Easy Fried Rice
A quick fried rice recipe like you get at your favorite Chinese restaurant. Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need. Garnish with sliced green onions, if desired.
A quick fried rice recipe like you get at your favorite Chinese restaurant. Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need. Garnish with sliced green onions, if desired.
really easy and yummy! IMPORTANT NOTE: if you want it to taste like true restaurant style, you need to put the rice only in a pot over high heat and stir it around for about 5 minutes or so before cooking. it helps the grains of rice to stay separate (more like restaurant style) and less sticky. i also used frozen peas/carrots from a bag..worked great!Read More
I like the ingredients, and the finished dish is fine with some cooking method changes. Start with your rice cooked and COLD. Not necessary to cook the peas at all. Don't scramble the eggs with the vegetables -cook them separately in a small saute pan like a crepe. Once cooled, roll the thin egg pancake up like a cigar, then cut it into shreds, chiffonade-style. I also added some chopped green onion and small, cooked shrimp. Small but important preparation changes result in a better, 4-star outcome.Read More
really easy and yummy! IMPORTANT NOTE: if you want it to taste like true restaurant style, you need to put the rice only in a pot over high heat and stir it around for about 5 minutes or so before cooking. it helps the grains of rice to stay separate (more like restaurant style) and less sticky. i also used frozen peas/carrots from a bag..worked great!
I like the ingredients, and the finished dish is fine with some cooking method changes. Start with your rice cooked and COLD. Not necessary to cook the peas at all. Don't scramble the eggs with the vegetables -cook them separately in a small saute pan like a crepe. Once cooled, roll the thin egg pancake up like a cigar, then cut it into shreds, chiffonade-style. I also added some chopped green onion and small, cooked shrimp. Small but important preparation changes result in a better, 4-star outcome.
I truly liked this recipe, but I found that it is 100% necessary to prepare the rice a day ahead of time. That extra day is everything to this recipe, in my opinion.
My first attempt ever at fried rice and it was really good. I took the advice of others and used frozen pea's and carrots, I heated the wok and used olive oil sauteed 1/2 onion then added veggies then rice, to be exact I used 1/3 c. soy sauce, and it was plenty for our taste. My husband really liked it and ate nearly half of what I made. Thanks for a great recipe, will make again.
I have learned that I must double or even triple this recipe because everyone who tries it...can't get enough of it! It is better than any restaurant I've ever been to! The only change I have made is to boil the rice in Chicken or Beef broth, it really brings out the flavor! I only use frozen mixed veggies too. Last night I even added a can of Tiny Shrimp. Absolutely Delicious! This is an amazing recipes! Thanx Jostrander!
I was in a hurry the first time I made this, so I didn't check the reviews like I usually do before I try something new. I have to admit when following the instructions as written, I really wasn't impressed. Frying the rice after cooking it made it very glutanous and the soy to taste left me feeling like I was guessing. Today I went back read the reviews and tried again and this time I loved it. 1.) Mixed 1/3 c. lite soy, several drops of sesame oil (or oyster sauce), and 3 2/3c. chicken broth in a large measuring cup and set aside. 2.) Rinsed the rice in a colander under cold running water for two minutes to wash off some of the gluten. 3.) Heat 1/4c. canola oil in a heavy bottomed pan over med. high heat and add rinsed rice. Stir constantly until golden. 4.) Add the soy/broth mixture, cover, reduce heat to low and simmer for 20 minutes. 5.) In a separate pan, fry the eggs, heat the peas and carrots and any other add ins. Set aside. 6.) Add the egg mixture to the rice when the rice is done. For us, frying the rice before adding the liquids really does make all the difference.
This is my default fried rice recipe as I like the carrot/pea combo, but any meat/veggie can be added to make it a meal in itself. Usually I use leftover rice, shred the carrots and leave the peas frozen as they thaw rather quickly. For the eggs, I don't scramble them; instead I mix the eggs with a bit of water/pepper/soy then leave them to cook flat in the pan. When cooked through, I roll the circle o' egg up and cut chiffonade-style, adding the shreds to the pan after seasoning the rice and veggies with soy sauce. Any way it's made, it's all good... thanks!
