Comments on: Chicken Fried Rice (鸡肉炒饭) https://omnivorescookbook.com/chicken-fried-rice/ Modern Chinese Recipes Sun, 04 Feb 2024 18:35:12 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Miss Tanya https://omnivorescookbook.com/chicken-fried-rice/comment-page-2/#comment-222922 Sun, 04 Feb 2024 18:35:12 +0000 http://omnivorescookbook.com/?p=8250#comment-222922 5 stars
This is a wonderful and tasty recipe. We absolutely love all the flavors. I made this a few time and have also added salmon and shrimp to the recipe. It’s so much fun to make in my large wok. Thank you very much, I appreciate you sharing this recipe with others!

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By: Gauri https://omnivorescookbook.com/chicken-fried-rice/comment-page-2/#comment-222358 Wed, 17 Jan 2024 04:05:18 +0000 http://omnivorescookbook.com/?p=8250#comment-222358 This recipe was authentic and easy to make. My family loved it! Thank you!

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By: Judy Der https://omnivorescookbook.com/chicken-fried-rice/comment-page-1/#comment-217079 Tue, 08 Aug 2023 07:21:39 +0000 http://omnivorescookbook.com/?p=8250#comment-217079 I didn’t use frozen veggies, just ones I had in my fridge but, I made the sauce and marinade for the chicken exactly as described. I had day old rice, yay! I followed the way to cook the eggs also. My Chinese daughter in law just loved it!…in fact we all did! I highly recommend this dish!

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By: Sheri Lee https://omnivorescookbook.com/chicken-fried-rice/comment-page-1/#comment-213305 Tue, 21 Feb 2023 02:37:37 +0000 http://omnivorescookbook.com/?p=8250#comment-213305 5 stars
This is the third time I have made this. I live in rural PNW so my options for take out of chicken fried rice are limited; man do I miss the cuisine of the big city. Followed this recipe to a T the first time, and have made some additional sauce changes such as substituting the oyster sauce and sugar with hoisin sauce (similar taste profile for the sweetness as I had no oyster sauce), and each time have not been disappointed. Partner tops with a small swirly squeeze of sriracha on top for a little spice. Highly recommend. Thank you so much for presenting a great substitute for once-upon-a-time take out memories:)

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By: Tanya Love https://omnivorescookbook.com/chicken-fried-rice/comment-page-1/#comment-212730 Sun, 05 Feb 2023 22:25:08 +0000 http://omnivorescookbook.com/?p=8250#comment-212730 5 stars
I loved this recipe! I followed it to the letter and it was perfect. Thank you very much and this recipe will be on repeat!

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By: rae https://omnivorescookbook.com/chicken-fried-rice/comment-page-1/#comment-211704 Mon, 16 Jan 2023 22:19:53 +0000 http://omnivorescookbook.com/?p=8250#comment-211704 5 stars
Fail proof recipe that I come back to over and over again. Thank you so much for sharing! Can’t wait to finally try some of your other recipes.

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By: Lance lyons https://omnivorescookbook.com/chicken-fried-rice/comment-page-1/#comment-206886 Sun, 02 Oct 2022 01:50:19 +0000 http://omnivorescookbook.com/?p=8250#comment-206886 5 stars
I really like this recipe. I just did it. I am a big fan of chicken fried rice and that’s my primary dish at Chinese restaurants. There is still something I a missing from the rice I normally get. Not sure if it’s the oil or what the Difference is. Maybe peanut oil or oil temperature

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By: Barbara https://omnivorescookbook.com/chicken-fried-rice/comment-page-1/#comment-199223 Fri, 22 Apr 2022 09:45:09 +0000 http://omnivorescookbook.com/?p=8250#comment-199223 5 stars
In reply to Jessica.

Jessica, my research has led me to believe that black strap molasses is a good substitute for dark soy sauce. I live in Japan where I have plenty of choices for ah, “standard” soy sauce and regional soy sauces, and soy sauces made with particular ingredients. But when it comes to adding dark or thick soy, molasses is the way to go. It’s generally available in the stores or online, depending on where you live, and adds flavor without the salt. Good luck with cooking from Maggie’s recipes. She’s my “go-to” source for Asian cooking.

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By: Barbara https://omnivorescookbook.com/chicken-fried-rice/comment-page-1/#comment-199222 Fri, 22 Apr 2022 09:36:09 +0000 http://omnivorescookbook.com/?p=8250#comment-199222 5 stars
I am so glad to have found Maggie Zhu’s blog. I have pledged my allegiance to her over all other Chinese cooking blogs. In regard to her Chicken Fried Rice recipe, it’s the best I’ve ever eaten at home and the only one that delivers on authentic flavor and “mouth-feel” (for lack of a better word). I’ve learned so much about what makes Chinese food taste good. For example, I don’t think I will ever cook without Shaoxing Wine again. It really adds that authentic flavor to home-cooked Chinese foods. For this fried rice, I used cooked chicken but marinated it as called for in the recipe. My frozen veggies were a European mix from Picard, but it only added to the flavor. I added chopped garlic, onion, carrots and a fresh togarashi pepper — the only fresh pepper I can get in Japan.
Thank you Maggie, for teaching all of us how to cook Chinese foods the Chinese way. I can’t wait to make my own chili oil as well.

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By: John Corbin Simmons https://omnivorescookbook.com/chicken-fried-rice/comment-page-1/#comment-183496 Wed, 29 Dec 2021 13:38:29 +0000 http://omnivorescookbook.com/?p=8250#comment-183496 5 stars
I tried the fried rice on my grandkids in Kentucky where there is no Trader Joe’s. They loved it, as did I. Next, hot and sour soup…it looks delicious.

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