9 Reviews of Special Fried Rice (Rachael Ray's)

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: Auvan

On Sep 24, 2006

All I can say is YUM!! This was absolutely delicious. I had never used Tamari before. I almost didn't buy it, thinking I would just use regular soy sauce. I am so glad I used Tamari. It definitely has a different flavor. Make sure that you have all of your ingredients chopped/grated and ready to go--including the rice. Once you start the actual cooking, you won't have time to chop the veggies or grate the ginger. I added the peas when I added all of the other vegetables and everything turned out great. There is no doubt I will make this again.

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.

From: Farmhouse Mom

On Aug 29, 2006

This was AWESOME!! I cooked up some chunks of pork loin and added to the rice to make a meal out of it! This will become a regular at our house!

From: Samantha in Ut

On Aug 21, 2006

Awesome!! Thank you so much for posting this. It is so easy to make and tastes delicious. I served it with lemon chicken

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: Kayla in Montreal

On Sep 28, 2008

This rice was excellent. I knew it would taste wonderful while it was cooking. I omitted the peas because I'm not a fan and I greatly reduced the garlic because well, I don't like using large amounts of it. I used white Basmati rice. This recipe is indeed special-- so flavorful; tender rice and some crunch with the vegetables. A definite keeper. I did have to add a bit of oil. Look for my photo which I'll be uploading later.

From: Impera_Magna

On Feb 19, 2009

I had to make a few subs with the veggies b/c I was using what I had on hand at the end of the week (didn't want to run to the grocery). Very easy, filling, and so delicious. Will definitely be making this recipe again!

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 !