Reviewed: Nov. 8, 2009

This was a little bland and a lot dry. This dish is obviously meant to be healthy and low in fat but it really needed some sauce. We doused it in soy sauce, but that obscured the Chinese 5 spice powder.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Jul. 31, 2009

My husband and I love this dish! I have made it many times. I always marinate the meat in soy sauce, brown sugar, and 5 spice for as long as possible before cooking, and I always skip the fennel seed. I have used various cuts of pork, chicken and beef, many different vegetables, and sometimes sesame, vegetable, or olive oil, but always this same basic recipe.

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Janelle

Cooking Level: Beginning

Home Town: Fort Smith, Arkansas, USA

Living In: Branson, Missouri, USA

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Reviewed: Dec. 30, 2008

The first time I made this recipe I found it extremely bland, but with a lot of potential. Following another reviewers suggestions I marinated the pork with brown sugar and soy (which is a MUST)along with he 5 spice, added some peas and a scrambled egg with some hoisin in it. Also I added about a tablespoon and a 1/2 of hoisin sauce while frying the rice, some garlic powder and a dash of MSG and black pepper. The last change I made was to use sesame oil instead of regular and it made the most delicious fried rice I've ever had outside of a chinese restaurant, the fennel seeds add a fantastic taste. I highly recommend crushing them first or they add an odd texture.

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SublimeSarcasm

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Reviewed: Nov. 2, 2008

This is very very good, I didnt have loin so I used the pork steaks from my freezer, and i did double the recipe. I ate so much I was crazy full, my children ate it right up.There was more prep than Im used to for a week night, but it was well worth the extra few minutes. Thank you

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Koolaidemomstaci

Cooking Level: Intermediate

Home Town: Pleasant Hill, Iowa, USA

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Reviewed: Sep. 9, 2008

Excellent flavor.... the fennel seed is a MUST.. and the celery adds just the right amount of texture.

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checkercorgi

Cooking Level: Intermediate

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Reviewed: May 23, 2008

Excellent! Prepare as written & you won't go wrong!

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Manzanita

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 9, 2008

This was really very good! It had a nice flavor with the 5 spice, but I also added brown sugar and soy sauce to marinate the pork as someone else suggested. I also added egg. It tasted very light and healthy, but definitely not bland! I wish I would have doubled the recipe for leftovers. I think next time I will add mushrooms and peas. Thanks for the great recipe.

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 7, 2007

I hardly ever follow a recipe. This is so easy. I had planned to cook this on Thursday, but my husband came home and took us out to eat, so I had already chopped all the veggies (lightly in a food processor). Last night I threw this together and it was good. I had all of the ingredients and it was easy, pretty much effortless. Nice and light for Asian food.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Sep. 11, 2007

I was looking up recipes so I could use up my fennel seeds and found this. It was pretty tasty and something I'd try again. I think next time I will marinate the pork for more flavour.

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Spiderwoman77

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Reviewed: Aug. 23, 2007

Thanks so much for posting this simple recipe! My fried rice has never come out quite right. I have to say - for the sake of time and available food in the kitchen - I skipped the fennel, but will try that next time. I doubled the recipe - used Success brown rice - and added red bell pepper. Thanks again!

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Need2learn2cook

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Reviewed: Feb. 26, 2007

I doubled this one so that we would have left overs for lunch. This is really great. I didn't have 5 spice powder. However, I used a spice powder that we fell in love with while living in Japan for 4 years. I let the pork chunks carmelize a bit just to add depth. DH say's this is a keeper!

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ASTCLAIR1

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 22, 2007

I had a serious craving for fried rice and this recipe did not disappoint! I doubled the recipe and am glad that I did. I marinated the pork in the Chinese Five Spice, about 1/4 c. brown sugar, a splash of soy and a about 2 tbsp. rice vinegar for about 45 min. I used green peas instead of broccoli and added egg. I love the fennel seed in this recipe and my house smelled wonderful while I was cooking. Thank you Laura!

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