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6) Veggie fried rice for two using leftover rice and tossed greens

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked day-old rice preferably chilled
  • 2 tbsp neutral oil canola or vegetable
  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 1 cup mixed tossed greens spinach, arugula, chard, roughly chopped
  • 1 carrot diced small
  • 2 eggs lightly beaten (optional)
  • 2 tbsp soy sauce or tamari
  • 1 tsp sesame oil optional
  • Salt and pepper to taste
  • Scallions or parsley for garnish

Method
 

  1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add onion and carrot; cook until soft, about 3–4 minutes.
  2. Push veg to the side, add remaining oil, and pour in beaten eggs if using; scramble quickly and mix with veg.
  3. Add garlic, then the chilled rice. Break up clumps and stir-fry until heated through, about 3–5 minutes.
  4. Toss in chopped greens and soy sauce; stir until greens wilt and everything is evenly coated. Finish with sesame oil, salt, and pepper.
  5. Taste and adjust seasoning. Serve immediately with scallions.