Fried Rice

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This recipe is simple and delicious.

Like most Asian people, the chef strives for a balance in life and cooking. This dish has a perfect balance of flavors. Not one or another flavor overpowers the rest. This is why I called it 'harmonized fried rice.'

My boyfried is still raving about how wonderful this is. We each ate about two or three small bowls.

In my variation I added more soy, tons of ginger, a lil more Seasame oil, and some cyanne pepper with chillies for a nice hot spice.

The Ginger had been peelded, grated, and smooshed to ectract the jucies. I used mostly the juice of the Ginger root finding that the root is to grainy but I did manage to smugle in a pinch at the end.

If you have left over ginger cover it and save it, it will keep for about three weeks in the refrigerator. It is good in everything.

The mushrooms I would like to add more of, as they are a prime flavorative to this dish.

At the end I added more scallions, as the ones in the first cooking tend to brown or burn. It was a nice touch.

Overall I woul give this Dish 5 stars, more if they would let me.

Add your own twist, tell us what you think.

-Blair and Jeremy Traynor

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I made this recipe this evening and it was lovely. It was fairly quick, easy and flavorful. I was looking for more a veggie fried rice to compliment the main chinese dish, so I just deleted the meat called for in this recipe. It turned out fabulous. This is definitely now in my 'keeper' file.

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Doubled the recipe for 6 people, glad I did or I would have ran out. People could not get enough!

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This recipe was a great guide line for fried rice. I halfed the recipe & substituted a few ingredients & still came out tasting great. Instead of shitakes, I used sun dried tomatoes, scallions were replaced with minced yellow onion & ginger powder was used in place of fresh ginger. Also, for the meat, i used half a piece of Alton Brown's Good Eats meatloaf. Half this recipe was a nice hearty lunch for one & it helped clean out the fridge. Thanks Food Network Kitchens!

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Had a major craving, and you fixed it. I used chicken andouille sausage, because I like the extra spice. My rice was a nice jasmine long grain. I also added a little more ginger and red pepper than the recipe called for. Oh, and I hate peas... so I have water chestnuts, carrot strips, eggs, regular sliced white mushrooms, and green onion in mine. It is perfect... I now know what I was missing before. The ginger and sesame oil made this an outstanding recipe.! Tks. FNK folks.

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This is a great basic fried rice recipe. I left out the onions, mushrooms and chicken (I was serving it with chicken already and it turned out great.

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I had left over rice from chinese take out, and always wanted to make fried rice from it . I have heard that you should left over rice and it is correct. This rice ends up tasteing like the fried rice you get in a japanese hibachi place, delicious!

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I have never made fried rice before; however, I had some leftover ham from Easter and thought I would give it a try. I didn't use the mushrooms, but I added 1/2 a red bell pepper that I had leftover from another recipe and a little chili oil. It was so easy. It just required a little prep time to cut the veggies and make the rice. My family loved it and requested that I make it again. In a family of 6 it is hard to get everyone to enjoy the same thing so when it happens you know you have a hit.

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This is an amazing base recipe. I added extra ginger, garlic, soy sauce, oils, carrots, peas, and threw in a small diced hot pepper. The taste is amazing - I think the ginger is the real kicker. Combining that with the sesame & peanut oils makes a lovely blended flavour.

Much better than any fried rice I've ever had in a restaurant.

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Wow! This is the best fried rice I've ever had. My husband even said that it's better than most nice Asian restaurants' fried rice! I did not have sesame or peanut oil... I simply used what I had, which was Canola oil. I omitted the mushrooms and scallions (not a fan of them and I added some green beans. Delicious!