Very good. I made a few minor changes but nothing that I think would necessarily make it significantly better than the original. I used 2 cups of rice and just doubled the rest of the ingredients adding about 1/2 tsp of celery salt and 1 cup of peas/carrots/corn. The other thing I did is instead of cooking the egg before hand I skipped that step and just poured the egg and soy sauce over the rice mixture in the pan and kept stirring until it was cooked. This way, I didn't need the oil, the powders/seasonings got mixed in well, and the egg pieces are small (I don't like chunks of cooked egg). I learned this technique when living in China so I figure it makes things a little more authentic... :).
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Very good. I made a few minor changes but nothing that I think would necessarily make it...