SPECIAL FRIED RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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 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.
Provided by Roxygirl in Colorado
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SPRING BAKED OMELET WITH GARAM MASALA
Serve this delicious spring omelet with garlic naan-griddled and brushed with melted butter-and mango chutney and Greek yogurt for dipping the bread.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Preheat the oven to 425°.Step 2Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.Step 3In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.
FISH WITH RED WINE SAUCE & ROSEMARY POTATOES
Not only can fish pair with red wine, it's good cooked with red, too.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Place a rack in the center of the oven; preheat to 550° (or as high as your oven will go). Alternatively, preheat the broiler.Step 2Place the potatoes in a large saucepan. Add enough cold water to cover the potatoes. Bring to a boil over high heat. Salt the water and cook the potatoes until just tender on the outside but not quite cooked through, about 8 minutes. Drain the potatoes.Step 3Meanwhile, line a rimmed baking sheet with parchment paper. In a large skillet, heat the oil, about two turns of the pan, over medium. Add the butter and garlic. Cook, stirring often, until fragrant, 2 to 3 minutes. Add the potatoes and toss until coated. Arrange the potatoes, cut-side up, on the baking sheet; season with salt, pepper, and the rosemary. Roast or broil the potatoes until crisp, 10 to 12 minutes.Step 4For the sauce, in a saucepan, heat the oil, one turn of the pan, over medium-high. Add the shallot, garlic, and bay leaf; season with salt and pepper. Stir until softened, about 2 minutes. Add the wine and stock. Boil over high heat until reduced to 1/2 to 1/3 cup, about 15 minutes. Whisk in the butter. Remove from heat. Discard the bay leaf.Step 5While the sauce is reducing, make the fish: Heat a large cast-iron or nonstick skillet over medium-high. Season the fish with salt and pepper. Add the oil, about two turns of the pan, to the skillet. Add the fish, skin-side down. Cook, pressing the fish with a spatula, until the skin is flat and crisp, 4 to 5 minutes. Turn the fish and cook until just opaque in the center, about 2 minutes more. Transfer to plates or a platter. Step 6Spoon the red wine sauce over the fish. Top with chives. Serve with the potatoes.
SPECIAL RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
BROWN RICE WITH ORANGE (RACHAEL RAY)
Make and share this Brown Rice With Orange (Rachael Ray) recipe from Food.com.
Provided by Lori Mama
Categories Brown Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, over medium heat, put rice, stock, orange rind, seasonings and butter.
- Bring to a simmer.
- Gently cook, covered, until rice has absorbed the liquid.
- Approximately 40-45 minutes.
- When rice is done, fluff with fork, add the orange juice, onions and parsley.
- Mix and serve.
RACHAEL RAY'S SHRIMP OVER COCONUT RICE
Make and share this Rachael Ray's Shrimp over Coconut Rice recipe from Food.com.
Provided by patbratsuz
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a sauce pan bring 2.5 cups of water and 2/3 cup of coconut milk and 1.5 tsps of salt to boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and liquid is absorbed - 45 minutes.
- Meanwhile in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes; Stir in the lime juice and season with salt and pepper.
- Serve over rice.
Nutrition Facts : Calories 600.4, Fat 21, SaturatedFat 16.4, Cholesterol 165.8, Sodium 327.1, Carbohydrate 74.7, Fiber 9.1, Sugar 11.1, Protein 30.4
RACHAEL RAY'S RICE PILAF
Make and share this Rachael Ray's Rice Pilaf recipe from Food.com.
Provided by Jenny Frenny
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Over medium heat, heat the olive oil in a deep skillet that has a lid. Add the rice and stir with a spoon until the rice has turned light brown.
- Add the chicken broth, bring to boil, cover with lid and reduce heat to simmer. Let the rice cook for 15 minutes and until the liquid has been all absorbed.
- Remove the lid and add the peas and cheese. Stir well and cook for 2-3 minutes.
Nutrition Facts : Calories 488.1, Fat 17.9, SaturatedFat 7.4, Cholesterol 29.7, Sodium 887.2, Carbohydrate 61.6, Fiber 2.4, Sugar 2.8, Protein 18.1
RACHAEL RAY'S RICE PILAF
This is a totally simple way of making great rice pilaf. This recipe was originally on Rachael Ray's 30 Minute Meals. I usually double this recipe for my family of four big eaters.
Provided by rachaelborges
Categories White Rice
Time 30m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sauce pan melt butter over moderate heat.
- Brown thin spaghetti bits and rice for 3 to 5 minutes until golden brown.
- Add broth, salt and pepper and bring to a full boil.
- Cover pot and reduce heat to a simmer for approximately 18 minutes.
- Fluff with a fork and serve.
Nutrition Facts : Calories 387.8, Fat 12.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 666.2, Carbohydrate 57.4, Fiber 1.9, Sugar 0.5, Protein 8.5
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