Fried Rice with Cilantro

This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The only changes I made this time were: substituted one of the tbl of veg oil with sesame oil, prawns instead of chicken, reserved one of the tbl of cilantro and sprinkled it on top of the rice to serve, and squeezed fresh lime over the entire dish. My husband said it reminded him of the rice he had in Thailand. (I did not know what kind of "green" chile the original recipe calls for. In San Diego, all types of chiles are available, so I used jalapeno.) Next time, I will add an egg, reduce the oil by at least a tbl, and top with chopped roasted peanuts (unsalted). 03/22/09: I have made this recipe several times since this review. Now I use a bit less oil, but still use 2 parts canola to 1 part sesame oil. Before I add the rice I scramble in 1-3 beaten eggs (sometimes I double the recipe). I add the unsalted chopped peanuts before serving. I have also made with just chicken, just shrimp, and a mixture of chicken and shrimp. It is so good.

This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. I made mine without the chicken and cilantro; threw in a handful of julienned carrots with the garlic and cooked for a couple of minutes; turned the heat up really high and added the rice, then made a well in the center and scrambled an egg and mixed it in. I then added the sugar, fish sauce, and soy sauce, along with a scant teaspoon of sesame oil, which in my opinion is a necessary ingredient for authentic-tasting fried rice. Don't skimp on the fresh basil either; wow, that is a great taste! I don't have a wok or a gas stove, but even with a large skillet on an electric stove, this worked really well. Just remember to turn the heat up really high before adding in the rice, so that it cooks quickly and doesn't get "gummy". My DH raved about this fried rice!! He thought it was fantastic, and my 3-year old gobbled it up as well. Be sure to double the recipe if you want to have even a chance at leftovers. It's good cold or rewarmed. This will become a staple in my recipe repertoire.

I am eating this as we speak. I made exactly as written except I used olive oil instead of vegetable oil. It is so easy to throw together and is not your traditional fried rice that I am used to but is a welcome change. Great taste!

Very good rice! Important note: the rice measurement should be for UNCOOKED rice, not cooked rice. I made this recipe measuring out 2 cups cooked rice and it was very oily. Use 2 cups uncooked rice to get the proper consistancy. I doubled this to freeze for OAMC and it is great!

This is one of the best recipes I've made from this site! I LOVE pad thai, but find it a little time consuming to make. I did add a few ingredients, mainly because they are in pad thai. I cooked the garlic in sesame oil instead of vegetable oil. I added 2 scrambled eggs,and used shrimp instead of chicken (my husband loves shrimp) and also added chili powder. I chopped up extra cilantro and green onion to put on the table (I like lots of both) and added bean sprouts. My rice came out a little on the thick/sticky side, but I've never cooked with jasmine rice before, so I wasn't sure how it was supposed to look. It still tasted FANTASTIC and I will be making this recipe for many years to come!!!!

I will give it 5 because it is the best "base" for thai style fried rice I have found so far. I actually spiced this up a bit by adding a teaspoon of crushed red pepper (if this is too hot for you then seed your chiles), other better additives were celery, carrot and white onion to the garlic mixture so they all could caramelize together and then added the rest of the recipe. Will definitely make again - my way - thanks for sharing the great recipe.

This is a wonderful recipe, and incredibly easy to cater to your specific tastes. I used pork instead of chicken and sesame oil instead of vegetable oil, and because I live somewhere that fish sauce is not readily available, I substituted another tablespoon each of oil and soy sauce. I also added finely diced zucchini and an egg. It came out fantastic. I'd never thought of using cilantro in fried rice before!

