Reviewed: Mar. 20, 2012

I like this fried rice a lot and it is super easy to make if you buy coleslaw mix and shredded carrots. It is one of my go-to meals for an easy dinner.

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Cooking Level: Professional

Reviewed: Mar. 20, 2012

GREAT!!!

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American

Cooking Level: Intermediate

Reviewed: Jan. 3, 2012

Sorry, I found this recipe to be neither good OR easy/quick to make. I didn't like the beansprouts; they tasted much like they did right out of the can. I added all amounts of salt, pepper, and garlic powder and it helped a little. I didn't even start to add the bag of frozen peas and carrots to it. But I'm really ticked because this was advertised as easy and quick, which it was neither. I also dirtied up all kinds of bowls, skillets, plates, etc. Spent the better part of my short night putting this together. The recipe was way too much for my skillet, which I thought was a large. Made a huge mess of the stovetop too. Not a repeat here.

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rovervol

Cooking Level: Intermediate

Home Town: Chapel Hill, Tennessee, USA

Living In: Unionville, Tennessee, USA

Reviewed: Dec. 21, 2011

This was very tasty. I had some ground pork to use up and thought I would try this recipe. Sure glad I did!!! This makes a LOT of fried rice.

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CAG

Reviewed: Dec. 15, 2011

This was pretty good! I will make it again because my family really liked it.

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jennifer_a00

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Nov. 16, 2011

This recipe is great - and a LOT. I will cut it in half next time. Hubby loves it too. He didn't want it when I told him what we were having but once tasted he ate it happily.

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JODI

Cooking Level: Expert

Reviewed: Sep. 10, 2011

Was great even though I omitted the cabbage. I also used brown rice instead of white. This will be my new recipe for fried rice.

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Veronica08

Cooking Level: Expert

Living In: Akron, Ohio, USA

Reviewed: Jul. 12, 2011

I made this for Father's Day and the family loved it! It was a huge amount of rice and I found that we didn't have a skillet large enough for all of it. I was going to cut it in half, but boy am I glad I didn't! We ate it all. I ended up putting as much rice as the skillet could hold in and it still turned out fantastic. Thanks!

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currykeeper

Reviewed: Jun. 5, 2011

This is amazing. Didn't have t o change a thing. It makes a LOT, so it's great when you have a lot of people to feed. I was skeptical of the sausage when I first read it, but it was AMAZING. I have made this at least 5 times and everyone always loves it! Thanks for sharing!

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mjw511

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: May 25, 2011

Fantastic, I didn't think cooked cabbage would be good but it was. I found this recipe looking for a way to use up leftover pork loin. Just one question: why would anyone discard pork fat and replace it with oil?

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