*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
No this is not an "authentic" recipe but knowing that it still is pretty good. I love Asian-flair foods while my boyfriend and roommate do not! This was a good compromise because both of them repeatedly stated that this was good. So for those who eat this type of food alot it may not suit your tastes but for those that are "new" to this type of food would likely enjoy this recipe. Plus you can add whatever veggies you prefer.
Good base recipe. I make fried rice often now and have made some modifications. To keep it more traditional (vietnamese) I leave out the bell peppers and celery and add more peas and carrots. I also add cooked shrimp (diced) green onions (sliced) and chinese sausage (thinly sliced) b/c they are a must! I always season the chicken with garlic salt & pepper and oyster sauce for more flavor when stir-frying. Fried rice is one of my all-time favorite things to eat but never learned to make so thanks for the recipe that got me started!
I read every single review (184 of them) and was so surprised that not one of them mentioned that the rice should be 2-3 days old not just chilled. In addition to keep the rice grains separate like restaurant rice add about 1 tsp. or so of oil to the rice and mix thoroughly with your hands. Follow these two suggestions and there will be no clumpy rice. I used brown rice cooked in chicken broth which was so good I could have eaten just that alone. Brown rice takes longer to cook than white rice but is so much healthier (all the natural nutrition is removed when it is made white) and it tastes so much better. This is a great basic recipe with lots of helpful tips from other reviewers. Thanks for the recipe and the reviewer s contributions.
As is I felt this was a bit bland and didn't taste quite like the Asian style restaurant fried rice that we get around here. I added some seasoning (garlic onion and chinese 5 spice) and a about 1 T of teriyaki. It was pretty good after that.
The key to this for me was the order of ingredience I sauted the chicken in some sesame oil then added the onions soy sauce let onions cook until soft then added the peppers and carrots (no celery) then the ROOM TEMP. rice then the remaining Soy and last the pea pods. This tasted like it came out of a take out box- Thanks!
This is very good and I love that you can just use whatever veggies you have on hand. Definitely add some onion though. The directions need to be updated however. I always cook my scrambled eggs separately and stir into the rice at the last minute. Recipe should also specify that the rice should be cold before stir frying. If you use fresh cooked white rice you will end up with a sticky sloppy mess.
What a great recipe. My family likes things chopped up a bit smaller than most so I did this. They didn't even know they got cooked carrots. I added chopped peanuts and this make it even better. This will be a staple in our house.