By Lvs2Cook on June 06, 2007
Photo by Lvs2Cook
Photo by Lvs2Cook
"This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish."
Serving Size: 1 (322 g)
Servings Per Recipe: 4
"Made this for dinner last nite. It's a good start altho we prefer a more highly flavored/seasoned dish. We grow all our own veggies so I went out in the garden and picked some fresh zucchini, yellow squash and green onions and diced them up evenly in a 1/2"chop. I also used Toasted Sesame Oil as it has more flavor then regular sesame oil. I added a lot of fresh garlic. The directions in this recipe are spot on-many cooks tend to "scramble" their eggs rather then cooking them to a flat dry surface. Cooking them flat enables you to cut them in strips which is more authentic and looks nicer too. We enjoyed this recipe just thought it was a little bland for our palettes. I kicked up the flavor by adding some Sriracha and red chili peppers and added a fresh chopped red bell pepper to it. There are a lot of mediocre fried rice recipes out there and this is a good recipe to start. You can customize it to your own tastes.Thanks for posting."
"This is very good. I have not yet purchased a wok, so I used a deep skillet. I also have an electric stove so I stirred almost constantly. Make sure to have your ingredients all chopped and measured out and its a breeze from there. Thanks for a great easy recipe :)"
"This is easy and delicious, and it works with whatever spare veggies you have on hand-- I've tried it with bell peppers, broccoli, without green onions or mushrooms, etc. Great for an easy and tasty throw-together."
"I was looking for a good fried rice recipe that tasted like the take-out we love to order too much! This is a great recipe and easy to put together. I substituted cider vinegar for the sherry wine but stuck with the recipe otherwise. Thanks!"