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Rachael Ray Fried Rice Recipe

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Description

Rachael Ray's Fried Rice recipe is a delicious and easy dish that can be made in just 30 minutes. This recipe is perfect for busy weeknights when you want something quick and tasty. The dish is made with simple ingredients such as rice, eggs, vegetables, and soy sauce. It is a great way to use up leftover rice and vegetables in your fridge.

Prep Time

The prep time for this recipe is around 10-15 minutes. You will need to cook the rice first before starting with the recipe. You can also use leftover rice to save time.

Cook Time

The cook time for this recipe is approximately 10-15 minutes.

Ingredients

  • 3 cups cooked rice (preferably leftover)
  • 3 tablespoons vegetable oil
  • 4 eggs, beaten
  • 1 small onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/4 cup soy sauce
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped scallions (optional)

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method

  1. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
  2. Add the beaten eggs and scramble until cooked through. Remove the eggs from the pan and set aside.
  3. Add 2 tablespoons of vegetable oil to the pan and swirl to coat. Add the chopped onion, red bell pepper, and minced garlic. Stir-fry for 2-3 minutes until the vegetables are softened.
  4. Add the cooked rice to the pan and stir-fry for 3-4 minutes until the rice is heated through.
  5. Drizzle the soy sauce over the rice and vegetables. Add the black pepper and stir-fry for an additional 2-3 minutes.
  6. Return the scrambled eggs to the pan and stir-fry for 1-2 minutes to combine all the ingredients.
  7. Garnish with chopped scallions (optional) and serve hot.

Notes

  • You can use any vegetables you have on hand such as carrots, peas, or broccoli.
  • If you like your fried rice spicy, you can add a pinch of red pepper flakes.
  • This recipe is great for meal prep. You can make a large batch and store it in the fridge for up to 4 days.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 327
  • Total fat: 14g
  • Saturated fat: 2g
  • Cholesterol: 164mg
  • Sodium: 720mg
  • Total carbohydrates: 38g
  • Dietary fiber: 2g
  • Sugar: 3g
  • Protein: 11g

Recipes FAQ

What vegetables can I use for this recipe?

You can use any vegetables you have on hand such as carrots, peas, or broccoli.

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice. Just make sure to adjust the cooking time accordingly.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by omitting the eggs and using a vegan soy sauce.

Recipe Tips

  • Cook the rice ahead of time or use leftover rice to save time.
  • Make sure to scramble the eggs first and set them aside before adding the vegetables and rice to the pan.
  • Stir-fry the vegetables over high heat to get a nice char and bring out the flavors.
  • Use a wooden spoon or spatula to stir the rice and vegetables to prevent sticking to the pan.

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