Mixed Fried Rice

This was pretty good. I used leftover cold rice, two eggs and probably less soy sauce. I also added come chopped fresh chilli...easy!  -  25 Feb 2010

I gave this 5 stars because it is a very good base. After reading reviews here is what I did. I cooked the rice & let it cool. I then cooked the onion & garlic in the oil. I added only shrimp, carrot, & peas. Then I mixed the soy sauce in w/ the veggies. I stirred the mix into my cooled rice. I then cooked 3 eggs in the same pan & chopped them up to bite size pieces & mixed them in. I refrigerated the whole deal & just before dinner I heated it all up by frying it so that there was a little crunch. It came out as good as our local chinese place!  -  10 Jul 2006  (Review from Allrecipes USA and Canada)

I stuck closely to the ingredients list, only omitting the green pepper as it didn’t appeal to me in fried rice. But I did change the cooking method quite a bit to produce a better result. For example, to add the carrots to the pan and cook them until crisp-tender when you’ve already got the cooked shrimp in the pan, you’d end up with some rubbery, overcooked shrimp! Also, fried rice should be started with cold, cooked rice. So...I cooked the rice first, then spread it out on a cookie sheet and stuck in the fridge while I prepared the rest of the ingredients. I quickly stir fried the cold rice in the sesame oil, then the celery and onion, and finally the garlic (so it wouldn’t burn). To that I added the peas and the diced carrots, which I cooked ahead of time in the microwave. As for the egg, I cooked it like a crepe in a small sauté pan, then rolled it up like a cigar and sliced it, chiffonade-style, very thinly, producing beautiful yellow ribbons of egg. I tossed the egg in with the shrimp (I used frozen, pre-cooked salad shrimp), the chicken (already had some chopped rotisserie chicken in the freezer) and the ham (a pre-cut ham slice from the market came in real handy for this). Finally, I stirred in the soy sauce and a drizzle of toasted sesame oil. To die for. The recipe suffers, however, from an instructed cooking method that does not bring out the best this recipe has to offer – therefore, four stars rather than the five it potentially deserves with a few changes.  -  15 Jun 2011  (Review from Allrecipes USA and Canada)