This fried rice is very easy and tasty. Serve with Nam pla prik - a Thai chilli and fish sauce.
This rice is absolutely fabulous. I eat rice everyday and was looking for something different. I'm amazed at just how good this simple recipe is. I used sesame oil and Jasmine rice. I also drizzled lime juice over the rice after it was finished. I think the cilantro and lime juice are essential. The only thing I will do differently next time is try it with two eggs instead of one. One egg doesn't seem too noticeable in the final dish and I think two will make it more like authentic fried rice. - 08 Mar 2006 (Review from Allrecipes USA and Canada)
Very good. And easy to make. And picturesque: all the green of the
cilantro, green onions, lime, and cucumber is quite pretty. I've made it
three times now, with jasmine. The smell when cooking is great: the scent
of the jasmine combined with onions and garlic! mmmm...
I have some suggestions though: (1) If you're using dried cilantro, use more like a teaspoon. Dried cilantro is more dense and powerful than fresh, and this recipe calls for a tablespoon of fresh. (I made the mistake of using a tablespoon of dried once and that was way too much.) (2) The cucumbers don't add anything to (and I think even detract from) the flavor; I've skipped adding them after the first time I cooked this. (3) The lime flavor, however, does add something. It goes well, especially with the crab. - 01 Apr 2005 (Review from Allrecipes USA and Canada)
Overall, pretty good fried rice. I think the cilantro is what makes it; this is also what my mom likes to add in hers. I went all out and also chopped up some leftover lobster meat, for that extra bit of color & class. A dash of fish sauce and white pepper, along with some semi-hot peppers, gave it an extra zing that the original recipe lacked. - 15 Dec 2005 (Review from Allrecipes USA and Canada)