Small Easy Tattoos for Guys Chinese Symbols for Chicken Fried Rice
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04/12/2003
My family loved this one. I used a freshly cooked batch of rice, so the end product was a little sticky. Next time I would use left over rice. I sauted grated carrots and celery first, then added the chicken for a softer texture.
06/05/2003
Excellent recipe except I omitted the eggs and green pepper and used scallions instead of regular onion. I also added about a teaspoon of Hoisin sauce (found in the Asian section of your local grocery store). Gave it a really good flavor. I will definitly make it again! I forgot to mention that I added a 1/2 teaspoon of fresh grated ginger root also. It made all the difference.
08/14/2005
really tasty. i used brown rice, and bean sprouts instead of celery. excellent, gave me some great ideas for some other stir frys. the snow pea pods were the highlight of the dish.
03/12/2003
I used this recipe as a cooking and "shopping for ingredients", training opportunity. (twelve year-old kids) I fixed this as the main meal and Gyoza (Japanese dumplings) for an appetizer. The kids (and parents) loved this! I cooked it all in one large wok. I like a little extra "Bam!" as Emeril would say. So, I added about two tablespoons of schechwan sauce. The chicken was cooked in olive oil over a med-high heat. The chicken shredded as the dish neared completion. This will definitely be fixed again.
03/03/2005
This recipe is very delicious, and fast and easy to make. My very picky 2-year-old ate tons of it. I omitted the eggs and added broccoli to mine. It was perfect. One thing to make sure you do is wait to add the pea pods until the last couple minutes, because they turn brown and mushy if you cook them too long. I waited until it was time to add the rice, which was just right.
03/06/2014
I read every single review (184 of them) and was so surprised that not one of them mentioned that the rice should be 2-3 days old, not just chilled. In addition, to keep the rice grains separate like restaurant rice, add about 1 tsp. or so of oil to the rice and mix thoroughly with your hands. Follow these two suggestions and there will be no clumpy rice. I used brown rice cooked in chicken broth, which was so good I could have eaten just that alone. Brown rice takes longer to cook than white rice, but is so much healthier (all the natural nutrition is removed when it is made white), and it tastes so much better. This is a great basic recipe with lots of helpful tips from other reviewers. Thanks for the recipe and the reviewer's contributions.
04/03/2006
i tried it with my husband and it was good. You can't tell if it was made at a restaurent.
09/11/2009
Good base recipe. I make fried rice often now and have made some modifications. To keep it more traditional (vietnamese), I leave out the bell peppers and celery and add more peas and carrots. I also add cooked shrimp (diced), green onions (sliced), and chinese sausage (thinly sliced) b/c they are a must! I always season the chicken with garlic, salt & pepper, and oyster sauce for more flavor when stir-frying. Fried rice is one of my all-time favorite things to eat but never learned to make, so thanks for the recipe that got me started!
12/06/2002
No, this is not an "authentic" recipe, but knowing that, it still is pretty good. I love Asian-flair foods while my boyfriend and roommate do not! This was a good compromise because both of them repeatedly stated that this was good. So, for those who eat this type of food alot, it may not suit your tastes but for those that are "new" to this type of food, would likely enjoy this recipe. Plus, you can add whatever veggies you prefer.
12/28/2010
As is, I felt this was a bit bland and didn't taste quite like the Asian style restaurant fried rice that we get around here. I added some seasoning (garlic, onion and chinese 5 spice) and a about 1 T of teriyaki. It was pretty good after that.
10/18/2011
This is very good and I love that you can just use whatever veggies you have on hand. Definitely add some onion though. The directions need to be updated, however. I always cook my scrambled eggs separately and stir into the rice at the last minute. Recipe should also specify that the rice should be cold before stir frying. If you use fresh cooked white rice you will end up with a sticky, sloppy mess.
04/18/2008
The key to this for me was the order of ingredience, I sauted the chicken in some sesame oil, then added the onions soy sauce, let onions cook until soft, then added the peppers and carrots (no celery), then the ROOM TEMP. rice, then the remaining Soy and last the pea pods. This tasted like it came out of a take out box- Thanks!
01/25/2006
What a great recipe. My family likes things chopped up a bit smaller than most so I did this. They didn't even know they got cooked carrots. I added chopped peanuts and this make it even better. This will be a staple in our house.