This rice recipe is indeed 'restaurant' style. The sesame oil should be made mandatory rather than being optional. It really gives the impression that you're tasting Chinese fried rice. I will definitely do this recipe again. I may just include chopped mushrooms the next time I'll prepare this dish.
My family loves this recipe, the only thing I do differently is to cook the rice a day ahead and put it in the fridge until ready to use. This makes the rice less sticky and more "restaurant style"!
I made some minor changes based on the reviews and it turned out fabulous! I made the rice ahead of time and allowed it to chill in the refrigerator. I used frozen mixed vegetables. I did not boil these but simply rinsed under cold water, drained and then stir fried them with about 3 cloves of minced garlic and about a teaspoon of minced ginger before adding in the rice. I beat the eggs slightly and then in a separate fry pan cooked them without scrambling. When finished I put them on a cutting board and sliced into strips. I really hate recipes that say add to taste. What the heck does that mean anyway? So I added about 1/3 cup of soy sauce, 2 teaspoons of sesame oil and 2 teaspoons of oyster sauce. My hubby went back for seconds raving about how good this was and then ate the leftovers for lunch the next day raving again about how terrific this fried rice was. This is now on my regular rotation for Meatless Mondays and side dishes. Thanks for posting a really great recipe.
I read other reviews & was hesitant to make this. I did make some modifications. I cooked some fresh chopped shrimp & garlic in the oil before adding the peas & carrots. I also cooked my rice (brown rice) with some beef boullion as someone else had suggested. This was great! I will make this often.
the KEY to fried rice is using leftover, COLD, cooked rice. This is the only way....
My son loved this rice but I made a few changes as well. I added some leftover rotisserie chicken (so it could be a complete meal), a small can of mixed peas & carrots, onion, and a dash of red pepper and 1 1/2 tbsps of soy sauce. *Now here's the fun part....before serving it to my 6 year old son, I put his portion in a large funnel, then flipped it out onto his plate to make a "volcano". You can use shreaded carrots, duck sauce, or a bit of tomato sauce to put near the top of the cone to appear as lava!!! This is one of his absolute favorites!!!
I rate this recipe 2 out of 5 stars, for the following reason: This recipe calls for too much water to cook the rice. For traditional fried rice, you need to use equal amounts of water and rice - for 2 cups, you should also add 1 tsp of sea salt to the water. By having a "drier" rice, it will absorb even more of the oil and flavorings and have the texture of true fried rice from a restaurant. Also, where are the bean sprouts?! The addition of sprouts adds a very pleasant crunch and additional texture. Please share this with your readers. Bon appetit!
Two problems with this recipe: Water needs to be reduced to 3 cups. Using a ratio of 1-1/2 water to 1 rice will help keep the rice grains separate. Secondly, rinse the excess starch off of the rice. Put the rice in your pot, fill with cold water and stir. Drain the rice. Repeat at least once. The excess starch acts like glue when cooked making the rice clump up more.
A good basic recipe on which to build. I do think one should also add onion and/or scallion, always. I like using dark soy sauce when available. I also add ground ginger, a bit of minced garlic, ground white pepper, and a soupcon of oyster sauce, and when available, a bit of fermented black bean paste. I like using basmati rice, prepared the day before, and allowed to cool overnight in the refrigerator. In preparing the basmati, brown the uncooked rice very lightly in oil before adding the water to prepare it. As to the oil used, peanut is the most authentic, though canola or (for health-conscious folks) grapeseed oil (available in the Kosher foods section at WalMart, for example). Other oils-- including corn and even soybean, as well as olive-- are too strongly (or inauthentically) flavored. The sesame oil should be the dark variety, not the light, and go easily with it since it is very strongly flavored-- too much will be overwhelming to the more delicate flavors. If one likes the dish hotter than the white pepper will make it (and white pepper has less bite but more heat than black), one can add Szechuan pepper, if available. Or one can add hot capsicum-derived pepper. To do it right one really needs a gas stove, where one can get the temperature of the wok locally VERY high... in restaurants I have observed the chefs actually letting the oil flame a little, though I do not advise this at home! But the high heat, apparently, is of the essence. Bon appetit!
