesnuts, and corn. At first my rice was really hard and clumped together and I was expecting the worst. As it heated up and I added about 1 TBS oyster sauce and a couple TBS soy, it seemed to come together and look the way it should. Served with a salad it made a great, inexpensive meal. My son who was complaining and didn't want to eat it, had his portion finished fast and ended up loving it. Had plenty left for the next days lunch. Editing to add: I made this recipe again with freshly cooked rice and it wasn't as good as when the rice had been in the fridge for a day.

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Cat

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

How simple was this??????? Of course, I didn't have everything on the list - used a handful of mixed frozen veggies instead of what's listed on the recipe, but it still worked wonderfully. Used the suggestion to add some oyster sauce - yum!

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Masque

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Nov. 24, 2008

This is a good recipe but I have a some recommendations to make it better: Absolutely use day-old rice otherwise it will be a gooey mess. Oyster sauce adds some authentic flavor, just add to taste. I sautéed the carrot with minced garlic and added chopped shrimp and pork. Just before serving I mixed in the chopped green onion. Yummy :)

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Kay

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 21, 2008

Excellent. I put a little too much soy sauce on mine which made it a bit too salty, but now I know what to do next time. I used frozen peas and carrots.

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Brian

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Reviewed: Nov. 21, 2008

This is a great basic recipe for fried rice. I followed a lot of the other reviewers suggestions and cooked the rice ahead of time in chicken broth and refrigerated it. You really only have to do so for about 2 hours and it will be fine to make. I used Minute Rice, half brown rice and half white. I used the frozen peas and carrots and added mushrooms but I cooked them in wok oil instead of vegetable oil which gave them a much better flavor. The amount of soy sauce and sesame seed oil that you use is really based on preference. Just add a little as you go and keep trying it until it's how you want it. I also added 3T. of oyster sauce based on another reviewer's suggestion and it was great! I made this with the Kung Pao Chicken recipe from this site, with some changes I made to that also and it all turned out wonderful!

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lvs2ckinwi

Cooking Level: Expert

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Reviewed: Nov. 21, 2008

Though I forgot to add the eggs, this still turned out well. One reviewer suggested adding oyster sauce, which was an awesome idea. I added around 1/2 bottle and that was a little too much, but still good. I will decrease it a bit next time. Soy sauce? Yes. And I used the frozen pea/carrot mixture from the store, which unfreezes quickly when added. For a final touch, I added some leftover minced steak. I remember loving the steak bits that Chu's--a long closed, but great Omaha Chinese restaurant--used in their fried rice. I served this with sweet and sour pork.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 15, 2008

Great recipe...my family loved this! The perfect way to use up leftover rice. Added 3 green onions, chopped; 1 clove garlic, minced; and an extra egg. Will be making this one a lot...Thanks!

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Shae's Mama

Cooking Level: Expert

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Reviewed: Nov. 15, 2008

Delicious. Goes great with Teriyaki Chicken.

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valarykay

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Reviewed: Nov. 11, 2008

This is really good.. I also added garlic powder and ginger powder and I agree about needing to use sesame oil. *TIP* make the white rice and put it the fridge to get cold then it won't clump and stick together.

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