Spinach Fried Rice
Makes
2
servings
Try this lovely weeknight meal that utilizes leftover rice, and comes together in a snap.
Meal Type
Entrees
Diet Type
Gluten-Free
Vegetarian
Ingredients
3 tablespoons extra virgin olive oil
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
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
1
In a large skillet heat half of the oil. Add the salt chili flakes and garlic. Sauté for a minute.
2
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.
3
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.
4
Add the green onion strips continuing to sauté for another few minutes
5
Stir in the rice. When it is hot mix in the eggs and tamari.
6
Serve immediately