Quick Fried Rice

A quick and easy Rachael Ray recipe. You can use leftover cooled rice or make your own and cool before starting the recipe. Enjoy!

Rating:

★★★★★ 2 votes

Comments:

6 Comments

Serves:

Prep:

10 Min

Cook:

10 Min

Method:

Stir-Fry

Ingredients

2-3 c: cold, leftover rice (or make your own and cool - 2 c water/1 c white rice)
3 Tbsp: vegetable oil
2: eggs, beaten
2 clove: garlic, chopped
2: inches fresh gingerroot, minced or grated
1/2 c: shredded carrots
1/2: red bell pepper, diced
4: scallions, thinly sliced on an angle
1/2 c: frozen peas
1/4-1/3 c: tamari, low sodium

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.
2Heat a large skillet (or wok) over high heat. Add 1 T oil to the pan.
3Add eggs and scramble, then move them off to the side of the pan and add a little more oil to the center.
4Add garlic and ginger, then carrots, pepper and scallions and quick fry the veggies for about 2 minutes.
5Add rice and combine with veggies.
6Incorporate the scrambled eggs and continue to cook another 2-3 minutes.
7Add peas and tamari and stir-fry 1 more minute, then serve.