Green Fried Rice Recipes

PORK AND GREEN BEAN FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the pork to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the green beans, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and lime juice and serve.

GREEN FRIED RICE

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.

GREENS (FRIED) RICE

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.

SPRING GREEN FRIED RICE & EGGS

Steps:

• Heat a splash of the oil in a large non-stick frying pan over a high heat. When hot, crack the eggs in and turn the heat down. This should make the eggs nice and crispy - without burning - while the yolks cook. Use a fish slice to remove, set aside on kitchen paper and cover with foil to keep warm.
• Add the remaining oil to the pan, then scatter in the chopped spring onions, chilli, ginger and garlic and gently fry until softened, about 2-3 mins. Tip in the beaten egg and leave for 30 seconds until just set, then mash up with a spoon. Tip in the spring greens with a splash of water and cook until wilted. Add the rice and soy sauce and mix everything together, then season and tip into two bowls. Top with the eggs, sliced spring onion and sesame seeds to serve.