I wish I could give this 4.5 stars instead of only 4! After 12 years of marriage to a lovely Thai woman, I can tell you that this a pretty close to the way she makes it and would be delicious as is. Of course every Thai cook has their own recipe and for me, the following changes put this recipe over the top. The differences are that she uses red chilies (not that important), spicy Thai basil (pronounced: bi-g'pow) - which makes a huge difference in flavor; she omits the sugar and regular soy sauce and uses sweet soy sauce and thin soy sauce (available at SE Asian markets) which is a significant substitution (sweet soy has a subtle blackened cane sugar flavor and the nutty flavor of the soy bean is more pronounced in Thai thin soy sauce than in either Chinese or Japanese soy sauces). She also adds chopped tomatoes and butterflied prawns in the last minute of cooking and tops each serving with a fried egg (not scrambled - cooked to desired doneness) and finely chopped peanuts. serve with fresh cilantro, lime wedges, white sugar, red chili flakes and fish sauce with green chilies as condiments. This is so scrumptious - you HAVE to try it just once! BTW the Thai name for this is Khao Phad.

This is a very flexible recipe. I have made it with chicken, shrimp and most recently, scallops. I think it works best with seafood. The complementing tastes of the basil and cilantro make this dish and should not be left out. The only changes I make are substituting olive oil for the vegetable oil and adding 2 tablespoons of “hot” sesame oil. Since there are so many dominate flavors in this dish, do not waste money on expensive fresh shrimp or scallops. The frozen bulk variety from Sam’s Club or other warehouse stores work just fine.

My husband loved this fried rice. I squeezed lime (just a little) over it just before serving and it brightened it up a bit. Very good.

love this...i add 1tbsp asian red chili sauce, use 2 more tbsp of cilantro, and dried basil not fresh. i use basmati rice which works as well as jasmine (used 1st time i made the recipe) because basmati works out cheaper for me.

I love fried rice and I LOVE cilantro, so this was one recipe I HAD to make! I always have jasmine rice on hand, mainly because it cooks so quickly but also for that lovely "perfumed" flavor. The cilantro just adds to the perfume! I made a couple of changes, out of necessity only... didn't have any fresh chiles, so chopped up a fresh jalepeno, didn't have fresh basil (wish I did!) so used dried. I left out the chicken as I made Oriental Drummies on the grill for the main course, but added a scrambled egg instead for protein and more body. Even with the changes, this was SO GOOD!! Next time I make it (it will be a regular in this house!) I will make sure that I have fresh basil on hand because I think that would just kick it over the top!! Thanks, Mitch, for the excellent recipe!

Excellent fried rice!! I left out the chicken and served with Lemon Ginger Shrimp (recipe on this site) and they went together perfectly. I used Thai Basil, basmati rice and doubled the fish sauce and soy sauce but other than that followed the recipe exactly. Will be making again soon!

I gave this recipe a 4 star rating because I did not add both the fish sauce and the sugar. I never did add or eat fried that had sugar and fish sauce in it. Otherwise this dish tasted fine. I cooked 2 cups of rice and chilled it overnight. It was not hard to put together. I had leftover rotisserie chicken that I cut up into cubes. At the end I stirred in the chopped green onions, basil and cilantro. I also seasoned with a little Hawaiian sea salt and black pepper. This dish has a nice herb fragrance, tastes fresh and is lightly seasoned which I liked. The scent and flavor of cilantro is pronounced in the rice. If you like Chinese Parsley, a.k.a. Cilantro, then you would like this fried rice dish. Otherwise you might want to cut back on the amount of cilantro. Then again, this is “Fried Rice with Cilantro”. I served this with, “Egg Foo Young,” also from this website.

This was really good. I doubled the recipe. Don't forget to add the fish sauce, the flavor is very good.

I made several changes, both of past reviewers and my own, but the result was five star! First, I wanted to cook the chicken separately (we have an atkins person in the house), so in it's place I scrambled two eggs and added them at the end. I cut the oil by at least 1/2. But I think what made this extra special was the addition of julienned cabbage and chopped onions. About a cup to 1 1/2 cups of each, I sautéed in the oil and garlic until onion was translucent. Then I proceeded as recipe suggested. I added the egg when I added the basil and cilantro. This got rave reviews from all and I'll definitely make it again!

