Fried Rice

From: Chef #965732

On May 31, 2009

Loved it. Per some of the other reviews, I subbed green onions and left out the green pepper as my family doesn't like it. Also per some of the reviews, I added only 1/8 cup of soy sauce at first and tasted the dish. I ended up adding it all and thought it was amazing. Next time I will probably add some carrots as well, as I like to have both a green and orange veggie in each meal. My husband loved it and we finished it all! UPDATE: served it with Easy Egg Drop Soup - a real winning combo.

From: Chef #1280140

On May 27, 2009

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.