A really good base recipe! I would note that it's best to use leftover rice, or rice that has been given enough time to get COLD in the fridge to firm up - makes it come out less sticky and gooey. I would also add that Sesame Oil is a MUST, as is Oyster Sauce (enough to coat). I will use frozen peas and carrots again, but instead of boiling them, I'll just run them under cold water to allow them to thaw. Everything seemed too mushy to me. And ginger and garlic are a must, as well! A great way to keep it simple, I just wanted to kick it up a notch. Thanks for sharing! :)
Very simple and very good only think I changed was the veggies I added didn't have all of them on hand.
I've been making fried rice like this for years. The only thing different you need to do is either fry the uncooked rice in a little oil before adding water and bringing to a boil or use day old rice. By toasting the rice, you keep it separated more so it isn't as sticky. I typically use shredded cabbage and wedges of onion in my veggies that I add too. Sometimes I add spinach or sweet peppers. You really can add anything but carrots and peas are the standard for most restaurants. I also sometimes cook my rice in broth so it is more flavorful.
I made this for dinner tonight and we all loved it! I added oil to a pan, added diced onion and 2 cloves of garlic. When fragrant, I scrambled two eggs and then added 1 cup of mixed veggies. When the veggies were heated through, I added the rice and cooked until warm. I added a couple of Tbsp of oyster sauce and the same of soy sauce, finishing with drizzle of sesame oil. The end result was absolutely delicious - better than any Chinese take-out I've had!
So I tried this recipe at the last minute and kept my fingers crossed. I didn't have any enriched rice and brown rice would've taken too long, so I went w/ good ol' minute rice. Cooked the rice in chicken broth as recommended. Used a cup of frozen peas and carrots. Also added pre-cooked non-breaded cut up chicken tenders. It was a huge hit! I was asked to make more tomorrow night and to make double so there would be leftovers. My boys did rock paper scissors to see who would get the bit that I left in the pan. One of my best throw-together dinners ever!
This recipe as written isn't bad, just lacking some key things. You need to use day-old rice for fried rice otherwise it goes to mush quickly. I usually mix my soy sauce, sesame oil and rice wine (a must) before adding to the rice. I add the eggs at the end after making a"well" in the rice. I just crack them in, season them with a little salt and pepper and break them into strips after they *almost* cook through. A pinch of sugar and thinly sliced green onions mixed into the finished rice truly completes it. It sounds strange but a pinch of sugar rounds out the flavour... try it, you'll like it.
I've made this dish many, many times with great sucess. I do recommend that (1)the seseme oil be used -don't skip this step and (2) use cold rice!
Yummy and simple, however, fried rice is best made with cold day old rice so that it doesn't clump together. Sometimes I add leftover cooked chicken or chinese sausage. Thanks!
A great recipe!! Used a lot of different tips from other users, including onion and garlic, frozen carrots and peas and definitely adding oyster sauce. I've already made it a few times. Last night I tried it with brown rice...still great.
I love fried rice! One of the most important things for me is to make rice not sticky, falling apart. So here's my trick: just fry dry rice on a dry pan before cooking! Heat a pan over medium, pour dry rice on it, stir until you hear popping sound. Let it cool down before the actual cooking! That's it! Your rice will be still delicious but separate as a true restaurant style dish :)
This is a very good base recipe. Like others, I also used an 8 oz. bag of frozen mixed veggies (that I had thawed). And I took Tamisa's suggestion and added Oyster Sauce (4 tbsp.) I added on an additional egg, and used 2 tbsp. of the soy sauce and 1 tbsp. of the sesame oil. Perfecto!
My first time trying this! I read all the reviews and used cold cooked rice, added chopped garlic and green onion with a bag of frozen peas & carrots to the hot oil in the wok. Added the rice and drizzled the soy sauce over as I stirred.Made a well and scrambled the eggs in the middle of the wok. I added some cooked chopped rotisserie chicken and a small amount 1/2 C of chicken broth to keep it from getting too dry. It was great and even better the next day warmed up! I'm going to try with shrimp next.I also added 1/4 C oyster sauce as one reviewer mentioned. Additional note: As I have made this many more times, I have found that adding chopped red pepper, onion and mushrooms to the saute step is fabulous! This is better than my local Asian restaurant!
As others have said, the sesame oil is the key, along with making the rice beforehand and letting it cool in the fridge for several hours. I added chopped green peppers, a whole one pound bag of frozen peas & carrots, and a pound of shrimp to make it a meal. This is the best fried rice I've ever had, at home or in a restaurant!
