Reviewed: Jul. 10, 2012

I'm making it again for the 2nd time in two weeks tonight! I used Trader Joe's Pre-cooked brown rice brought to room temperature for an easy meal. Also cooked some diced onion with the carrots for extra veggies for my picky 7 yr old who doesn't notice them in rice :)

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Reviewer:

Kim Ostrom

Reviewed: Jun. 22, 2012

SO easy!

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jkspruill

Reviewed: Jun. 6, 2012

Great. Versatile. You can add other ingredients as you see fit. I added bean sprouts and green onions. Also added some oyster sauce as per another review. That really took it over the edge.

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Reviewer:

Bebe

Cooking Level: Intermediate

Home Town: Spring Valley, New York, USA

Living In: Columbia, South Carolina, USA

Reviewed: May 23, 2012

Chinese takeout always gives us too much rice, so I use it in this recipe the next day. It is much firmer and less sticky than home cooked. My family enjoys it as much as the takeout. I add chicken sometimes, but this is great on its own.

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Sherri

Reviewed: May 8, 2012

We love to make this with frozen mixed veggies. So yummy!

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Reviewer:

crockpot queen

Reviewed: May 5, 2012

This is good.

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Reviewer:

REE28AM

Cooking Level: Expert

Living In: Tyler, Texas, USA

Reviewed: Apr. 17, 2012

I usually make my own fried rice but thought I would find a recipe and learn how to "do it the right way". I'll go back to my old way; saute chopped onions and garlic, add left over STEAMED rice, fry with just enough soy sauce to you liking. Spread rice mixture to make a little empty spot in the center. Drop 1-2 eggs to scramble in the middle and then mix all together. That's it!

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Reviewer:

ChristinaS

Reviewed: Feb. 27, 2012

Two problems with this recipe: Water needs to be reduced to 3 cups. Using a ratio of 1-1/2 water to 1 rice will help keep the rice grains separate. Secondly, rinse the excess starch off of the rice. Put the rice in your pot, fill with cold water and stir. Drain the rice. Repeat at least once. The excess starch acts like glue when cooked making the rice clump up more.

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Reviewer:

Exclavieor

Reviewed: Feb. 9, 2012

I made this to go with our Asian Lettuce wraps last night. Since I had cooked rice in the freezer, I went about this a little differently. First I cooked my egg separately in an omelet pan. When done and cooled enough to handle, I cut it in julienne strips (much prettier this way, in my opinion). I steamed my carrots to soften them up. I didn’t cook the peas, just thawed them. I refrigerated all the components and just before dinner, I added the soy sauce and sesame oil to the rice and then folded in the remaining ingredients. Microwaved for a few minutes and served! Very good. Nice color and good flavor!

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