Reviewed: Mar. 13, 2013

My kids loved this! I've made many chicken fried rice recipes over the years and this one is by far the best. I added chopped, cooked chicken and used 2 cups of frozen mixed vegetables...so easy. My kids actually thanked me and said it tasted just like the restaurant kind.

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Reviewer:

Marcie

Reviewed: Mar. 10, 2013

This is a winner! It tastes delicious and just like take out fried rice, but just as important (ok, almost as important, taste is always #1) it is quick and so very easy. I cook my rice in the microwave. By the time it's done, I've pretty much finished up the rest of dinner and then finish the rice. I don't even bother with the step that calls for cooking the carrots and peas separately, just throw them in my skillet (frozen, right out of the bag) a minute or so before I scramble the egg. Once, I had some extra chopped onion and added that to the skillet and it was excellent. I do think the sesame oil is a must if you want a truly authentic flavor. This is definitely going to become a regular in our dinner rotation!

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Reviewer:

KatieGator

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Mar. 9, 2013

This was really good and easy to make. I followed the recipe to the letter, except I added shrimp to make one of my all time favorite meals, shrimp fried rice. I just sauteed the shrimp in the oil for a few minutes before adding the vegetables and eggs. It turned out great and infinitely better than take out from the little Chinese place down the street I used to get. The leftovers made for a tasty lunch the next day.

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Reviewer:

bakertimothyr

Reviewed: Mar. 6, 2013

Very bland; find a good seasoning mix to add to this!

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Reviewer:

dslxic

Cooking Level: Professional

Reviewed: Mar. 5, 2013

I've used this recipe for years with whatever I had on hand - shrimp, leftover chicken, pork and if the cupboard is bare just frozen peas and carrots or mixed veggies. I too do the eggs on their own and mix them in. Sesame oil is important as is soy - and it won't look anything like the picture if you add enough soy.

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Reviewer:

Hubcitypam

Reviewed: Mar. 5, 2013

Sesame oil and cooking the rice a day in advance are a must. I use most any vegetable in the kitchen ( red peppers, green peppers, broccoli, zucchini).To serve as a main dish, I have also added the flake imitation crab meat from the seafood section of the grocery. Bits of real bacon also provide a great taste.

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Reviewer:

Kathleen

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

Reviewed: Mar. 5, 2013

This is so easy and tastes great. As others have stated cook the rice and put it in the fridge before using it. The first time I made it it came out a bit mushy. Second time I put it outside to cool off (it was about 5 degrees out) and it was wonderful. Making it again tonight to go with a chicken stir-fry.

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Reviewer:

Liz

Cooking Level: Expert

Reviewed: Mar. 4, 2013

I knew when I saw this recipe, we had to make it! We moved to a rural setting from city live and we miss our fav Chinese Restaurant. The recipe in itself is great, but like other posters, I added Sesame Oil, it does make the taste more authentic. I also added leftover bits of cooked chicken and 2 sausage brats, that I took out of their skins and fried them like hamburger, it was deliscious!! 5 Stars all the way!!

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Reviewer:

Jazzy

Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA

Living In: Decatur, Indiana, USA

Reviewed: Mar. 1, 2013

This is just looks like restaurant fried rice, but not exactly the same thing. Here's some tradition Chinese fried rice recipe tips: add some salt in the egg and beat it, then fried it, when it still have less of the liquid, off fire, so when it back to pan with rice, it could stick on rice; fried the vegetables before the rice, especially carrots, to keep the most nutrition. These two tips could save your time and your dish. Last thing, season rice with salt, don't add too much soy sauce, that will let your rice lump and sticky.

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