Leftover brown rice is put to use in this chicken fried rice with capsicum and spring onions. Black pepper, paprika or dried parsley may be used to season after this is cooked.
Tasty but Do not use fresh rice. I was so excited to try this that I cooked the rice specially, then made the recipe while the rice was still hot and sticky. The flavor was still pretty good, but the whole thing was sticky and gloppy. The texture would have been better had I actually used leftover cold rice. - 06 Apr 2009 (Review from Allrecipes USA and Canada)
This recipe has become a staple in our house. I just have one word of caution: the peas make all the difference! The first time I made it I used organic peas and the second time I used Walmart peas. It was like a completely different recipe. - 10 May 2008 (Review from Allrecipes USA and Canada)
Oh my goodness! Super fast, tastes great and easy. I didn't have any vinegar so I added a about 4 tablespoons of water to make the rice easier to coat and so the subsequent steam could revive the rice. I had been pondering for a week what to do with that leftover rice. (I never throw out anything unless it's grown something else.) That last little bit of chicken and rice was so much tastier than what I was thinking of and could have imagined. Please try it. - 25 Nov 2008 (Review from Allrecipes USA and Canada)