Reviewed: Jul. 8, 2009

really great except im kinda new to cooking and didnt know that normal rice is different from minute rice and had to add loads of water in the end. so i suggest cooking rice first then doing everything else as suggested.

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Reviewer:

hungrygirl

Reviewed: May 20, 2009

Very good, however I did make a change to it, I did not boil my rice and veggies in the broth because I used ww rice and it takes longer. I heated the veggies up in the broth, cooked the rice, drained the broth, added the rice and slowly added the broth until it evaporated. Then I added the egg right before serving (which I dont get because ill be eating it and all of a sudden and egg chunk, seems weird) Anyways it was very very good and surprisingly filling.

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Reviewer:

GoSensGo

Cooking Level: Intermediate

Reviewed: May 9, 2009

This was so easy and surprisingly tasty for how quick and simple it was. We used some canned mushrooms instead of the frozen veggies since we were making a veggie stir-fry to go with it. It tastes great. Also, we used a little over 1 1/3 C water mixed with dry buillion since we didn't have canned. That turned out to be the right amount of moisture.

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Reviewer:

TALLGAL21

Reviewed: Apr. 29, 2009

I always have trouble making rice, but this turned out perfectly. I cooked it little longer than it called for and added chicken because my husband will not eat anything if doesn't have meat. This will be added to our weekly dinners.

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Reviewer:

Jimmyswife

Reviewed: Apr. 26, 2009

This was great, i thought it might be a bit bland but it was perfect. I added a bit more oil at the end of cooking to help the minute rice texture as someone else advised, thanks.

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Reviewer:

Angel

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Reviewed: Apr. 15, 2009

I added some chopped up ginger and garlic, tiny bit of fish sauce and a tablespoon or so of brown sugar to this base recipe. yum!!

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Reviewer:

hpk

Reviewed: Apr. 15, 2009

This recipe was delicious, but I was left with the rice and a whole lot of chicken broth that was unnecessary. I had to drain the excess broth, but the remaining fried rice was amazing!

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Reviewer:

lostfan218

Reviewed: Mar. 23, 2009

I decided, at the last minute, to have fried rice with something my Daughter-in-law prepared. This was good and quick. Everyone liked it, thought it was really good for being so quick. I didn't have the chicken broth, so I used chicken boullion, and it ended up a little salty, but I can't blame that on the recipe. I actually "fried" it a little at the end by adding a little more oil, this seemed to take away the "Minute Rice" texture, and make it better. I'd definitely use this recipe again when I'm pinched for time.

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Reviewer:

Goldilocks19

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

Reviewed: Mar. 6, 2009

This was really good! I did not have white Minute Rice so I made it with the brown. I also had a little left-over chicken that i added. It was quick and easy!

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Reviewer:

loves2cook74

Reviewed: Jan. 13, 2008

I made this tonight and boyfriend and I both loved it. I made it exactly like it said but accidentally put the veggies in frozen. I just let them heat slowly until thawed and then brought it to a boil- no biggie. I will definitely make this often. It was delicious and so easy. Served with teriyaki chicken~ YUM.

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