This was a great recipe! I added too much oil and so everything was waaay oily, but still really good. I think next time I will add some veggies or tofu to it though. And More cilantro because I'm in love with it.

Great recipe! It was a little oily, but otherwise was great. I made it with shrimp instead of chicken and I mixed in some eggs. It was delicious!

Very good recipe! It still tasted good after I burnt the garlic! Hubby even said it was yummy!

This recipe is so good! I make it every time I have fresh basil and cilantro. And I've stopped measuring these out, it's fool proof. Tastes good no matter how much cilantro or basil you throw in. I love it with chicken and bacon best. Great summertime meal! Thanks!

This was very good fried rice! I made the full recipe with the intention of it being the main course for two people, and there was still a nice big bowl left for lunch tomorrow. I altered this recipe to fit what I had on hand- shrimp instead of chicken, frozen peas and no basil. I didn't put the full amount of cilantro in but will next time. Also, I cooked the ingredients out of order from what it says based on reviews, but next time I'll do it like the recipe says except add the cilantro right at the end. Served this with egg drop soup and steamed barbecue pork buns.

This is delicious. It is quite hot though, I used about 3 cups of rice, I would probably use even more. I also used shrimp which I added with the last steps. Substituted Thai basil for regular, excellent!! Great side dish for Thai food.

This is a very easy recipe. When I made this we were already having stir fry w/chicken so I subsituted chicken with eggs (2) and it tastes great! The best part is, I had it for lunch the next day and so the soy sauce soaked in it tasted even better!

This is a pretty good way to use left over rice and chicken. And I also added the egg like others suggested.

Simple and delicious...a bit hit with my husband and I!

This was wonderful! Very easy to make. The fresh cilantro and basil are key. Delicious!

Added diced sweet pepper and an egg that I scramble before adding the rice. Very good!

Loved this. I added chopped carrots, onion and green peppers. Next time I will add some chicken or shrimp!

I made the following substitutions: No garlic or green onions, so I cooked the chicken with a brown onion. One red chile instead of two green. After the chicken mixture cooked, I removed from heat and covered to keep warm. I then stir-fried a bag of Thai style frozen veges. When they were done, I added the rice and sauces. Then I made a well in the middle and scrambled two eggs (I doubled the entire recipe- plenty for leftovers!) and added the chicken mixture back in to warm. It was great, and quick and easy to prepare. Serve with lime wedges- the flavour really sets it off!

I really liked this recipe. I got a little nervous when it was time to add the fish sauce because I really didn't like the smell of it but when the dish was complete it tasted delicious! Glad I tried it!

Not bad. A nice change from the typical Chinese fried rice. It has a slight sweet taste to it and reminds me of Thai fried rice alot. I dig the flavors of the baail in the rice. Worth a try!

Excellent and easy! I didn't add any meat to it as i was looking for a side dish to go with potstickers. This was really good - very flavourful. I didn't have green onions, so just used very finely diced yellow onion, added a bit of celery and grated carrot. Used fresh cilantro but dried basil.

This was wonderful!! The longer the flavors are allowed to marry together the better it is.

Wow! I was looking for a recipe similiar to my favorite thai fried rice, this was a great base recipe! I added about 1/3 lb sausage, carrot, red pepper, and onion. I deleated garlic, green onion and sugar, upped the soy, and added garlic chili sauce. I also added bean sprouts and fresh tomatoe wedges. Thanks for a great basic recipe for my favorite carry-out thai rice!

Wow this was really good! I put 2 "cups" of brown rice in the rice cooker (the cup given with the cooker isn't really a cup) the night before so it would be cold when I made this. I used dried basil because I didn't have any fresh. Next time there will be fresh basil. Otherwise I followed as written - maybe a little less oil. My boyfriend didn't even hesitate to rate it 5 stars!

