Fresh And Easy Spinach Fried Brown Rice Recipes

FRIED RICE

Steps:

• Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
• Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES

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 out onto a plate.
• Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 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, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

SPINACH RICE

Steps:

• In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach., Cover; remove from heat. Let stand until rice is tender, 7-10 minutes. Stir to combine.

SPINACH FRIED RICE

Steps:

• In a wok or large frying pan over medium high heat, saute the spinach and garlic in the oil for 2 minutes, stirring constantly.
• Transfer to a platter In the same pan, heat the wine and saute the celery or bok choy and mushrooms, stirring constantly, for 3 minutes.
• Add the rice, scallions and spinach.
• Heat through.
• Season with soy sauce or tamari.

EASY VEGETABLE FRIED BROWN RICE WITH EGG

Steps:

• Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
• Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic and cooking for an additional minute or so.
• Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.
• Add in the pre-cooked brown rice and tamari and heat through.
• Taste and check to see if you want more tamari or a small pinch or two of salt.
• Serve immediately.

FRESH AND EASY SPINACH FRIED BROWN RICE

Steps:

• Trim the root ends of the leeks. Cut off and discard the upper green parts, about 2 inches above the white bulbs. Make a slit along one side of each leek.
• Rinse the leek well under cold running water to remove any sand that has lodged in the layers. Slice them into 1/2 inch lengths. Place into a bowl.
• Place the spinach and the rice into separate bowls. Combine the soy sauce, lemon juice and zest in another bowl. In the last bowl, combine the ginger, garlic and onion.
• Heat a nonstick wok or large heavy bottomed skillet over high heat for 2 minutes. Add the oil then the onion mixture. Stir-fry for 30 seconds.
• Add the leeks and stir-fry for 1 minute. Add the spinach and stir-fry for 1 1/2 minutes.
• Add the rice and stir-fry for 1 minute to heat through. Use a spatula to break apart the cold rice into smaller pieces while you stir-fry.
• Add the soy sauce mixture and stir to combine. Add the cilantro and stir well. Remove from wok and serve.