Fried Rice

From: Chef #1063227

On Aug 6, 2009

This was really good for how simple it was. I was making it as a side-dish for some thai beef, so I didn't add any meat. It was pretty plain, but that was good. It only took me about 10 minutes.

From: plparks

On Jul 17, 2009

This was very good- I didn't even miss the carrots, (even though I like them enough). I usually don't like fried rice, (too greasy and too much soy sauce). But, with less oil and the option to add as much or as little soy sauce as you want- this recipe is wonderful. I also diced up broccoli very fine and it tasted great . Thank you Robbie Rice.

From: Peter Pan

On Apr 13, 2002

Oriental Fried Rice is equivalent to the Western casserole. My parents are oriental, and the ingredients that go into their fried rice would be whatever leftover from the previous nights. This recipe, in my opinion, is excellent. The secret to a successful fried rice dish is to use leftover rice, since it is less sticky and easier to manipulate.

From: HeatherFeather

On Jan 21, 2002

What a great way to use up little bits of leftover ingredients! I was looking for a recipe that would use up a small amount of leftover meat and rice and this fit the bill perfectly. This was very quick, easy, inexpensive, and tasty. This was indeed nothing like Asian style fried rice - this has a completely different taste. My family enjoyed this very much and we will make this again. The only changes I would make would be to decrease the amount of butter - I halved the butter and still felt I could have used nonstick butter flavor spray instead. I also thought the amount of soy sauce made this a little bit too salty - I would either reduce the amount or use lower sodium soy sauce. I suspect that the author perhaps eyeballs his soy sauce as he adds it to the rice - he instructs you to add soy sauce until the rice turns brown (so maybe he guessed approximately 1/4 cup and it is actually less?) Anyway, I still thought is was a very good family dish.