Reviewed: Aug. 17, 2009

i used uncle bens rice just b/c i know that doesnt stick. im terrible with rice. anyways i also added an egg or two or more however big i was making the batch. kids love it. didnt know that until one night we decided to order out. now they always ask me to make the fried rice. good way for them to get sum veggies anyways.

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JeliasNWT

Cooking Level: Intermediate

Home Town: Inuvik, Northwest Territories, Canada

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Reviewed: Aug. 16, 2009

so easy and so good! this has become a standard in our house!

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stephanie

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Reviewed: Aug. 16, 2009

This is the first time ever that I got any kind of stirfry to come out right. Every time I try to stirfry it comes out sticky and it's not good to eat. What I did this time is use white rice as the recipe calls for and cooked 6 hours before I made the fried rice. I put the hot rice without a lid in the freezer for two hours. Then I put in the fridge until I cooked. I made the Yummy Honey Chicken Kabobs from this site and put all of that on top of the rice....it was VERY VERY GOOD!!!! I will make again

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Aug. 15, 2009

This was great, and easy. I actually used frozed peas & carrots which worked out just fine. The rice I used was a Jasmine rice which really made it taste good. I think I may even toast some sesame seeds to put on in the future. This has now become a staple in my house.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Aug. 14, 2009

We liked this. It was my first time making fried rice, so I am pretty proud of it. My husband and son both enjoyed it also. I would definitely go light on the sesame oil in anything you ever put it on because it is very strong. My rice seems to turn out sticky no matter what I do, but it was still pretty good. I think the family will ask for it again.

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I ♥ allrecipes

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2009

I really liked this, however I would omit the sesame oil. I thought it was way too overpowering. Will make again.

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Aug. 14, 2009

AWESOME!!!

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Heather

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Reviewed: Aug. 13, 2009

As a college student new to apartment life and low on cash, this recipe is ideal. Quick and easy, and you can really substitute whatever vegetables you have/like. I omitted the peas, boiled some broccoli with the carrots, and added two cloves of garlic, a chopped onion, and some chopped green onions right after the egg. Turned out great, even though I didn't have sesame oil

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Lindsay

Cooking Level: Beginning

Home Town: Cut Off, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 12, 2009

I made this for myself for dinner last night because I was exhausted after work but craving something "bad for me" (and I was too lazy/cheap to stop for chinese food). It was pretty good, but I put too much sesame oil and had to add more soy sauce. It's good, but other than the taste of soy/sesame, there's not a complex flavor. I was out of peas, so I used corn, and also chopped some scallions. I used jasmine rice since I had it on hand. I can't wait to eat the leftovers.

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Cookingcutie

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Reviewed: Aug. 12, 2009

I have made this a few times, it is an excellent starting point but I have made a few changes that make it better I think. Cook the rice with beef broth instead of water, use frozen peas and carrots eliminate the boiling veggies step and scramble the egg separately.

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jakessupermom

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Dickinson, Texas, USA

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Reviewed: Aug. 4, 2009

This was good, not restaurant good though. I used instant rice and refrigerated during prep.I did make a sauce of soy sauce, chinese 5 spice, garlic and Hoisen. Stirred some into the eggs while cooking too. Also added some little sesame oil to the mix. I would call this a good "base" recipe but it needs some added ingredients. My 6 yr old had 2 servings and my husband gave the thumbs up! Thats always a good thing. Will make again and play around with the sauce a bit.

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KKOSCH

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Reviewed: Aug. 1, 2009

As always this recipe was tried because my boyfriend and I were cooking dinner together. This popped up and we were super excited to make it. We did add some green onions finely chopped, minced fresh ginger, and toasted sesame seeds to this. It was absolutely fantastic! We also followed the advice of some other reviewers and used a little oyster sauce in the cooking and used chicken broth to cook the rice in. This was super fast and so wonderful. I see no need to buy fried rice any more from the local chinese resturant when I can cook this at home.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Reviewed: Jul. 31, 2009

I agree that you need to pre-cook and cool the rice ahead of time. I added bean sprouts and green onion to make it more like what I am used to getting in the restaurant, but there was still something missing. Maybe it was the oyster sauce as another reviewer suggested.

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NICKI0824

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

I'm still working on working this recipe to be "just right" but it's a good starting point. 2 cups water for 1 cups rice is too much though, I use a little bit over 1-3/4 cup water per cup of rice. Some sort of sauce in place of, or in addition to, the soy sauce is a must. I've been working with Oyster Sauce and it's getting close but still not quite right. It's good (I have to bring out my biggest metal mixing bowl usually reserved for feeding hoards of kids popcorn), but I want perfect.

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Amy Williams

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Jul. 25, 2009

good and easy.

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Iburnstuff

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Reviewed: Jul. 15, 2009

This was OK. It tasted like restaurant style if you're at the mall but it didn't match the kind we had when we went to the hibachi grill and saw the guy make it right in front of us. I was hoping to match that freshness. I did use instant rice though (accident) so that might have been the difference. I'll try it again with normal rice.

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lunabeam82

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jul. 13, 2009

I was surprised at how easy it was to make this and how good it was. I added more veggies and I also added beef. My husband said he loved it so I will be making this again.

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SHASHON

Home Town: Houston, Texas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 11, 2009

This was so good! I used frozen veggies, green onions and garlic. I will be making this one again!

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Maggie29

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

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Reviewed: Jul. 11, 2009

My rating is not based on taste alone but also the ease with which an excellent dish can be prepared. This is great and super easy. 5 Stars for sure. You can even buy sweet peas and carrots mix frozen, or, God forbid, in a can. This is very good, and I suspect that any complaints come from operator error. I served this w/Sweet and Sour Pork III (this site) and am still taking bows. Try them both, if not together then separately. They will not let you down. Thank you, jostrander.

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TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

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Reviewed: Jul. 7, 2009

This truly is a fab recipe for fried rice! Be sure to definitely add the sesame oil, though! That makes all the difference. it doesn't take much, though. I love how easy it is to make this!

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ALYSSAMS

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