Not too bad, very fresh tasting but a bit bland

This was easy to make and tasted really good. I could not find fresh green chiles so I used canned. Other than that followed recipe exactly. I might cut down on the sugar next time. It was a little sweet. My husband ate this without complaining so it's a keeper!:) Thanks for sharing:)

Fragrant, yummy and Easy. I added dry basil instead of fresh, and added one more green chilli. My husband wolfed it down. Thanks for sharing

This is an awesome recipe! Spicy and yummy!

Delicious I made it tonight and served it with fish so I omitted the chicken. I am sending this recipe to my daughter. I do alot of oriental cooking and this is soooo easy. Thanks for sharing.

I was deliberating ordering a takeaway biryani or a pad thai when I decided that I would look up ingredients that I had on allrecipes - chicken and soy sauce - and discovered this recipe! It was ready in no time and deeelicious! I continued to cook the chicken in the soy sauce and fish sauce a bit then added the rice.

Easy with ingredients on hand!

I LOVE this recipe. the sauce is so easy yet very flavorful and the entire dish is incredibly versatile. I have made this with different combination's of chicken, pork, egg, and shrimp as well as used a ton of different veggies. My favorite combination so far is chicken and shrimp along with diced bell pepper, jalapeno, and onion. A must try!

Made this for New Years Eve Dinner. Fantastic Spin...I love fried rice and when I saw the twist of Cilantro ( a very spanish food) I had to try it out. Absolutely delicious. I omitted chicken cause I was too lazy to wait for it, but it tasted great without! Definitely try this recipe.

Amazing!!! We make a "plainer" version of fried rice from the "More With Less" cookbook all the time to use use up leftover rice--probably 2-3 times a month. Really, what other way is there to use up leftover rice? :-) Our whole family--including the kids--loved this new variation & I ate (or scarfed, as my husband said) what was left in the pan! Easy & definitely tasty enough to eat again many times!

great as is.. no changes needed

This recipe is really good. I used four cups of rice, doubled the fish/soy sauce but kept the oil the same. It was absolutely delicious. It didn't taste fishy at all. I will make this again!

I replaced 1 tbs of oil with sesame oil. I beat 2 eggs and scrambled in the pan before adding the rice and other ingredients. I omitted the fish sauce as I didn't have any. Squeezed lime over the top before serving. Love the jasmine rice! Delicious!

We love chinese and thai food. This recipe was great - easy & delicious! We omitted the cilantro since my husband doesn't like it. I also added a scrambled egg and used jasmine rice.

This is PERFECT!!!! Love, love, love! For an entree, it's great with the chicken, but if you like it as a side dish, I recommend sauteing mushrooms, carrots, and any other veggies you like. The sky's the limit; you could add anything from toasted almonds to tofu. Thank you! I will def make this again. I omitted the green chiles and fish sauce when I made it for my kiddos.

Great Thai fried rice.... I used chicken this time but I'm looking forward to trying it with seafood. Fish sauce isn't available in our small town, but I've had luck finding it online. Try importfood.com.

This was delicious! Instead of using chicken, I put a ton of veggies in it and served it with the candied garlic wings from this site...it was a huge hit... I did use a little sesame oil in the rice, and to those with sticky rice issues-jasmine rice is stickier than normal rice, put a little olive oil in the water that you cook the rice in...this usually helps me.

Best fried rice! I took the advice of some other reviewers and replaced a little of the vegetable oil with sesame oil. I also added carrots and mushrooms. Garnished with extra cilantro and lime. I made mine with a mix of chicken and shrimp. Also another reviewer said his thai wife puts a fried sunny side up egg on top of each serving and then mixes it in before eating. I did this just for fun. It was great.

This is sooooooo good! I also added carrots, sesame oil and peanuts. I didn't use any chicken though. Definitely a keeper, thanks.

This is delicious - i added a couple handful of frozen peas for color and I have no left overs. This also was a very quick dinner.

My husband and I loved this recipe! I cut out the chiles because I don't like them, we didn't have fish sauce so I left that out too and I used brown rice instead of jasmine. I'd love to try jasmine rice though because I've had it before and it's a yummy smelling rice - I just didn't have any either. It still was wonderful - a sweet pleasant taste that worked well with the chicken. I'd like to try it with shrimp some time. Thanks

love the oyster sauce!