12/29/2009
very good recipe, however I suggest using more soy sauce then in this....but very yummy recipe
12/05/2010
Awesome recipe...I didn't add all the veggies and was still great. I did add a tsp or so of 5-spice, a chinese spice blend - tasted awesome.
07/12/2012
So funny after reading a lot of the reviews of this recipe!!! No one makes it the same and some people think it tastes like take-out and others don't.....so who's to know whether you'll like it or not??? This is better than some, not as good as others...fried rice is what you make of it and your tastes. I never put in celery or peppers...almost always use leftover pork and peas, not pods. Soy sauce is essential and green onions are a must...make this recipe the way you want and it will be absolutely delicious. The idea and cooking process are the right idea, so just go with what you like in it....
01/30/2010
This is very good. Tastes like Chinese restaurant take-out. I followed the recipe exactly and I will do the same next time I make it. I agree with other reviewers who said to use sesame oil and not a substitute. Also, be sure to use chilled rice. The only mistake I made was making only a half batch. We were left wanting more!
07/03/2011
I Followed littlehemmys suggestions....with less rice...mmmmm delicious...I added onions...can't wait to make it next time with shrimp and bean sprouts....
02/18/2007
Excellent recipe, made it with carrots, extra egg, and took out the 1/3 cup of Soy sauce to make it taste a little less salty, also added a small amount of butter. Very good highly recomend!
02/21/2009
My family loves this rice. Very important that rice is completely chilled. I have taken to making white rice in bulk and freezing in bags for use later.
03/02/2011
This was an AMAZING recipe. It had plenty of flavor and was excedingly healthy. However, the time was strongly underlooked. I am not an amazingly fast cutter, but I do advise that you don't make this dish if you are wanting to eat soon. If everything is already cut, then the 25 minutes prep time is probably legit. Don't be fooled. This dish was WORTH the time spent to cut everything; however, just be aware that it takes more than 25 minutes to prepare. =)
11/01/2004
I don't normally give items one star, but I didn't like this rice at all. Its hard to get the same taste as a restaraunt. I will keep looking.
04/05/2007
Great recipe! I omitted the celery and carrots. Be sure you use Jasmine rice. It enhances the flavor of the dish. I also added a tablespoon of butter with a little bit of oil. The oil prevents the butter from burning, where the butter adds richness. And you don't have to use just chicken. My first try, I used chicken. The second time, I cooked up some Spam and cubed them up. It was yummy! My mother uses chinese sausauge (found at your local Asian food market). Thanks for a great recipe.
04/07/2000
I used pork instead of chicken and it came out just wonderful. This is a great recipe!
07/13/2010
I'm giving this a 4 because like others said it's a great start. I used Marytee's advice and added some butter, garlic powder, minced garlic, pepper and most importantly, oyster sauce. I tried a recipe for fried rice with just basically soy sauce and it felt like it was missing key ingredients. The main ones I think are sesame oil and oyster sauce so don't skimp on those. Also, I recommend using low sodium soy sauce because mine was a tad too salty and I used less than it called for. I did also make an extra egg (I halved the recipe) because it wasn't nearly enough with just one. I think if you make it as is with the additions that others recommended, you will have a dish that is very similar to what you would eat in a Chinese restaurant. I know at least for me that's exactly what I was looking for!
10/18/2011
This only gets 1 star, becaues the instructions are so bad that I can't figure out how to make it. The ingredients specify '2 eggs', but the instructions state 'stir in scrambled eggs'. Do you just whip them and add them raw? All at once, or drizzled? Or is there supposed to be a step where you place them in a pan and scramble them over heat?
01/03/2012
Turned out great. I seasoned the chicken with garlic and onion powder, salt and pepper like another reviewer recommended. I cooked the chicken in a little bit of olive oil and added the sesame oil at the end before adding the egg and 1/3 cup of soy. I have been told that sesame oil loses its flavor if you cook it at a high temp so that is why I added it at the end to maintain the flavor. I used random veggies in my fridge, broccoli, green onion, yellow pepper and a chopped jalepeno for heat. I also added a 1/2 TBSP of chili oil to make it spicy. I used brown rice for the health factor. It really turned out great and is a good base recipe.
