About this recipe: A quick and easy version of a Chinese special which relies on good ingredients
Making the rice earlier or the day before so it's cold when it goes into the pan allows it to "fry" more and take on a slightly different texture.
This tastes even better if cooked and then heated up later, simply add a bit more oil to the pan when re-frying.
made this for the 1st time tonight, recipe was easy to follow and tasted great - 17 Oct 2012
Used different ingredients. You can substitute the pork for chicken or the Chinese Leaf/Pak Choi for white cabbage sliced. - 23 Dec 2009
Being a massive fan of cooking Chinese I went for this, definitely something missing and too reliant on 5 spice, this is all this tasted of. - 14 Sep 2014