By Elmotoo on March 06, 2012
Photo by K9 Owned
Photo by K9 Owned
"Mad craving that came out insanely tasty. Ingredients are approximate because I didn't measure much which is why most things say 'to taste,' lol. I didn't include cooking or cooling time for the rice. Cooking time will depend on your method of cooking & cooling will depend as well. I set mine in my cool basement for 1/2 hour or so. I say 8-10 servings because my family of 4 each had 2nds. But each serving was probably 1c or more. ;)"
Serving Size: 1 (202 g)
Servings Per Recipe: 8
"Made this last week for dinner. Very quick and easy. I love the simplicity (almost too simple) LOL :). Excellent for in a "hurry up side" or for a beginner chef. I didn't realize until after I made it and started the review tonight that my dear friend, pammyowl, had made this also. Then it dawned on me... of our discussion about whether or not to add peas when she was making it. Funny thing, I added peas to it, as well. Very nice base for fried rice. I never added sesame seeds before (and probably won't again), but that is personal preference. Maybe you should list it as "optional". All in all, a nice side dish. Thank you for posting your recipe. Made for Culinary Quest 2014 - Suitcase Gourmets."
"This as a good basic fried rice, but I missed some of the flavor ingredients used in my regular recipe (pork!!!). However, I did like the technique and will be making this again with a few tweaks. Thanks for posting!"
"Couldn't be more tasty! DH was thrilled to finally get 'real' fried rice' by which he means crispy :) A keeper in this house. Thanks for posting - made for Culinary Quest 2014"
"Very tasty! I have never added sesame seeds to fried rice before, but I definitely will from now on!"
"Yummy! I love fried rice and have never added sesame seeds before. Brilliant! I can't resist throwing green peas in fried rice, but that is the only change I made. Thanks for posting!"
"Wonderful! The cooking method gave a wonderful slightly toasted sesame taste to the dish and the grains remained well seperated and delicious just like you get at Chinese restaurants. I served along with a little honey basted roast duck."