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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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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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Shannon :)

	Cooking Level: Expert Home Town: Choteau, Montana, USA Living In: Las Cruces, New Mexico, USA
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