Fried Rice with Cilantro Recipe

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Most Helpful Positive Review

Mar 23, 2009

This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The only changes I made this time were: substituted one of the tbl of veg oil with sesame oil, prawns instead of chicken, reserved one of the tbl of cilantro and sprinkled it on top of the rice to serve, and squeezed fresh lime over the entire dish. My husband said it reminded him of the rice he had in Thailand. (I did not know what kind of "green" chile the original recipe calls for. In San Diego, all types of chiles are available, so I used jalapeno.) Next time, I will add an egg, reduce the oil by at least a tbl, and top with chopped roasted peanuts (unsalted). 03/22/09: I have made this recipe several times since this review. Now I use a bit less oil, but still use 2 parts canola to 1 part sesame oil. Before I add the rice I scramble in 1-3 beaten eggs (sometimes I double the recipe). I add the unsalted chopped peanuts before serving. I have also made with just chicken, just shrimp, and a mixture of chicken and shrimp. It is so good.

—Cook4mycrew

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Most Helpful Critical Review

Jul 01, 2012

I did not care too much for this rice. Although this is my first time cooking jasmine rice, I do not like the fish sauce flavor added into this rice. The reason I rate this a three is because even after adding some honey in rice to enhance the flavor, I still did not like it that much. This is not the best fried rice I've eaten. Thanks anyway for posting this recipe on site.

—Sabray

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241 Ratings

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Jun 07, 2007

This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. I made mine without the chicken and cilantro; threw in a handful of julienned carrots with the garlic and cooked for a couple of minutes; turned the heat up really high and added the rice, then made a well in the center and scrambled an egg and mixed it in. I then added the sugar, fish sauce, and soy sauce, along with a scant teaspoon of sesame oil, which in my opinion is a necessary ingredient for authentic-tasting fried rice. Don't skimp on the fresh basil either; wow, that is a great taste! I don't have a wok or a gas stove, but even with a large skillet on an electric stove, this worked really well. Just remember to turn the heat up really high before adding in the rice, so that it cooks quickly and doesn't get "gummy". My DH raved about this fried rice!! He thought it was fantastic, and my 3-year old gobbled it up as well. Be sure to double the recipe if you want to have even a chance at leftovers. It's good cold or rewarmed. This will become a staple in my recipe repertoire.

—SPIDEYGIRL

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Oct 25, 2010

I am eating this as we speak. I made exactly as written except I used olive oil instead of vegetable oil. It is so easy to throw together and is not your traditional fried rice that I am used to but is a welcome change. Great taste!

—LODOM42

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Feb 21, 2006

This is one of the best recipes I've made from this site! I LOVE pad thai, but find it a little time consuming to make. I did add a few ingredients, mainly because they are in pad thai. I cooked the garlic in sesame oil instead of vegetable oil. I added 2 scrambled eggs,and used shrimp instead of chicken (my husband loves shrimp) and also added chili powder. I chopped up extra cilantro and green onion to put on the table (I like lots of both) and added bean sprouts. My rice came out a little on the thick/sticky side, but I've never cooked with jasmine rice before, so I wasn't sure how it was supposed to look. It still tasted FANTASTIC and I will be making this recipe for many years to come!!!!

—buggymom

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Jul 22, 2007

Very good rice! Important note: the rice measurement should be for UNCOOKED rice, not cooked rice. I made this recipe measuring out 2 cups cooked rice and it was very oily. Use 2 cups uncooked rice to get the proper consistancy. I doubled this to freeze for OAMC and it is great!

—HORSEZ001

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Nov 07, 2005

This is a wonderful recipe, and incredibly easy to cater to your specific tastes. I used pork instead of chicken and sesame oil instead of vegetable oil, and because I live somewhere that fish sauce is not readily available, I substituted another tablespoon each of oil and soy sauce. I also added finely diced zucchini and an egg. It came out fantastic. I'd never thought of using cilantro in fried rice before!

—ZENOSTORTOISE

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Apr 30, 2005

I will give it 5 because it is the best "base" for thai style fried rice I have found so far. I actually spiced this up a bit by adding a teaspoon of crushed red pepper (if this is too hot for you then seed your chiles), other better additives were celery, carrot and white onion to the garlic mixture so they all could caramelize together and then added the rest of the recipe. Will definitely make again - my way - thanks for sharing the great recipe.

—DENEKA

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Nutrition

Calories
634 kcal
32%

Carbohydrates
84.4 g
27%

Cholesterol
68 mg
23%

Fat
17.3 g
27%

Fiber
1.7 g
7%

Protein
32.8 g
66%

Sodium
562 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fried Rice with Cilantro

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 634
Calories from Fat: 155

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 3.1g 16 %
Cholesterol 68mg 23 %
Sodium 562mg 22 %
** Potassium 343mg 10 %
Total Carbohydrates 84.4g 27 %
Dietary Fiber 1.7g 7 %
Protein 32.8g 66 %
Sugars 4.6g
Vitamin A 12 %
Vitamin C 95 %
Calcium 4 %
Iron 22 %
** Thiamin 9 %
** Niacin 128 %
** Vitamin B6 39 %
** Magnesium 14 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.