443 Reviews

Thanks Sue, for this recipe! Best fried rice I ever made. In the past my fried rice ended up being mushy....this was perfect and very tasty.

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tamarakapel August 31, 2015

A clean wok, clean plates around the table, smile on Mom's face.

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SoEatWeAll August 04, 2015

Absolutely loved this!! I have tried so many different fried rice recipes trying to re-create restaurant fried rice at home but none of them compare to this one. I did not use any leftovers for the dish (I didn't have any or I certainly would have) so the prep time took me considerably longer than 10 minutes (cooking the meat and rice, chopping the vegetables, etc.) but I would say it was well worth the time! I will definitely be cooking this one again.

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LToler47 July 28, 2015

It takes a bit of time chopping and dicing all the veggies. My husband really liked it but I've got to say.. It basically just tasted like a bowl of rice with soy sauce added to me. I guess I was expecting a bit more. It definitely was not like what you get at a restaurant. *I cook and bake often and almost always by scratch so I may be a bit hard to please. Like I said.. My husband loved it, called it "exceptional" I can eat rice all day long and I only ended up wanting a half a serving..

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tams_k July 20, 2015

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.

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Greenie April 29, 2015

It was good meal. Everybody loved it.

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Anonymous April 06, 2015

Made as written but omitted egg as we don't eat them and added corn and cabbage as they needed to be used up. Sesame oil is definitely what was missing from all my other failed attempts at Chinese rice.

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amjoy373 January 01, 2015

Excellent recipe. Just what we were looking for and no changes needed! DELICIOUS!

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AmyPeltier January 19, 2014

This turned out great! I did add garlic, just because we love it so much and I used mushrooms and asparagus because that's what we had on hand. What a treat. Thanks for posting.

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Lucky in Bayview May 13, 2011

I already had a favorite fried rice recipe that I usually use but decided to try this for something different. Now I've thrown out my old recipe...this is wonderful and so much better than my old one (which I always felt needed something extra). I didn't have carrots or sprouts but will try those next time. Even without those two items, though, this recipe tasted complete and so very satisfying. Thank you for posting it!!!

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Okra March 03, 2011
Chinese Fried Rice