33 Reviews of Chinese Restaurant Fried Rice

From: Chef #1186316

On Feb 28, 2009

Hi! I was the one that posted this recipe, I wanted to modify it a bit but I Can no longer find my account so i had to create another one! Just like all of you I'm sure, I constantly try different things to improve my recipes. Here is a little tip to make this one easier. I cook the rice in chicken stock rather than plain water, this way you still get the good flavour but you don't have to add the stock while cooking it in the wok. I agree with all the suggestions that people have made. The great thing about this recipe is that its so basic (chicken stock, rice, oil, salt and soy sauce) you can really play around with the ingredients based on your preferences. I Have started adding smokey bacon instead of ham and its heavenly! (it even works well with soy bacon! for vegetarians. Enjoy, and thanks for all those who have taken ther time to rate it.

From: Chef #333545

On Jan 5, 2009

I wish I could give this more than 5 stars. It is wonderful and so easy to make. I didn't add peas, because I did not have any at the time. I also used olive oil instead of canola or peanut oil. Other than that I followed the directions exactly. I will be making this many more times. Next time though I am going to make it using chicken instead of ham as I found the ham a bit salty, but that may have just been they brand we used. Also, next time I will add another egg or two, as we like more egg in our fried rice. Thanks for posting this wonderful recipe, my husband said it is the best fried rice he has ever had.

From: 945073

On Sep 5, 2008

We loved it. all that was missing was the take away container.

From: Bethany Taylor

On Jan 23, 2006

This was really simple to make and tasted wonderful. I used uncle Ben's converted rice. I didn't have frozen peas, but I added chopped sugar snap peas, Shitake mushrooms, and onions. I would have added shrimp also, but BF is allergic. Thanks for sharing!

From: JMigs;0)

On Jan 5, 2009

Sounds like a good basic recipe... I have just a few tips for reference: Cold-left over rice can also be used. It doesn't have to be long grain, as long as it is cooled it won't be as sticky and will be perfect for fried rice. And feel free to add other veggies, like diced carrots, corn, mushrooms, snow peas, just make sure it's cut up about the same size.

From: Princess_Carroll_Jo

On Jan 25, 2009

The chicken stock was the trick to make rice great like take out! With that hint, you can make this rice your own in ANY way. I used some fresh shrimp and fresh chicken breast, sauteed. Also, I added green onions and a hint of bacon, for my favorite fried rice flavor (You always have to put it in! Super Yummy!). Great recipe! I will ALWAYS know the trick for yummy rice now!

From: nice_bruv

On Oct 14, 2006

Excellent recipe, tastes much better than most fried rice recipes. My only change is to add chicken, beef, prawns and bean shoots. YUM!

From: ColCadsMom

On Mar 11, 2008

I'm always trying new and different fried rice recipes, and this one didn't disappoint! I think that the addition of the chicken stock is what sets this recipe apart from all the others I have tried. I didn't use ham or any meat, and I used peas, carrots, and onions. I also used brown rice, and I think the firmness or crunchiness of it is perfect for soaking up the stock. Thanks for posting a quick, easy, and delicious fried rice recipe!

From: Chef #339102

On Mar 21, 2007

I made this recipe with diced steak and ham, and I added about 1/2 tsp. black pepper to the rice. I made another batch with just veggies and used vegetable stock and it turned out well also. But it's true that you don't want to add the stock too fast! Did that on one batch! Sticky as promised! But my family inhaled this dish, which we served as a main dish with nothing else. Awesome comfort food and quick to get on the table if you have help slicing and dicing.

From: Chefette #4

On Sep 7, 2008

Great recipe, thank you poune33. Easy and tasty. The only thing I added was a few drops of sesame oil. I will make this again. Yum