2 Reviews

Very good recipe! One of the tricks that they use in chinese restaurants is to cook the rice a day ahead and refrigerate. This helps the rice to come out separate and not clumped together. This would be a great recipe for just leftover rice since it doesnt call for much rice anyway!

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LeslieBham January 31, 2011

Great recipe Nelly! The thing I liked about it was that it had lots of flavour but wasn't drenched in soy sauce, like some other fried rice recipes I've had. I actually did all the different bits ahead of time (cooked the rice, fried up the egg, meat and veggies) and then when it came time for supper it only took me about five minutes (if that) to finish the job. The one thing I would say is that this is good for two people, if you're having lots of other dishes with it. But since it was one of only two dishes for our supper, I doubled the recipe.

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Sackville July 29, 2003
Fu Manchu fried rice