This recipe is best if you use leftover cooked rice. When I don’t have extra cooked rice, I will sometimes make the rice the day before and then pop it in the fridge. I read an article once about why leftover rice really is better for fried rice (something about the starches, from what I remember). But really, it’ll be tasty either way, just better with leftover rice. 🙂
Green Fried Rice
3 T. canola oil
1 t. sriracha sauce
1 t. salt
2 garlic cloves, minced or pressed
4 eggs, beaten
4-5 stalks bok choi, chopped into bite-sized pieces (about 4 cups)
1 bunch scallions, chopped
4 c. rinsed and drained baby spinach (3-4 ounces)
1 c. fresh or frozen corn kernels
2 c. cooked rice, preferably brown rice
1 T. soy sauce
Before you begin to stir-fry, have everything prepped and close at hand: Cook rice if you don’t have leftovers, chop the veggies, and beat the eggs. It is best to use leftover rice – it makes better fried rice.
In a large wok (or skillet) on medium-high heat, warm half the oil, sriracha, salt, and garlic. Sizzle for a few seconds, mashing the sriracha into the oil. Pour the eggs into the hot oil and cook, scraping the cooked egg toward the center and tilting the pan so the liquid egg spreads and cooks. Cut into bite-sized pieces and transfer to a bowl and cover.
Wipe out the pan and heat the remaining oil, sriracha, salt, and garlic. Add the bok choi and stir-fry for a minute. Add the scallions and the spinach and stir-fry until the spinach is just wilted. Add the corn and stir-fry for another minute. Stir in the rice. When the rice is hot, mix in the soy sauce and the cooked eggs. Serve immediately.
You can also add some baked or fried tofu, if you like.
Recipe from Moosewood Restaurant Simple Suppers.