Fried Rice from Every Day With Rachael Ray Mag
"This looks so YUM from Rachael Ray's magazine"
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 6 cups cooked white rice, at room temperature
- 4 large eggs
- 1⁄4 cup fish sauce
- 1 stalk lemongrass, finely chopped
- 1 teaspoon chili paste
- 1 teaspoon pepper
- 1⁄4 cup vegetable oil
- 1 onion, coarsely chopped
- 4 garlic cloves, finely chopped
- 1 (10 ounce) bag frozen peas and carrots, thawed
- 1⁄4 cup cilantro leaf, chopped
directions
- In a large bowl, fluff the rice with a fork. Add the eggs and stir until just combined.
- In a small bowl, mix the fish sauce, lemongrass, chili paste and pepper. Stir into the rice mixture.
- In a large, heavy skillet, heat the oil over medium-high heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the peas and carrots and cook until heated through, about 3 minutes. Add the rice mixture and cook, stirring occasionally, until browned, 10 to 12 minutes. Stir in the cilantro.
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Reviews
-
Loved the Thai flavors in this, fish sauce, lemon grass and chili paste. The technique was also different, but turned out very good. -
We are fried rice connoisseurs at our house and I wanted to try this recipe because of the different technique that it used, but at the same I time I was a little turned off by the use of frozen vegetables especially the use of the peas and carrot blend (it just seemed wrong). Anyway, the combining of the eggs with the rice before cooking made an incredible difference in the outcome of this dish. We loved it! It sort of made the rice take on almost a creaminess to it, rather than scrambled eggs floating around with the rice. I was also intrigued by the fish sauce mixture. Fish sauce is a pantry staple at our house, but I have always used oyster sauce to heighten the flavors in stir fried rice. This fish sauce mixture was spot on. The family reaction to the dish was good, they could tell that something was different, but they didn't know what. I was waiting for a comment about the use of the frozen veggies and no one said a thing. Everyone asked for seconds..so you can't ask for better than that at my house. I will make this again, using the technique and sauce, but try it with different vegetables. Thanks lookangelic. I was suppose to have reviewed this in time for the Fall PAC, but life got in the way, sorry about that. I hope the saying holds true, "better late than never".
RECIPE SUBMITTED BY
I'm on a mission to produce home-maker type meals on a working girl's schedule!
When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)
