I use more fish sauce than soy sauce as I cook mainly SE Asian cuisines, especially Thai, as well as Indian, ME, and Balkan cuisines. Kapi or belchan shrimp paste is also a great ingredient and there is a wonderful shrimp paste fried rice. If people don't know you are using it they don't even know and don't find the smell or taste. So no complaints arise! It is very necessary for the proper flavours. Shanti/Mary-Anne

that's a nice suggestion shantihhh, and i'm surprised to know that your using fish sauce! got some few english friends that really hates the smell of it... might try that thai fried rice of yours soon! well, our friend here sumit might as well change the name of this so called chinese fried rice to curry fried rice! since, he already have a ginger in to it and some extras. all he need to do now is, add the curry powder---mix, mix, mix and viola! he got a new and exciting recipe! ---curry fried rice! and right after this, he might as well place a REAL picture in to it and not plagiarize other's stuff.

That is interesting as I think I see egg in Summit's photo but not listed in the recipe. I always use egg in Fried Rice, but I usually make Thai Fried Rice and sometimes you even deep fry an egg and serve it on top of the fried rice. Sometimes they use Srirachi sauce on it too, but I like to scramble/fry and shredd the eggs and I use chiles and fish sauce and Thai oyster sauce. Recipe is here on iFood.tv if interested. My husband loves Chicken Chile Fried Rice ((Khao Phat Gai Phrik Kee Nue) for breakfast or lunch or for a light dinner. Shanti/Mary-Anne

been cooking this recipe for almossssst every week as a breakfast or lunch. i learn how to cook this since i was in secondary school ( i was in chinese school for 4 years). you were right shantihhh about the NOT so included ingredients and to add there ISN'T a tomato sauce and a ginger in chinese fried rice!!! the pictures depicts egg on it, this is true in real chinese fried rice but in your ingredients it doesn't say egg on it! and how can you forget it?, when it is one of the MOST important ingredient beside the rice! and again, i saw shrimp too! without the shrimp on the ingredients. i think this picture isn't yours my friend...tsk! tsk! tsk! this is just soo lame...

Facinating recipe! Definately NOT Chinese, I can't wait o try this I feel it's one of those special Desi-Indian Chinese recipes. never in Chinese fried rice! - Cinnamon, Cardamom, Cloves, Cumin Seeds ,Bay Leaf Might I add there is no need to ever use MSG. I know the arguements that it doesn't harm, but I personally know that I for one react severly to MSG with migraine type headache, shortness of breath, spacey feeling and dry mouth. I try to never eat it nor use in cooking. Many people have far greater reactions to this sodium based MSG than I. Originally MSG was from seaweed in Japan. I have done extensive research on MSG as well as it's relationship to unami. I'll write a blog on the subject in the future. Shanti/Mary-Anne

Ajinomoto is MSG btw, its really bad for you ....try and stay off this addictive flavoring ...

very nice recipe...this recipe shows real chinese flavour. i will try this recipe soon.