11/11/2009
very good stuff. I cut the recipe in half and used celery, bell pepper, onion, carrot, and straw mushrooms since thats what I had on hand. I added a bit more soy sauce at the end and some white pepper. Def a keeper.
09/23/2002
While this recipe doesn't taste anything like the fried rice you get in chinese resturants, its still pretty tasty.
11/11/2010
Really simple to make and quite tasty will make it again only next time I plan on putting in more vegetables.
12/06/2002
No, this is not an "authentic" recipe, but knowing that, it still is pretty good. I love Asian-flair foods while my boyfriend and roommate do not! This was a good compromise because both of them repeatedly stated that this was good. So, for those who eat this type of food alot, it may not suit your tastes but for those that are "new" to this type of food, would likely enjoy this recipe. Plus, you can add whatever veggies you prefer.
07/20/2014
Followed the instructions from the rating that Mary Tee gave and it was excellent! Thanks Mary Tee
08/19/2001
This stuff was terrible... If you're looking for anything remotely authentic, give this one a miss. Even as a non-authentic dish, my family couldn't eat it.
11/08/2002
This was pretty good, but nothing spectacular. It lacked flavor and did not taste like the kind you would eat at a restaurant. However, it was simple and filling.
02/24/2011
This is a really good "end of the week" dish where you can use all of your leftover vegetables. Don't leave out the sesame oil, it really adds flavor to the meal. My husband likes his fried rice served with a can of sliced vienna sausages, which is surprisingly good (especially if I can forget the amount of sodium and preservatives in one can!)
10/18/2011
VERY good recipe but I would suggest to stir fry the carrots apart from them all and for a long time! and I made egg drop soup with it.
08/04/2006
It was very delicious and the look was appealing. Although there was not enough salt. Everyone loved it and will make again!
05/07/2008
I kind of liked this rice but my husband liked it a lot. It was a bit bland so I put a bit of garlic salt a little more soy sauce than stated. I should have waited for the rice to cool off more because it came out a little mushy. I will do this recipe again but next time I'll use the boil in a bag white rice just because it comes out fluffier and doesn't not stick too much.
03/16/2011
Great recipe for using leftover chicken. I cut it in half, since there are only 2 of us. You can use whatever leftover vegetables you have too.
01/31/2011
This was good and definitely needs the 1 tsp. of Chinese Five Spice. I am still looking for that authentic Chinese rice recipe!
01/21/2011
I thought this was a great recipe! I did change a few things due to other reviews. I sauteed the chicken with a little garlic powder and pepper. I didn't have any sesame oil so I used peanut oil instead and toasted some sesame seeds to give it some extra flavor. I also added a little garlic and ginger to the rice while cooking.
04/01/2011
This wasn't awful, but it didn't wow me either. I'm new to fried rice, so I think because the recipe said "Add rice, stir, heat through" that I didn't "Fry" the rice sufficiently. I'm still giving it a 3 because if that was the case, the instructions weren't clear. Still, it was easy and good, just not what I expected by the recipe title "fried rice".
10/29/2011
Added lots of salt, poultry seasoning and corn to the recipe and no peppers. Had great flavor, but beware of the sesame oil, it can easily dominate the taste if you don't use a light hand with it. Great recipe to tweak to your likings.
05/06/2002
Quick and simple. Great way to use leftover rice! Added a little extra soy sauce. Came out GREAT!
05/11/2012
Very tasty! The chicken came out VERY dry though (my reason for 4 stars) so I would recommend adding the chicken later rather than cooking it the whole 15 minutes.
03/08/2012
Very tasty- will definitely be making again . Added bean sprouts and pea pods at the very end so they stayed crunchy. Added fresh garlic and fresh ginger. Didn't measure the soy sauce used - just used to taste. Will add 3 eggs next time.
03/20/2007
We really enjoyed this recipe. I used a teaspoon of sesame oil and 2 tablespoons of vegetable oil, only 4 cups of rice, and left out the bell peppers. Good, basic recipe for your own additions, but I loved the pea pods!
