Greensfriedrice Recipes

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GREENS (FRIED) RICE



Greens (Fried) Rice image

I created this recipe to get more spinach in my diet. It tastes great and you forget you're eating healthy. Prep time includes cooking the rice and chopping the veggies.

Provided by RobinAnn

Categories     Long Grain Rice

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups cooked rice (I use long grain boiled in chicken stock)
2 cups fresh spinach, chopped fine
1/2 cup frozen peas
1/4 cup chopped green onion
1/4 cup carrot (chopped fine)
2 garlic cloves, minced
1/8 cup soy sauce
1 tablespoon sesame oil
salt and pepper

Steps:

  • In a medium-hot wok, add oil, garlic and carrots.
  • Saute for 1-2 minutes or until carrots are semi-soft.
  • Add soy sauce and rice to wok.
  • As you fry the rice, add first the peas, then spinach and then the green onion at 1-2 minute intervals.
  • Serve Immediately.

Nutrition Facts : Calories 240.7, Fat 3.9, SaturatedFat 0.6, Sodium 539.5, Carbohydrate 44.9, Fiber 2, Sugar 1.6, Protein 5.8

GREEN FRIED RICE



Green Fried Rice image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 bunch scallions, chopped
1 (2 inch) piece ginger root, peeled and finely chopped
1 garlic clove, roughly chopped
2 teaspoons kosher salt, divided
3 cups cooked brown rice
1 bunch swiss chard, stems finely chopped and leaves cut into 1-inch pieces
4 cups baby kale, chopped
1 avocado, pitted and sliced
1/2 English cucumber, peeled and julienned
Toasted sesame seeds, optional garnish

Steps:

  • Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
  • crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

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