Comments on: Chicken Fried Rice

By: Valerie Dubard

Valerie Dubard — Thu, 10 Nov 2011 08:29:00 +0000

I am soo glad I found your web! You have such great recipes! I really like this chicken fried rice, I’ll make it soon, my boyfriend and I love this type of rice!

By: Rasa Malaysia

Rasa Malaysia — Wed, 04 Aug 2010 16:51:36 +0000

The color depends on the brand of soy sauce you use. Some adds a little dark soy sauce so it’s darker in color.

By: john

john — Wed, 04 Aug 2010 13:56:56 +0000

what is the diference in fried rice that some are light and some are dark

By: The Pixelated Muse » Archive » Rasa Malaysia – Easy Asian Recipes

Sat, 06 Feb 2010 00:57:51 +0000

[...] Rasa Malaysia is probably the best Asian/Filipino recipe website I’ve seen around. Other than their use of streamlined food photography, the recipes are actually – simple, and feasible. Not the type of recipes that only people with a degree in culinary can make. I am actually quite inspired to start cooking again. I haven’t done so in a month – or since Dave left.. First off, Chicken Fried Rice! [...]

By: MaSheddy

MaSheddy — Fri, 05 Feb 2010 04:43:08 +0000

I tried this recipe and posted my results on my blog. Thank you again Cynthia for a great recipe.
http://bangamary.blogspot.com/2010/01/caribbean-chicken-fried-rice.html#more

By: MaSheddy

MaSheddy — Fri, 05 Feb 2010 04:42:12 +0000

I tried this recipe and posted my results on my blog. Thank you again Cynthia for a great recipe.

By: Bethany(dirtykitchensecrets)

Bethany(dirtykitchensecrets) — Mon, 12 Oct 2009 19:42:51 +0000

Cynthia- I just made this and it was super delicious. It’s in my recipe box. We loved it.

By: Sharon

Sharon — Fri, 28 Aug 2009 04:10:19 +0000

Years ago on the island of Antigua, I visited a chinese restaurant (China Gardens) that would forever bar my taste buds from enjoying a typical American chinese buffet. The cooks didn’t even speak english. I have no clue which part of China they originated from, but they served a soup whose deliciousness still haunts me today. It was a clear soup, with some veggies and either shrimp, scallops or chicken maybe. The soup was so clear as to be almost the colour of water, but was so flavourful that I’ve never forgotten it. Does anyone have any idea what I’m talking about? what it’s called? where I can find it? how to make it? anything? They also served prawn crackers, likewise delicious. but which seem to be hard to find in most chinese restaurants I’ve been in. Thanks for reading.

By: Soma

Soma — Sat, 01 Aug 2009 14:08:29 +0000

What a scrumptious spoonful! I was going to ask about the green seasoning, but already read that in the answer.

By: nyonya pendek melaka

nyonya pendek melaka — Fri, 24 Jul 2009 07:10:52 +0000

wow, what a lovely presentation and delicious fried rice for sure.