01/25/2012
This is great. I'd suggest using DARK soy sauce instead of normal. Otherwise, the color will be too light, and you will end up adding more soy sauce... and your rice could get mushy. I didn't use chicken. I added some oyster sauce (just a bit), which I mixed with the dark soy sauce. I also added garlic and 5-spice powder, and it turned out great!!
09/18/2010
Basically, a bland recipe for those sensitive to spices. If you want a little more action, add some ginger or gingerroot in with the onions and use vegetable oil to cook the onions. Save the sesame oil until the end. You might want to add a little garlic if you like to give it a little kick.
12/21/2008
I just made this last night and it was delicious. Just what I was craving. I didn't use as much pea pods as the recipe called for because I thought it would overpower the rice but I think I'll add the half a cup next time. Very nice recipe
02/15/2012
Wow! A fried rice recipe that actually tastes like something you would order at a Chinese restaurant! The flavor was perfect and it was a big hit with everyone in my family (that hardly ever happens)!
06/25/2008
i loved this recipe! i added hoisin sauce, frozen peas and tossed in a few almonds and cashews near the end.. delish!
12/08/2012
There is one element not taken into account here. You have to know how the restaurants make the rice so it does NOT stick together. Fortunately this was shared to me several years ago and I am sure it is still the way it is done. I was told long ago, that to make your rice NOT stick together you had to wash it thoroughly to remove the starch from the outside of the rice before cooking. The first time I did it I found out that you also have to know how much water to leave in it after washing. This was more difficult at the time than it sounds. To alleviate that problem I put the rice and proper amount of liquid in the pot before I washed it and noted the water level, so I could strain off the overage before cooking. Hope this helps with the clumping issues.
10/25/2011
Boring. Won't try again.
10/25/2011
I used brown rice leftover from last night. I used frozen peas and carrots instead of pea pods and carrots and added some minced garlic while I cooked the chicken & onion. I personally love cilantro & green onion in my fried rice so I sprinkled some on top... Yummy-O!
06/25/2002
it is the best
03/16/2015
I made this tonight for dinner. Actually I prepped most of the stuff early in the day including cooking the rice. So the meal came together fairly quickly. I included all the ingredients except the pea pods. I used baby peas instead. And I used Rice Select Royal Blend with Red Quinoa....so glad I used this rice blend. And I didn't measure much of anything (as usual) and added some seasoning like Lawry's Seasoned Salt and some pepper. My hubby and I really loved this. And it made a lot even when I scaled it to serve two. Oh, yes, and I used EVOO instead of sesame oil...my preference in almost everything. Sal....you made us really happy! Thanks.
12/27/2011
My husband and I loved this-we'll definately be having it again!
10/12/2008
This is a great recipe. I changed a few things because I just didn't have the fresh veggies on hand. So, I put in a bag of mixed frozen veggies, and for the rice I used two boil in bag brown rice bags. Lastly, I added garlic butter at the end to give it a little something extra. It came out awesome!!!!!! Thanks for the recipe!!!
09/06/2005
This was........ok. Rather bland. It was agreed by all that it was "just ok." We are big chinese cooking fans at my house. This was a little of a disappointment to us. But that doesn't mean the rest of you won't like it.
06/24/2013
I love this recipe! Like the other reviewers I add a little oyster sauce and seasonings to chicken when I cook it. Also cook the chicken with some ginger and garlic. And if you don't have day old rice, I will make a fresh batch and spread it out a bit and freeze for an hour or so. It works the same.
07/14/2006
Pretty tasty. I made a couple adjustments. I left out the egg (never really liked that part), added some garlic, and a little ginger. Also used some black bean sauce. :)
03/14/2017
This is a good recipe. It's great with a few modifications. I left out the bell peppers because to me they just don't seem to belong in stir-fried rice. I've made this twice now and it's delicious with these changes. Be sure to cook the rice the night before or morning of and refrigerate otherwise you'll have a sticky mess. Rice needs to be cold. I used 1 cup dry rice to get 4 cups cooked. That's all that will fit in my pan when I stir-fry. Be sure to not use any salt when cooking rice, because this dish will be salty enough from other ingredients. Also used 2 thick leftover pork chops cut into small pieces instead of chicken. First scramble eggs with 1 Tbs. water and cook flat in skillet with 1 Tbs. vegetable oil. Cook for 1 min., flip for another 30 seconds and roll up like a cigar and set aside. Chop into ribbons and then smaller pieces with spatula. Add 2 Tbs. oil to skillet and cook bias cut carrots 3 min; add bias cut celery and onion and cook 2 min; add 1 clove minced garlic and cook 30 seconds. Add 1-1/3 c. frozen peas (1/2 of 12 oz. bag) and cook 1 min.; add cooked meat you are using and cook 1 min. Add rice and sauce and stir to warm and mix (Sauce: 3 Tbs. oyster sauce, 1 Tbs. soy sauce, and 1 tsp. sesame oil stirred together.) Add 3-4 chopped green onions and eggs and mix to warm. Yum!
