Reviewed: Jul. 4, 2009

This isn't the best fried rice but it is definitely the easiest to throw together and is good enough to satisfy everyone's craving. We cook it with cut up pork chop for a quick meal.

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Christina

Cooking Level: Intermediate

Home Town: Martinez, California, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Jul. 1, 2009

I couldn't stop eating this. Really yummy. I doubled the eggs, bit of sauteed onion and garlic but otherwise followed the recipe exactly. Fantastic fried rice.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Jun. 30, 2009

The key to avoiding soggy rice is to cook the rice with a little less water, say 3.5 cups water to 2 cups rice (don't ever lift the lid when rice is cooking like my husband like too) :). I cooled the rice in the fridge for an hour prior to mixing. PERFECTO!

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tygerl

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Reviewed: Jun. 28, 2009

Very good stuff. The oyster sauce is a must! I did 1 part oyster sauce to two parts soy sauce. the sesame sauce is super strong so I would rather use sesame seeds next time instead of the sauce. This is the closest to restaurant style we have ever had. Thank you!!!

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BROOK

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Reviewed: Jun. 23, 2009

I thought this recipe was good, but I don't think that it is restaurant-style. I am still looking for a fried rice recipe that tastes similar to what I would buy from an asian restaurant.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

This is a great recipe. I made it on Tuesday and proceeded to eat it all.....by myself and then made half a recipe last night! I did change it up a bit. I threw in shredded carrots, bean sprouts, broccoli, pea pods and thinly slices chicken breast. It was fantastic! I do, however recommend using the sesame oil, it totally makes it. I also recommed like other reviewers to cook the rice a day before. If you want to make it Thai style, I topped it with fresh cilantro, crushed peanuts and hot chili oil. This recipe is a keeper!!

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butchnero

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Reviewed: Jun. 18, 2009

Was a good base recipe. I agree with other reviewers that used oyster sauce instead of soy sauce.

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KitKat

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Reviewed: Jun. 18, 2009

Good recipe. I didnt have a wok so That probably why it didnt turn out as well as I had hoped but the guys here liked it. i will keep this.

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Abi B.

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Jun. 17, 2009

This was really good. I was afraid about the eggs but it was awesome!

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kidcooklovescandi

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Reviewed: Jun. 15, 2009

I'm not sure why this recipe would call for white rice... it turns it gooey. I would use brown or long grain next time.

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julifers

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 12, 2009

Perfect fried rice that my entire family enjoyed.

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 9, 2009

This was good. I used the ingredients I had on hand to make this.

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 4, 2009

Really good and easy to make! I made it along with Teriyaki Chicken from this site.. good meal! I used veggies from a frozen combo bag.. much easier than chopping carrots myself.

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KRISTY29

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Reviewed: May 30, 2009

This was verry good and will be making it again very soon. Top with Srirachas HOT chili sauce to serve. yummm. I changed two things: I used one cup (uncooked measurment)rice but the correct amounts of everything else because I wanted more substance since I was only having the rice and a cucumber salad. I also used brown rice. I then put on Sriracha HOT chili Sauce (the red sauce found in chinese restaurants. you can buy it in the asian section of most grocery stores).

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Bleue

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Reviewed: May 20, 2009

Good recipe! This was my first time making fried rice, in fact, i'm not the most experienced chef, but it turned out GREAT! Actually, i modified it a bit. instead of putting frozen peas and raw carrots, i used a bag of FROZEN "stir-fry mix" which had green beans, broccoli, water chestnuts, carrots, sugar snap peas, and peppers and another FROZEN bag of peas and carrot chunks. i thawed it in warm water, and this way, i didn't have to boil the veggies before hand, i went straight to the frying part. Also, i added in minced garlic. And along side with the soy sauce and sesame oil, i put in teriyaki sauce too. And when it came to frying, i used a cast-iron skillet because i didn't have a wok; turned out just the same. It was excellent, delicious, and finished in a split second. Will definitely make again!

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Chef Twilight!

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Reviewed: May 19, 2009

Good recipe. Like a what another reviewer said, the key ingredient is Oyster-Flavored Sauce, available at most stores in the Asian section. There are also different kinds of fried rice with different sauce bases, i.e. Hoisin sauce (sweet) and Shoyu sauce (salty). I think it's worth experimenting with these sauces to get the flavor that you like.

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meeraclewhip

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Reviewed: May 18, 2009

This was a good recipe, but it needs a little more flavor. I added sesame and peanut oil, but still needs more flavor. I will be adding more onions, peppers, and other veggies next time.

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D Gryniewski

Cooking Level: Beginning

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Reviewed: May 16, 2009

I thought this was good recipe. Next time I plan on using the suggestion for making it less mushy/stuck together. I replaced the peas with diced water chestnuts. I also used onion powder and minced garlic to add some flavor. I also boiled the rice in chicken broth.

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SmitY1910

Cooking Level: Beginning

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: May 14, 2009

Great! I used peanut oil since I have a thing for Thai food. A suggestion for separating the grains is to mix a tsp or two of the oil into the cold rice with your hands and smash all of the clumps. It works like a charm.

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Nadine

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Reviewed: May 13, 2009

This is a great base recipe. I add 1 clove crushed garlic after the peas and carrots and just a pinch of sesame oil (goes a long way) I use basmati rice which is less sticky (works well hot, no need to cool) and i add bean sprouts at the end. Kids love it!

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