Reviewed: Dec. 29, 2008

YUMMMMMM!

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TAMMY

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Reviewed: Dec. 3, 2008

I didn't care for this recipe at all.

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iminsanediego

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Reviewed: Dec. 2, 2008

Excellent recipe and so easy to make. I can't wait to try it with shrimp.

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Sarah

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Reviewed: Nov. 18, 2008

Cooking the meat with the green chilies is brilliant. I've been making fried rice for a while based on advice from Cooks, but this recipe has completely changed my tactic. I used a can of diced chilies when I couldn't get them fresh, and it worked great too. Also, the cilantro is amazing. As with any fried rice, you can add whatever vegetables you like. I used carrots, celery, green peppers, water chestnuts, broccoli, bean sprouts, and, of course, the green onion. But the chilies are really what sets this recipe apart.

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bobjones

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Reviewed: Nov. 11, 2008

Easy and tasty... I found that it needed a little something, so I added about 1/2 a teaspoon of ground ginger and it turned out great! The recipe called for cubed chicken and I was unsure what size to go for... I would recommend about 3/4" as you dont want the garlic to burn before the chicken in cooked through.

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Erik Friis

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Newport Beach, California, USA

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Reviewed: Oct. 30, 2008

This is a 5 star recipe. I never made fried rice like this before, and this one was delicious! At first, I was skeptical about using white sugar and fish sauce, but oh boy... it turned out to be a fantastic fried rice! Thanks for the recipe.

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mommaddy

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Reviewed: Oct. 11, 2008

easy to make! for some heat, i add chili and garlic sauce at the end.

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abai

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Reviewed: Oct. 9, 2008

This is fantastic stuff. I can't get enough of this recipe! Make sure that you cook fast or things will get to mushy and soft. That's the key to a good stir fry.

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Jim Hodapp

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Reviewed: Sep. 27, 2008

Tasted bad. Smelled bad. I made it according to directions. Looked nice.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Sep. 15, 2008

Oh my gosh! This was so good and relatively easy to make. I didn't have green peppers so I added red pepper flakes. The other change I made was to add chopped white onions in with the garlic. Oh and I added a splash of sesame oil. The cilantro made this dish. Yum!

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evaclair

Cooking Level: Beginning

Home Town: Lee's Summit, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 10, 2008

Awesome recipe!!! My first attempt at making fried rice at home and it was gobbled up! I used pork tenderloin sliced rather thin. I also added frozen peas and sauteed one large chopped carrot along with the garlic. Also added scarambled eggs. Didn't have onions, basil or cilantro on hand but my boys did not miss any of these ingredients. They did however ask for extra soy sauce. Amazing all around!

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TMARKLE

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Fremont, California, USA

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Reviewed: Sep. 6, 2008

YUM! I'm eating this rice right now, and it is soooooo good! The only change I made was omitted the chicken (I made sesame chicken to go with the rice), and added a fried egg and broccoli. It is great with the green onions and cilantro!

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Elisabeth

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Aug. 16, 2008

Love this one!

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syscoleman

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Reviewed: Jul. 14, 2008

I just made this for dinner using shrimp and it was very tasty! We all loved the unique flavors. I used left over short grain brown rice and it was great. I will make this again and again.

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Liza+Mum

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Reviewed: Jul. 5, 2008

This was just average for us. I think the fish sauce overpowered the rest of the flavors.

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CALLIEW

Cooking Level: Expert

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Reviewed: Jun. 22, 2008

I was a little nervous about making this and it turned out fantastic! The boyfriend loved it and the cilantro was an interesting kick! I was most nervous about the fish sauce but it turned out fine. Must definitely add sesame oil and an egg to top it off!

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ChristaK

Cooking Level: Beginning

Home Town: Columbia, Missouri, USA

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Reviewed: Jun. 10, 2008

This was great! Had company for dinner and this went over great! Left out the chicken as I had that grilling to go with the rice, but was a wonderful side instead of the normal potatoes!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jun. 2, 2008

I really liked this recipe as written but after some modifications I LOVED it! *orginal review*I did not use green onions (didn't have any), and substituted firm tofu cubes for the chicken. When it was finished cooking it seemed a little too dry so I made another batch of the sauce. I added a handful or so of frozen peas, an egg (scrambled), and some chopped tomato. It was very good.*updated* I came home from work and wanted this as leftovers. I ended up adding some more chopped tomatoes, diced an avocado, and added some chili garlic sauce. With these changes this dish was fantastic I couldn't stop eating it. I will definitely be making this again and soon! Thanks for the recipe.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: May 26, 2008

This was surprisingly tasty! Ive made fried rice before and it always tastes bland. But, this one was so good..better than a restaurant! I made it vegetarian by taking out the chicken and adding carrots and peas. I also stirred in about a teaspoon of ground ginger and that really took it up a notch! YUM

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tashbash7

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Reviewed: May 14, 2008

I made the following substitutions: No garlic or green onions, so I cooked the chicken with a brown onion. One red chile instead of two green. After the chicken mixture cooked, I removed from heat and covered to keep warm. I then stir-fried a bag of Thai style frozen veges. When they were done, I added the rice and sauces. Then I made a well in the middle and scrambled two eggs (I doubled the entire recipe- plenty for leftovers!) and added the chicken mixture back in to warm. It was great, and quick and easy to prepare. Serve with lime wedges- the flavour really sets it off!

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