Reviewed: Apr. 30, 2012

I thought this was excellent. Real thai chilies do make a big difference. I wouldn't use any other chilies. I use grape-seed oil when I make any fried rice as it's near impossible to find peanut oil where I live currently. I've made this several times with slight modifications to taste (spicy spicy! and more fish sauce) and I definitely dig it.

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Reviewer:

mikedialect

Reviewed: Mar. 4, 2012

super bomb!! i used brown rice and it worked great!

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Reviewer:

popgoesthekitty

Reviewed: Feb. 16, 2012

This recipe is easily one of my very favorite things to cook! All my friends LOVE and RAVE about it! I cook this in my giant, propane, outdoor wok that I bought from Bass Pro Outlets...cooking on it is quite a show for friends! I prep all the veggies in advance so when I'm ready, I just throw everything in (in specific order of course!) I've made the following changes to an already outstanding recipe: I add more sauce (9 tablespoons oyster sauce, 6 tablespoons fish sauce and 3 teaspoon white sugar). I add 2 chunks of finely chopped ginger with the garlic. I also add sliced carrots, mushrooms and diced scallions. I scramble 6 eggs in advance and add them at the end. I occasionally substitute scallops or tofu for chicken. WOW this is great!! Everyone I've made this for wants the recipe!! (I can't figure out how to give this 10 stars, so I'll have to give it only 5!)

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Reviewer:

thegman

Cooking Level: Intermediate

Home Town: Winter Park, Florida, USA

Reviewed: Feb. 8, 2012

Delicious and easy. I had leftover wonton filling (ground pork, scallion, soy sauce, sesame oil) that I used instead of chicken, plus I used Thai chilis in place of the serrano. Otherwise, I followed the recipe to a T. Easy and quite authentic tasting, much like the rice I remember eating in Thailand. Thai basil, though hard to find, is the key to its authenticity.

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Reviewer:

phoebecat

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 9, 2012

Delicious and quick! So easy, even my husband (who hates to cook) can make it, and so flexible that we can use basically any little bits of meat and veggies leftover in the fridge to fill it out.

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Reviewer:

JRose

Reviewed: Jan. 4, 2012

yumm! super easy too!

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Reviewer:

traconl4

Reviewed: Dec. 11, 2011

For a healthier version, I cut the oil in half and use olive oil and brown rice instead. I also use a package of firm tofu in the mix. Additionally, I'll use extra vegetables such as mushrooms, tomatoes, and bean sprouts in the final phase of cooking. Garnish with lime and a side of Sambal and this dish is set!

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Reviewer:

sirmixwell99

Reviewed: Oct. 9, 2011

My husband and I LOVE this recipe! We add some fish sauce to our cooking water for our rice (we use a rice cooker) and it adds A LOT of flavor to the rice when you fry it. And, make sure your rice is chilled or else it turns out mushy, but still VERY TASTY!

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Reviewer:

Vanners

Reviewed: Oct. 2, 2011

Rice was too wet for my liking. Perhaps too much oil.

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Reviewer:

ARDay

Reviewed: Sep. 20, 2011

Very good, reminded me of a similar dish from my favorite Thai place. I think next time I'll cut back a little on the oyster sauce/fish sauce, as it tasted a little fishy for my palate. Also, I cut back on the serranos when I made it, and I think that detracted from the overall flavor, so unless you're really timid about heat, leave the peppers alone!

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