Comments on: Chicken Fried Rice (鸡肉炒饭)

By: Miss Tanya

Miss Tanya — Sun, 04 Feb 2024 18:35:12 +0000

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!

By: Gauri

Gauri — Wed, 17 Jan 2024 04:05:18 +0000

This recipe was authentic and easy to make. My family loved it! Thank you!

By: Judy Der

Judy Der — Tue, 08 Aug 2023 07:21:39 +0000

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!

By: Sheri Lee

Sheri Lee — Tue, 21 Feb 2023 02:37:37 +0000

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:)

By: Tanya Love

Tanya Love — Sun, 05 Feb 2023 22:25:08 +0000

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!

By: rae

rae — Mon, 16 Jan 2023 22:19:53 +0000

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.

By: Lance lyons

Lance lyons — Sun, 02 Oct 2022 01:50:19 +0000

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

By: Barbara

Barbara — Fri, 22 Apr 2022 09:45:09 +0000

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

Barbara — Fri, 22 Apr 2022 09:36:09 +0000

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.

By: John Corbin Simmons

John Corbin Simmons — Wed, 29 Dec 2021 13:38:29 +0000

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.