Reviewed: Oct. 3, 2009

This was pretty good. We also added 2 eggs. I cooked the rice in veggie stock/water mixture. I used frozen mixed veggies, plus fresh green pepps and oninon. I needed a bit more soy sauce to have enough flavor, but that may be because I left out the red pepper flakes for a dinner guest who cant eat spicy food.

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franybanany

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Reviewed: Sep. 13, 2009

We loved it though we did add an egg along with the peas as other users suggested. I also added carrots with the onion and reduced the peanut oil by 1/2.

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Jill

Home Town: Sacramento, California, USA

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Reviewed: Sep. 3, 2009

Very good, and very easy to make! I added water chestnuts and mushrooms, which were both tasty additions. Next time, I probably won't use green peppers, because they were a little too bitter, and I might add an egg or two. I made my rice in a rice cooker, which let the rice be sticky enough for chopsticks.

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Jillian

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Reviewed: Aug. 12, 2009

Thanks so much. I really don't know why people feel compelled to rate a recipe when they totally butcher the recipe. This is very, very good. My first attempt and I'm carrying it to Church tomorrow to share with others. The ONLY thing I did was increase the recipe and add carrots, corn, and peas. Thus, I adjusted the peanut oil and other ingredients accordingly. Thanks so much. Excellent and EZZZZ

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freddad

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Reviewed: Jul. 26, 2009

This is a great recipe. It's a great way to use up extra veggies. I used brown Masbati rice per the recipe. For veggies I used green pepper, eggplant, peas, onions, peas, and garlic. I also added firm tofu, cubed, and scrambled eggs. My husband had THREE servings. He's never had three servings of anything I've made. Definitely a keeper

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tstandr

Cooking Level: Intermediate

Home Town: Murphys, California, USA

Living In: San Martin, California, USA

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Reviewed: Jun. 16, 2009

I am giving it a 5 with the changes made. Little more soy sauce, rice under cooked a bit, no peas but I used carrots, onion, garlic, 1/2 green bell, corn and crushed red pepper. Very good this way.

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mexican lover

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Reviewed: Mar. 14, 2009

This recipe was OKAY... Will make again but with major tweaks. Onions were completely unnesessary, made rice gooey and weird, cut the can of peas/carrots to half, made too much. Extra soy sauce, kind of bland. and under cook rice, because if fully cooked, once added to pan, becomes over cooked and way too mushy. My finace loved it. Just didnt get me

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PrdMomOf1

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 27, 2008

This is a great recipe. I did add two scrambled eggs. My family really enjoyed it. Try it with the cantonese spareribs and pillow-soft dinner rolls. Yummy!

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Monica

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: Nov. 2, 2008

Fantastic. My husband loved it!

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Meg

Cooking Level: Intermediate

Home Town: Victorville, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Sep. 10, 2008

Very delicious rice dish! The peanut oil adds a yummi nutty flavor to it!

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High_Noon

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Reviewed: Aug. 11, 2008

Easy enough were my 10 yr old daughter made it. My family likes the rice a little more on the dry side so she increased the rice by ½ cups. she then added carrots,green beans, mushrooms and red pepper for more color. Will make again.

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bamelc0402

Cooking Level: Intermediate

Living In: The Dalles, Oregon, USA

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Reviewed: Jul. 19, 2008

I really like the taste of this recipe. It's mild, not at all over-powering. I used all the ingredients listed, added some corn, and it turned out great. The recipe makes a lot, so I've got plenty of leftovers to eat for lunch over the next few days. I add a small drop of soy sauce to each serving only to enhance the flavor, but I could also do without it. All in all, a recipe I plan to repeat!

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Hayley K.

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

This was absolutely perfect! I loved it- It's just like our local chinese restaurants- but we can make ti as healthy as we'd like.

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Jun. 22, 2008

I used chopped red peppers and cayenne powder instead of crushed red pepper, 1/2 the amount of oil, and sliced the garlic. Great hot, and cold. I think I will serve this as a salad next time!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 7, 2008

This was good, I made it with white rice and frozen mixed veggies, nice change to white rice.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Jun. 2, 2008

It was good I added some carrots, corn and peas all frozen and fried it in some sesame oil!!! I also fried up some mushrooms!!! I used basmati rice instead of brown rice...

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PIXIE2

Cooking Level: Intermediate

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Apr. 9, 2008

This was pretty good, but I had to make a lot of changes due to lack of ingredients. Did not have brown rice, so I used white. Did not use green onions, dry pepper flakes, or peas because I don't care for peas. I added some baccon grease for flavoring.

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