208 Reviews of Fried 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.

From: Terri F.

On Jan 9, 2002

This is a great recipe! I left out the green pepper and the peas, and made it more traditional with fresh bean sprouts and green onion shoots(chopped)... it was very close to my favorite take out fried rice! Thanks Robbie!

From: bookworm

On Aug 29, 2001

I found that if you sautee your meat immediately beforehand and use the same pan for the rice the flavor is greatly intensified.

From: Mille® ™

On Feb 26, 2002

I'm kind of on Walt's side. In my opinion, the peas, green peppers, overdose of soy sauce, and butter are the recipe's downfall. The second time I made it, I threw in bamboo shoots, diced red peppers, sliced water chestnuts, bean sprouts, chopped mushrooms, and diced carrots, all of which I stir-fried in a mixtute of peanut oil and sesame oil. As for meat, I included shredded, almost crispy, roast pork. Now THAT was fried rice!

From: Manda

On Aug 25, 2002

I just made this today, and realized that I didn't have any peas, so I used about 1/3 of a bag of frozen mixed vegetables (peas, corn, carrots, and green beans), thawed, and it was WONDERFUL!!! I looooove this recipe!! ~Manda

From: Sackville

On Sep 16, 2002

This wasn't bad but not great either. For my money, the recipe's major downfall was too much soy sauce. Next time I'd use about half as much and I think I'd likely add a couple more veggies as well.

From: Cookie

On Jan 25, 2002

I cooked the rice in chicken broth and I wouldn't do that again. The chicken flavour was too overpowering. I also thought there was too much soy sauce. I only used half of the soy sauce called for and it was quite enough.

From: Teresa M

On Apr 24, 2002

This is an Excellent rice recipe! Next time we'll make it with more veggies, cooked until they are nicely sautéed in butter til veggies are still crisp, will use more eggs, and will use pork next time (we used chicken last time). I Love the versatility of this recipe with all the optional ingredients. We added carrots and celery, and I add whatever veggies I have on hand and it always turns out great. We don't think it's too salty, we used regular soy sauce and just added barely enough so that it was evenly colored. This is a definite hit at our house! I don’t care if it’s “authentic” fried rice or not, I just know we love it! Thank-you Robbie for the Awesome recipe.

From: Willam

On Sep 14, 2001

I made this dish once using shrimp and later beef. I have made it regularly ever since, freezing portions, then reheating them in the microwave in their plastic containers as a breakfast entree or snack. I find it convenient, fast, nutritious and tasty. Add a piece of fruit and you have a good breakfast. -Freeman Price-