Reviewed: Nov. 29, 2009

I loved this stir-fried rice recipe. I did actually saute my rice in a skillet and I didn't use as much liquid.

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BHLLAL

Cooking Level: Intermediate

Living In: Three Springs, Pennsylvania, USA

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Reviewed: Nov. 17, 2009

Not sure if I did something wrong but I followed the directions to the letter. I did omit the vegetables because we're not a fan. There just wasn't a lot of flavor. Thank you for sharing but it's not something we'll have again.

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hagtag1

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Reviewed: Nov. 15, 2009

My family loved this! The only changes I made were to add a little more soy sauce and some teriyaki sauce I had on hand. It has a very mild flavor that my children (13 & 7 years old) loved!

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MJAS777

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Reviewed: Oct. 18, 2009

So quick an easy!! A family favorite and I just add shrimp. I do have to add just a little water to help the rice along but still fantastic!!

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Carrie

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Reviewed: Sep. 9, 2009

Super easy. I only did one thing different. I added cooked pork loin that was left over. I did not take anything out of the pan. I just pused things to the side as needed. my family, including picky children gobbled it down. I would add an extra egg next time.

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Jenn

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Reviewed: Jul. 18, 2009

I made the recipe exactly as written but left out the vegetables. It was delicious! Will certainly be cooking it again!!!

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DWest

Cooking Level: Expert

Living In: Lucedale, Mississippi, USA

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Reviewed: Jul. 8, 2009

really great except im kinda new to cooking and didnt know that normal rice is different from minute rice and had to add loads of water in the end. so i suggest cooking rice first then doing everything else as suggested.

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hungrygirl

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Reviewed: May 20, 2009

Very good, however I did make a change to it, I did not boil my rice and veggies in the broth because I used ww rice and it takes longer. I heated the veggies up in the broth, cooked the rice, drained the broth, added the rice and slowly added the broth until it evaporated. Then I added the egg right before serving (which I dont get because ill be eating it and all of a sudden and egg chunk, seems weird) Anyways it was very very good and surprisingly filling.

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GoSensGo

Cooking Level: Intermediate

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Reviewed: May 9, 2009

This was so easy and surprisingly tasty for how quick and simple it was. We used some canned mushrooms instead of the frozen veggies since we were making a veggie stir-fry to go with it. It tastes great. Also, we used a little over 1 1/3 C water mixed with dry buillion since we didn't have canned. That turned out to be the right amount of moisture.

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TALLGAL21

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Reviewed: Apr. 29, 2009

I always have trouble making rice, but this turned out perfectly. I cooked it little longer than it called for and added chicken because my husband will not eat anything if doesn't have meat. This will be added to our weekly dinners.

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Jimmyswife

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Reviewed: Apr. 26, 2009

This was great, i thought it might be a bit bland but it was perfect. I added a bit more oil at the end of cooking to help the minute rice texture as someone else advised, thanks.

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Angela

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Apr. 15, 2009

I added some chopped up ginger and garlic, tiny bit of fish sauce and a tablespoon or so of brown sugar to this base recipe. yum!!

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hpk

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Reviewed: Apr. 15, 2009

This recipe was delicious, but I was left with the rice and a whole lot of chicken broth that was unnecessary. I had to drain the excess broth, but the remaining fried rice was amazing!

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lostfan218

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Reviewed: Mar. 23, 2009

I decided, at the last minute, to have fried rice with something my Daughter-in-law prepared. This was good and quick. Everyone liked it, thought it was really good for being so quick. I didn't have the chicken broth, so I used chicken boullion, and it ended up a little salty, but I can't blame that on the recipe. I actually "fried" it a little at the end by adding a little more oil, this seemed to take away the "Minute Rice" texture, and make it better. I'd definitely use this recipe again when I'm pinched for time.

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Goldilocks19

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Mar. 6, 2009

This was really good! I did not have white Minute Rice so I made it with the brown. I also had a little left-over chicken that i added. It was quick and easy!

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loves2cook74

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Reviewed: Jan. 13, 2008

I made this tonight and boyfriend and I both loved it. I made it exactly like it said but accidentally put the veggies in frozen. I just let them heat slowly until thawed and then brought it to a boil- no biggie. I will definitely make this often. It was delicious and so easy. Served with teriyaki chicken~ YUM.

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Peachy

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2008

It's not my dad's, but his takes much longer than 15 minutes! I used sesame oil rather than veg.

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pammieo

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 6, 2008

This was easy and surprisingly great!! I didn't have a lot of hope because it seemed a little 'dull' but boy was I wrong!

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Stacibee

Cooking Level: Intermediate

Home Town: Coos Bay, Oregon, USA

Living In: Ridgeland, Mississippi, USA

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Reviewed: Dec. 22, 2007

I was so surprised at how easy and great tasting this was. I had to modify the rice- I had chicken flavor steam in the bag rice; so i used a 1/2 cup of water along with the soy sauce and steamed the rice in the pan. I also added garlic powder and about 1/2 tsp ground ginger. Super good- nothing left- my kids who won't touch take out fried rice asked for seconds. Will use again and will add meat.

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