Special Fried Rice (Rachael Ray's)

READY IN: 45mins
Recipe by Roxygirl in Colorado

Fried rice is so delicious, colorful, versatile, and kid-friendly. It really makes a difference separating/cooling the rice. These make a filling meal with my Scallion Tortilla Wrappers.

Top Review by dallasdiva

So delicious! I used brown rice which doesn't stick together at all. Didn't have green pepper, so I subbed a zucchini squash. Added 1 1/2 blocks tofu which I browned first and then incorporated at the end. Next time I would decrease the tamari a little bit. [I thought it was a teeny bit too salty, hubby thought it needed salt. That is ALWAYS the case with us!] Thai basil and cilantro would be great additions too. Stir fried some mung bean spouts with a little sesame oil and topped the rice with it for a nice presentation and a bit of crunch. "Yummo" as RR would say! Hubby wants me to make some for his lunches so I'd call it a big hit.

Ingredients Nutrition

Directions

  1. Bring water to a boil.
  2. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes.
  3. Spread rice out on a cookie sheet to quick cool it.
  4. (If you have leftover rice you can really speed this dish up).
  5. Heat a wok, wok shaped skillet or large nonstick skillet over high heat.
  6. Add oil to the pan.
  7. Add egg to hot oil and break into small bits as it scrambles.
  8. When eggs are scrambled, add garlic and ginger to the pan.
  9. (If you happen to be out of ginger like I was once, you can add some terriyaki sauce).
  10. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.
  11. Add rice to the pan and combine with veggies.
  12. Fry rice with veggies 2 or 3 minutes.
  13. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

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