Wow... thanks so much for this yummy recipe! I modified it a bit to use up some of the veggies I had laying around. Added diced carrots, snowpeas (finely sliced), shredded cabbage and some lime juice. (and I used bacon as that is all I had on hand) This tastes so good... it will definitey become a regular meal around these parts!

This was surprisingly tasty! Ive made fried rice before and it always tastes bland. But, this one was so good..better than a restaurant! I made it vegetarian by taking out the chicken and adding carrots and peas. I also stirred in about a teaspoon of ground ginger and that really took it up a notch! YUM

Just finished with this. Added extra cilantro and basil, and used long grain brown rice only about 1.5 cups of cooked rice. Separately fried up some fresh broccoli in veggie oil and sprinkled it with crushed red pepper. EXCELLENT result. Definitely sticking this in the physical recipe box and making this again.

Delicious! I sauteed Napa cabbage and Shiitake mushrooms and then I added a raw egg scramble lightly because I didn't have chicken. I used frozen chopped basil and cilantro. The recipe has a balanced foundation of basic ingredients for fried rice, so experimenting is easy and tasty. Great recipe! Thank you!

easy to make and a good flavour ; )

I picked this recipe because of the fresh herbs and I wasn't disappointed! It was very flavorful, and I agree with others that it's similar to what you'd get at a Thai restaurant. The only thing I changed was to add in the goodies you normally see in fried rice - egg, peas, carrot, bean sprouts, etc. Yum!

This rice was awesome! After reading a few of the reviews, I added a couple of eggs which I beat and fried up first and took out until I put in the rice. I also added crushed peanuts at the end. I used shrimp instead of chicken. The result was a fabulous rice dish good enough to serve company. Quite reminiscent of pad thai but much less labour intensive.

This was excellent! So easy to make, took no time and everyone raved about it! I highly recommend this for anyone who wants to change things up! I didn't add egg as other reviewers mentioned, but next time I think I will. (Note: if you make rice, make extra. Leftover rice makes this quicker and easier.) I didn't add chicken, I paired this w/ Hawaiian Chicken Kabobs from this site and it was AMAZING. Hubby loved it!

Good fried rice. Since I'm not so hot for spicy foods I only added one green chili; the result was a very mildly spicy fried rice. Next time though, I'm going to skip the chili altogether and use green peppers instead. I'm also going to use less basil and more cilantro. Finally: good tip on adding the rice after the sugar and sauces!

Great Fried rice! i had guests begging me for the recipe. I spiced it up even more but shouldn't have. My dinner party loved the flavors

It was simple to make and tasty. However, I felt that it was a bit bland. Maybe it was because I omitted the basil since I didn't have it at hand. I also didn't use chicken but fishcake since I only had that at the moment. For the oil, I used olive oil and sesame oil instead in the ratio of 3:1. I also added diced carrots because I love them! Another thing about the dish was that it was a bit greasy. The next time I make it (definitely I would), I would add less oil. Also, the dish in my opinion requires a tad more heat. I'm gonna put in some chilli padis next time.

Very tasty! A versatile recipe that you can add anything too. I usually don't like fried rice, but this recipe is an exception! Thanks for sharing!

very good 2 out of 3 say.

Good Thai tasting food. Subst. 1 T sesame oil for veg. oil. Add julienned carrots. Scramble in some eggs at the end.

This was a nice, light meal and easy to make. I didn't have fish sauce, so I doubled the amount of soy sauce. My husband and I both agree that the flavor wasn't very exciting. I think the fish sauce might have helped. Also, I added egg instead of chilis- the chilis might have given it some kick. Next time, I'll put the cilantro and basil in at the end without cooking it. Cooking it for that minute made the fresh herbs a little wilted and bland. I added sweet thai chili sauce on top of my serving for a little extra flavor. Thanks for the light n' easy recipe- it's a good starting ground for adding your own twists!

