Reviewed: Jun. 11, 2008

This rice was so good and easy to get rid of leftover veggies. I made it without meat and added extra eggs. Yummy.

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Brianne

Cooking Level: Expert

Home Town: Palmdale, California, USA

Living In: Alhambra, California, USA

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Reviewed: Jun. 5, 2008

This was so good! I made this as a side dish with sesame chicken so the only meat I added was some deli ham. The only other change I made was to add an extra egg. Totally satisfied my (pregnancy) Chinese food craving and my 18 month old loved this! This will be going into my regular recipe rotation. Thanks!

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DAWN316

Cooking Level: Expert

Living In: Levittown, Pennsylvania, USA

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Reviewed: May 28, 2008

This recipe was great! I just used shrimp, onions, carrots, peas and zucchini. Also, I made the rice in the morning and left it in the fridge all day. Wonderful! Can't wait to eat the leftovers!

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 21, 2008

Oh my gosh!!! This was so simple and DELICIOUS!!!!! Even my 2 year old ate it and that means alot!

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d turner

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Reviewed: May 8, 2008

Quite good, not as good as a restaurant, but also not as greasy. It went together faster than I expected. I used brown rice and chicken meat only based on personal preference. I feel like it was a pretty healthy meal this way. I look forward to eating the leftovers and to making it again with cold rice and a variety of spices and vegetables.

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SUZANNSM

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Renton, Washington, USA

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Reviewed: May 6, 2008

I feel as if I just picked up my fried rice from a resturant! I did some things different. I did cook my rice the day b4. I did use 3 meats, and added baby bella mushrooms and added peapods in stead. When I was cooking I cooked the onion and the garlic then I added my veggies 1st! Cooked the veggies then added all my meat ( I used already cooked shrimp) then after I had all of that together that is when I added my rice and soy sauce! Just awsome! Was hoping for leftovers but I even doubled the recipe and not a bit left!

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: May 3, 2008

This was fantastic! I've made it three times in two weeks and will make it again tomorrow. The rice HAS to be leftover so it's almost crunchy the next day. That way it doesn't get so mushy when combined with the veggies and meat.

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Natalie

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Reviewed: May 2, 2008

Yummy but something was missing...just can't put my finger on it. As usual, I made personal preference modifications...omitted all meat w/ the exception of shrimp. I added soybeans, suger snap peas, matchstick carrots, snow peas and fresh mushrooms. This is something I'll continue working with but can't decide what was missing...maybe the MSG!

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Mrs. Nilla Bean

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Reviewed: May 1, 2008

Very tasty! Didn't add shrimp or peas but was still great. Will definitely make again!

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KATKOMP

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 1, 2008

I enjoyed this so much that I felt the urge to write my first review! I followed some of the other reviewers' suggestions and used rice that I had made the previous day. I also added in a little cayenne pepper and ginger. For vegetables I used peas, sprouts and some broccoli slaw which included broccoli, carrots and red cabbage. For the meats I used diced ham, shrimp and chicken just as the recipe stated. I also used 3 eggs instead of 1. It was delicious and tastes even better on day 2!

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smm111

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Reviewed: Apr. 27, 2008

This was pretty good,but not exactly like the fried rice from a chinese restaurant.I made it with just veggies,no shrimp or meats.At the end I added 1/2 a packet of "fried rice seasoning mix" which helped add a bit more flavor.Also next time I will add 3 eggs instead of 1.

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Apr. 22, 2008

I think this dish would have been equally delicious just as written but due to using what I had at home and catering to pickiness I altered it slightly. I used 1 tbsp veg. oil & 2 tbsp hot chili oil which gave a nice oriental spice flavour. I used 2 green onions, celery, cooked shrimp, diced deli bought chicken, 1/2 green pepper, 1 diced carrot which I parboiled for 4 min. 1/4C soy sauce and about 2 cups of cold cooked white rice.You may want to use low-sodium soy sauce if you prefer a less salty taste. No one complained here though. I followed the directions as written. Wow! Does this ever make your kitchen smell yummy! I overheard some children playing outside asking where that "good food smell" was coming from. This is an easy quick and quick to clean up recipe that I will continue to make in the future.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 10, 2008

Good and a nice way to use up the left overs. I made this exactly as directed. Next time however, I would add more garlic and some hot pepper flakes, to up the flavor just a little more. The best part is that you could use any left over's that you have on hand. Even better the second day.

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Lu

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Shiocton, Wisconsin, USA

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Reviewed: Apr. 8, 2008

Pretty good! I used brown rice and increased the eggs to 3. We like a lot of eggs in our fried rice! It was really good!

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BBELL1234

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 7, 2008

This is the BEST fried rice recipe! I've been using it for a couple of years now, and I never make it to use up leftovers. I make the rice fresh and its purpose is a side dish with stir-fried veggies. My notes: I don't care for sesame oil, so I use canola. I use rice right out of the rice cooker. I don't add meats/seafood because I usually serve this alongside chicken...either chicken & cashews in my stir-fried veggies or sweet & sour chicken. It is a great way to complete a tasty oriental meal!

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Vicki R.

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Reviewed: Apr. 4, 2008

Loved this. I didn't have "left-over" cooked white rice, so I made some earlier in the day and popped it into the fridge until it was time to make dinner. This was a first for me. I can't believe I made something so that I could use it as a left-over. But it seems from many reviewers that this is a must. I used green onions instead of a regular one, sliced deli ham (cut into strips) for the meat, omitted the carrots, icreased the green peas, added two eggs instead of one, and decreased the soy sauce in half. if people like more soy sauce they can always add it to their own helping. thank you so much for this recipe. I'm sure any combination of meat, seafood, and vegies would be great in this.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Apr. 4, 2008

I copied out the recipe, but once I got going i didn't even follow it. I just threw things in until the ratio looked good... and it worked, tasted great! I think the concept is to use whatever you have on hand. I used ham, but you could use chicken, pork, prawns, bacon... whatever is leftover! Also, I used 2 eggs, capcicum (or pepper :P), peas and plenty of oil to coat the rice. Then you add the soy sauce til it looks/tastes good. The trick is to use cooked rice that has been refridgerated first, it really makes a difference! This is really a goof proof recipe, and a nice change from the conventional salad/veg side dishes!

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smellpup

Home Town: Gold Coast, Queensland, Australia

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Reviewed: Apr. 1, 2008

Very solid recipe. As a pregnant woman, with all sorts of new cravings each week (e.g., fried rice today), this was a snap to make. As ginger helps alleviate morning sickness AND also adds a nice kick, I included about a 1/2 teaspoon of minced ginger. Next time, I may add more. Also - to increase the protein, given that this may be the only thing I can stomach all day, I added an extra egg. Terrific!

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CATHERINEF23

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Reviewed: Apr. 1, 2008

This rice was great! I doubled the recipe and left out the shrimp and the chicken because I had none on hand, plus my girls will not eat shrimp. For the ham, I used a ham steak. Gave the rice a nice flavor. I also used reduced sodium soy sauce, and added a bit of salt to the veggies to sweat them and get the maximum flavor out of them. I also added 2 tbsp hoisin sauce for an extra kick.

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