Name: GREEN FRIED RICE RECIPE
Total time: 14 min
Ingredients: 3 tablespoons oil, divided; ½ lb greens (kale, spinach, chard, cabbage, etc.); 3 cloves garlic; ½ medium onion, chopped; 2½ cups cooked, cold brown rice; 3 eggs (optional, this green fried rice can be made vegan without the eggs); 4 teaspoons soy sauce

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Fast, easy, delicious & nutrition-packed green fried rice recipe, a go-to meal to make while cleaning out the leftover rice & produce bin in the fridge.

3 easy, quick, and delicious recipes from salad to soup to one-dish dinner — contributed to my blog by Sandra Clark Jergensen, owner and creator of thekitchennatural.com. Read more about Sandra and her work below.

And as someone who loves to cook, I am telling you, Sandra’s recipes are easy and her tips are so on point!

This is a fast go-to meal (and one of my kids anytime of day favorites), but it does take some advance planning.- leftover rice.

Nothing complicated and maybe you too have a lonely container hiding in the fridge. Leftover rice is dry and easy to fry, but fresh, wet rice will not produce the same results. So next time you make a batch of rice, double it and plan ahead to be ready for fried rice on a whim.

Note that this recipe is simple and elegant as is, but you can make several variations of it, see tips below. It’s easy to make this delicious and nutrition-packed fried rice your own while cleaning out the leftover rice and produce bin in the fridge.

Note: This is a stock image

INGREDIENTS FOR GREEN FRIED RICE RECIPE

3 tablespoons oil, divided
½ lb. greens (kale, spinach, chard, cabbage, etc.)
3 cloves garlic
½ medium onion, chopped
2½ cups cooked, cold brown rice
3 eggs (optional, this green fried rice can be made vegan without the eggs)
4 teaspoons soy sauce

INSTRUCTIONS TO MAKE GREEN FRIED RICE RECIPE

20 minutes • Serves 4

Chop the greens into small pieces by cutting off the stem, then chopping lengthwise, then turning and chopping the other direction.
Slice the stems through in half and then half again and chop finely.
Add one tablespoon of oil to the skillet over medium-high heat, allow to warm then add the stems and onion to saute.
After five minutes add the garlic and chopped leaves, cover with a lid, and allow them to steam for 5 minutes (or go without a lid and stir fry until tender, about 5 minutes).
Remove the lid, push the greens and onions to the side and add 1 tablespoon oil, and add the rice, and cook for 2 minutes without stirring.
Toss with to combine with greens.
Make a well in the center of the rice, add the final tablespoon of oil and crack in the eggs (add in a sprinkle of salt or some of the soy sauce to season the eggs as they cook).
Scramble-fry the eggs by breaking up with a spatula as they cook (or whisk before adding).
When the eggs are cooked, stir and toss with a spatula to distribute the add the soy sauce, toss again to season the rice.
Taste, adjust seasonings as needed, and serve.

TIPS WHEN YOU MAKE GREEN FRIED RICE RECIPE

Add: fresh ginger with the garlic, and additional cooked vegetables with the greens (peas, corn, broccoli, or carrots). Bulk it out with up to ½ lb. of tofu, cut into ½” cubes, fried in the oil before adding the greens and onions.
Top it: Sprinkle with unsweetened toasted coconut, peanuts, or cashews.
Swap: Soy sauce can be swapped for liquid aminos. Tamari or shoyu sauce if you have soy or wheat allergies.

ABOUT THE AUTHOR SANDRA CLARK JERGENSEN

Sandra is the owner and creator of thekitchennatural.com, coaches home cooks to become a natural in their own kitchens through seasonal and wholesome food.

She has always worked in kitchens as a pantry chef, cooking instructor, design consultant, writer as well as at home feeding her own family. She teaches classes and writes recipes that make wholesome, fresh, and seasonal foods accessible, approachable (and delectable) to everyone wherever they are.

Check out Sandra’s Instagram, sign up for her Newsletter.

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