A Farm Favorite from Rae
Rae's go-to recipe for turning extra greens into a tasty weeknight meal.
1 cup cooked and cooled sushi rice or Jasmine rice (rice that is leftover in the fridge from another meal is perfect!)
1 cup cooked and cooled pink or brown rice
2 cups chopped greens (spinach, chard, pac choi, turnip greens, radish greens, just about anything goes!)
1 large egg
1/2 tbs of grated fresh ginger
1/2 tbs of grated or finely chopped garlic
1/4 cup chopped white or yellow storage onion or scallions (if you use storage onions the flavor will be a bit sweeter)
2 tsp neutral tasting oil
1 tsp sesame oil
soy sauce to taste
Add the neutral tasting oil to a skillet or wok and turn the heat to medium. Add chopped onion and saute until soft. Add in greens, garlic, and ginger, and cook, stirring frequently, until the greens are well wilted. Move the veggies to one side of the pan and add the sesame oil to the vacant side. Break the egg into the hot sesame oil and lightly scramble it right in the pan. When the egg is cooked, mix it in with the veggies. Briefly turn the heat to high and sprinkle in the cooled rice. Stir to combine and cook until the rice is hot and getting crispy. Lightly douse the fried rice with soy sauce, stir, and taste, to check for your preferred salt level. Add in more soy sauce to taste.