Egg Fried Rice w/ Kale Micro Greens
Leftover rice, veggies, and meats make for an amazing lunch or dinner recipe the next day. And – day old rice is the perfect texture for next day fried rice. Our work weeks generally ends in a hodgepodge of leftovers that are perfect for throwing in stir fry’s, pasta, or fried rice. Use around 1 cup cooked rice for each person. Not everything needs a recipe – go with your tummy and what you have on hand and wing this “recipe”.
- 1 egg
- 1 Tbsp oil
- 1/4 cup onions, diced
- 2 tsp garlic, minced
- 1 cup cooked rice
- 1/2 cup frozen peas
- 1 Tbsp soy sauce
- 2 tsp sriracha
- 1/4 cup microgreens or herbs – as garnish
- pinch salt
- pinch pepper
Bring a large non stick pan to medium heat and add a little oil or butter. Scramble an egg with a little salt and pepper, cook it, and set aside.
Bring the same pan to medium high heat and add a little safflower or peanut oil. Throw in some onions, cook ~ 2-3 minutes and add a little garlic. Cook 1-2 minutes or until fragrant. Add any vegetables or cooked meats you’ve got. Frozen peas or edamame are great to have on hand – they are versatile and non-perishable in the freezer.
Toss in some nuts: sliced almonds, cashews, peanuts, etc….
Add flavoring! Soy Sauce, Sriracha, Chili Powder, Coriander, a touch of Lime or Lemon Juice or Brown Rice Vinegar. Salt and pepper to taste.
Want to make it healthier? Add on top of salad or top with salad, sprouts, or microgreens. Happy Eating! Beckie
Things In My Kitchen:
- 12″ PFOA free non stick pan – I use this non stick pan for cooking lots of scrambled eggs. PFOA free and comes with a glass lid.
- Silicone spatula set – heat resistant, no BPA’s, sleek & clean, won’t scratch your pans.
This post contains Amazon affiliate links. I only recommend products I own or have used while cooking in other people’s home as a personal chef.