Here is my version of this classic dish – not that I have any claim to being an authority on what is “authentic” Chinese food. I am an authority, however, on what is super incredibly yummy.
Tried this recipe and didn’t have some of the fresh ingredients on hand: onion and garlic. It lacked flavor which is not a fault of the recipe but because we used dried minced onions and garlic instead. I think that the fresh ingredients would have made it better. Also, we added more soy sauce because we felt it needed more of that flavor. We loved this as it was and will make it again. It is very easy and quick. We used a wok instead of a skillet.
I have made this recipe several times since pinching it. We love it! Tastes just like one of our Japanese steakhouse restaurants. Thanks so much for sharing… now my family can have Chinese take-out without leaving the house!
This rice gets my stamp of approval, with honors. It is better than takeout, and you can enjoy skipping all the mysterious, unhealthy parts of fast food.
This is so good! I have made it a few times and it’s my husband’s #1 request. I usually do brown rice to make it a bit healthier and add frozen broccoli florets. I also add sriracha sauce at the end for that extra kick. Love it!
I used ground chicken and was very surprised it turned out so good. I added in minced garlic, grated ginger, sriracha and bean sprouts and used 3 eggs. This is a really great base recipe to customize fried rice it your liking.
•4 cups rice, prepared
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
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