Mollie's American Fried Rice

"This Mollie Katzen recipe is a vegetable dish where the rice plays a secondary role to the veggies; the reverse of traditional fried rice recipes. The leafy greens called for can be kale, collards, spinach, beet, chard, Asian greens or a mixture of greens. The rice should be cooked the day before. I cook my rice in the microwave in 2 separate one cup batches, it comes out perfect every time. Originally, the Chinese made fried rice to use up leftover rice and would serve the meal with a soup."
 
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Ready In:
30mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • To make the omelet: in a 10" non-stick skillet, add about a teaspoon of oil, allow the pan to heat for about 30 seconds, then add the 2 beaten eggs. Swirl the beaten eggs around until one side is evenly cooked, then flip the omelet over to cook the other side.
  • Transfer omelet to a plate and cut omelet into strips, set aside.
  • In a wok, add oil and allow pan to heat up; add onion and ginger and sauté for 5 minutes, or until onion is translucent.
  • Stir in broccoli, green beans, carrot and garlic. Add salt, if using, and stir-fry over medium heat 8 to 10 minutes, until vegetables are tender-crisp.
  • Stir in chopped leafy greens and sugar snap peas, cook until they turn bright green.
  • Fluff the cooked rice, and add to wok, along with the soy sauce, green onion and omelet strips.
  • Serve hot, topped with the almonds.

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Reviews

  1. I used this as a base recipe to play around with. It's very good. We didn't have any leafy greens, sugar snap peas or almonds, but added oyster & brown mushrooms, canned baby corn, capsicum (bell pepper) and another cup of rice & tblsp of soy sauce. Thanks for sharing, lynnski :)
     
  2. A great, easy recipe - and a good way to clean out the fridge!
     
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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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