By MsSally on February 09, 2007
Photo by kiwidutch
Photo by kiwidutch
"Recipe easily doubles for more servings. Freezes well. Prep time does not include cooking and cooling the rice. You can use your favorite marinade, I use Ken's and I do NOT marinade chicken first. But if you like you may do so."
Serving Size: 1 (357 g)
Servings Per Recipe: 6
"Delicious!! Everyone in my household and my dinner guest all inhaled this! I made as directed except - I used 1.2 cups vegetable stock in place of the bouillon and water and pre-cooked the rice in a steamer. I used regular soy as it was what I had on hand. (No ginger as I don't care for it). Wonderful flavor and SOOO easy to make! This is a KEEPR we will be making again!!!"
"OMG this was a huge hit with my family (or should I say boys) I made the rice ahead of time as suggested, Thank goodness for zmail when you have a question on a recipe, I appreciate your reply MsSally. . . and did just that. This was easily put together and the taste was better than expected, It was outstanding! Thank you for sharing, I will make this again and again! YAY, another one for rotation. *HUGS* ~V"
"Great, quick-and-easy stir-fry recipe for when you don't want to work too hard. I used 1 tsp sodium-free chicken bouillon granules, as that's what I keep on hand (regular is too salty for me). I also stir-fried the Egg Beaters in the pan with the other ingredients, because that's what I'm used to. It's nice to have a fried-rice recipe available that's so low-fat."
"Loved it! There is no egg substitute available here in the Netherlands that I could find so I made a two egg omlette before sauting the onions and chicken and sliced the omlette when cold and added it near the end of the dish just after I'd added the sauce. We don't get frozen carrots here and while I had some fresh ones I didn't bother since we had tired kids needing their beds after a busy day and wanted to throw this together a bit quickly. They are picky and wouldn't have eaten the carrots anyway. The flavour was good, but next time I will add some spring onions as well. The teriyaki went better with the soy than I thought it would and the garlic and ginger were good but for personal preference I'd increase them next time. Please see my rating system: a lovely 4 stars for an easy and flavourful fried rice recipe that we enjoyed. Thanks!"
"I have to say that we have never eaten chicken this way before. I was kind of a composed fried rice dish. The chicken itself was flavorable and tasty, as well as the rice, but we just had some problems with the scrambled eggs. With MsSally's permission and with her advice I used regular 3/4 of a cup of eggs with 1/4 cup of water mixed in to make the eggs fluffy. I think the eggs just didn't go with this meal at all, as they had been scrambled separately and added afterwards. I think if I cooked the chicken with the rice and the eggs altogether this would have been a much more palatable supper for us. The flavors were good, it's just the texture that didn't do it for us."