Reviewed: Feb. 18, 2005

Well actually a four and a half. I made a couple small changes to the recipe; omitted the sesame oil, added ginger, and used 3 eggs instead of one. My husband and I both thought that it was great. Very quick, cheap, and easy. We will be adding it to our regulars. The only reason I do not give it a five is because while it was very good, it did not wow me.

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AMYKATED

Cooking Level: Expert

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Reviewed: Jan. 27, 2005

We found it a little bit bland. Much better after adding oyster sauce! Also, we used peanut oil (better for high temps), pork, ham and shrimp. Yum! And it needed more egg - I used two, but think three would have been better.

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TINASQUIRREL

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2005

This is a very good recipe. Fried rice is supposed to be a great way to get rid of leftovers. So... to get the rice right... you do have to cook the rice first (preferably a day ahead), rinse it and chill it. The rice should not be overcooked and needs to be chilled when making fried rice. Also, the sesame oil is very powerful. I use only a teaspoon or two, along with regular oil. In keeping the spirit of getting rid of leftovers add leftover bits of veggies or meats from the week. I always add beansprouts. Fresh is best, but I keep a can on hand just in case I can't get to the market.

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Luv2cook

Cooking Level: Professional

Home Town: Richfield, Minnesota, USA

Living In: Rogers, Minnesota, USA

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Reviewed: Jan. 4, 2005

This is a great recipe because you can substitute so many things, and it comes out yummy just the same! Next time, I think I'll increase the amount of eggs to 2 instead of 1. I made more rice (2 cups instead of 1 1/2), but that did not seem to be a problem. It got a thumbs way up from my family!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jan. 3, 2005

This was just so-so. We nixed the peas, carrots, celery, and all the meats except ham. The Chinese places we frequent never have those items in there. We left in the green pepper but next time if we make this we will not as that did not really do anything for the taste. We did add bean sprouts, scallion, and ginger root. Those additions gave this a more Asian flair. I see this recipe gets 5 stars from most people and that is fine. I am giving this a three because really there was nothing special about it. I do not know of any combination-fried rice – and that is what this would be with all the meats this recipe calls for, that have peas, carrots, celery, and green pepper. We might stick to take out for this sort of rice. Sorry.

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UZIMIKE

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Reynoldsburg, Ohio, USA

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Reviewed: Dec. 29, 2004

This was pretty good. Im actually lookng forward to having it tonight, now that it has sat for a day. Easy and quick! I didnt make mine with ham, so I suggest adding salt to it.

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PARTYGIRL1

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Reviewed: Dec. 24, 2004

I liked it better without canned shrimp.

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JOCROCK

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Reviewed: Dec. 17, 2004

It was good, but I almost gave it a three because there's nothing outstanding about it, in my opinion. It's just plain old fried rice with meat and veggies, nothing new.

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GREENFIREFLY

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Reviewed: Dec. 3, 2004

Yum Yum Yum! First time I made this, I ate half the pan. Literally. I didn't have ham or bell pepper. I made it with brown rice and I eat a bowl every day...and I have shed a couple of pounds doing it! You can't beat that!

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Cindi Gundersen

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Newhall, California, USA

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Reviewed: Nov. 22, 2004

Sorry for posting so many months later, but i have been too busy making this fantastic recipe as often as possible. Just the recipe I have been looking for, thank you so much.

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beachwalker

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Reviewed: Nov. 8, 2004

This was a great recipe. I made a batch and took it camping with us. Everyone LOVED it!! I wouldn't change a thing. It was perfect.

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MNMMOM

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Reviewed: Nov. 7, 2004

This was delicious--definitely as good as any fried rice I've had. Next time though, I will reduce uncooked rice to one cup though. I put the rice in the refrigerator to cool before adding it to the batch. Also, I went ahead and fried the egg ahead of time, then set it to the side until it was time to add it. Great and versatile recipe!

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KayT28

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Nov. 4, 2004

Very good and very easy to make, so much flavor! I made a few adjustments according to what I had on hand, I used minute rice (added a package of chicken oxo to the water), didn't used any of the meat, no gr.pepper and no peas, used an additional egg. I refridgerated the rice after cooking, allowing it to cool, to avoid sticking and then threw it in to the skillet until it was warmed through. Thank you Lynda for a great recipe!

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KARIROCK

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 2, 2004

Very good....you can pretty much put in what you like to your taste. I only used 1/4 cup soy sauce and it was just right for us. Thanks Lynda

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LESLEYfromWI

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Reviewed: Oct. 30, 2004

Great recipe! My family loved it! I used peanut oil to fry the rice, as I was using it with the rest of the Chinese Food I was cooking. It complimented the Egg Foo Yung and Stir-Fry I cooked (both from these site as well!) I also added bean sprouts to the recipe. Very enjoyable recipe. Thanks Lynda!

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William Burnside

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 24, 2004

This is a great favorite of the family - as well as our good friends! Tastes like great take out from a good chinese food restaurant!

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KaringKare

Cooking Level: Expert

Home Town: Fraser, Colorado, USA

Living In: Grand Lake, Colorado, USA

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Reviewed: Oct. 24, 2004

Delicious! I have tried several different recipes for fried rice, but none of them tasted like it came from restaurant! This one did! I served it as a side dish to General Tsao Shrimp, so I omitted the shrimp. I also omitted the meats (I do not eat meat) and the carrots-just to save time. The recipe is QUICK and DELICIOUS!

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JULIASMOMMY

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Reviewed: Oct. 20, 2004

I used cold leftover brown rice that I "fried" in a cast iron skillet before adding the other ingredients. I added bean sprouts to the vegetable/ham mixture for the last 5 minutes of cooking, and an extra egg. This was really great fried rice! And with brown rice...sooo good for you. The only downside is that it was a little time-taking because of chopping all the vegetables. But definitely worth it!

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flowersandcandy4me

Cooking Level: Expert

Home Town: Blythewood, South Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Oct. 19, 2004

A very good start to fried rice, though I felt it needed to be sparked up a little. I bumped into some Chinese sausage (Lup Chong) at the market, so I substituted that for the ham and tossed in some straw mushrooms that were on sale, also. Peanut oil maybe a better choice for the stir fry and finish with a little sesame oil, so the flavors arn't masked, but hightened. In the future, I would add the onions later in the stir fry so there is a little onion ‘spark’ to the finished product. I added fresh minced ginger and more garlic than called for. I finished the stir fry with a little sherry (though rice wine would have been more traditional). I agree with Lynda that this begs for leftovers tossed in that would be appropriate as this is a traditional way to use up extra ingredients in such an Asian dish. Thanks Lynda!

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Bob McD

Cooking Level: Expert

Home Town: Corona, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 16, 2004

Wonderful recipe, I made this a vegetarian dish by omitting the meat and I did not add the green pepper or celery. I also added a little olive oil. Thanks for a great find. We will be using this recipe alot.

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CHERYL H.

Cooking Level: Expert

Living In: Bayville, New Jersey, USA

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