Reviewed: Jan. 27, 2009

This recipe really needs some sesame oil or oyster sauce. It just tastes like rice with soy sauce without.

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FIREDANCER201

Cooking Level: Intermediate

Home Town: Mangum, Oklahoma, USA

Living In: Bloomfield, New Mexico, USA

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Reviewed: Jan. 27, 2009

Delicious!!

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Belly

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Reviewed: Jan. 27, 2009

Made this for a party and everyone raved about it. I made the rice a day in advance which was a suggestion from another recipe and that worked well. Also, I used fresh peapods instead of frozen peas and they were delicious.

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BSTANFA

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Reviewed: Jan. 26, 2009

Made this exactly as stated in the recipe and it was good, but not quite as good as the fried rice I'm used to at Chinese restaurants. Overall, I think this recipe has a chance for improvement if I incorporate some of the suggestions others made, including adding beef broth to the rice. As it was the rice made a good side dish, but is not something I would rave over. We'll see how it goes with some adjustments.

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Ryan

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 26, 2009

just like it is in the restaurant. i fried the rice uncooked for 5 mins so it wasnt too sticky. i also added green and white onion. even my kids who dont like rice ate it without an argument.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Jan. 24, 2009

Pretty good. Not quite restaurant style in my opinion but definitely ok for when I'm craving it at home.

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Katharine

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Reviewed: Jan. 22, 2009

DELICIOUS! Better than restaurant fried rice! I used Boil-in-a-bag brown rice, which was quick and easy. I also used carrots and celery, as that is what I had on hand. Excellent recipe, I recommend it!

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Meg006

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Reviewed: Jan. 20, 2009

This is a delicious way to use up leftover rice. It is so quick and is restaurant quality. My family asks for this recipe over and over! I just use whatever frozen veggies I have on hand.

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Jistead

Cooking Level: Expert

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Reviewed: Jan. 19, 2009

This was the best fried recipe to use. I did tweak it just a bit by using chicken broth, 1 glove of garlic, and 2 chopped green onions. I have never made fried rice before but will definitely be making this again. My family loved it.

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winn56544

Cooking Level: Intermediate

Home Town: Park Rapids, Minnesota, USA

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Reviewed: Jan. 18, 2009

Very quick and simple to make. Pretty good but nothing special. This is exactly how i make it except i like to add shrimp or diced ham.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 18, 2009

I made this recipe for my family and they really enjoyed it. My 5 year old son said it is better than the restaurants! I am a good cook, but he always thinks it tastes better if it comes from a restaurant, so that is quite a compliment.

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lissa

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Reviewed: Jan. 17, 2009

great!

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CRISPYSTUFF

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Reviewed: Jan. 17, 2009

Very good! I used a blend of brown, wild and mahogany rice (very pretty and different textures). I cut up a sirloin steak marinated in a little teriyaki, then stir fried. I, also, put a little sugar in my egg and cooked flat, then chopped it up and added. Of course garlic, onions, peas and carrots. YUM!

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PeachesMom

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Reviewed: Jan. 13, 2009

Just made this as part of our dinner tonight and it was good! Very simple to make. I used the suggestions of others: used frozen mix of peas and carrots (thawed out a bit), sesame oil is definite must. I added green onion which made it taste even better. I fried the egg with some green onion before anything else and then removed it. Threw the veggies in tossed the egg back in then added some soy sauce to that. After cooking that for about 3 minutes, I added the rice and some more soy sauce. The sesame oil was added after a few stirs. Yummers!

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TheMrs

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jan. 12, 2009

We liked this recipe. It was fast and tasty, and we can see the possibilities this dish can serve as a base-recipe for other ingredients, like shrimp and pork. I made it with just-prepared rice, as I didn't have time to make it a day in advance, and it turned out just fine. I will try it next time with pre-prepared rice, as other readers suggested. I didn't have sesame oil on hand, so I just used a little tahini, instead. This dish more than adequately served the 4 of us for a total cost of just under $2.00; great to remember if shopping on a tight budget!

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salemagnet28

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Reviewed: Jan. 11, 2009

This gets big points for simplicity, and goes great with my favorite sesame chicken recipe. Would also be fantastic with pork or shrimp mixed in. However, it doesn't taste quite like the fried rice I've had in restaurants. Can't quite put my finger on what it's missing. I agree with those who said that it's better the next day. I recommend sauteeing some onions in the pan until they are tender before you add the other ingredients. It really enhances the flavor. I also prefer a little more egg in mine, and will use low sodium soy sauce next time to cut down on the salt.

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Kristen

Cooking Level: Expert

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Reviewed: Jan. 6, 2009

This was pretty good for non-authentic "fried rice." I don't think it is as good as in a chinese restaurant but for making at home quickly it isn't bad. My fiance really likes it and gave it 5 stars. It's good but not THAT good.

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Tina W

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

Quick and easy! I used left over white rice. I did not use the cooked carrots. I will use them next time. I used olive oil as it was the only one I had on hand. Whole family liked the rice.

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southernstars

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Reviewed: Jan. 5, 2009

Good but I don't think it was good enough to make again.

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Larissa

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Jan. 4, 2009

I used cold cooked rice I'd made a couple of hours earlier, tossed in a bit of parsley, chives, minced garlic and onion powder and used probably 2 T of soy, I really didn't measure, just added a little splash and then a drop more until it looked right. I didn't cook the peas and carrots first, I just added them right from the freezer bag, stir fried a couple of min and then let this stand while I was cooking the egg for it. Everyone enjoyed this here and it had a nice flavor. I wouldn't recommend using fresh cooked warm rice though, it just doesn't have the right texture for me when I tried it that way. I always cook mine ahead and refrigerate it first even if only a couple of hours ahead. Otherwise this recipe is great.

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