Spinach Fried Rice
2
1 teaspoon sea salt
1 teaspoon red chili flakes
2 cloves garlic, minced
4 eggs, beaten
1 baby bok choy, chopped into bite-size pieces
½ bunch or about 4 cups spinach washed and leaves torn in half
1 bunch green onions, cut on a 45 degree angle into ¼ inch wide strips about 1 inch long
3 cups cooked brown rice
1 tablespoon tamari
Try this lovely weeknight meal that utilizes leftover rice, and comes together in a snap.
Meal Type
Entrees
Diet Type
Gluten-Free Vegetarian
In a large skillet heat half of the oil. Add the salt chili flakes and garlic. Sauté for a minute.
Add the eggs into the oil and scrape the cooked eggs toward the center of the pan. Tilt the pan so the liquid egg spreads and cooks. Remove to a plate and cut into bite-size pieces. Set aside.
Wipe out the pan and add the remaining oil. Add the bok choy sauté a few minutes then add the spinach and continue to sauté.
Add the green onion strips continuing to sauté for another few minutes
Stir in the rice. When it is hot mix in the eggs and tamari.
Serve immediately
Ingredients
3 tablespoons extra virgin olive oil1 teaspoon sea salt
1 teaspoon red chili flakes
2 cloves garlic, minced
4 eggs, beaten
1 baby bok choy, chopped into bite-size pieces
½ bunch or about 4 cups spinach washed and leaves torn in half
1 bunch green onions, cut on a 45 degree angle into ¼ inch wide strips about 1 inch long
3 cups cooked brown rice
1 tablespoon tamari