Great recipe! I loved the tropical flair from the mandarin oranges and macadamia nuts. I also found it easy to prepare everything but the rice for use over some shredded cooked daikon radish for our lower-carb eaters. Both ways were excellent. I did use jasmine rice, as that is what I usually have. Thanks for sharing!
Fabulous recipe. Love the macadamia nuts in this recipe. Nice change from cashews or almonds which I usually use in fried rice. Used leftover chicken and canned manderine oranges, so this went together in a snap. Thanks bluemoon!
So delicious and easy, I made sure that the little I had left over came with me for lunch today! I didn't have mandarins, so I segmented an orange instead, but I must go and get some mandarins! I served this with Cinnamon Glazed Carrots, for a delicious meal, bright colours and wonderfully complimentary flavours! Thanks, bluemoon!
What a tasty tasty salad. I loved this. The flavors were amazing, they all complimented each other, none were overpowering. A great combo. I had to sub pecans for the macadamia's as I was out. The textures worked so well in this dish, the juicy, sweet mandarins, the fluffy egg and crisp green onion, tender chicken and crunchy pecans all worked well with the rice. Thanks so much for sharing. Can't wait to try this with macadamia nuts.
Apologies - I meant "fat," not "tat."
2 changes in that I used leftover pork instead of chicken and roasted cashews instead of macadamias. Tasty recipe, with good seasoning. I didn't really like the mandarin segments in the rice though as they became too mushy and released their juice, rather than staying whole. Adding them further down the cooking process (basically, just before the end) would probably work out better. Still, they did provide a nice burst of citrus in the dish. Thanks.