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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% | |
SERVES 4
Try other Special Fried Rice (Rachael Ray's) recipes
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 !
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
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!
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.
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