05/12/2010
This is a very good basic guideline for fried rice. I always go to hibachi grills and envy them for their rice making abilities. The rice I made last night, rivaled the rice from the restaurants. I improvised quite a bit though. I followed other peoples advice about refrigerating the rice to keep it from getting hard. After I finished cooking the rice, I marinated it with soy sauce and put it in the fridge. I then sauteed some green onions, peas, and carrots in a pan with soy sauce and butter. I tried the sesame oil the first time but ommited it the second time, and it was better. After I sauteed the vegetables, I added the rice and more soy sauce. I also put in some water chestnuts, and it was perfect. I will definitely make this again.
07/27/2008
I love this recipe for fried rice! We eat it at least 2 times a month and there are always leftovers for dh to take to work for a couple of days. I always keep chopped onions and peppers in the freezer that I flash freeze when I have extra fresh that I don't want to go bad. I use those and plain frozen peas plus I usually have carrots in the fridge. I use whatever else I have on hand from the recipe and this becomes a 'whenever' recipe that I don't have to buy ingredients for!
12/17/2010
Good basic recipe, add/substitute veges, meats and seasonings for personal taste. Used leftover brown rice and added peas in the last step to keep from becoming mushy. Bland but improvised with seasonings - parsley (fresh), basil, garlic, accent, seasoning salt (dash), etc. Guests loved the dish w/the Red/Burgandy Wine. Will definitely use again with personal touch!!!
08/15/2010
Lots of fine dicing, but well worth the effort. Prep time stated is not accurate. Figure on taking an hour. I cut the chicken back to .75 lb, then added about a half pound of cooked shrimp sliced in half. It's also wise to add the Snow Pea Pods a little later in the cooking process to protect the colour and crispness. A pretty dish, with excellent flavour, and very popular with my guests. Oh yes, cook the rice the night before.
11/29/2010
Very yummy! Was a hit with my family. Substituted a frozen mixed vegatable blend (what I had on hand) for the veggies listed. Added additional soy sauce while frying the rice. Turned out fabulous!
06/15/2011
This was very good, and my mom and sister really enjoyed it! My only fiasco was in cooking way too much. I tried to cut it down to around 5 servings and still ended up barely fitting it into my pan! Mistake is all my own, however; cleaning up the kitchen was a small chore after such a good meal.
10/12/2007
We used frozen early peas, omitted the carrots & pepper, substituted green onion for the onion and brown rice instead of white rice. This was very yummy! The longest part was preparing the rice, but other than that this is a very quick, simple, and delicious meal. Excellent flavor. Will definitely make again. Thanks!
12/19/2001
The rice was mushy otherwise it tasted good. I may make it again and chill the rice first.
02/20/2013
Didn't have all the ingredients on hand (had no pea pods or peppers), but this recipe worked really well for me in a pinch! It was exactly what I was looking for and tasted great! Thanks so much for sharing :D
04/28/2008
Instead of pea pods, I diced some bok choy and used only a 1/3 c. of the soy sauce. Plus, surprisingly, cooking spray worked just as well instead of the oil. The recipe was quite delicious and I assume far healthier! I will definitely recommend/use this again!
09/28/2006
This was pretty good, but I felt like the flavor could have been better. I might try it again and add some more spices or something. It was pretty good, though.
09/10/2008
delicious!! i omitted the eggs.
03/22/2010
This was so good! I used ground turkey instead of chicken, and it was delicious.
