Fried Rice with Peas and Carrots

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Just made this recipe to accompany my stir fried chicken for dinner. I halved it since there are only three of us and it is simply delicious. I may make the full recipe next time because we all love leftover rice heated in the microwave. I think the ginger was the one thing that made it stand out. I did chop some fresh cilantro too and added it at the end which gave it nice green flecks. thanks Tyler...miss you on the Food Network.

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Too much ginger---dont put it the water with the rice. Chopped amount could be cut in half---unless you really LOVE ginger---As it is in the recipe it overpowers the dish.

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Wonderful blend of favors!!! I used brown rice for a healthier version. The ginger added that extra "something" that you can't get from the package fried rice. Thanks Tyler!

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Delicious, easy basic fried rice recipe. I followed other reviewers and cut the ginger by half and it worked out perfect. The rice was very flavorful even before the stir fry. This is a great, quick go-to rice recipe. My two year old (who is VERY picky loved it and ate almost two bowls.

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Absolutely wonderful!!!! I added bella mushrooms & some chicken breast I had marinated in hoison, oyter, & red chili sauces!!!! So great! And quick - Who needs to wait for take out again!!!!

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I made this recipe as my first attempt at this type of cooking and I have to say I am very pleased. It was so easy to prepare and somewhat demystified the wok for me. I added a can of water chestnuts which was good but I definitely recommend less ginger as the taste was really prominent.

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Too much salt for my taste, a full tablespoon in the first stage was just too much. I'd reduce that to a half, and reduce the soy in the last stage. Other than that, maybe a little more carrot? Mine mighta been too small. Anyway, something sweet is sorta called for.

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This turned out perfectly!

I was concerned about that much sesame oil, but that wasn't an issue at all in the final dish.

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I like sesame oil but felt that this recipe called for too much, the other flavors were yummy but were overpowered by the potent taste of the sesame oil. I do plan to try it again, but will reduce the amount of oil by half.

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Having never made any sort of Asian dish (except for teriyaki chicken, I was a little bit leery of trying the recipe. I've heard that fried rice isn't easy, but to my pleasant surprise, this was very simple. Not too may ingredients, not too much chopping involved. It turned out really good and the kids even liked it!

A couple of things I will do differently next time:
- Use less sesame oil (I thought the rice was a little greasy
- Add the scallions later in the cooking process (I couldn't find them in the rice,
let alone, taste them.

I also may try some oyster sauce or spicy sesame oil (instead of the hoisin sauce to see how that changes the flavor. As I mentioned before, I've never made any Asian dishes except teriyaki chicken (which I love so I'm not sure how those different sauces will effect the flavor of the rice.

Overall, I'm very pleased with this recipe. I will definitely be using it again and recommend it to others, especially if you're in the market for a flavorful, simple dish.