Fried Rice from Every Day With Rachael Ray Mag |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This looks so YUM from Rachael Ray's magazine 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:
1. In a large bowl, fluff the rice with a fork. Add the eggs and stir until just combined.
2. In a small bowl, mix the fish sauce, lemongrass, chili paste and pepper. Stir into the rice mixture.
3. 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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