09/07/2010
Quick basic recipe made quicker with the addition of frozen stir fry veggies, rotisserie chicken, leftover scrambled eggs with ham, pepper, fresh grated or 1/2 t powdered ginger. Top it off with the addition of shrimp which cooks in minutes while the rice is steaming makes a wonderful, quick weeknight meal. You can use anything you have left in the refrigerator that you want to use up. Makes this a very versatile dish.
10/20/2011
Good flavor, I did saute all the vegetables before I added the chicken since the chicken is already cooked. Will be making again.
06/07/2011
I followed to the letter and was very happy with the final outcome. I used reduced sodium soy sauce. Really great recipe!
10/24/2011
good, it hit the spot when I was craving some stir fry
07/19/2017
I made this according to the recipe. Way to much Soy Sauce is used! Not only did it make the rice gummy it was like eating a mouthful of salt. Much to salty. Also, by adding the cooked chicken so early the chicken ended up overcooked.
06/25/2011
Great flavor, and I followed the recipe exactly. Not one the kids liked but my hunny and I loved it.
04/27/2001
I enjoyed this recipe very much but I also add more favor by adding ginger, garlic, mushrooms, bamboo shoots. This made a Great meal. My children enjoyed it too.
01/27/2010
I did not care for this. I will never make this again. I will continue to spend the 7 dollars for my favorite chicken fried rice from a chinese restaurant.
08/01/2014
Excellent, tasty, and loaded with vegetables. You can add whatever vegetables you want. Next time I will add broccoli.
05/10/2006
This turned out great. I made the rice ahead of time after reading other people's suggestions. This was easy enough for my students to make.
05/04/2002
Very tasty
09/25/2009
this recipe reminds me of my mom's fried rice, but i added the chinese sausages to it like my mom. all in all it's good!
08/13/2011
Was not a fan and was SUPER disappointed because (aside from it using up a lot of perfectly good ingredents) I LOVE chicken fried rice and thought id found a recipe to do it at home.. Bottom line rice came out soggy and bland- Next time Im gonna just pay the $5 and get it already made.. Ohhh well it was worth a shot but no, I wont be making it again :(
12/08/2012
I think this is a good basic recipe. I recommend tossing the cooked chicken with soy sauce and then sautéing fresh minced garlic and ginger with the chicken mixture. Add the veggie and cooked rice, and after some time the scrambled eggs. In no time you've got a quick meal! My family enjoyed it! -Tracy
07/12/2010
The only changes I made was to add a little fresh ginger and I left out green pepper (don't like them). It was a lot of chopping but otherwise very easy and I thought it was great! I really liked that it had a lot of veggies in it and was fresh tasting with no butter!
12/12/2009
Great and fast recipe. Added more soy sauce for flavor, but raved by my husband. I left out the chicken and made another chicken dish to pair with it and used this as a side dish, then made the (what was left) leftovers lunch the next day. Thanks!
05/21/2008
Very nice basic recipe- I added lots more veggies, though- student budget! Next time I will use less soy, though- a bit too strong for me. Great job!
09/28/2003
A mushy mess. The flavor was fine but the rice all clumped togeter in a big, sticky ball--not what I think of when I think stir fry.
08/09/2007
A nice change from the usual boring rice we eat! I think it's nearly impossible to make it exactly like the take-out stuff but this was still very good and actually had a light and healthy taste. You could really taste all those veggies and both kids had second helpings. A make-again recipe for sure.
02/02/2011
It was easy and awesome !!! I went exactly by the recipe except I didnt add the chicken or the peppers, it was awesome would definitley make it again !!!
11/05/2011
Very good recipe - I had only almond oil and substituted peas pods by adding broccoli. If you don't have soya sauce, try using a splash of oyster sauce. My husband loved it!
07/05/2006
While preparing this, I wasn't concerned whether it was going to taste authentic or not; I just wanted to use up some leftover chicken. Yup, needed more seasonings and to make life easy on myself, I just bought a package of frozen asian style vegies and threw them in. I also browned my rice first because I love the nutty flavor it brings. My gang loved this Sara and I thank you!
07/20/2008
made it for my husbands birthday and it turned out wonderful!!!! I added more soy sauce while I fried it and some butter too
Source: https://www.allrecipes.com/recipe/17161/chinese-chicken-fried-rice-i/
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