I’ve been making this fried rice for most of my life. Growing up, even my Korean mother looked to me to make the fried rice. The basic recipe is here, but I’ve incorporated some of the farm-fresh veggies from my CSA share, like the onion, garlic, and Swiss chard. (If I wasn’t using the chard, I would normally add a box of frozen peas.) I use brown rice in this recipe, but you can really use any cooked rice you have—(in other words, it’s a great way to use up any leftover rice!) I’ve made this recipe vegetarian, but you can also add meat (like chicken or pork) for a complete one-dish meal.
Canola oil cooking spray
1 small onion, diced
1 cup chopped baby carrots
1 clove garlic, finely minced
1 teaspoon minced ginger
1 bunch Swiss chard, stems removed and coarsely chopped into ribbons
1 1/2 cups brown rice, cooked according to package directions
2 tablespoons reduced sodium soy sauce or gluten-free soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Coat a large saute pan or wok with cooking spray and warm over medium heat. Lightly beat the eggs and cook without stirring, until firm and cooked through but not browned. Slide the eggs to a plate. When cooled, cut into small pieces and set aside.
Coat the pan again with cooking spray. Add the onions and carrots and cook until just tender, about 5 to 7 minutes.
Add garlic, ginger, and chard and cook until just wilted, a few minutes more.
Add the cooked rice, soy sauce, and sesame oil and mix well. Cook for 5 minutes on medium-high. Remove from heat. Add the cooked egg, sesame seeds, salt, and pepper and stir to mix. Check for seasonings and adjust to taste. Serve hot.
Serving size: about 1/2 cup