Reviewed: May 5, 2012

Wonderful side dish! I made a couple changes but it turned out excellent. I cooked teriyaki chicken separately and had this on the side. Used white rice and substituted french cut green beans instead of peas. Also added a couple drops of sesame oil. This will be in the "go to" recipes!

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Reviewer:

akppsu

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Cooking Level: Expert

Living In: Johnstown, Pennsylvania, USA

Reviewed: Apr. 3, 2012

I made this tonight. Both my hubby and I didn't think it had much flavor. Not sure what I can do next time to add more flavor. Other than that, this was pretty good. I did add 2 cut up fried eggs to this dish...haven't seen fried rice without egg, so was surprised it wasn't in this recipe.

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Reviewer:

Jen

Reviewed: Feb. 13, 2012

This is the best way I have found to eat brown rice!!! It's quite addicting too. I made this w/o the bell pepper and vinegar. Used yellow onions instead of green onions.

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Reviewer:

KeepinItReal

Cooking Level: Beginning

Living In: Houston, Texas, USA

Reviewed: Feb. 9, 2012

This dish is fabulous and versitile too. Several combinations comes to mind. I did't have some of the ingredients on hand, so I had to be creative. I substituted brocoli for the peas, red onion for the green, red wine vinegar for the rice. I added 1 Tbs. of brown sugar and 1/2 tsp. of sesame hot chilli oil to the soy mixture. Mmmm Good. This was a real hit with my husband too. Next time I will prepare as written I know it will be delicious too!

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Reviewer:

Viola's Kitchen

Cooking Level: Expert

Reviewed: Jan. 30, 2012

I thought this was very good. I marinated my chicken in a spicy sauce to enhance the chicken. I will make this again.

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Reviewer:

Jazzy'sMom

Cooking Level: Intermediate

Home Town: New Hope, Minnesota, USA

Reviewed: Jan. 24, 2012

I thought this was a quick, easy, and healthy filling dinner. I substituted fresh green beans for the frozen peas and enjoyed having all fresh vegetables. Next time I will definitely experiment with adding more seasoning... otherwise it was great!

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Reviewer:

Liz N.

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Nov. 20, 2011

The recipe was amazing! I had to omit the onions and peppers because we are a picky family. My reasoning for 4 stars and not 5 is the calories. I have added and added each ingredient individually and get 343 cals per serving but recipe says 486 cals. What am i missing or is a mistake on the site? I am a calorie counter so this is VERY important to me!

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Reviewer:

aaronsamour

Reviewed: Sep. 19, 2011

We've been making this for about a year now, and even my 2-year-old loves it. We double the amount of everything, and use half sesame oil and half olive oil, as well as throwing in broccoli or whatever veggie we have on hand. We also cook the rice ahead of time. It works fine if you make the rice in the morning, then refrigerate until you make the recipe. Tasty and healthy.

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Reviewer:

amy_0813

Reviewed: Jul. 6, 2011

I used more chicken, but still was not impressed with this recipe.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: May 20, 2011

Yum! I didn't have red pepper so used some carrots instead, otherwise I followed the recipe exactly. I didn't have leftover brown rice though, so I made some in my rice cooker. When it was done I spread it out on a baking sheet lined with foil (for easy cleanup) and let it cool off and dry a little while I prepared the chicken. Worked perfectly. Oh, I also added some egg (scrambled) because we like that in our fried rice.

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