This was okay. Definitely something missing, as other reviews stated, but I also couldn't decide what it is. I have made fried rice before, and it never comes out as it does in restaurants, so maybe whatever is missing is an "ancient Chinese secret." I would also agree with other reviewers to scramble the eggs first. I tried making a well with the rice and cooking the eggs in the center, but it did not work so well for me. I think part of the problem was my skillet (did not use a wok, which may also be part of the problem), but the eggs still ran into the rice a little, got worse the more I stirred, and ended up either in such tiny bits they were nearly invisible, or the egg coated the rice and scrambled around it. I also cut the amount of soy sauce, as recommeded by other reviewers, but found this gave the dish little to no taste. Served it that way to my kids, but added more after their plates were made. The only other change I made was to add some carrots and peas. Overall, this recipe is good. It's not very good or great, hence the 3 stars. I will make it again since it is quick, easy, versatile, and was good in general.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?