Fried Rice

A few weeks ago, I was inspired by Mark Bitman’s fried rice recipe that appeared in the New York Times. So simple yet delicious. Just the way I like it! I decided to give it a try with a few adjustments.

Ingredients:

-one serving of brown rice (preferably not freshly made)

-1/2 cup of spinach

-2 Tablespoon diced scallions

-1 Tablespoon diced parsley (very optional)

-1 Tablespoon olive oil

-1 1/2 Tablespoons soy sauce

-pinch of salt

-egg

Directions:

If frozen, thaw brown rice. My mom makes a ton in her fancy rice cooker and then packages them up for me to freeze. Because I don’t have a microwave, thawing and saute-ing them in a pan is my go-to method for consumption.

Saute spinach in olive oil until slightly wilted. Add a pinch of salt.

While spinach is cooking, chop up scallions and parsley. I happen to have parsley on hand so I threw that in there for extra flavor but I think it was an odd choice of herb to throw in there. The dish was slightly “off” and I suspect it may have been the parsley flavor. Next time I plan on omitting the parsley.

Once spinach is cooked, throw in scallions, parsley, and brown rice. Mix it up and then add the soy sauce.

Plate the rice and then fry up an egg so that the yolk is still runny.

Eat and enjoy!

This was such a simple dish and not too bad nutrition-wise. When you’re craving something salty, this hits the spot. Yum!

Tags: brown rice, fried rice, Mark Bittman, New York Times