Use butter instead of oil and it will make it so much yummier! Also, use frozen pea and carrot blend- put in collander and run under hot water to thaw. Add 1 tablespoon water to eggs and beat before adding to pan.
OH MY GOODNESS!!!!! This is the best recipe ever! My husband and I love fried rice and often spend great deals of money at the restaurant. I don't think we will ever buy fried rice from the a restaurant again! Even my youngest son, the pickest of eaters, said it was better than the restaurant! So this one is definitely a keeper! I cooked this with a recipe for baked teriyaki chicken. The only thing I changed was the rice. I used 2-7oz. instant bags which took 10 min off cook time. I used sesame oil instead of veg. oil per other reviewer. Although I was a little skeptical, I also added oyster sauce as noted by a prev reviewer! We had it for dinner two nights in a row! Nobody complained! It's the best!
I've made this recipe before using pretty much the same ingredients but added mushrooms to the mix, homemade sesame oil (just put about 1/4 cup of sesame seeds in a frying pan with about 1/2 cup of vegetable oil & heat up until fragrant) and I substituted brown rice for white rice and add pepper & ground ginger. Superb!!!!!
Yum yum, this was pretty good! Only change I made was to use rice I had made a day in advance. Whenever I have rice leftover from dinner I usually fry it up the next day for lunch. Chilled rice tends to come out less mushy when you fry it, as opposed to freshly cooked rice. Also, I used a tad too much soy sauce- My mistake! Remember a little goes a long way!
Just as good as restaurant-made fried rice. My friends raved about it!
Made it exactly as stated in recipe and it turned out wonderful. It's easy to make and loved by everyone who tries it. Thanks for sharing this wonderful recipe!!
This was an excellent, easy to make dish, that worked perfect for our Hoisin Chicken. I didn't change a thing, and I will follow as written next time as well.
Excellent, basic fried rice recipe. It accomplishes exactly what you need if you are just looking for a simple, fried rice side dish.
I made a triple batch of this for a large crowd and they ate every last bite! I added diced pork to stretch it. It was wonderful! Thank you for a great recipe. :)
This was the easiest meal I have made in a long time. It was so tasty and it appealed to my fried rice craving. I chopped up some sliced turkey, added the onion and garlic as others had suggested, and found that I added a lot more soy sauce than just a "shake". I also added salt and pepper to taste. I doubled the recipe so I had leftovers for a long time, this recipe is good leftover. I made my rice in my rice cooker and let it cool before making this recipe. I also just used a frozen vegetable medley which included peas, carrots, corn and green beans, worked great! I used my large electric skillet and it worked great. If I didn't stir it all the time, the rice and ingredients would brown a little bit, which you also find in the restaurant fried rice. The more browning, the better, I say! This is an excellent basic recipe, easy to make, easy to modify to your taste, an awesome recipe to keep as a basic reference in your recipe file.
Good recipe. I like the idea of adding garlic, ginger and I would also add sliced green onions. You may want to consider adding oyster sauce at the end of the cooking process rather than soy sauce. This will give it a dryer consistency. Also, the day old rice recommended by another reviewer is an excellent idea.
Best fried rice I've ever eaten; you make me look like a pro! Sesame oil definitely makes the recipe. We like a lot of egg so I added more.
The rice has to be made a day in advance and stored in the fridge. No soy sauce, you're not steaming the rice, you're frying it. Basically, there's nothing about this recipe I like. Sorry.
I made this rice tonight with dinner and found it bland. Sorry but this dish just needs more oomph.
As a general rule, the rice should be LEFTOVER, not freshly cooked. (20 yrs experience in Jpn) Onions are good, too. I was told the secret to fried rice is to saute it double what you think is good enuf!
made with a bag of steam fresh rice this is super quick and simple. I made mine by heating a tbsp oil in a small skillet; added a bit of diced onion, celery, frozen peas and carrots and 2 eggs. Stirred a little soy sauce with the veggie and egg mixture and added a few sesame seeds when stirred into the rice. very tasty lunch!
Very good, used brown rice instead of white and olive oil in place of vegetable oil, sauteed a little chopped onions added the rest of the ingredients and left out the sesame oil.
