Rachael Rays Special Rice Recipes

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SPECIAL FRIED RICE



Special Fried Rice image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauce

Steps:

  • Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
  • Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

FISH WITH RED WINE SAUCE & ROSEMARY POTATOES



Fish with Red Wine Sauce & Rosemary Potatoes image

Not only can fish pair with red wine, it's good cooked with red, too.

Provided by rachael-ray

Number Of Ingredients 1

Potatoes1 ½ lb. small round white- or yellow-skinned potatoes, halvedSaltAbout 2 tbsp. olive oil2 tbsp. butter1 large clove garlic, crushedPepper4 sprigs fresh rosemary, leaves stripped and finely chopped (about 2 tbsp.)Sauce1 tbsp. olive oil1 large shallot, finely chopped1 clove garlic, grated1 large fresh bay leafSalt and pepper1 ½ cups Pinot Noir or other light- to medium-bodied red wine½ cup seafood stock or clam juice2 tbsp. butterFish4 red snapper or black bass fillets (6 to 8 oz. each)Salt and pepperAbout 2 tbsp. olive oilFinely chopped fresh chives, for garnish

Steps:

  • Step 1Place a rack in the center of the oven; preheat to 550° (or as high as your oven will go). Alternatively, preheat the broiler.Step 2Place the potatoes in a large saucepan. Add enough cold water to cover the potatoes. Bring to a boil over high heat. Salt the water and cook the potatoes until just tender on the outside but not quite cooked through, about 8 minutes. Drain the potatoes.Step 3Meanwhile, line a rimmed baking sheet with parchment paper. In a large skillet, heat the oil, about two turns of the pan, over medium. Add the butter and garlic. Cook, stirring often, until fragrant, 2 to 3 minutes. Add the potatoes and toss until coated. Arrange the potatoes, cut-side up, on the baking sheet; season with salt, pepper, and the rosemary. Roast or broil the potatoes until crisp, 10 to 12 minutes.Step 4For the sauce, in a saucepan, heat the oil, one turn of the pan, over medium-high. Add the shallot, garlic, and bay leaf; season with salt and pepper. Stir until softened, about 2 minutes. Add the wine and stock. Boil over high heat until reduced to 1/2 to 1/3 cup, about 15 minutes. Whisk in the butter. Remove from heat. Discard the bay leaf.Step 5While the sauce is reducing, make the fish: Heat a large cast-iron or nonstick skillet over medium-high. Season the fish with salt and pepper. Add the oil, about two turns of the pan, to the skillet. Add the fish, skin-side down. Cook, pressing the fish with a spatula, until the skin is flat and crisp, 4 to 5 minutes. Turn the fish and cook until just opaque in the center, about 2 minutes more. Transfer to plates or a platter. Step 6Spoon the red wine sauce over the fish. Top with chives. Serve with the potatoes.

CHICKEN YAKITORI AND RICE



Chicken Yakitori and Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 cups chicken stock
1 cup white rice
Salt
About 3 tablespoons neutral oil
About 1/2 cup dark soy or tamari
1/4 cup mirin
1/4 cup sake
2 tablespoons pourable light brown or brown sugar
4 large cloves of peeled garlic
1-inch ginger root
2 pounds of boneless, skinless chicken thighs
1 bunch large scallions, trimmed
Green Beans with Tofu and Sesame Sauce, recipe follows
1 pound trimmed green beans (two 8-ounce packages or trim 1 pound fresh green beans the day you shop)
4 tablespoons toasted sesame seeds
About 1 tablespoon soy sauce (dark soy sauce or tamari) for salty green beans or mirin or sake for sweet mild green beans
1 round teaspoon sugar or fine sugar
4 ounces firm tofu

Steps:

  • For the chicken yakitori and rice: Soak skewers in water.
  • Gather ingredients.
  • Place 2 cups chicken stock or broth in a saucepot, bring to boil, then add white rice and a pinch of salt. Cover and reduce heat to low, then cook 15 to 18 minutes to just tender. Fluff and leave pot covered.
  • Heat a large cast-iron pan or large nonstick pan over medium-high to high heat with oil, 3 turns of the pan. Meanwhile, to a small pot add soy sauce or tamari, mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder.
  • Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly.
  • Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky.
  • Serve skewers on or next to white rice with Green Beans alongside.
  • Gather ingredients.
  • Bring a couple of inches of water to a boil in deep skillet. Cut green beans into thirds.
  • Place toasted sesame in bowl of mortar and pestle. Add soy or mirin or sake and sugar. Grind into paste (but some whole sesame seeds are fine), 2 minutes.
  • Cook green beans in boiling water about 4 minutes to tender-crisp (add salt to water if you're not using soy). Drain in strainer and run under cool water 1 minute; drain off excess water by leaving in strainer a few minutes.
  • Crumble about 4 ounces of the tofu with fingertips. Toss beans with sesame and tofu and serve.

SPECIAL FRIED RICE (RACHAEL RAY'S)



Special Fried Rice (Rachael Ray's) image

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.

Provided by Roxygirl in Colorado

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 3/4 cups water
1 1/2 cups white rice (I used Uncle Ben's)
3 tablespoons vegetable oil or 3 tablespoons wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrot
1 small red bell peppers or 1 small green bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup tamari (dark aged soy sauce)

Steps:

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

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