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.
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I had to make a few subs with the veggies b/c I was using what I had on hand at the end of the week (didn't want to run to the grocery). Very easy, filling, and so delicious. Will definitely be making this recipe again!
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I thought this was great fried rice! The changes I made were to omit the bell pepper and I added mushrooms and bean sprouts. I will definitely make this again when we have "make your own takeout" night.
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All I can say is YUM!! This was absolutely delicious. I had never used Tamari before. I almost didn't buy it, thinking I would just use regular soy sauce. I am so glad I used Tamari. It definitely has a different flavor. Make sure that you have all of your ingredients chopped/grated and ready to go--including the rice. Once you start the actual cooking, you won't have time to chop the veggies or grate the ginger. I added the peas when I added all of the other vegetables and everything turned out great. There is no doubt I will make this again.
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Another wonderful recipe from Rachael Ray........I just love her! Thanks for posting her recipe. It was fabulous!
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This rice was excellent. I knew it would taste wonderful while it was cooking. I omitted the peas because I'm not a fan and I greatly reduced the garlic because well, I don't like using large amounts of it. I used white Basmati rice.
This recipe is indeed special-- so flavorful; tender rice and some crunch with the vegetables. A definite keeper. I did have to add a bit of oil.
Look for my photo which I'll be uploading later.
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Roxygirl said it all...delicious, colorful, versatile and kid friendly. I have made this many times now and found I have to double the recipe if I expect any left for my lunch the next day. I only use Basmati rice which I find good for this recipe as it is a firmer rice. The only thing I do different is add meat. I cutup leftover meat from meals at home and dining out and add them to a bag in I keep in the freezer. When the bag is full it's time for Fried Rice!! I use a mini-food processor for the veggies which makes the prep go quickly. I have used Penzey's Chinese Ginger when I have not had fresh with excellent results. On one occassion my children requested this and I found I had no meat... I used Spam. They loved it!!
BTW: Guess what I made for supper tonight... Fried Rice !
Thanks for posting Roxy Girl !
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Excellent fried rice recipe, Roxygirl-- thanks! Only change I made was to omit the bell pepper, and added a very small amount of dark sesame oil and sugar to the eggs before scrambling them. Very tasty meal with some leftover chunks of roast beef mixed in. --Heather
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This was AWESOME!! I cooked up some chunks of pork loin and added to the rice to make a meal out of it! This will become a regular at our house!
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Awesome!! Thank you so much for posting this. It is so easy to make and tastes delicious. I served it with lemon chicken
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This is EXCELLENT! I made my rice early in the day and refrigerated it for ease in making at dinner. The veggie chopping was the longest part to this recipe ~ the rest is quick and simple. The result is delicious and we have a new fried rice recipe! Thanks for posting a keeper!
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