Reviewed: Nov. 29, 2005

I followed the recipe almost exactly, only omitting the ham as I didn't have any. It turned out okay, good use of leftover rotissiere chicken, but I wouldn't make it for company. But I will make it again, maybe just tinker with it a little for personal taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TINKERPUPPET

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2005

A versital recipe. I really like my version. For health problems, I will always omit the ham and use either shrimp or chicken, and use low-sodium soy sauce. Thanks for posting this recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SELEA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2005

I would give this zero stars however that isn't an option. My brother cooks for a Chinese restaurant and my cousin owns one so I feel that I have some credibility when it comes to taste-testing fried-rice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LCROSSWE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2005

Very good recipe! Great way to get kids to eat their vegetables. My boys didn't even know they were eating carrots. I did not use shrimp because we don't have any. I am looking forward to using shrimp next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAUREL66

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Manchester, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2005

I omitted the chicken and ham just because it doesn't sound appealing to me. This was easy and good to eat. I will add pork to this next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENN_77

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2005

loved it, i only had frozen precooked shrimp and frozen vegetables so i used that, i also added a little ginger to the mix, the rice i used was brown rice, this is a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LeeAnn

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2005

Excellent--and so easy! I could never get the right taste with other recipes-I think the sesame oil is the key. P.S.-I wish people wouldn't make drastic changes then criticize the recipe-this is GREAT when made as directed.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CINDYTM12

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2005

This was my 1st attempt at making fried rice and it is awesome! I have already added this recipe to my "offical" collection. I threw in some tofu and it came out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AUGCOG

Cooking Level: Intermediate

Home Town: Lake In The Hills, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2005

This gets a five for being pretty quick and easy, very good, and my whole family loves it! And you can do so many different things with it. For a very quick though not quite authentic variation, I microwave frozen vegetables (whatever kind I have on hand) while I'm preparing the rest. My kids also like it with more eggs, we use about 5! I scramble these and set them aside in a bowl while I cook the meal in the same non-stick pan or wok. I then just combine everything in the order of the recipe. My kids like best with only diced ham ( I get a 1/2 inch slice of Virginia ham from the deli and chop). I also sprinkle a little ginger with the soy sauce at the end. Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SUNNYZ

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2005

I added extra eggs and soy sauce. Used shrimp and leftover pork, also sliced mushrooms. Tried with leftover long grain and wild rice mix, but it was too seasoned. Will make often with regular rice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2005

OMG, this was great and really easy!! I love pork fried rice and so excited that I can now make it by myself:) I used only diced cooked pork for the meat and added more egg that I scrambled ahead of time. (Basically used my experiences as Japanese restaurants to determine what should go in when.) Also, I didn't find the Sesame oil at the store, so just used my olive oil at home and it was great. I will definitely be making this again!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NOMOREOUT2EAT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2005

This was great fried rice! Not as simple as some other fried rice recipes I have tried, but tasty none-the-less.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2005

We thought this bordered on restaurant quality (and I know this was healthier). I used chili oil, doubled the egg, and left out the peas and green pepper because I didn't have them on hand. I'll add peas next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2005

This gets 4 stars as a next-day left over lunch, but only 2.5 stars as my dinner last night. To be fair, I did change up the recipe a little - I used tons of diced veggies (broccoli, water chestunts, carrots, sugar snap peas, celery and zucchini) and shrimp with no other meat. I also used basmati rice and light soy sauce, and added a little ginger. It's pretty good (much better the second day) and pretty healthy as I prepared it, but not as close to Chinese take-out as I'd hoped.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JILLZYC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2005

Excellent. Easy to make. Made a huge panfull that sat on the stove late afternoon for those that wanted to munch whenever. Hubby loved. Great for leftover Easter ham.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2005

This was a pretty good dish. I added the egg AFTER I mixed the rice in. Also, after I added the soy, I let the rice fry for about 5 minutes. Gave it that "authenticity" I was looking for. I found that long grain rice works fine, but short to medium grain is more restaurant-style. I will make this again. Thanks!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BABYPHAT55

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2005

Very good recipe and very easy. I made this only with the veggies since I was making sesame beef also from allrecipes.com It was a great meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENNIFERPURDIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2005

This just didn't turn out how I hoped. Way too mushy. It has great ingredients but maybe I should have read the other reviews before I made this. Sorry.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2005

This recipe has definite possibilities. I would agree that the rice needs to be chilled first. Mine was mushy because I didn't chill it. Also, I would increase the eggs, but also cook them separately, then add them. I will make again with these changes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TORONTODENISE

Cooking Level: Intermediate

Home Town: Bolton, Connecticut, USA

Living In: Mississauga, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2005

Very good. Only changes I made were that I omitted the chicken (didn't have any leftover) and added fresh grated ginger. A simple dish, good for a leftover-stuffed refrigerator!

Was this review helpful? [ YES ]
0 users found this review helpful