From: Mary Wong [malia50(at)]
Sunday, Feb 14, 2011
About your fried rice…
You can always make a sweet egg pancake dice it and add it last.
Just mix 2-3 eggs, add a ½ tsp sugar (or a bit more to taste)
Fry in a pan like an omelet, except turn over like a pancake so both sides are cooked, but not brown.
I then cut into strips the size I would like and add to the fried rice at the end….no more losing the bright yellow color.
Oh, and you might try adding Spam to the fried rice with the bacon just like in the yakisoba.
I generally just skip the bacon and use sautéed spam, and add cooked peas and carrot cubes (you can buy these frozen at Walmart)
Onion, garlic, sesame oil, shoyu, I don’t add cabbage usually or sesame seeds.
You should try kimchee fried rice or garlic fried rice sometime….actually the fried rice in Hawaii, where I grew up is the most varied I have ever seen- almost any meat or fish, or vegetable…really great stuff.
Lots of local ‘fried rice cookbooks’ available at the Borders bookstore in Honolulu
M Wong

Reply: I enjoy reading feedback comments and recommendations. The great thing about fried rice is that there are no hard and fast "rules" to follow and you can just experiment until the cows come home. Try some, folks! Mick

From: Ben Allen [mailto:bensallen(at)] Sent: Wednesday, September 29, 2010 5:08 PM
To: S. A. Mick McClary
Subject: about your fried rice
OK, tried the fried rice and the only problem was in my execution. I used boiled chicken thighs that I sauteed for a bit in oil and soy sauce and they just didn't have the flavor. I think I'm going to try using the same ingredients and methods you give for the meat in the Yaki Soba recipe but do it for the fried rice. What do you think?
BTW I do agree with the comment of the guy who said he remembers hot dogs in his Yaki Soba because I remember it in the trays I'd buy on the street in Kinville.
Thanks for all the great memories!!!!!
Semper Fi
Ben Allen, C.B.T
Director of Technical Operations
Bushtex, Inc.

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