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For more flavor and a lower sodium dish, you could make the choice to replace the light soy sauce with sesame oil. To make up for the loss of flavor you would raise the soy sauce drops from 3 to 5. I also would up the vegetable amounts or add other vegetables. If you're only concern flavor, incorporate in some oyster sauce like many restaurants do.

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Anonymous April 29, 2015

I was a little disappointed with this recipe as it was found in my "Essential Asian Cookbook," which I pretty much rely on for all things Asian. This tasted fine, and was easy enough to put together, but even though I refrigerated the rice overnight, the rice still turned out soggyish and not crispyish like take out would be. I'll keep looking for another recipe.

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berry271 March 29, 2011

This is realy good, all my family realy like it. But I did add carrots and i used canned peas not the frozen ones and still taste realy good. Thanks for such a great recipe.

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pashas_love September 27, 2007

Yummy! I had to change this recipe to suit my diet so I left out the eggs and ham otherwise I kept to the recipe. The rice was so yummy and the flavour was not overpowering. Perfect side dish. Thank you Stacey Q

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Chef floWer September 16, 2007
Chinese Fried Rice