Reviewed: Jan. 26, 2012

This is a great and easy-to-make dish. I pretty much made it as written except for leaving out the bamboo shoots and the snow peas, simply because I didn't have any on hand. I used frozen peas and some frozen broccoli instead and the results were wonderful. I srved it with a cup of Miso soup and some mini chicken and vegetable egg rolls. Delicious!

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Reviewer:

traceyposner

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Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: Jan. 15, 2012

Sorry can't give this one a higher score, it took forever to make, cost a fortune with all of the ingredients, and turned out flavorless. Fried rice is cheaper at the carry out so I will be getting it from there in the future.

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Reviewer:

mattallan

Reviewed: Apr. 9, 2011

Good! Everyone who I cooked this recipe for, loved it. This will definitely be one of my staples. I followed the recipe exactly, but, I felt it needed a little help afterward. It was a bit bland. So I add Five-Spice Powder, Adobo all purpose seasoning, and sea salt to taste. After adding a little seasoning, wow! What a difference! Amazing recipe.

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Reviewer:

veggiegoodeats

Cooking Level: Beginning

Reviewed: Jan. 30, 2011

Pretty good.

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Reviewer:

motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 24, 2011

This was an easy and versatile recipe. I will admit I did cheat a little bit and used some frozen veggies that I had in my freezer since I didn't have any fresh ones and it still turned out great!

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Reviewer:

tanyaj122

Cooking Level: Intermediate

Home Town: Florence, Colorado, USA

Reviewed: Jan. 11, 2011

this was fabulous! I used brown rice, sesame oil and added shrimp !! (or you could eat some shrimp on the side...I just mixed mine right in) It was so good, and will definately be a staple from now on in my house!

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Reviewer:

shenakatt

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Reviewed: Jan. 6, 2011

Better than our chinese place makes! Yum!

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Reviewer:

just for you

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Dec. 29, 2010

I subbed water chestnuts for the bamboo shoots and added bean sprouts because I love them but made no other changes. It was a little bland as others mentioned so I added a splash of rice vinegar and this helped a lot. I think replacing a tablespoon of the veggie oil with sesame oil would bring this up another notch. It was good and we enjoyed it but I do think it needs more seasoning.

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Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Oct. 27, 2010

I liked this very much. I added some fresh grated ginger, a little shredded cabbage, and some white pepper. I substituted sesame oil for the vegetable oil. I also finely julienned the carrots instead of shredding them.

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Reviewer:

WISEREADER

Cooking Level: Intermediate

Living In: Colden, New York, USA

Reviewed: Oct. 12, 2010

I cut the recipe in half.....we'll, the rice and egg parts. I kept the vegetable ingredients the same. I actually used brown rice and cooked the rice in organic chicken broth. I used red bell pepper (we don't care for green). I highly suggest you try it this way, unless you like your fried rice rice-y. ;) NOTE: I always cook my eggs seperately from the fried rice ingredients only because I can't ever get mine not to turn out goopy. I just grease a small skillet with sesame oil and cook the eggs like I would a small omelette. After it cooks solid, I let it cool, then shred it. MUCH easier.

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