Reviewed: Mar. 27, 2008

Excellent. I added some chopped cabbage, sugar snap peas, and left out the peppers. However, next time instead of browning the minced garlic with the onion, I am going to add the garlic to the pan right before adding the rice. I think it will bring out the true authentic fried rice taste better that way.

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nikkoblam

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Big Bend, Wisconsin, USA

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Reviewed: Mar. 2, 2008

I was disappointed in the recipe. Maybe my expectation was too high after reading the other reviews. To me, a bag of Giant Eagle Shrimp Fried Rice for $6 was just as good, without the time to cut everything up myself.

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Cathy C.

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 28, 2008

Going by all the wonderful reviews of this, I thought it would be delicious. I made it for dinner tonight and was so let down. In anticipation I thought I'd have to stop myself from overindulging, but in reality, I didn't even really want to finish my serving. It wasn't horrible, but I don't get all the 5 star ratings. Sorry. :-(

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DEANA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 28, 2008

This was delicious, I didn't have time to do the rice (I use brown)ahead of time, even so, it was great.

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Debbilou

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Reviewed: Feb. 26, 2008

I would've made the recipe exactly as written except that I didn't have all the ingredients -- I had to use olive oil in place of the sesame and a little celery salt instead of actual celery. Additionally, I used one lb. of shrimp rather than the various meats called for (because the only meat my daughter eats is seafood). That said, WOW. This is delicious. I'll definitely make it again. Incidentally, I had to use my largest skillet and still it was filled to capacity. Yum -- I could eat it all by myself. Thanks for this great recipe!

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Mom2C&N

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

I made this recipe for the first time and it was awwwwsssoommmee!! Better than at my local chinese food restaurant. I didn't have any sesame oil so i used olive oil, i also added about 1/4 cup of diced scallion. My fiance scarfed 2 plates!!

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mabol21

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 18, 2008

You really can't screw this one up, good recipe. Good one to make to your own taste. Little of this, a lot of that and none of those.

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52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

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Reviewed: Feb. 13, 2008

Super fantastic... For meat, I used only chicken (2 boneless breasts) which I'd cubed and sauteed in a little sesame oil and tamari with a tsp of garlic. I could have just eaten the chicken by itself, but it was amazing in this rice! I followed the recipe pretty closely, but did add a couple pinches of GINGER, which I thought add a nice kick. Also added red bell pepper- great for color- and a 6 oz can of mushrooms. Soooooo good and authentic tasting... thank you for submitting!!!

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 11, 2008

Using the 3 Tbsp of sesame oil is what makes this recipe work. I ended up also buying a bag of mized frozen vegetables, heated them up in boiling water, and then drained them. Used all shrimp and if I did this over, I would use 2 eggs vs 1. It's still not as good as the fried rice I've had in China (their's is super light and fluffy), but this recipe is my go to in the US.

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DJTHEO

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Reviewed: Feb. 9, 2008

This is a great recipe. I have made it several times now and it always turns out like I remember having it in Japan. I do use an extra egg, but other than that, follow the recipe pretty much as written. My wife is not a big rice fan and she even likes it. I even like it cold!

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WarrenV

Home Town: Cando, North Dakota, USA

Living In: Grand Forks, North Dakota, USA

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Reviewed: Feb. 7, 2008

Very good recipe. We really enjoyed it. Thank you to the other reviewers who suggested to cook the rice the night before and to cut back on the soy sauce. We did both and the dish turned out great.

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Nina

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jan. 31, 2008

Excellent recipe. I have tried a few fried rice recipe but this beats them all. Needed to add some salt and pepper though.

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rose

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Reviewed: Jan. 30, 2008

Easy and delicious. My kids and husband enjoyed this, I didn't have any meat so I just used shrimp and added some powdered ginger to spice it up a little.

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Kelly

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Cheshire, Connecticut, USA

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Reviewed: Jan. 27, 2008

Really good. Super easy. I just put ham in it since that was all I had on hand. But still turned out really tasty.

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Ruddycook

Cooking Level: Intermediate

Home Town: Sammamish, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 25, 2008

I changed it a little since Im such a picky eater and it still came out VERY VERY good., first off, make the rice the day or 2 before leave in fridge uncovered overnight, so that its a little bit stale/dry, then to the recipe, I add 1 tbs peanut oil,a little more ham , and chicken, doubled the garlic and added 1/3 cup babycorns (chopped), 1/4cup water chestnuts (diced) 1/4 cup bamboo shoots, cut lengthwise, took out the shrimp and bellpeper since i cant stand those two things, cut soysause down to 4 tbs and it came out PERFECT! KUDOS to you on a good recipe!

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Michelle-Paulette

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Reviewed: Jan. 23, 2008

Delicious! I wanted a vegetable version so I didn't use the meats, but I did add cucumbers to mine. I also added my secret ingredient...PINEAPPLE. It adds the perfect amount of sweetness to counteract the saltiness of the soy sauce. Just ate it for lunch today (2 days after I made it) and it's even better.

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Tamara

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Reviewed: Jan. 22, 2008

This is yummy! The sesame oil makes the entire recipe. I did a couple of variations - I used jasmine rice, which added some additional flavor. I didn't add any meat, instead I did two eggs and some additional veggies (mushrooms, baby corn, etc.) Next time I will rinse the rice first because it was a little too clumpy when I added it to the vegetables. Aside from that, this recipe gets an A+!

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amyvt98

Home Town: Richmond, Virginia, USA

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Reviewed: Jan. 20, 2008

I thought this was an excellent fried rice recipe. Since I only eat chicken I omitted the ham and shrimp and it was still tasty. I used only 2Tablespoons of sesame oil in addition to the peas I added extra veggies:fresh green beans and red and green peppers. I also sprinkled peanuts on top for a little extra protein. Yum!

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EC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jan. 20, 2008

I've made several attempts to make fried rice on my own and it never seems to live up to the expectation of our favorite Japanese restaurant. (In fact, nothing does!) The rice was good, just not the best.

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