Special Fried Rice Rachael Rays Recipes

SPECIAL RICE

Steps:

• Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
• Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.

SPECIAL FRIED RICE

Steps:

• Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
• Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
• Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
• Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
• Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
• Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.

SPECIAL FRIED RICE (RACHAEL RAY'S)

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.

SPECIAL FRIED RICE

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.

RACHAEL RAYS SPECIAL RICE.

Steps:

• Bring water to a boil.
• Add butter, rice, cumin, lemon zest, raisins, currants.
• Bring back to a full boil. Cover and reduce heat to a simmer. Simmer for 20 minutes.
• Remove from heat and add chives. Fluff with fork. Put on serving platter. Sprinkle with almonds. Serve and enjoy.

RACHAEL RAY'S CAESAR-FILLED FRICOS

Steps:

• Preheat oven to 400ºF.
• On a large nonstick baking sheet, place about 2 tablespoons of the grated cheese in circles about 4 inches across. Place the baking sheet into the oven until the cheese melts and turns golden brown, about 5-7 minutes.
• While the cheese rounds are in the oven, set up 8 small cups or bowls on your countertop upside down.
• Once the cheese is golden, quickly remove the tray from the oven and, using a small knife or spatula, lift up the cheese rounds and place them over the inverted cups or bowls and allow them to cool. On the show she used an empty egg container but you could also use mini muffin tins.
• While the cheese bowls are cooling, combine the lettuce, anchovy paste, lemon juice and Parmigiano in a mixing bowl. Season with salt, freshly ground black pepper and a drizzle of olive oil, and toss to combine.
• When the cheese cups are completely cooled, arrange them on a serving platter and fill each one with a small scoop of the Caesar salad. Serve immediately.