VEGETABLE FRIED RICE WITH EGGS AND GREENS

Vegetable Fried Rice with Eggs and Greens image

You can easily adapt this recipe to vegetables you already have to make a quick, healthy dinner.

Yield serves 4-6 people as an entrée

Number Of Ingredients 14

Previous Next

Ingredients

2 cups long-grain brown rice
3 cups water
1 teaspoon plus 1 tablespoon toasted sesame oil
4 large Eggland's Best eggs, lightly beaten
4 cups spinach, chopped into 2-inch-wide pieces, washed well
1 bunch bok choy, about 2 cups, chopped into 2-inch-wide pieces, washed well
1 teaspoon apple cider vinegar
1 1-inch piece of gingerroot, peeled and finely minced
2 large garlic cloves, finely minced
1 medium red pepper, julienned into 1 1/2-inch slices
6 scallions, greens cut on the diagonal into 1 1/2-inch slices and whites sliced down the center first then cut the same as the green ends (plus more chopped fine for garnish if desired)
3 small or 2 medium carrots, cut in half lengthwise, then cut in 1/8-inch-thick slices cut on the diagonal
1/4 cup tamari soy sauce, plus more for serving if desired.
Toasted nori sheets for serving, cut into strips with kitchen scissors

Steps:

The day before: Cook rice: In a medium pot, bring rice and cold water to boil on high. Simmer on medium heat for 10 minutes. Cover pot, turn down heat to lowest setting. Cook 15 minutes. Turn heat off and let sit covered 30 minutes. Cool and refrigerate 12 hours or overnight. (If you'd like to make this recipe on the same day, prepare rice and refrigerate at least 4 hours before frying.)
The day of: Remove rice from refrigerator when beginning to prepare the fried rice. Allow to warm up for 15 to 30 minutes.
In a cast-iron or nonstick pan, heat 1 teaspoon sesame oil. When pan is hot, add beaten eggs. Scramble eggs by moving a spatula continuously in the pan until eggs come together. Stop when eggs are still slightly wet. Remove eggs from pan and set aside.
Make sure all ingredients are clean, chopped, and ready before cooking.
In a large pot, put chopped spinach, bok choy, and 1/4 cup water. Cover and cook on medium high heat 10 minutes until greens are cooked but still bright in color. Turn off heat. Add 1 teaspoon apple cider vinegar and stir. Set aside.
In a wok, large frying pan, or large saucier pan, heat 1 tablespoon sesame oil on high. When the oil is hot, add minced ginger and garlic. Stir. Immediately add carrots. Cook until carrots just begin to soften-about 30 seconds to 1 minute, depending on stove top. Add scallions, stir, let cook 15 seconds. Add red pepper, stir, let cook, 30 seconds. Turn heat down to medium. Add tamari. Stir to coat the vegetables.
Add the rice. Stir to mix thoroughly. Add the cooked egg. Mix. Turn heat to low and cover for 5 minutes.
Serve immediately. Portion out greens and top with fried rice. Garnish with nori strips and/or chopped scallions.
To get the best fluffy fried rice use one-day-old cold rice.
Putting apple cider vinegar on the greens makes their calcium easier to absorb in addition to aiding digestion.
Instead of sesame oil, try coconut oil or peanut oil, which work best at high heats, or use a good-quality vegetable oil.
Serving size: 1 serving
Calories: 337
Fat: 8g (12% calories from fat)
Cholesterol: 117mg
Sodium: 784mg
Total Carbohydrate: 55g
Dietary Fiber: 3g
Protein: 11g