Reviewed: Oct. 13, 2008

This was very good, but I thought it was a little on the salty side. I'd cut the salt in half the next time I make it. I added frozen peas, and liked it very much. The kids didn't like it so much.

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CHEFJULIE1

	Cooking Level: Intermediate Home Town: Boulder, Colorado, USA Living In: Chesterfield, Virginia, USA
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Reviewed: Jul. 16, 2008

This is a great recipe. Its really easy and has a lot of great flavor. I added a Tbsp. of fresh ginger and about a cup of cabbage. I will definatly be making this again.

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Bethany S

	Cooking Level: Intermediate Home Town: Louisville, Kentucky, USA
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Reviewed: Jun. 24, 2008

It was good. Quick and easy - I used prawn instead of crab and 2 eggs as advised in other reviews.

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Sara

	Cooking Level: Beginning
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Reviewed: May 26, 2008

This is pretty good. A little flavorless for my liking. It really needs to be eaten with the cucumber. I just chopped some up and put it on top of the rice after I plated it.

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Excellent treat! I've made this 3 times now (twice in one week) and the dish comes out perfect every time. I've also experimented reducing the salt by half and adding about 1.5 Tbsp of reduced sodium soy sauce (for color) and it came out flawless either way. Using crab makes the dish fancy and my guests thought I slave for hours preparing something like that. In reality it's fast, super easy, and very delicious. Love the cilantro & lime in it.

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BOGINIA2


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Reviewed: Feb. 15, 2008

Great recipe. Try cooking the rice the day before and cooling it in the fridge overnight it makes the rice so much easier to work with and I think it tastes better.

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Emma


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Reviewed: Sep. 18, 2007

This is so good. Thanks.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Aug. 18, 2007

This is definitely worth cooking. It was great. I think fresh crab should be used as opposed to canned crab. If it was implied, it should probably be specified. I think canned crab makes it a little too salty. Also, I prefer the onions be chopped instead of in wedges. Besides that, it's great and very filling.

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kim


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Reviewed: Jul. 27, 2007

I loved this, more importantly so did my husband. He swears he does not like rice or oriental foods. I add frozen peas, white corn and brocolli. This was great. I served it with grilled shrimp and scallops. My husband thought it would even be great on it's own with garlic bread. Thank you for a great dinner.

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LUTYGIRL


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Reviewed: Jan. 2, 2007

Wonderful recipe, both my husband and I enjoyed it. I did add a little soya sauce but otherwise followed the directions. We had it would some left over chicken curry and a salad. Will make again.

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LAKESIDE

	Cooking Level: Expert Home Town: Neepawa, Manitoba, Canada Living In: Christopher Lake, Saskatchewan, Canada
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Reviewed: Jul. 31, 2006

This was pretty good, but I'd say go a bit lighter on the cilantro.

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Tamee

	Cooking Level: Expert Living In: Minneapolis, Minnesota, USA
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Reviewed: Mar. 27, 2006

My girlfriend and I are new to cooking and we found this recipe very easy to make and very good. We added extra crab and egg and used day-old jasmine rice. We also used a sweet yellow onion and didn't really need the extra sugar. We ate with sriracha, asparagus, and Gewurztraminer (which was perhaps a little sweet for the dish). Overall very highly recommended.

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Nikdo

	Cooking Level: Beginning Living In: Washington, D.C., USA
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Reviewed: Mar. 8, 2006

This rice is absolutely fabulous. I eat rice everyday and was looking for something different. I'm amazed at just how good this simple recipe is. I used sesame oil and Jasmine rice. I also drizzled lime juice over the rice after it was finished. I think the cilantro and lime juice are essential. The only thing I will do differently next time is try it with two eggs instead of one. One egg doesn't seem too noticeable in the final dish and I think two will make it more like authentic fried rice.

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Simiquaver


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Reviewed: Dec. 15, 2005

Overall, pretty good fried rice. I think the cilantro is what makes it; this is also what my mom likes to add in hers. I went all out and also chopped up some leftover lobster meat, for that extra bit of color & class. A dash of fish sauce and white pepper, along with some semi-hot peppers, gave it an extra zing that the original recipe lacked.

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CC

	Cooking Level: Intermediate Home Town: Beijing, Beijing (Municipality) , China Living In: Silver Spring, Maryland, USA
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Reviewed: Nov. 8, 2005

I'm one of those people who hates/loves to cook. It's an obligation but I'm always willing to try some new recipe. I'm glad I tried this one. It was extra tasty and easy to make. I used canned crab meat and it was still a tasty treat!

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Sylvia Montes-Flores

	Cooking Level: Expert Home Town: El Paso, Texas, USA Living In: Phoenix, Arizona, USA
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Reviewed: Jun. 8, 2005

I was very impressed with this. I was skeptical at first, but it really turns out beautifully and tastes fabulous. My fiance who adores fried rice from Chinese restaurants, loved this. I didn't see the point of the lime slices though. I squeezed a little lime juice on mine and it did nothing for the taste... so if you don't have lime for garnish, don't worry about it! :)

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JOANNABK


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Reviewed: Apr. 14, 2005

This is now a new favorite!! It's great for the candida diet also. Thanks!

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Crab Fried Rice

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