I enjoyed this recipe very much. I have not rated any other recipes, but this one is terrific. I followed the recipe almost exactly, except I cooked the bacon, then used the fat to fry the rice initially. I don't have a wok, but used a large saute pan. Everything else was just as written. I read on earlier reviews that this recipe used a lot of dishes and took a lot of time to prepare, so I made the rice and chopped the veggies, and measured ingredients ahead of time and put them in cereal bowls and small dessert bowls covered in the fridge. Before I started cooking, I unloaded the dishwasher, and as I used a bowl, I put them right into the dishwasher...no mess afterwards!
The recipe may be delicious but anything with 167 mg of cholesterol per serving should not be labeled "light" this is incredibly deceptive and very disappointing.
Great recipe, skipped the chicken thighs. used boneless chicken breast only.
I doubled the recipe (and quadrupled the sauce). I added some celery and carrots I had in the fridge too. I didn't have quite enough brown rice so I used a mixture of brown and white rice. This was delicious and I will make it again.
I've made this a couple of times now. The family devours it. It is a bit time consuming, so I typically prep the rice the night before and do all the chopping while I'm cooking the bacon. The only change I made was to use the left over bacon grease to do the initial rice frying, then went with the peanut oil after that. Very tasty and essentially a one dish meal however it would also make an excellent side to an Asian-style shrimp or pork dish. I wouldn't hesitate to serve it to guests.
This is a delicious recipe. I prepped everything the night before so it was easy to put together after work. I did not do the in-and-out thing--it's totally unecessary. I cooked the bacon, wiped the wok, added the oil, then the vegetables, then the rice, then the chicken (mine was leftover cooked chicken), and finally the sauce. And I actually beat the egg and didn't cook it separately but instead put it in before the sauce because I love that in fried rice. So it's a one-pot meal! We did have some steamed bok choi on the side, and I think a plain green vegetable like that (or maybe spinach or chard) is nice.
A healthy favorite. Even my husband, who doesn't like broccoli or bacon loves this. I do double the sauce, and use all chicken breast for the meat. I don't do the in and out, rather I prepare everything in advance, and mix in a large bowl as I go, works fine. Makes more servings for us than the recipe states, excellent leftovers.
The first line of this recipe should be: chop and otherwise prepare all the components BEFORE you begin to cook. An inexperienced cook would be very frustrated by the way this recipe is written. Having said that, it didn't take any longer to prepare the various ingredients than the stir-fry recipes I make. I didn't have any bacon, so I doubled the sauce recipe. I used a 14oz. chicken breast, which was chopped and marinated in half the sauce while I prepared the rest of the veggies. I used a separate pan to cook the eggs--it was faster. I also used sriracha to pep up the flavor. I didn't have any scallions so I subbed garlic chives and regular chives. Since I had double the sauce, I sauteed some with the chicken after it was browned, and used the remainder to give the broccoli and red peppers some zip. We liked it very much, and served it with sriracha at the table for extra punch. I also made a salad of baby greens with oranges & onions and a sesame/ginger dressing.
I had to make a user profile just so that I could rate this recipe... THAT GOOD. I think it's the bacon that takes this recipe to the next level. I made mine with sesame oil because I love the flavor. Also, make sure to use cold leftover rice otherwise it will get mushy (I've made that mistake in the past). This will be my go-to fried rice recipe that I use anytime I have leftover rice!
We really loved this recipe, although I did make a few changes. I used olive oil, instead of peanut oil because that is what I had. Same with red onion, over shallots. For veggies, I added edamame and string beans to the broccoli and left out the red peppers, since we're not huge fans. I also used ground pork in place of chicken. I realize it seems to barely resemble the original recipe, but I think the changes I made were minor in terms of overall flavor. I would definitely make it again; the lime really gave the dish a fresh flavor that is usually missing with take-out. I'd be fine following the recipe as written, too, with the exception of the red peppers. Without meat, I would also serve this as a side dish to some sesame chicken or another Asian entree.
This was a decent amount of work, but it was really tasty and filling. I used tofu instead of the chicken, and that was great. I also used both a wok and a skillet to make prep a little quicker and did all of the chopping beforehand, which helped. I also doubled the sauce and used half of it with the tofu and half with the vegetables. I'll definitely be making this again!