Made with shrimp. Used 4 chops of cilantro. Used wok oil instead of adding separate garlic. Followed suggestions of 2 T wok oil and 1 T of sesame oil instead of 4 T veg oil. Added one beaten egg when I added the rice. Kids approved for keeper file.

Great twist on fried rice. I made it with shrimp instead of chicken & added a few frozen stir fry veggies. It was a little sweet & very yummy with the cilantro.

been cooking this rice for 4 days straight, really really yummy flavor. I didnt have cilantro though so i just cooked it with the basil. The taste was perfect! I can imagine how much more yummy it would be with the cilantro! You guys have to try this :)

This was DELICIOUS! I marinated the chicken in soy sauce and garlic powder for a day first and added mushrooms and green pepper. I also used regular white rice. DEFINITELY recommend the lime squeezed on top- really finished it off. If doubled, good for big groups! Will definitely make again!

This was really yummy. I didn't have basil but the cilantro was outstanding in this. I subbed eggs for the meat since I made this as a side. I started w/ half the amount of garlic and oil to cook the eggs. Then I removed them and and added the remaining garlic and oil and cooked the rice. When it was ready I returned the eggs to the dish so they wouldn't get rubbery. I used leftover brown rice for this. I definitely recommend trying it with brown rice. I served it with slow cooker beef and broccoli and some frozen egg rolls.

I used this as a side dish so I didn't use any meat or fish added in. I read some reviews and left out the sugar, subsituted the veg oil for olive oil and added one egg. Used this as a side with seasoned wild salmon. Yummy! My husband and I loved it.

Pretty good! I was expecting BOLD flavor, but this ended up being quite mild (at least for my palate). Nonetheless, I enjoyed this quite a bit and my hubs REALLY enjoyed this (a HUGE plus)! :) I did have to make a couple of changes to suit our tastes, however.... I have to agree with HORSEZ001. As is, this is VERY moist / oily. Because my box of (Goya brand) rice did not specify how many MEASURED servings each cup of uncooked rice would yield, I had to guess.... This ended up being my saving grace since I had about a cup's worth of leftover rice to work with. To compensate, I added an additional 1/2 T of EACH liquid ingredient AND sugar to my rice - PERFECT! I could not locate Thai chiles, so I used serrano peppers instead (jalapenos are also a suitable substitute). Chicken was my protein of choice, but I will try using shrimp or scallops next time. Because this dish is so delicate, I think seafood would pair wonderfully with it. Chopped scallion and peanuts were perfect garnishes. A squeeze of fresh lime is an absolute MUST (it "made" this dish, IMHO). Veggie spring rolls rounded out our Asian-inspired meal. Thanks for sharing, MITCHNSTEVE! With a few minor tweaks, this was a darn good weeknight meal. :-)

What a fantastic rice! Been buying Contessa frozen chicken fried rice and this is even better but fresh! Wow thank you MITCHNSTEVE! Versatile fried rice.

Simple and fantastic. I used half the sugar just because I don't really like sweet.

This is always good. I shred the chicken and add about 2 Tbl of minced ginger, a bag of frozen peas, and a handfull of oyster mushrooms. At the last minute before serving I stir in a drizzle of sesame oil.

I used less oil than the recipe suggested but didn't have any basil on hand. I used grocery-brand sesame oil, and it didn't do great things for the dish, but had I used a good quality sesame oil, it would've been much better. I love cilantro, so I think I must've doubled the amount for that. Even without some ingredients, it was awesome!!

Yum! Really easy to throw together and so adaptable to ones tastes. I used Thai basil and used 1 tbsp of sesame oil in place of 1 tbsp of vegetable oil, palm sugar instead of regular sugar and sprinkled a bit of lime juice on top (a combination of other peoples' suggestions and what was on hand). I'll definitely be trying this again with some additional veg and different types of protein. Also, I'm quite sure that you should COOK two cups of dry rice and chill it, not add 2 cups of cooked rice. 2 cups dry yields upwards of 4 cups of cooked rice. This would probably be a little greasy if you added only 2 cups of cooked rice. Thanks for sharing!

