Fried Rice from Every Day With Rachael Ray Mag Recipe

Name: Fried Rice from Every Day With Rachael Ray Mag
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups cooked white rice, at room temperature; 4 large eggs; ¼ cup fish sauce; 1 stalk lemongrass, finely chopped; 1 teaspoon chili paste; 1 teaspoon pepper; ¼ cup vegetable oil; 1 onion, coarsely chopped; 4 garlic cloves, finely chopped; 1 (10 ounce) bag frozen peas and carrots, thawed; ¼ cup cilantro leaf, chopped

Servings: persons

6 cups cooked white rice, at room temperature
4 large eggs
¼ cup fish sauce
1 stalk lemongrass, finely chopped
1 teaspoon chili paste
1 teaspoon pepper
¼ cup vegetable oil
1 onion, coarsely chopped
4 garlic cloves, finely chopped
1 (10 ounce) bag frozen peas and carrots, thawed
¼ cup cilantro leaf, chopped

1
In a large bowl, fluff the rice with a fork.
2
Add the eggs and stir until just combined.
3
In a small bowl, mix the fish sauce, lemongrass, chili paste and pepper.
4
Stir into the rice mixture.
5
In a large, heavy skillet, heat the oil over medium-high heat.
6
Add the onion and garlic and cook until soft, about 5 minutes.
7
Add the peas and carrots and cook until heated through, about 3 minutes.
8
Add the rice mixture and cook, stirring occasionally, until browned, 10 to 12 minutes.
9
Stir in the cilantro.

1455

kcal

Calories

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups cooked white rice, at room temperature, 4 large eggs, ¼ cup fish sauce, 1 stalk lemongrass, finely chopped, and more.

Yes, Fried Rice from Every Day With Rachael Ray Mag falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Rice from Every Day With Rachael Ray Mag

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