By Pokey in San Antonio, TX on January 18, 2006
Photo by Rita~
Photo by Rita~
"The secret to this recipe is to marinate the meat before cooking. This adds additional flavor to an already flavor rich dish. You can use beef or chicken. I use round steak, cut 1/2" thick or skinless chicken breasts. Having the meat slightly frozen will help in cutting it into thin strips."
Serving Size: 1 (196 g)
Servings Per Recipe: 6
"Loved it! I added some frozen peas. Very easy. Thanks for posting!"
"Delish-very easy. Thanks for posting!"
"Marinating in 1 cup of soy is just to much so I used 2 tablespoon of soy sauce, to the sesame oil, sugar, garlic, and red chili. Step # 8 calls to heat the oil but I do suggest just 1 tablespoon and save the rest for Step # 10. After cooking the meat I just added the remaining ingredients to the wok to heat and seasoned with a touch more soy. I did use left over brown rice and saffron rice, skipped the sugar and added 1 celery stalk. This is rated on the results from the changes made. I`m sure if someone uses 1 cup of soy this will get very little stars."
"A delicious one dish meal! I made this with beef, already sliced into strips by the butcher, and I marinated the meat overnight. The only changes I made were to use half the specified amount of soy sauce (and I used a sodium-reduced one which is what I always use), to add 4 cloves of minced garlic in step 10 and to omit the red chilli (personal taste preferences). I also added some baby bok choy I had on hand (in step 10). This dish was wonderfully flavoursome, and it's also very versatile. A great recipe, Pokey. We loved it and I'll be making it again. Thank you for sharing it! "
"This was very good but I definitely don't think a whole cup of soya sauce is necessary...as it is, I made the chicken version so was able to discard the marinade and add soya sauce later to taste, but using the whole cup for called for in the beef version would not only result in a fried rice that is too salty, but also in one that is too 'wet' as it is only added in the last steps of the recipe and cooked just until 'heated through'. I was also unsure of the 1 tblsp of red chili used in the marinade as I wasn't sure if this meant a minced fresh chili or chili flakes. I opted for a reduced amount of chili flakes as my children are not very heat tolerant. The fried rice is very good. The chicken very tender and tasty. I added 4 tblsps of soya sauce near the end to add flavour and salt and found this to be a good amount for our tastes."