Big Green Fried Rice

Aromatic, packed with flecks of kale and punctuated with fresh vegetables, every component of this fried rice delivers. Prep all of your ingredients ahead of time, and if you’re doubling the recipe to serve more people, cook it in two batches so you aren’t crowding the pan.

Serves

2-3

Total Time

10 Minutes

Ingredients

1 tbsp of toasted sesame oil
4 spring onions, white and tender green parts, chopped
125g of sliced asparagus or green beans, trimmed and cut into 5 mm pieces
2 garlic cloves, minced
460g of cold cooked brown rice
135g of well-chopped kale, trimmed and ribs removed
2 eggs, beaten
2–3 tsps of tamari or soy sauce
Sesame–chilli oil
1 tablespoon peeled and grated fresh ginger
Zest of 1 lemon, to serve (optional)

Method

Step 1

Heat 1 tbsp of the sesame oil in a large frying pan or wok over a high heat. Add the spring onion and asparagus and cook for 3–4 minutes, until the spring onion softens.

Step 2

Stir in the garlic and ginger. Wait 30 seconds, then add the rice and stir to separate the grains. Cook for about 3 minutes, until the rice is hot, then stir in the kale.

Step 3

Shift the rice and vegetables to the sides of the pan and add the remaining sesame oil to the pan. Add the egg and push it around until just set. Break up the egg with a spatula.

Step 4

Drizzle in the tamari and stir-fry everything together until well combined, for about 30 seconds.

Step 5

To serve, drizzle with sesame–chilli oil if you like a bit of heat and sprinkle with lemon zest. Serve immediately.

Recipe Courtesy Of Super Natural Simple By Heidi Swanson | Photography ©Heidi Swanson

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