quick fried rice
Updated on Jul 17, 2015
A quick and easy Rachael Ray recipe. You can use leftover cooled rice or make your own and cool before starting the recipe. Enjoy!
prep time
10 Min
cook time
10 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 2-3 cups cold, leftover rice (or make your own and cool - 2 c water/1 c white rice)
- 3 tablespoons vegetable oil
- 2 - eggs, beaten
- 2 cloves garlic, chopped
- 2 - inches fresh gingerroot, minced or grated
- 1/2 cup shredded carrots
- 1/2 - red bell pepper, diced
- 4 - scallions, thinly sliced on an angle
- 1/2 cup frozen peas
- 1/4-1/3 cup tamari, low sodium
How To Make quick fried rice
-
Step 1*If making your own rice: Bring water to a boil, add rice, reduce heat, cover and cook over med-low heat until tender, 15-18 minutes. Spread rice on a cookie sheet to quick cool.
-
Step 2Heat a large skillet (or wok) over high heat. Add 1 T oil to the pan.
-
Step 3Add eggs and scramble, then move them off to the side of the pan and add a little more oil to the center.
-
Step 4Add garlic and ginger, then carrots, pepper and scallions and quick fry the veggies for about 2 minutes.
-
Step 5Add rice and combine with veggies.
-
Step 6Incorporate the scrambled eggs and continue to cook another 2-3 minutes.
-
Step 7Add peas and tamari and stir-fry 1 more minute, then serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Other Main Dishes
Category:
Rice Sides
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Rice/Grains
Method:
Stir-Fry
Keyword:
#Fried Rice
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes