Special Fried Rice (Rachael Ray's)

"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."
photo by Kayla in Montreal photo by Kayla in Montreal
photo by Kayla in Montreal
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. This was a delicious and quick dinner to make. This is a great dinner for Mom and Kid to cook together. I did all the chopping and my 12-year old son was able to stir fry everything together. We had left over white rice so that part was very easy. The only change I made was to reduce the Tamari by half because I didn't think we had enough rice to absorb it all.<br/><br/>I had two marinated chicken breasts (teriyaki/ginger) that I cooked before the rice. After the rice was done, I cut up the chicken and added to the rice for a full meal. Served with avocado and a sprinkle of cilantro on top! Delish! Kids loved it too and couldn't believe they were eating red peppers (though I chopped them very small).


Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
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