Reviewed: Mar. 27, 2012

I made this one without pork and it turned out delicious. I'm sure I'll be making this again and again.

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Reviewed: Jan. 8, 2012

Like other reviewers, I omitted the pork, and the recipe still turned out very well. I used margarine instead of vegetable oil, and just used more chopped garlic and table salt instead of garlic salt. It turned out very well. I used it as the rice portion of a curry dish and my husband said it was a good complement. :)

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SpiderQueen

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Kadena, Okinawa, Japan

Reviewed: Dec. 23, 2011

This is delicious served with tocino (sweet cured pork) and topped with a sunny side up fried egg. The only changes I made were to omit the ground pork and use garlic powder with a little salt to taste.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 10, 2011

I'm vegetarian, so I made this without the pork of course. It was o.k., but a little bit dry. I think a little sesame oil would really enhance the flavor, though I know that would really change everything here!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: Jul. 31, 2011

This was OK...somehow I think that we expected more, even though it is a pretty basic recipe. It seemed better to me warmed up for lunch. I added butter to it and it was OK. It is only a slight change from straight white rice as a side. It does seem like a real good starting point to experiment with and make your own additions. Good garlic flavor, however.

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we8redsoxfans

Reviewed: Jul. 6, 2011

Excellent. This is a go-to recipe each time I have leftover white rice. I did away with the ground pork because I rarely have it anyways. I also used half a head of garlic. I peeled the cloves and then smashed them down. It may sound like a lot of garlic but it was perfect if you like garlic. Instead of garlic salt I used what I had, which was dried, minced garlic. I had a pork chop spice mix which was high in garlic powder and black pepper so used that and added kosher salt. I also didn't have oil, so I subbed margarine. It's easy to use substitutions, and still comes out nice as a base for dishes with sauces.

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Roan

Cooking Level: Expert

Home Town: Howth, County Dublin, Ireland

Living In: Las Vegas, Nevada, USA

Reviewed: May 3, 2011

Excellent use for leftover rice; served it with chicken and corn on the cob. Delicious!

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Reviewer:

A. Cole

Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Apr. 7, 2011

I'm only giving this a 4 because I modified it and I am not sure how the unmodified version tastes, but I'm sure it's good, but I think I may prefer my version. I cooked the rice as usual and then I added the rice to a pan where I had cooked my chicken in, added butter (you can use unsalted butter to control for salt), adobo seasoning, pepper (white or black), 1 clove garlic and fresh spinach, garlic powder to taste and that's it and it was really great!!!

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MacConvie

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Apr. 6, 2011

not bad it was a nice change from just plain rice. its fast easy and a great side dish

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jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Apr. 1, 2011

It looks like there's nothing to this recipe, but it was the perfect side dish for my dinner tonight--only thing I changed was to add the last couple mushrooms I had to use up before they went totally belly up--nice, basic rice recipe that's a step above plain old white.

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