Reviewed: Apr. 15, 2009

This was so yummy, it's now on my weekly menu!

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NinaT

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

Good! I added canned mushrooms and peas.

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FIFIGIRLM

Cooking Level: Expert

Living In: Cass Lake, Minnesota, USA

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Reviewed: Apr. 10, 2009

tastes great but be careful not to put too much sesame oil which should not be optional

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Martha

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Apr. 9, 2009

I thought that this was excellent. I'll probably add the green onion next time.

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SWMBO23

Home Town: Utica, New York, USA

Living In: Simi Valley, California, USA

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Reviewed: Apr. 7, 2009

It was just okay. I followed the recipe, except for adding chicken - but it seemed like there was something missing... some seasoning or sauce that could have made it more like a restaurant's fried rice...?

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sportillo

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Reviewed: Apr. 7, 2009

This is a nice, basic fried rice recipe. I followed the recipe exactly as it is written. The rice was a little mushy so next time I will cook the rice the day before to improve the finished product's texture. Soy sauce and sesame oil are excellent starter flavors for fried rice but adding one tablespoon of minced garlic and 2 tablespoons of oyster sauce makes this a more flavorful recipe for my family's taste buds. Thanks for sharing this recipe with our community! :)

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Luann Grover

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Al Qurrayah, Northern, Bahrain

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Reviewed: Apr. 5, 2009

This dish was excellent. I used leftover rice so it wasn't exactly restaurant style, meaning it was a bit sticky, but it was still tasty. Next time I'll definitely add garlic and mushrooms.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 2, 2009

This is a five star recipe after a few modifications. By far the very best fried rice ever. We just at this for dinner with nothing added. The nice thing is that fried rice is an everything but the kitchen sink recipe. If you have veggie left overs or some chunks of meat chop it up small and throw it in. I had some leftover broccoli and ham along with the peas. I also added probably about 2-3 tablespoons oyster sauce which seemed to do the trick and I added the soy sauce to taste. One correction I personally would make it to fry up the egg first and then add it to the rice, otherwise the egg acts like a binder and you don't get the small bits of egg, just a lot of very sticky tasty rice. Again oyster sauce really brought out the flavor mix and match the veggies and meat.

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Apr. 1, 2009

I have always avoided fried rice because I didn't know what was in it. I was happy to make this at home. I changed things a little bit. I used broccoli instead of peas. I made bourbon chicken to go with it and I used the sauce from that instead of more soy sauce. 2 cups of rice was WAY too much, I used about 1 cup. My rice was very sticky. I followed the recipe, I guess it was the type of rice I used. I will definitely make this again!

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amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Apr. 1, 2009

Quick and easy recipe. My whole family loved it. I added a little green onion too.

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mary

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Reviewed: Mar. 30, 2009

I cannot type the word "yum" enough. I ended up cooking this recipe in a different order because I added chicken but it was the same idea and I used the same ingredients otherwise. I will definitely make this recipe again.

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LABO_87

Cooking Level: Expert

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Reviewed: Mar. 30, 2009

This was okay. Could do without the vegtables and I love veggies. Even my fiance who devoures peas said it wasnt right. Needs lots of soy sauce, a pinch of sesame oil, used a bit too much, and deffinatly need to use cold rice made the day prior. Makes a huge difference!! Came out very mushy, guess I had to learn the hard way. Will make again but with these changes

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PrdMomOf1

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 30, 2009

I chopped half a small onion and sauteed it along with the raw carrots in vegetable oil until tender. I added 1 teaspoon fresh minced garlic, 1 teaspoon fresh ginger, and the frozen peas and sauteed everything for another two minutes. I added 1/3 cup soy sauce and 2 tablespoons sesame oil. I replaced the rice with 2 cups grated raw cauliflower and added it at the end with 1 cup fresh bean sprouts, stir frying everything for about 2 minutes. Replacing the rice with raw cauliflower makes this a low carb/low calorie food.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Mar. 28, 2009

Excellent and easy. This was my first time making fried rice. I added chopped onions and freshly minced garlic. I was glad that I waited until I purchased sesame oil before making the dish. Other reviewers are correct -- don't omit the sesame oil as it really does make the dish.

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

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Reviewed: Mar. 26, 2009

Substitute 1 or 2 of the 4 cups of water for beef broth while cooking/steaming rice. Cook rice in advance and refridgerate for at least 2 hours so the rice can separate. Cook your scrambled eggs 1st, slice them up and set aside. Then re-oil the pan, add rice, stir and cook on med-high heat for 3-4 mins, then add soy sauce. Be sure to add in the green onions and cooked egg last. AMAZING. BETTER THAN ANY RESTAURANT!

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annie_zerd

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Reviewed: Mar. 25, 2009

As is, not good. The rice has absolutely no flavor. You have to cook the rice in broth, or somehow add more flavor. The rice is really sticky and I had to add a lot of soy sauce, but then it just tasted like rice with soy sauce. Needs much more flavor.

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sehollar

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Reviewed: Mar. 25, 2009

SOOO GOOD!! The sesame oil is what makes this sooo delish! :) I made my brown rice early and refrigerated it like some suggested. Thanks for the keeper!

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JENNIFERPURDIN

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Reviewed: Mar. 25, 2009

I just made this. It was easy and pretty good, not the same as take out but if your watching your pennies and want a good chinese fried rice this is it. I fried up some thin beef slices and set it aside. Added peas and carrots that where frozen and thawed them under cold running water. Heated the oil up and then cooked the veggies and added some onion. I also prepared the rice a day a head of time so it wouldn't be sticky or smooshy. Whipped up the egg, whould use just one next time. Then added the rice and tossed. I used a big wide pot to cook in since I didn't have a wok. It probably would have tasted even better if I had one.

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The Ugly Cook

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

I added 2 sliced green onions and a clove of garlic to the mix along with a pinch of 5 Spice Powder. This is also a great way to use up leftover white rice! I've added shrimp and diced cooked chicken to this as well. Also, the packaged chinese bbq pork from the supermarket is excellent diced up in this!

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