I've made this a few times and everyone really enjoyed it. I have lots of green onions from the garden and this was the first recipe that came to mind.
As an Asian person that has tried many a fried rice recipes....I have to say this was so-so. Overall it was a good solid recipe. It did take a long time to make and the in-and-out back and forth was annoying. I'm going to give another shot though with some major changes: 1) cook the bacon, take it out, use the bacon grease to cook egg. While it's still runny, dump the rice in (this adds a lot of flavor). Then add back in the bacon. 2) instead of cooking the chicken in the brown sugar/fish sauce, I would actually use it to cook the veggies. It felt like veggies were totally separate from the rest. I think this will blend the flavors in nicely. OH, and steam the broccoli first in the microwave. 3) I used Sriracha instead of whatever chili sauce they used. And I added A LOT MORE to it. I'll let you know how it turns out :)
I made this the other night. I'm glad I started out a little earlier to prepare this dish because it took a great deal of time; however, IT WAS WORTH IT!! This was the best Asian food I've ever made at home. As an earlier review stated, it wasn't greasy at all like take-out, and the flavors were fresh and intense! This is definitely on my "favorite meal" list. My husand and son took 2nd helpings, and that's rare!!!
I am the kind of person who doesn't mind spending time preparing a recipe IF it's going to taste really good and be worth it. I made this recipe the other night and my husband and I both give it an A++ I followed the recipe exactly and it turned out fantastic. I am counting the days until I can make this one again!
Delicious! The best fried rice I've ever made at home. And, honestly, it was better than many restaurant fried rice dishes because this was not oil-laden and over-slated. I cannot wait to have an excuse to make it again.
My daughter-in-law made this for us and it was the best rice dish I ate, I tossed my rice dish recipe and replaced it with this one
I am huge fan of this recipe. Yeah, it was a lot of work the first time, but the second time I was able to streamline it. There is much more flavor than the regular take-out version. Once this dish hits the table, my family eats it all up!!! I thought it was worth the time, because it is SO much healthier for my family.
For all the time and energy I put into this recipe I expected more. I also did not care for the fish sauce and I thought the recipe was pretty dry. I felt like I messed up every dish in the kitchen. Will not make this again.
Yeah, the constantly dumping ingredients in & out of the pan was annoying--and it dirtied no less than 8 dishes/untensils having everything mis-en-place, but it came together quickly w/ a bit of prep work. I loved the taste--used all eggwhites & breast meat and ham instead of bacon--still great. In place of salt I added an equal amt full-sodium shoyu for more flavor. The lime brightens where the salt is not to taste. So attractive on the plate--and no one knew it was brown rice!
I thought the taste was decent...but it honestly did not smell appetizing while I was cooking it. I probably would not make this dish again because the end result just wasn't worth all the prep work and adding and removing the food from the pan multiple times drove me nuts.
You could easily skip the chicken and just add more veggies to make a very filling dish. It was a tiny bit spicy for my children (ages 3 and 6), so keep that in mind.
At first, the prep seemed to be more work than I was willing to do again. But once the dish came together, the vibrant colors of the vegetables really impressed me. Once I tasted it, I was hooked - I'll definitely be making again. My husband loved it too. I couldn't find Chili Paste, so used Chili Garlic Sauce. That was the only thing I changed. Didn't find the fish sauce fishy at all. Definitely a keeper.
I am not a big fan of Asian food, by my hubby is. So, this recipe was a great compromise. Chinese fried rice tends to be so heavy and greasy - this was light and satisfying (the 4 servings are VERY generous). I omitted the fish sauce and doubled the soy sauce. Also, I had no peanut oil and substituted sesame oil. In addition to spare a few more calories, I used only white meat chicken and did not use the bacon. There is quite a bit of prep work involved in the recipe, but thought the end result was worth it. This meal will be a staple in my recipe box.
This was a pretty good fried rice, the only problem I had was with the fish sauce. It made the whole dish smell fishy which I didn't like. Next time I'll cut out the fish sauce altogether. The dish required quite a bit of chopping and prepping.