The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 23, 2009
Since finding this recipe, my husband and I have made it several times. We ended up modifying the original recipe a bit by omitting the olive oil and adding 2 boneless chicken thighs (sometimes 3!). The juice and oils from the extra dark meat give the rice an extra boost of flavour so only now we only do 1 chicken bouillon as well. Can't go wrong with this and so easy!
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Cooking Level: Intermediate

Living In: North Royalton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 30, 2009
I was looking for a recipe specifically for jasmine rice since I had bag of it for some reason. This recipe had truly great flavor. I cooked it over a gas stove since I don't have a rice cooker and was skeptical about it at first. Sauteed the garlic and onions first, then rice, added the other ingredients but replaced fresh ginger with 1 t powdered ginger, I also didn't have a chicken thigh but the bouillon cube works well if you don't mind the increased sodium. I only got to eat a small serving of it before my husband and son devoured it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 5, 2009
I modiefied this recipe a bit, to use what I had on hand. I dont have a rice cooker, so did this on the stove top with minute rice. I sauteed some onions at the start, added the rice, coated it with sesame oil, and added the rest of the ingredients. Very easy and flavorful recipe, went very well with the Sage Pork Chops on here!!
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Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: May 27, 2009
this rice was really good, although i didn't taste much garlic. however i used minced garlic because i had it on hand as opposed to the smashed garlic - maybe that's what made a difference? anyhow, still good and i'll definitely make it again, with more garlic next time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 14, 2009
Rice was delicious! The only thing I changed was i only used 1/2 of the olive oil.
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Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 28, 2009
This rice was delicious! I followed the recipe (minus the onions-because I was rushed and forgot-and the chicken) and served it with sesame chicken. My guests and family loved it! I have never even considered adding anything to my rice while it was cooking. Maybe I'll try something of my own soon. :)
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Cooking Level: Intermediate

Living In: Milton, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 22, 2009
This tasted pretty good, though it is difficult to cook if you have a small rice cooker.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 10, 2009
Absolutely delicious!! This fragrant rice makes a perfect side dish for every main dish. Small changes though... I entirely omitted olive oil since I wasn't looking for "fried" rice. I added frozen corns and peas and the rice looked and tasted much better!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 5, 2009
I made this exactly the way it was written and it turned out fantastic. Great flavor, wonderful aroma and very easy to make. My 6 and 3 yr old both ate it up! We had parmesan chicken and asparagus and this rice as a side dish. Wife and I had a little white wine. Delicious. When I make it again I plan to cut the olive oil a little, add more garlic and another green onion. Just my personal taste. Give this one a try.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Palos Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 27, 2009
i completely eliminated the oilve oil, reduced the sesame oil to 1 tblsp, used 4 chicken thighs and used canned chicken broth instead of water and bouillion cubes. and it was delicious!!! and so easy!!! loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 22, 2009
my goodness, i think this recipe is amazing! for how simple it is, i'm still shocked that it tastes so good. it has a chinese flavor to it because of the ginger and sesame oil and i think i could eat the whole dish. i left out the chicken because i was using the rice dish as a side to a roasted chicken. next time i'll 1/2 the amount of olive oil. super good!
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 20, 2009
This was super easy and tasty, though I modified it a bit. Like other reviewers, I omited the olive oil and was glad I did. I doubled the garlic, added half a bunch of green onions and four boneless, skinless chicken thighs (roughly chopped into bite size pieces). I also used chicken broth in place of the water/boullion and added 2 Tbl. soy sauce. Everything cooked perfectly and it tasted great topped with a little chili sauce (sambal oelek) and extra soy sauce to taste.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 10, 2009
Sounds yummy and super easy, but stupid question: Is the chicken thigh supposed to be cooked before you put it in the rice cooker, or is it raw when it goes in and cooks with the rice?
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Cooking Level: Intermediate

Home Town: Meriden, Connecticut, USA
Living In: Redwood City, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 27, 2009
Tastes ok but I did not like the amount of oil. It made it very greasy. It was like having fried rice in a rice cooker. I will not make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 18, 2009
I wasn't expecting this to be that good, but it was easy. It really surprised me. It was SO good. I used basmati rice because that's all I had. I also added a splash of soy sauce and used chicken broth instead of water and bullion cubes. It tasted like fried rice! I have tried and tried to make fried rice, and it never comes out right. This is the way to do it. Next time I'm going to add some veggies and more soy to make it even more like fried rice. Save a LOT of fat by cutting out the olive oil completely. It is absolutely not necessary.
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 13, 2009
This was an amazing dish for the amount of effort you put into it. It tastes just like Hainanese chicken rice (express style). The house smelled so good while it was cooking because all the ingredients were steaming together. I made the recipe without changes but will probably marinate the chicken in some oyster sauce next time for extra flavor. The rice was awesome as is. Definitely a keeper for a quick dinner option.
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Cooking Level: Intermediate

Living In: Duarte, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 27, 2008
This was the most flavorful dish I've ever made. I didn't have olive oil, so I substituted it with canola oil. I didn't have chicken bouillion either. I added some saffron for a little coloring and it was still great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 9, 2008
Great rice dish, lots of flavor and very easy to make. I did add more garlic when I made it the second time.
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Home Town: Mukwonago, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 1, 2008
I made this last night to go with my curry chicken dish. It was very easy and had great flavor. I did not use the extra olive oil because I was worried it would be too greasy. So I just used the seseame oil as instructed and it was perfect! It was flavored of roasted garlic and scallions but still subtle enough to go with any dish! Thank you, this will definitely be a regular!
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Boston, Massachusetts, USA

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