I gave this 3 stars cuz they didn't say how to do the egg properly! that's one of the most important parts in my opinion... you have to take your eggs (2 or 3), whisk them WELL with about a table spoon of water. then put them in a greased nonstick fryingpan and let them rise. The water makes the egg get poofy like in restaurant fried rice. You can add some spice to the egg too, but make it light or it'll weigh down your eggs. After the egg is cooked as a poofy egg disc, cut it up in squares and add it to your rice at the end :))
This is the second time I have made this. I never add eggs because I don't like that part, but I do sprinkle ginger powder as per someone elses advice on here and I added onions, bamboo shoots, water chesnuts, steamed broccoli, peas and carrots. I use a few tablespoons of sesame oil and about 3/4 bottle of Kikkoman soy sauce. (5 ounce bottle) I steam my jasmine rice a day prior....almost a must.
Used leftover white rice from the fridge and a frozen pea/carrot mix for the veggies. This was a hit at our house. i think it's important to scramble the eggs with the other ingredients in order to get a "restaurant-style" result.
Sorry - I don't get it. I added green onion, regular onion, sesame oil, garlic, mushrooms - and it still was bland - did NOT taste restaurant style at all. I won't make this one again - there has to be some other ingredient that gives it that flavor....
I love oriental foods, but the salt and MSG from carryout are both something I stay away from. This is a great recipe. You cannot tell the difference. I like it as I can do what I want with what I have at the time. A cup of frozen mixed vegetables and thin sliced beef, chicken or shrimp added make it a healthy one dish dinner that takes no time to make and takes no time to eat it all...so double the recipe and perhaps you will have some leftover!
This was also my first attempt making fried rice and boy am I ever glad I stumbled onto this recipe. It was sooooo good! I just used what I had - onions, sugar snap (frozen) peas, and canned mushrooms. I thought this was BETTER than a restaurant's! The oyster sauce and sesame seed oil make all the difference. I'm going to double this next time for leftovers. - Jude
I made this for dinner the other night and it was a big hit. We like Japanese Steak Houses but don't go very often so I decided to make it at home. This rice was very similar to our local Japanese Steak House. I served grilled vegetable, steak, chicken and shrimp and made my own version of Yum Yum sauce. The kids had fun, the food was good and we saved $$$.
Very nice! In the oil, before adding the vegetables, just throw in a pressed garlic seed, let it sizzle a little then add the veges!
Very easy, added cooked chicken and it was a meal on its own! YUM
I use leftover rice, add some sliced beef, and green onions. I also toss toasted sesame seeds on. Yummy
This is a nice, basic fried rice recipe. I followed the recipe exactly as it is written. The rice was a little mushy so next time I will cook the rice the day before to improve the finished product's texture. Soy sauce and sesame oil are excellent starter flavors for fried rice but adding one tablespoon of minced garlic and 2 tablespoons of oyster sauce makes this a more flavorful recipe for my family's taste buds. Thanks for sharing this recipe with our community! :)
Easy to make. Tasty. Substituted coconut oil and still turned out good. Also used frozen carrots and frozen peas. Didn't use the sesame oil because I didn't have it available.
This is awesome! The sesame oil makes the dish, be sure not to leave out. We put chicken in ours and make it a one dish meal. My husband requests every single week
This was delicious!! I used jasmine rice and a gluten free soy sauce. I also added scallions. I sautéed them with the carrots and peas. TheToasted sesame oil is a must! It gives it the extra flavor it needs. I would add one more egg next time. Personally as good or better than restaurant style.
It was good. Nothing out of the ordinary. But a perfect way to accompany something else.
Delicious. This is really versatile--I used asparagus, snow peas and ginger in mine along with 4 eggs fried omelet style in a separate pan. Can't go wrong with this recipe!
I love this Recipe, like a few others I made some modifications, about 1/3 cup of oyster sauce, I also use frozen peas and carrots, and I like to stir fry some chicken breast as well and make it a whole meal.
