Reviewed: Apr. 14, 2009

this was really great. the rice didn't fry properly the first time, so i restarted and had better luck. didn't have hoisin sauce in the house, so i used a sweet and sour. turned out great. my boyfriend loved it and i was the most worried about his review! can't wait to make it again with hoisin!

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Diva

Cooking Level: Intermediate

Home Town: Delafield, Wisconsin, USA

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Reviewed: Mar. 29, 2009

My fiance and I really liked this one! The only thing i changed was to add a little chinese 5 spice powder and water chestnuts (cuz i love them). And the only reason to give 4 stars instead of 5 was that it was a bit mushy. But I'm not really sure what would solve that problem....All in all, good dish!

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kelpdip

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Reviewed: Mar. 18, 2009

Sorry, I hate to leave bad reviews, but this was not good. I left out the bbq sauce and it still wasn't good.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Feb. 27, 2009

This turned out great. I doubled the rice, water, and garlic to feed a larger group. I used frozen broccoli and frozen mixed peas and carrots. There was a faint peanut flavor, which would accomodate a Thai meal also. I left out the bbq sauce and added a little stir fry sauce instead. I definitely did not use 1 cup of sauce as written. I served it with a chicken ginger soup, and it was a complete meal. Thanks!

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Danielle

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Eugene, Oregon, USA

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Reviewed: Feb. 18, 2009

I thought this was going to be great so I made a double batch because my husband loves rice. It was terrible! The BBQ sauce was so overpowering we couldn't eat it.

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susan3143

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Reviewed: Feb. 10, 2009

great recipe! made with the backed asian style honey chicken (you can find it on here) delicious!

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rbmaxfield

Cooking Level: Intermediate

Home Town: Lyme, New Hampshire, USA

Living In: Montpelier, Vermont, USA

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Reviewed: Dec. 7, 2008

Coming from a Chinese family, I would never attempt to make fried rice with fresh cooked rice - only ever day old rice. With this recipe and day old rice, my grains of rice turned out fresh and didn't stick to the bottom of the pan or turn into a ball of mush, but it didn't really turn out 'fried' either. I didn't have any eggs in the house, so I skipped it. And I couldn't bring myself to put BBQ sauce in hoisin and soya sauce - I just couldn't wrap my mind around it - so I used oyster sauce instead. My recipe looked more like: equal parts hoisin and oyter sauce with a splash or two of soya sauce, 1 tsp of ground ginger and 1 tbsp of peanut butter. The resulting sauce I was quite happy with. I then fried the garlic up with onion and chicken, added green pepper and zucchini...and voilà. Despite the failure of the fried part of my rice, I quite liked the idea for the sauce this recipe gave me.

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bonnice

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Reviewed: Sep. 23, 2008

This was pretty good! I substituted in the veggies I had, and used brown rice instead of white rice. The sauce makes this a very versatile dish-- you can add anything in and the sauce adds a nice flavor without overpowering the rest of the ingredients. Thank you for a great recipe!

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slcgirl3

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

My husband took one bite of this and refused to eat anymore. I think that if I made it again, I wouldn't use most of the ingredients in teh sauce, just use Hoisin instead.

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HKWEDDLE

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Reviewed: Jul. 19, 2008

Very good!

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Jun. 11, 2008

It was ok. I would leave out the peanut butter and bbq sauce, it makes the rice way too sweet.

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saru

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Reviewed: Mar. 6, 2008

This recipe was too sweet for our tastes. I might try it next time without the bbq sauce and hoison sauce and just add more soy. That would make it a good basic fried rice recipe.

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ceebee

Cooking Level: Intermediate

Home Town: Hartwell, Georgia, USA

Living In: Simpsonville, South Carolina, USA

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Reviewed: Jul. 9, 2007

This dish was great. I replaced the white rice with whole grain brown rice, which add some extra cooking time, but the outcome was worth it.

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wildlifer

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Portland, Oregon, USA

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Reviewed: Jun. 13, 2007

this could be much better if you used day old rice. with the freshly cooked rice it was quite mushy. great flavors though. the sauce was good on chicken.

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Jill S. Dunedin, Fl

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Reviewed: Jun. 4, 2007

I thought the flavor was great, but alas, my husband only gave it a shrug. I think there was too much barbeque flavor for fried rice.

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cookhealthy

Cooking Level: Expert

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Reviewed: Mar. 16, 2007

I followed this exactly and don't think will make it again. No one took seconds.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 3, 2007

I read the reviews and decided to make it as it is written the first time....it was ok. The second time I did change it a bit. I didn't use the bbq sauce....instead used a duck sauce. We liked it better the second time around ...without the bbq. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 3, 2007

Spicy, spicy. I used a different combo of veggies than what the recipe said to use (half a bag of mixed veggies/shredded carrot/shredded onion/shredded cabbage) and halved the sauce mixture and kept it on the side. Aside form that I left everything the same and it tasted pretty good. A really decent fried rice dish that does have quite a kick from the sauce. I served this with Baked Spring Rolls and everyone really enjoyed it.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Sep. 15, 2006

It's good. Nothing all that memorable, but it's an okay recipe. I added cashews for that taste and for the extra protien. Note: this makes A LOT of sauce. I cut the sauce measurements in half, based on other reviews, and still only used half of what I made!

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 30, 2006

Since I loved all these flavours too, I was excited to try this recipe. My husband and I LOVED it! I made some substitutions, not out of "correction", but because I did not have the ingredients. Ran out of onion, used onion powder both in the sauce and while frying the rice. Used mixed stir-fry vegetables, and added some of last night's grilled chicken breast strips (marinated in Korean Marinade, elsewhere on this site.) WOW! The only addition I made was to had about a quarter teaspoon of Vietnamese chili sauce, making this dish a truely eclectic blend of Asian flavours! Marvelous, will make this AGAIN AND AGAIN! Thanks Carlyyy, for this great idea!

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