Reviewed: Aug. 16, 2006

My husband loved this fried rice. I squeezed lime (just a little) over it just before serving and it brightened it up a bit. Very good.

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Kimber B.

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Reviewed: Aug. 15, 2006

My first fried rice attempt. I really like this recipe. It is easy and yummy! Will experiment with different additions in the future.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 6, 2006

Excellent fried rice!! I left out the chicken and served with Lemon Ginger Shrimp (recipe on this site) and they went together perfectly. I used Thai Basil, basmati rice and doubled the fish sauce and soy sauce but other than that followed the recipe exactly. Will be making again soon!

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nicolep91

Cooking Level: Expert

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Reviewed: Jun. 29, 2006

Very good. I ate this along with "Ken's Spicy Chicken Curry" (recipe can be found on this site). Don't forget to add egg! It's not fried rice without egg - that's what I think anyways.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jun. 26, 2006

This was very good fried rice! I made the full recipe with the intention of it being the main course for two people, and there was still a nice big bowl left for lunch tomorrow. I altered this recipe to fit what I had on hand- shrimp instead of chicken, frozen peas and no basil. I didn't put the full amount of cilantro in but will next time. Also, I cooked the ingredients out of order from what it says based on reviews, but next time I'll do it like the recipe says except add the cilantro right at the end. Served this with egg drop soup and steamed barbecue pork buns.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: May 30, 2006

I love fried rice and I LOVE cilantro, so this was one recipe I HAD to make! I always have jasmine rice on hand, mainly because it cooks so quickly but also for that lovely "perfumed" flavor. The cilantro just adds to the perfume! I made a couple of changes, out of necessity only... didn't have any fresh chiles, so chopped up a fresh jalepeno, didn't have fresh basil (wish I did!) so used dried. I left out the chicken as I made Oriental Drummies on the grill for the main course, but added a scrambled egg instead for protein and more body. Even with the changes, this was SO GOOD!! Next time I make it (it will be a regular in this house!) I will make sure that I have fresh basil on hand because I think that would just kick it over the top!! Thanks, Mitch, for the excellent recipe!

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: May 23, 2006

Fragrant, yummy and Easy. I added dry basil instead of fresh, and added one more green chilli. My husband wolfed it down. Thanks for sharing

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ARISTA74

Cooking Level: Intermediate

Living In: Brownstown, Michigan, USA

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Reviewed: May 4, 2006

love this...i add 1tbsp asian red chili sauce, use 2 more tbsp of cilantro, and dried basil not fresh. i use basmati rice which works as well as jasmine (used 1st time i made the recipe) because basmati works out cheaper for me.

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starmora

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Reviewed: May 1, 2006

Not too bad, very fresh tasting but a bit bland

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Peekay

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Reviewed: Apr. 29, 2006

Great Fried rice! i had guests begging me for the recipe. I spiced it up even more but shouldn't have. My dinner party loved the flavors

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kristi

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Reviewed: Apr. 24, 2006

Delicious I made it tonight and served it with fish so I omitted the chicken. I am sending this recipe to my daughter. I do alot of oriental cooking and this is soooo easy. Thanks for sharing.

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carol

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Apr. 17, 2006

This was super easy to make and delicious. I've never made fried rice before so I'm thrilled with the results. We added leftover chicken and pork to the recipe. Next time I'll try shrimp. This recipe is definitely a keeper!

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SHELLI4018

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Bowie, Maryland, USA

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Reviewed: Apr. 13, 2006

This was easy to make and tasted really good. I could not find fresh green chiles so I used canned. Other than that followed recipe exactly. I might cut down on the sugar next time. It was a little sweet. My husband ate this without complaining so it's a keeper!:) Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Apr. 12, 2006

I thought this was very authentic tasting. I didn't have cilantro, and it still tasted wonderful, so I can only imagine that would improve the taste immensely. My husband was very impressed with it....and my kitchen smelled like downtown Bangkok, Thailand, for the next day or two (probably due to the fish sauce!) :) Next time I may decrease the amount of fish sauce just a little bit for personal preference, it was a perhaps a little overpowering for me personally (although my husband would disagree). I'm just not crazy about it, I hate the smell, but it's often necessary for many Asian dishes! :) Oh, and I also didn't have any green chili's so I used red Thai peppers. Great recipe!

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Melissa

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Reviewed: Feb. 26, 2006

Good fried rice. Since I'm not so hot for spicy foods I only added one green chili; the result was a very mildly spicy fried rice. Next time though, I'm going to skip the chili altogether and use green peppers instead. I'm also going to use less basil and more cilantro. Finally: good tip on adding the rice after the sugar and sauces!

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Meryl

Cooking Level: Beginning

Home Town: San Juan, National Capital Region, Philippines

Living In: Berkeley, California, USA

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Reviewed: 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!!!!

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buggymom

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Dec. 24, 2005

Nice twist to your regular fried rice. Thanks for sharing.

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LA

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Reviewed: Nov. 28, 2005

Wow! I was looking for a recipe similiar to my favorite thai fried rice, this was a great base recipe! I added about 1/3 lb sausage, carrot, red pepper, and onion. I deleated garlic, green onion and sugar, upped the soy, and added garlic chili sauce. I also added bean sprouts and fresh tomatoe wedges. Thanks for a great basic recipe for my favorite carry-out thai rice!

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 11, 2005

I was deliberating ordering a takeaway biryani or a pad thai when I decided that I would look up ingredients that I had on allrecipes - chicken and soy sauce - and discovered this recipe! It was ready in no time and deeelicious! I continued to cook the chicken in the soy sauce and fish sauce a bit then added the rice.

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NBATSON

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Reviewed: Nov. 7, 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!

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ZENOSTORTOISE

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Fried Rice with Cilantro

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