Great base recipe. Started with 2 T. canola oil and 2 T. sesame oil, 1 clove garlic..heated up, added 1/3 c. chopped pepper, then about the same chopped cabbage, then added in chopped chicken about 1/2 cup, 5 diced mushrooms, 3 green onions sliced thin and 1 shredded carrot and 3/4 c. frozen peas .. when most of that was cooked, a few minutes with stirring, dumped in 1 and 1/2 cups rice cooked to whatever amount it makes and at the same time stirred in previously whipped 2 eggs, 2 T. soya sauce and 2 T. oyster sauce combination. The eggs were not even noticeable when cooked. Hubby went back for seconds, and he's not the biggest eater. I forgot to use the chicken broth when cooking the rice, and that would be great too I'm sure. We both ended up adding more soya sauce to the cooked product, but we like salty. I used one reviewer's advice and cooked the rice on high for 5 minutes uncovered, then shut off heat and covered for 15 min, then cooled rice in freezer... worked great. As with any wok recipe, have ingredients pre-chopped and grouped according to hardness, adding the crisp ingredients first. Add whatever vegetables/meat additions you like, just group accordingly to hardest to cook first.
It did not call for Onions so I added some. It was truly easy to make and was really good. I would add shrimp or Pork to it. Yummy!
I have made several times, using brown rice. I chop the carrots in the food processor and leave out the peas. I have substituted chopped celery in the place of peas and this is good as well. I have found it is better to have a large pan so you can scramble the eggs away from the vegetables, so you actually get pieces of egg rather than egg-coated carrots.
I loved it. Remember to prepare rice ahead of time and refrigerate it for a few hours : a very wise way to avoid rice becoming to soft due to wok heat. I added a few pieces of chicken Thai style. I definitely recommend this recipe.
This was so easy to make I added pieces of ham and the family said that it tasted just like take out. Thank you for such great recipe.
Excellent recipe - only thing my daughter changed was added more soy sauce!
I've made this a few times now. As is it is wonderful. I've done a lot of the same modifications that others have (ginger, garlic, hot peppers, sesame oil, oyster sauce) all to good effect, though not necessary. I also added some Thai curry paste that added a nice zing. But the one thing I did do that is pretty unusual (definitely not a Chinese thing) but added such a great flavor was this... I buy these canned Jalapenos with carrots and use them in a lot of things. For this recipe I chopped up several of them very small and mixed them in and they add so much delicious flavor. They don't have too much heat, either.
Hi, I think it turns out a lot better if you first pre toast the rice with a little oil until the rice turns a white colour instead of the normal transparent colour. This way it`ll make so your rice doesn`t get so mushy. cook the rice just until soft, don`t wait until it`s very soft and splitting open. I like to save a step and when the rice is half cooked I add the carrota and peas and garlic chopped fine and even onion or some other vegetable. then when the rice is cooked, heat up just a little oil in the frying pan and add all the ingreadients with the soysauce. I like to fry the egg separetly and cut it up , then add while frying the rice. It helps to keep the rice from mushing together. also if you like you can fry chicken breasts or beef and cut up and add too when you refry the rice with the soysauce. It comes out excellent!
Great way to use up some leftovers. I did as another reviewer suggested and added soy to the eggs when I added them in the middle of the wok/skillet. I also added some teriayki just because we like the flavor. I used leftover Far East Roasted chicken/garlic rice, broccoli, shredded carrots, green onions and peas. Easy and Yummy! Thank you
Great basic recipe, Cooked my rice in broth, julienne cut some bacon, then sauteed my carrots in the bacon fat followed by the rice. Topped it all off with some finely diced green onion. No Leftovers!
I found this very good, and my kids loved it, even one that doesn't touch white rice. The simpleness of this recipe really appeals to kids. I think I would have liked it better with some of the adjustments others have suggested but I won't be changing it because the family wins out. I did however cook the rice for less time: about 12 min as I usually do when making plain white rice.
Sorry to say, but nothing close to restaurant style. Didn't like at all.
I did dress it up a bit based on personal preference (added an onion, added garlic, added oyster sauce, omitted green peas) but the base recipe here is fantastic. I am subtracting a star only because the rice NEEDS to be refrigerated a day or more before making any fried rice recipe -- that helps it get cold and dry, so it doesn't continue cooking into mush when it hits the pan. Thank you for sharing!
This recipe needs some tweeking. Make sure your rice is cold before frying.Heat your olive oil, when you think its hot enough make it hotter.In other words it has to be super hot(olive oil is one oil that wont burn). I fry my eggs separate(don't always use eggs)and add anything(veggies)in my rice before frying my rice.While frying I add my soya sauce for colouring and flavor while frying...I top it with fresh green onions....YUMMMMMMMM!
