Rachael Ray Italian Fried Rice Recipe
Fried rice gets an Italian twist in this dish, packed with smoky pancetta, herbs, and plenty of cheese!Using leftover rice straight from the fridge is the best way to keep it from clumping or turning gummy.A splash of chicken broth while stirring brings just enough moisture to help everything come together without getting soggy.I like finishing it with a squeeze of lemon juice—it brightens up all the richness and balances the dish beautifully.Serve it straight from the skillet while the cheese is still gooey and stretchy!
Servings: 4
Ingredients
- 2 tablespoons Olive Oil
- 1 cup Onion diced
- 2 cloves Garlic minced
- 4 cups Rice cooked and cold
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 pound Italian Sausage crumbled
- 1 cup Mushrooms dried
- 1 cup Broth or Stock
- 1 cup Cheese grated, your choice
- 1 tablespoon Oregano
Instructions
- Cover the dried mushrooms with broth or stock in a small pot, and bring to a boil.
- Remove from heat, cover, and let it steep for 15 minutes.
- Heat a large skillet over medium-high, add olive oil, then sauté the onions for 2 minutes.
- Add garlic and cook until fragrant.
- Add the crumbled sausage to the skillet and cook until browned.
- Remove from the pan and set aside.
- Introduce the cooked rice to the skillet, seasoning with salt and black pepper.
- Allow it to crisp for 7 to 8 minutes until golden brown.
- Mix in the mushrooms, sausage, cheese, and oregano, combining everything thoroughly.
- Serve hot!