This "serves four" recipe made a great dinner for me and my husband (he ate three servings) with some steamed broccoli on the side. My only changes were to use just 1 1/12Tablespoon of peanut oil (reallly cut down the calories with no loss of flavor) and 2 add two minced thai chilis (we like hot food) and use three cups of cooked brown rice that I had chilled in the refrigerator.
Yuck. Followed it to the letter. Very let down usually Cooking Light has great recipes. The rice wine vinegar and chili paste overpower the rest of the ingredients. Was expecting classic pork fried rice taste but this didn't even come close.
Very tasty. I hate instant rice, so I steamed some jasmine rice and let it cool. Everyone at the table agreed to omit the peanuts next time and add some scrambled egg instead.
This was excellent. The only minor changes I made were to swap the amounts of green onion and red pepper because I like peppers more than onions and I added a bit of salt and pepper to the pork before adding to the wok. I couldn't taste the cilantro so I may leave it out or add it as a garnish next time. I may also reduce the oil in the last step, it seemed a bit excessive to me.
This recipe was easy and delicious. I substituted turkey tenderloins for the pork and Thai garlic chili sauce for the sriacha sauce, and it tasted great. My family enjoyed it very much. One batch fed three of us with some leftovers which disappeared the next day. I will definitely make this again.
This is one of my favorite stir fry recipes and one I make often. I love the combination of flavors. The only change I make is adding some mushrooms because they are one of our favorite vegetables. Definitely use the Sriracha sauce because it gives the dish a kick.
This was fantastic. As always, I regret that the high ratings on this site reflect "special occasion" worthiness. Who would serve fried rice for a special occasion? This recipe was delicious and unique and very fresh. Lots of prep time as with any stir-fry for chopping and such, but well worth it. Have tried lots of stir-fry recipes and this is one of the best.
Belladonna714 Dried cilantro and fresh cilantro have very different flavors. Try the fresh!
This is in our regular dinner rotation. The best pork fried rice recipe that we have tried. Don't forget to add the peanuts. They definitely make this dish special.
Lacking flavor? Not sure about that. This recipe is really good. I really like becinidaho's idea to use chili oil to saute the veggies. Next time I am SO doing that. I used brown basmati rice as opposed to white.
Taste-wise worth more stars for sure. Great, flexible and quick if using leftover rice as suggested. Also used leftover honey-ginger chicken added broccoli and skipped chicken broth based on user reviews. Great flavor combination and filling.
Despite the 2 star rating this was one of the best home-made fried rice recipes I've found. However, I did alter the ingredients a little so "has potential" was only appropriate. I used brown rice and leftover steak rather than pork, (adding it with the broth since it was already cooked). This recipe requires a lot of prep, I would not recommend for a QUICK weeknight meal. I also would cut back a little on the cilantro next time but I did use bottle cilantro so that may have been my fault.
Excellent flavor combinations especially the second day, leftovers were delicious! Used Chili Oil to saute vegetables and brown rice instead of white. Will definitely make again.
My husband and I prepared this in 10 minutes and loved it!! Added a little extra ginger and a splash of fish sauce. Next time will definitely use day old rice, was just a little too "soupy". Make sure the wok is nice and hot and don't overcook the pork, so tender when done just right! This is going into regular rotation.
Very delicious. Well seasoned. Nice blend of textures. I added some sliced snow peas since I had them on hand, and used less oil for the rice (only 1T). I also added 1t of toasted sesame oil to the broth for the nutty flavor since my one son is allergic to peanuts.