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This is much better than the usual recipes I have tried for homemade fried rice. A much truer taste and a foolproof cooking method. Thanks for sharing your secret!
This rice is soooo good,DD2 thought i'd gone to the nearest take-out place(11 miles away) to get the rice to go with the broccoli chicken stir fry she'd seen me make. Only thing i did different was had to use canned bean sprouts(drained and rinsed repeatedly),just can't find fresh sprouts in my small town, but it was great anyway-thank you so much!
I made this for the Lost and Found Cookathon and I'm so glad I did! My husband and daughter loved it and so did I! I left out the meat and added more green onions. Lovely dish. Thanks!
This was very good, although I made a few changes, I didn't have any bean sprouts, I added some chopped mushrooms, and i used textured soy protein in place of the meat, it was delicious, Thanks for a great recipe!
I combined this with the sesame pork stir-fry and it was wonderful! My first attempt at stir fry and I can't wait to make it again. The only thing I would do next time is add more egg. I used 2 but will use another 2-personal preference. I may add water chestnuts next time too.
This is a very good recipe! I did not add carrots, but otherwise I followed the recipe exactly! It was very good! I think it is important that you use a wok, as I have attempted fried rice in a non stick pan, and have not yielded very good results. This is a keeper! My fiancee really liked it, and he is not a fried rice lover like I am! Thank You!
this is a truly delicious fried rice recipe. i chose to make the chicken w/ red pepper oil i made, the second time i cooked this. wonderful.
ALMOST perfect... but not quite there. Excellent recipe for technique; cooking things in separate stages and mixing together at the end is key. The taste is excellent, but not quite the classic flavor as it lacks a slight tang of oyster and/or fish sauce. Add a pinch of these yourself and BOOM, 5-star recipe. ALSO RECOMMENDED: use leftover rice (or cook it 8+ hours in advance) as this will help keep it from getting too soft/mushy, and use the biggest pan you can (ideally a wok) at a HIGH cooking temperature, to give the overall palette a slight char and a little bit of crunchy sear to the vegetables.