It was a difficult decision whether to give this a four or a five. The reason I gave it a four is because the recipe says to add the beaten eggs at the end. The wok was so full, the eggs never got to become scrambled. By scrambling the eggs in the beginning, then removing them and adding them back at the end, you will get the desired result. Other than that, I would rate it a five. Fried rice recipes are good refrigerator emptiers. I used half Jasmati rice and half brown rice (trying to trick the kids into getting the more fiber of the brown rice.) If you do that, cut down on the soy sauce. I skipped the bean sprouts and onions and substituted 3/4 cup diced carrots. I used raw shrimp. They were large, so I shelled them and then cut them into bite-sized pieces. I put them in with the carrots, at the beginning. At the very end, I threw in some leftover peas that just had to be heated up. This was very colorful and tasty. My son complained that it was "too brown" (due to my using half brown rice and not cutting back on the soy sauce.) However, he also ate two bowlfuls, so I consider this a success. I enjoyed it too.
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