Comments on: Fried Rice Recipe

By: Rose Scharff

Rose Scharff — Wed, 26 Oct 2011 00:34:11 +0000

I’am from Guam and we all love “Fried Rice”
I find your receipe similar to our’s so,I know for a fact your fried rice receipe will taste delicious. I will continue and looking forward on trying out the rest of your receipies and I know I will enjoy them all!

By: chinchyechia

chinchyechia — Mon, 27 Jun 2011 12:55:57 +0000

You can add almost any combination of proteins and veg so long as there’s no
conflict in the resultant taste of the finished dish… I always try to use
as an aromatic shallots additionally.

By: Pauline Cheong

Pauline Cheong — Sun, 16 Jan 2011 02:55:15 +0000

my favourite rice. easy to make. easy to eat. easy to satisfy

By: Peter Tan

Peter Tan — Mon, 16 Aug 2010 03:04:31 +0000

It’s a versatile dish and you could add different things. I don’t like prawns, but I think Chinese sausage (lap cheong) or chopped char siew (Chinese barbecued pork) or even bacon are good additions for flavour.

By: Your humble Fried Rice « My Food Affair

Your humble Fried Rice « My Food Affair — Thu, 15 Jul 2010 12:51:34 +0000

[...] tasty! I referred to the trusty “Rasa Malaysia” and came across her recipe for “Fried Rice“. I always wanted to know how to make the egg just coat the rice, so check out her recipe [...]

By: Shana

Shana — Fri, 06 Nov 2009 02:29:22 +0000

I definitely want to try this! The last time I went to the Asian market here, there were at least 20 different types of fish sauce, and they all looked totally different (different colors, some liquid, some more jelly-ish in a jar) what kind would you recommend? Thanks!

By: Simon

Simon — Wed, 04 Nov 2009 12:39:08 +0000

Interesting combo of recipes. I guess there are tons of variations with fried rice, I had dinner with 3 different chinese family chefs all of them made their own version of fried rice.

I actually tried my own fried rice variation that came out pretty well. I used leftover marinated chicken, ginger, garlic, chinese broccoli, spring onions and bok choy. I combined shaoxing wine, Ketcap manis, white pepper and a dash of oyster sauce and a touch of sesame oil.

I respect your view when it comes to westernized chinese food. Take out foods here is basically oil oil, msg, msg, sodium sodium and frozen vegetables.

Your blog has been a main inspiration ever since i stumbled upon your sites. Time to get back to writing on my future eBook.

By: Rasa Malaysia

Rasa Malaysia — Sun, 25 Oct 2009 18:22:26 +0000

Great, I am happy you tried this fried rice recipe.

By: Ruthge

Ruthge — Fri, 23 Oct 2009 08:11:16 +0000

Thanks a million. The part where you have written about covering the egg with rice for 30 seconds was a fab idea. It never struck me all these years. It came out very well, I am sure Imy son will like it.

By: Mycan Cabuco

Mycan Cabuco — Mon, 05 Oct 2009 07:04:48 +0000

i’ve got 2 questions: (1)how long does it take to cook this recipe? and the second (2)how many people can eat? i’m in a cooking club and usually, the problem is when we’re looking for a delicious recipe is that they don’t include how long and how many can eat.