Comments on: Chinese Fried Rice Recipe

By: Bobby

Bobby — Thu, 03 Sep 2009 00:57:29 +0000

Rob – hmm, oyster sauce and soy sauce go quite well.

By: Rob

Rob — Sun, 30 Aug 2009 07:09:13 +0000

Finally after searching five different recipe web sites I found out what I was doing wrong.
I need to leave the rice for a day after boiling it, thanks a lot Bobby simple clear and easy to understand
I’d love to get some info on how to make great sauces for rice to if you know any ?
-cheers Rob

By: Mitsy

Mitsy — Thu, 13 Aug 2009 01:15:16 +0000

Look’s Yummy Thanks For The Recipe…!

By: MT

MT — Thu, 30 Jul 2009 03:07:23 +0000

Made this last night for a pot luck. Good but I had to double the rice for the amount of soy sauce to tone it down…thank heaven I had made the extra rice!
I think if you half the soy sauce it will be fine.
Aloha

By: Amanda

Amanda — Thu, 16 Jul 2009 01:18:43 +0000

Eating it now, it’s delicious, but needed less soy sauce and some ginger in my opinion.

By: Mrugesh

Mrugesh — Sat, 23 May 2009 18:10:04 +0000

Oooh.. thanks for the `sticky mess’ tip

By: danny

danny — Thu, 09 Apr 2009 22:28:34 +0000

just made it. this is goooood stuff. I want to eat more

By: Jaren Liu

Jaren Liu — Sun, 05 Apr 2009 12:55:40 +0000

i think that looks good!

By: Chris

Chris — Thu, 26 Feb 2009 02:32:38 +0000

We just made this. This recipe is pretty good. The only problem is the amount of soy sauce the recipe calls for is WAY too much. The rice turned out to be soaked and dark brown, and due to the excess in soy sauce, the whole flavor was salty and all you could taste was the soy. Only suggestion, cut the soy sauce in half, or even less.

By: Greg

Greg — Fri, 02 Jan 2009 08:36:03 +0000

Just made this,
so simple and really tasty – thank you!!
PS – I also used a little less Soy – personal taste only!