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Nutrition Facts

Serving Size 1 (358g)

Recipe makes 4 servings

The following items or measurements are not included below:

2 inches fresh ginger

Calories 429
Calories from Fat 119 (27%)
Amount Per Serving %DV
Total Fat 13.3g 20%
Saturated Fat 2.2g 11%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 6.2g
Trans Fat 0.0g
Cholesterol 105mg 35%
Sodium 1415mg 58%
Potassium 295mg 8%
Total Carbohydrate 64.7g 21%
Dietary Fiber 4.1g 16%
Sugars 3.3g
Protein 12.0g 24%

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Special Fried Rice (Rachael Ray's)

Recipe #106830 | 45 min | 15 min prep | add private note

By: Roxygirl in Colorado
Dec 25, 2004

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.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Bring water to a boil.
  2. 2
    Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes.
  3. 3
    Spread rice out on a cookie sheet to quick cool it.
  4. 4
    (If you have leftover rice you can really speed this dish up).
  5. 5
    Heat a wok, wok shaped skillet or large nonstick skillet over high heat.
  6. 6
    Add oil to the pan.
  7. 7
    Add egg to hot oil and break into small bits as it scrambles.
  8. 8
    When eggs are scrambled, add garlic and ginger to the pan.
  9. 9
    (If you happen to be out of ginger like I was once, you can add some terriyaki sauce).
  10. 10
    Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.
  11. 11
    Add rice to the pan and combine with veggies.
  12. 12
    Fry rice with veggies 2 or 3 minutes.
  13. 13
    Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

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Featured Reviews for This Recipe

From: Sammijo

On Sep 20, 2007

Roxygirl said it all...delicious, colorful, versatile and kid friendly. I have made this many times now and found I have to double the recipe if I expect any left for my lunch the next day. I only use Basmati rice which I find good for this recipe as it is a firmer rice. The only thing I do different is add meat. I cutup leftover meat from meals at home and dining out and add them to a bag in I keep in the freezer. When the bag is full it's time for Fried Rice!! I use a mini-food processor for the veggies which makes the prep go quickly. I have used Penzey's Chinese Ginger when I have not had fresh with excellent results. On one occassion my children requested this and I found I had no meat... I used Spam. They loved it!! BTW: Guess what I made for supper tonight... Fried Rice ! Thanks for posting Roxy Girl !

0 people found this review helpful

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  • From: Heather U.

    On Jan 8, 2007

    Excellent fried rice recipe, Roxygirl-- thanks! Only change I made was to omit the bell pepper, and added a very small amount of dark sesame oil and sugar to the eggs before scrambling them. Very tasty meal with some leftover chunks of roast beef mixed in. --Heather

    0 people found this review helpful

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    From: Lvs2Cook

    On May 3, 2006

    This is EXCELLENT! I made my rice early in the day and refrigerated it for ease in making at dinner. The veggie chopping was the longest part to this recipe ~ the rest is quick and simple. The result is delicious and we have a new fried rice recipe! Thanks for posting a keeper!

    2 people found this review helpful

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  • From: Chef #363018

    On May 19, 2007

    I thought this was great fried rice! The changes I made were to omit the bell pepper and I added mushrooms and bean sprouts. I will definitely make this again when we have "make your own takeout" night.

    1 person found this review helpful

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  • Read all 7 reviews

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