Reviewed: May 20, 2012

Some of the best fried rice I've made so far, awesome! Kept in the fridge well even which is a feat for rice!

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Reviewer:

alleybee

Cooking Level: Expert

Home Town: Rosepine, Louisiana, USA

Living In: Del Rio, Texas, USA

Reviewed: May 13, 2012

4 stars on taste, 5 stars on flexibility. You can freely substitute for what you have on hand - in my case i added green onions and corn. Personal preference i would omit green peppers cut down the amount of celery and then add a little more soy sauce. Overall a very good recipe that requires little effort.

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Reviewer:

wschris

Reviewed: May 8, 2012

Forgot the egg, and steamed the vegetables---but it was still delicious!

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Reviewer:

Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: May 8, 2012

This is great as it is really adjustable to what is in the fridge....I made mine veggie only since I wanted it as a side dish for a seafood dish I already had. Only thing I changed : it lacked a bit of "depth" of flavor...I added a little ginger and 2 tsp of oyster sauce to it/much better!

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: May 3, 2012

My kids loved this! We changed the vegetables to ones we like (mushrooms, carrots and green bell pepper) and did the rest just as the recipe called for. I will be making this often.

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Reviewer:

JRKSMOM

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Cooking Level: Expert

Living In: Germantown, Tennessee, USA

Reviewed: May 3, 2012

Excellent base. Just used what I had. Thank you for posting the recipe!

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Reviewer:

mintypaper

Reviewed: Apr. 24, 2012

I L-O-V-E this recipe! My entire family is allergic to shellfish, so naturally we didn’t use the shrimp. But the options for this dish are nearly endless! I made it according to the recipe (minus shrimp) and added water chestnuts and beansprouts at the very end (just long enough to warm them through). Served with eggroll and a fortune cookie I felt like I’d just left our favorite Asian restaurant. Yummmm! Thank you, LMFB64!

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Reviewer:

Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

Reviewed: Apr. 24, 2012

I have not tried this recipe yet but I will soon. I just wanted to go ahead and offer a suggestion. Someone else may have already said this as I did not read all the reviews, but a good thing to do to keep the rice from being too mushy or soft is to fry the raw rice on high for 5 min. in a nonstick skillet. Fry till brown, stirring constantly. Proceed with recipe.

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Reviewer:

jam53

Reviewed: Apr. 23, 2012

Very good, thanks for the ideas! I scrambled 3 eggs, set aside. Cooked white rice, put in fridge to cool off some. Sauteed mushrooms/onion/garlic/teriyaki sauce in frying pan. Cooked diced ckn in another frying pan with garlic/teriyaki sauce, added pineapple after ckn was cooked. Added the rice and egg to the mushroom/onion mixture, along with some soy sauce. Served the ckn over the rice, came out pretty good for a spontaneous meal! Next time I wanna marinade the ckn beforehand so more flavor is absorbed into it.

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Reviewer:

velocirapt0r

Cooking Level: Beginning

Reviewed: Apr. 18, 2012

LOVED IT! I'm just learning how to cook and tried this last night.... made enough for 6 but my boyfriend loved it so much there weren't any left overs! I did change it up a bit though. I added the onions and garlic then some uncooked chicken and let it cook. Then the veggies, shrimp, rice, and soy sauce. It was a little too salty so next time I just won't add as much soy sauce. Other than that it was great!

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