SPECIAL FRIED RICE

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Have you made this?

By Nancy Thogmartin
@Nancy_Thogmartin

This is a wonderful recipe. I got it from one of Rachel Ray's cookbooks. Keeps well in the refrigerator and I think its even better the next day. Hope you enjoy it as much as I do.

Rating:

★★★★★ 1 vote

Serves:

Prep:

40 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

2 3/4 c: water
1 1/2 c: white rice
3 Tbsp: vegetable oil
2: eggs (beaten)
2 clove: garlic ( chopped)
2: inches fresh ginger, minced or grated
1/2 c: shredded carrots
1: small red bell pepper, diced
4: green onions thinly sliced on angle
1/2 c: frozen peas
1/3 c: tamari, dark aged soy sauce

Step-By-Step

1Bring water to a boil on stove top. Add rice and reduce heat, cover cook over medium low heat until tender, 15 to 18 min. Drain and spread rice out on a cookie sheet to quick cool it (very important).

2Heat wok, 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, onions to pan and quick fry veggies 2 minutes.

3Add rice to the pan and combine with veggies. Fry rice with veggies 2 to3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

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