When making fried rice, it's important to cook the rice ahead of time and let it cool before you use it. I used about 1/2 cup low sodium soy sauce. Good recipe for a quick, easy side dish.
My rating is based on recipe before changes. I cooked the rice ahead & let cool first. Left out the carrots. I also added 1/2 cup chopped green cabbage and 1/2 lb. peeled-deveined shrimp. A local restaurant adds chopped cabbage and it's awesome! The onion and cabbage needs to saute' until tender. The Sesame Oil is a must.
I make this all the time for my daughter who is a vegatarian minus the eggs. She loves it I do add more soy or hoisin and tamari sauce...but that just my tastes
I don't think was restaurant quality, but it was good and easy. I would make it again.
This was amazing, althought I don't have a wok it still came out delicious. Very versatile recipe to add different vegetables to. I made this as a base for General Tso's chicken....delicious. Thanks for sharing the recipe
This was awful. Nothing restaurant about it. I followed the recipe and it tasted like nothing.
My family loved this. I used frozen peas and carrots. Just boiled them for a few minutes as per package directions. This would be great with roasted pork, shrimp or any other add ins. Thanks!
This fried rice was great! It tasted a lot like the restaurant kind.
I was disappointed. Not near as good as restaurant. My rice was mushy even though I followed suggestions to rinse rice first. I also made it the day before so it would be cold. It was still a sticky HUGE lump. I used regular white rice. Should I have used Basmati or Jasmine? Would that have made a difference? As "zobird" said I used 2C dry rice & it made a LOT. I didn't use it all and still we had a big container of fried rice left over. I agreed with others that it didn't have much taste and I had to add a LOT of soy sauce & Sesame oil & still bland. I love fried rice so will be willing to try this again. So many good reviews I have to wonder if I did something wrong but don't know what?? I'll try rinsing the rice more next time & lightly browning it before adding cooking liquid. I'll add onion & garlic with the peas & carrots. Along with all the steps for making the Sweet n Sour Chicken it was a labor intensive meal that was just ok.
This was GREAT! I was being lazy and just used a bag of 'Steamfresh' white rice with carrots, peas and corn...it worked out wonderfully. Made as written except for adding some green onions. I did add the optional drizzle of sesame oil and I feel it finished the rice off perfectly! I will be using this recipe again for sure! Thanks for sharing. :)
Very yummy! I added onin, summer squash, zuccini and chicken. Definately use the sesame oil, it makes a difference. My husband said it was the best I've made. Thank you for a great recipe.
This and the 'sticky chicken'....after 4 years of my cooking this is the first meal my boyfriend put his fork down while eating. I told him 'I am sorry-I'm not a fan either' and he smiled 'yeah, I wouldn't make this again'. The kids ate it, but nobody actually liked it.
Easy recipe, but there was something missing. I think that I may not have used enough soy sauce or I am missing an asian style spice. Overall I would probably tinker with the recipe a bit to see if I could get it to where my husband and I think it is perfect. I used minute rice (it's all I had) and a pinch of garlic salt. I cooked the egg separate from the veggies.
This is incredible...so easy to make it's pathetic and it comes out AWESOME. If you're looking for something awfully close to your favorite Chinese restaurant that only takes a few minutes to make, this is for you.
Good, basic recipe that works in a pinch. I didn't chop the carrots... chose to just use a veggie peeler and shred it and cook those with the peas. Worked like a charm! Added some fish sauce for a little more flavor. Overall, good recipe... but not a big WOW flavor.
Basic recipe. Needed a little oomph. I added oyster sauce and pancetta.
Rice was too mushy, not sure why we need to boil the carrots and peas. No green Onions or even yellow onions? No Pork or Shrimp?
Excellent! I used extra rice and so added about a tablespoon or 2 of oil…best fried rice I've ever made!
To add an extra "snap" to this excellent base recipe, try adding sliced water chestnuts into the veggie mixture.
Amazingly tasteless. I added more soy sauce as it is marked "to taste", then it just tasted like rice soaked in soy sauce. Would never make again. For those new to making fried rice, the rice should be made the day before and refridgerated to avoid mush. When my mom makes it, she usually seasons the eggs as well.