Fried Rice From Every Day With Rachael Ray Mag Recipes

SPECIAL FRIED RICE

Steps:

• 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.
• 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. 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.

SPECIAL RICE

Steps:

• Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
• Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.

SPECIAL FRIED RICE (RACHAEL RAY'S)

Steps:

• 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.

FRIED RICE FROM EVERY DAY WITH RACHAEL RAY MAG

Steps:

• In a large bowl, fluff the rice with a fork. Add the eggs and stir until just combined.
• In a small bowl, mix the fish sauce, lemongrass, chili paste and pepper. Stir into the rice mixture.
• In a large, heavy skillet, heat the oil over medium-high heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the peas and carrots and cook until heated through, about 3 minutes. Add the rice mixture and cook, stirring occasionally, until browned, 10 to 12 minutes. Stir in the cilantro.