Sunday Paper Dinner Table: Green Fried Rice
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So much of what makes food appetizing is texture, and I’m a sucker for just about anything with a good crunch. Repeatedly toasting the bottom layer of rice and stirring it back through the mixture gives this dish little crispy bits throughout! Here I’ve mixed the rice with Swiss chard, escarole, and baby kale, but you can use the same method for any sturdy greens you have on hand, such as kale or collards. This is one of the best reasons I can think of to keep cooked brown rice in your freezer.
Green Fried Rice
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons dark sesame oil
- 1 bunch of scallions, chopped
- 2-inch piece of ginger root, peeled and finely chopped
- 1 garlic clove, coarsely chopped
- 2 teaspoons kosher salt
- 2 cups cooked brown rice (preferably leftover)
- 1 bunch of Swiss chard, stems chopped fine and leaves cut into 1-inch pieces
- 1 bunch of escarole, chopped into 1-inch pieces
- 3 cups baby kale, chopped
- 1 avocado, sliced
- Toasted sesame seeds, for garnish (optional)
Ingredients:
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the sesame oil and heat for an additional minute. Add the scallions, ginger, garlic, and ½ teaspoon of the salt. Cook, stirring often, for about 2 minutes, until fragrant.
Add the rice and ½ teaspoon of the salt and toss to coat with the seasonings, then spread the mixture evenly over the bottom of the pan. Cook without stirring for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute, then cook again without stirring for 2 minutes. Repeat these steps two more times to create layers of crispy, golden brown rice.
Add the Swiss chard stems and again cook without stirring for 2 minutes. Last, add the chard leaves, escarole, and kale along with the remaining tablespoon of sesame oil and 1 teaspoon salt. Stir in the greens a bit at a time; they will fit more easily as they wilt.
Cook until the greens are fully wilted and incorporated into the rice, 5 to 8 minutes. Serve topped with sliced avocado and, if desired, a sprinkling of toasted sesame seeds.
Recipe from EAT BETTER, FEEL BETTER by Giada De Laurentiis. Copyright © 2021 by G D L Foods Inc. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC.
