Collard Green Vegetable Fried Rice
This fried rice is packed with flavor and vegetables. It is quick and easy to prepare. It can be veganized by omitting the eggs.
Equipment
- Wok or saute pan
Ingredients
- 2 cups of cooked cold jasmine rice
- 2 eggs
- ½ cup chopped yellow onions
- 2 sliced fresno peppers
- ¼ cup cilantro
- 1 tsp garlic
- 2 spring onions chopped divided into white and green parts
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- ½ cup frozen mix vegetables
- 1 cup collard greens thinly sliced chiffonade
- 5-6 grape tomatoes cut in half
- 2 tsp mushroom soy sauce
- 2 tsp light soy sauce
- 1/4 tsp sugar
- 1/3 cup cashew nuts roasted unsalted
- ¼ cup of cooking oil and extra if needed
- 1/2 tsp salt or to taste
- 1 tsp white pepper or to taste
- 1 tsp roasted sesame seeds
Instructions
- Mix sugar, soy and mushroom sauces together and set aside.
- Heat wok and oil, over medium high heat. Add garlic to the wok and cook until fragrant. Then add chopped onions and the whites of spring onions to the garlic and cook until fragrant and slightly translucent.
- Add collard greens, fresno chilis, bell peppers and a pinch of salt and pepper. Cook for 30-60 seconds. Add your cooked jasmine rice to the wok and incorporate well, ensuring that your rice grains are separated.
- Push the rice to one side of the wok to create a space for the eggs. Add a splash of oil in the empty space, add eggs with a pinch of salt. Lightly scramble to create a marble effect. Allow to set for 10-15 seconds.
- Cover the setting eggs with rice and allow to set undisturbed for 15-30 seconds. To the top of the rice add mixed vegetables, salt and pepper and incorporate very well. Stir fry the rice for approximately 2 minutes. Keep the contents of your wok moving to prevent it from sticking and or burning.
- Working quickly, add cashew nuts and the soy sauce mixture around the edge of the rice, toss and mix well so each grain of rice is coated. Remove from heat, add green onion tops, tomatoes and cilantro. Toss well, sprinkle with sesame seeds and serve.
Notes
This recipe can be easily veganize by omitting the eggs. It can be made gluten free by using braggs liquid amino instead of soy and mushroom sauce. Nuts can be replaced with soy nuts, pumpkin or hemp seeds.
Substitutes
Collard greens with mustard greens.
You can use vegetables of your choice.
Soy sauce for Braggs liquid amino acids.
Sugar can be replaced with palm sugar.
Jasmine rice can be replaced with any long grain rice of your choice.
Cashew nuts can be replaced with peanuts or nuts of your choice including soy nuts or hemp and pumpkin. Tips
For best results, cook the rice the day before. Make sure the rice is not over cooked and mushy.
If your rice is freshly cooked and hot, spread on a tray to cool completely and dry out before stir frying. This will prevent you from having mushy rice.
Keep everything moving in your wok to prevent sticking or burning.
Collard greens with mustard greens.
You can use vegetables of your choice.
Soy sauce for Braggs liquid amino acids.
Sugar can be replaced with palm sugar.
Jasmine rice can be replaced with any long grain rice of your choice.
Cashew nuts can be replaced with peanuts or nuts of your choice including soy nuts or hemp and pumpkin. Tips
For best results, cook the rice the day before. Make sure the rice is not over cooked and mushy.
If your rice is freshly cooked and hot, spread on a tray to cool completely and dry out before stir frying. This will prevent you from having mushy rice.
Keep everything moving in your wok to prevent sticking or burning.
Nutrition
Calories: 601kcalCarbohydrates: 87gProtein: 14gFat: 22gSaturated Fat: 3gCholesterol: 82mgSodium: 679mgPotassium: 428mgFiber: 4gSugar: 3gVitamin A: 2416IUVitamin C: 49mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!
