Saturday, November 13, 2010

Fried Rice with Greens

Before cooking, prepare Black and Red Rice (next recipe after this one). You will want the rice to be done before you actually start cooking this, or use leftover rice that you have in the refrigerator.

Prepare these ingredients before you start cooking:
  • One medium to large onion, chopped
  • 3-4 Tablespoons fresh ginger, chopped
  • 4-6 cloves of garlic, chopped
  • 2-3 cups of coarsely chopped or torn greens. Beet greens, radish greens, mustard greens, bok choi, kale, swiss chard, or other similar greens all work well, and can be combined.
Put 3-4 Tablespoons of canola oil into a heated wok. Add the onion, and sauté until it gets soft, stirring frequently. Add the ginger and garlic, and stir-fry for another 2 minutes, continuing to stir so the garlic does not brown. Add the greens, and continue to stir-fry for another 2 minutes.

When the greens are wilted, add 2 cups (or more if desired) cooked rice. Continue to cook for another minute, then add:
  • 1 Tablespoon lemon (or lime) juice
  • 1 small hot pepper, chopped (including the seeds if you like it spicy, as we do)
  • 1 bunch of scallions, chopped (optional)
  • 2 Tablespoons cilantro, chopped (don't leave this out!)
Stir-fry for another minute, then add
  • 2 eggs
and immediately stir so the eggs are thoroughly mixed into the stir fry. Serve with 2 more Tablespoons of cilantro sprinkled on top.


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