My husband and I eat this at least once every two weeks or so. We absolutely love the dish and serve it with a little bit of warm satay sauce drizzled over the top.

I used this as a starter recipe, and ran from there. I was really inspired by the use of herbs in this rice dish, and loved the flavours! To make it vegetarian, I used silken tofu instead of chicken. I added more garlic, a dash of sesame oil at the end, added peas, fried in an egg, and replaced the green onion with chives. All in all, really useful and delicious. Thanks!

This recipe is so good! I did make a couple changes, adjusting it more to our taste. I cut down the oil by at least 1/2, added extra garlic and threw in some frozen peas and bean spouts while the garlic was cooking. I also added a sliced up egg pancake (plain omelet) for color and towards the end I added close to a tablespoon of SESAME OIL, I think this is KEY to get the same sort of flavor that the restaurant version has. I don't think I will add the chili peppers next time though, it just seemed to be an odd taste and take away from the "fried rice" taste that we are used to. Definitely a keeper though, just throw in whatever veggies and meat suit your taste buds!

I added some onion and cayenne pepper, since the green chile pepper is a bit too spicy for me. This dish is really terrific.

Could probably reduce oil to 3 TBSP

Oh, yum! I used brown basmati rice and chicken sausage, what a flavor! As per previous suggestion, I did not use the fish sauce and made up the difference in the oil and soy sauce - I think next time I will only make up half the difference in the soy sauce and leave the oil alone. This was so easy, I will definitely make this again!

Great recipe. I used one Tbs of peanut oil mixed with the rest. I also added half a carrot and peanuts. Yum!

This was super easy to make and delicious. I've never made fried rice before so I'm thrilled with the results. We added leftover chicken and pork to the recipe. Next time I'll try shrimp. This recipe is definitely a keeper!

I was a little nervous about making this and it turned out fantastic! The boyfriend loved it and the cilantro was an interesting kick! I was most nervous about the fish sauce but it turned out fine. Must definitely add sesame oil and an egg to top it off!

This is the Best fried rice!! I added bell pepper, carrots, and broccoli to the rice. Yummy!

Altered this recipe to be more like the Thai Pineapple Fried Rice I love! Rice ingredients: 2 cups jasmine brown rice (cooked two days prior), 2 tbsp vegetable oil, 2 tbsp sesame oil, 2 eggs, 5 garlic cloves minced, 1 cup pineapple chunks drained and halved, 1 chicken breast cubed, 10 frozen shrimp thawed, de-shelled, and halved, 1/2 sweet onion chopped, 1/4 cup raisins, 1/4 cup chopped cashew nuts, 1/2 cup of chopped scallions, 1/2 cup of chopped cilantro. Sauce: 1 tbsp white sugar, 1 tbsp fish sauce, 1 tbsp lite soy sauce, 2 tsp curry powder (personal stash from Shanghai). Prepare sauce and set aside. Heat oil. Fry garlic until golden. Add onions, chicken, and shrimp. Once cooked through, stir in beaten eggs, and scramble. Turn to high heat and add rice. Stir in sauce. Add cashews, raisins, pineapple, cilantro, and scallions. So good!

Very good recipe to start with--cut the sugar in half--double or triple the sauce, but not the sugar; add red pepper flakes, Sesame oil.

Best fried rice ever! The only thing I do different is for the oil I do 1/2 sesame oil and 1/2 regular and I add a couple of scrambled eggs. SO good!

GREAT! My husband and I both liked it. I didn't think it was going to taste as good as it does, once I finished making it...but it was delicious!

This is awesome. I was looking for a side to go with Korean BBQ marinade from this site and my sister told me about this recipe. They go great together. I use boneless skinless chicken thighs instead of breasts. I also add more fish and soy sauce than it calls for. I think the sauces should be to taste. This one will stay in my recipe box.