Fried Rice with Greens

Fried rice works best with cold/leftover rice, so if possible, make the rice the day before (or when making rice for another dish, make some extra).

Serves 4-5. With cooked rice, start to finish: 30 min +/-

Ingredients

  • Approx 3 1/2 cups cooked rice (or 1 cup short grain rice, uncooked)
  • Salt
  • 2 T canola oil
  • 2 cups kale, stalks removed, rinsed and chopped into small bite-sized pieces
  • 2 cups napa cabbage, thinly sliced into bite-sized pieces
  • 1 cup shredded carrot (1 or 2 carrots)
  • 1 cup corn kernels (fresh or frozen)
  • 2 teaspoons fresh ginger, peeled and grated
  • 2 garlic cloves, finely minced
  • 3 eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce or hot sauce

Directions

  • If you are making the rice the same day, make as you normally would, and then cool the rice on a baking sheet until steam is released and refrigerate while you are chopping the vegetables.
  • Chop and ready the vegetables to stir-fry
  • Add 1 tablespoon of oil to a heavy skillet.
  • Add the kale and napa cabbage and cook on medium-high, stirring constantly for two minutes.
  • Add the carrot, corn, ginger and garlic, and stir-fry another 2 to 3 minutes more.
  • Remove vegetables to a bowl. Add 2 additional teaspoons of oil and scramble the eggs.
  • Add the rice, soy and fish sauce, and mix well.
  • Add the vegetables and stir until everything is hot.
  • Serve immediately