Reviewed: Dec. 14, 2006

Great basic recipe with lots of versatility. I made my rice before so it was cold when I made the dish but it was overcooked and made the dish mushy. I am going to try it again with properly cooked brown rice and if that doesn't work I will move on to the white. It still tasted great...you can't mess it up.

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MEGBAUM

Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA

Living In: Phenix City, Alabama, USA

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Reviewed: Dec. 13, 2006

my family loved this. It was a meal in its self. I would add extra shrimp next time, but I love shrimp.

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JENNF45

Cooking Level: Expert

Home Town: South Jordan, Utah, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 3, 2006

Excellent recipe I ommitted the ham and add beef but I really enjoyed it. I will definately make it again.

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queenb718

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Reviewed: Nov. 28, 2006

This recipe was ok. I think it's easier to just send for takeout.

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MlssK5

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2006

Yummy but takes time! I think I'll add more soy sauce next time. This time, I added a small can of water chestnuts and I made the rice ahead so that it could chill and be more managable as a reviewer suggested. I don't know if that was necessary, but it seemed easy to mix. I was skeptical of the ham but added it anyway, and it tasted great. This is a keeper.

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Sandee

Cooking Level: Beginning

Home Town: Merced, California, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: Oct. 27, 2006

This is a great recipe. My teenage son and his friend loved it, me too. I used brown rice for a higher fiber content than white rice. I used brocolli instead of bell pepper & green peas, since that was what I had at home. I didn't use chicken breast since there was plenty of protein between the shrimp and ham. This is an easy recipe and I will definitly make this again.

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Eila

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 25, 2006

Everyone really liked this recipe. It was a little to flavorful so next time I will add more white rice.

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skye

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2006

This recipe was very good. I used pork (instead of the other meats listed), added a little pepper and didn't add celery. It's a very quick and easy fried rice recipe.

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Sarah :o)

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2006

I love this recipe, it's so easy and quick but super delicious. I made it with just 1 tablespoon and sesame oil and it was still delicious. My bf constantly asks me to make this fried rice for him!

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hisharonhi

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Reviewed: Aug. 29, 2006

A good overall fried rice. The meats and veggies can be varied to what ever you have on hand but the steps and technique of the recipe are good. Adding the rice last and using cold leftover rice helps to prevent the rice from being over-cooked and mushy. I substituted part of the oil for sesame oil and a bit of ginger helped to give it a little kick.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2006

This was wonderful recipe! I used leftover rice from that weeks curry meal, and it really cut down on the prep time. The taste was wonderful even without the meat added. I can't wait to make this again!

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Beth

Cooking Level: Expert

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Reviewed: Aug. 10, 2006

This recipe was great! I did it to use up left over white rice, used what I had, olive oil instead of sesame oil and the veggies I had in the fridge and it turned out good! My fussy husband even went for a second serving!

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BOUCH73

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Reviewed: Aug. 5, 2006

Pretty good...I tweaked it to my own tastes. I would have liked it a little crunchier.

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JillDana

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Aug. 4, 2006

It was good - not amazing knock my socks off - it seemed like it just needed a little more zing in the flavoring... it was still good.

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Kari

Cooking Level: Intermediate

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 2, 2006

We are still searching for the best House Fried Rice.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Aug. 1, 2006

Good recipe. I followed the recipe except I added the veggies before the meat because I wanted them to cook longer. I didn't have ham and actually wished I had included it. I would definitely double the soy sauce next time (I used more chix and shrimp so it needed more-we ended up adding it on our plate). I also added some shakes of fish sauce at the end. This has a simple, healthy flavor and worth the work. I served with a lettuce/carrot salad with bottle ginger dressing.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2006

This recipe is quick and easy. Make the rice ahead of time, and use any cooked meat you have on hand. I added some stir fry sauce while cooking the vegetables, and used snow peas instead of regular peas. Additionally, adding some fresh (or powdered) ginger and a little crushed red pepper makes it very delicious. The nice thing about this recipe is almost anything goes and it is great! A great way to get rid of aging vegetables in your fridge.

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BELLA232232

Cooking Level: Expert

Home Town: Milford, Pennsylvania, USA

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Reviewed: Jul. 11, 2006

I'd never made fried rice before. I used leftover chicken from last night's roast sticky chicken/rotissery-style from this website. Cut the rice recipe in half, and did everything else according to recipe, minus the peppers (didn't have any), and plus chopped broccoli and cauliflower. Also substituted half the sesame oil for peanut oil (toasted sesame oil flavor too strong; peanut oil will cook at a higher temp than some other oils such as canola). Also used low-sodium soy sauce, and used half the amount because I'm not a huge fan of soy sauce, but did want some. Since this dish made up my entire dinner, I wanted a little pizzazz, so after serving, I stirred in a little "chili pepper water" from the Hula Grill on Maui. It is hot and a little sweet, and jazzed it up just right for me tonight.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 10, 2006

I gave this 5 stars because it is a very good base. After reading reviews here is what I did. I cooked the rice & let it cool. I then cooked the onion & garlic in the oil. I added only shrimp, carrot, & peas. Then I mixed the soy sauce in w/ the veggies. I stirred the mix into my cooled rice. I then cooked 3 eggs in the same pan & chopped them up to bite size pieces & mixed them in. I refrigerated the whole deal & just before dinner I heated it all up by frying it so that there was a little crunch. It came out as good as our local chinese place!

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Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: Jul. 6, 2006

This was okay. I'd rather go to the restaurant and get theirs but this will do when I'm on a budget. I'll keep the recipe but not sure how soon I'll make it again.

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