Pineapple Fried Rice Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 15, 2005
I reduced the servings to 4. I only used half a cup of rice, the pinneaple juice and enough water to make 1 1/3 cup to cook the rice. I used tamari instead of soy sauce, and added a garlic clove to the vegetables. It was very good!
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Cooking Level: Expert

Home Town: Paris, Île-De-France, France
Living In: Ames, Iowa, USA

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Reviewed: Jan. 31, 2005
Really good with just a couple of adjustments. I added some fresh ginger, a bit more soy sauce, and some sambal oelek(but any chili pepper would be good). Also, I think it could use a little more egg. Definitely making it again.
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Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA
Living In: New York, New York, USA

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Reviewed: Nov. 6, 2004
This recipe is great! For a low cholesterol change, just use egg beaters instead of eggs! I find that if you are using frozen vegetables, draining some water out of the wok/pan helps to keep the dish from getting too soggy or watery. Also, if you enjoy the taste of grilled pinapple, just cook it at very high heat to get that "off the grill" taste without the time!
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Reviewed: Mar. 18, 2004
I liked this recipe but made one slight modification. I added a little curry powder and I think it really helped make the recipe a little more exciting.
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Reviewed: Nov. 12, 2001
I really liked this recipe, one of the better tasting fried rice recipes I have tried.
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Reviewed: Sep. 9, 2001
Sorry, but this is way too bland. Not a "keeper" at all.
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Reviewed: Jul. 19, 2000
My husband and I thought this was OK, but my picky "if it's not a hotdog I don't want it" kids complained. I added a can of sliced waterchestnuts and sliced bamboo shoots. Next time I'll also add celery and other veggies I have on hand.
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Displaying results 21-27 (of 27) reviews

 
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