Emerald Fried Rice
Vibrant, flavorful, and packed with nutrient-rich greens, Emerald Fried Rice is a quick and easy one-pan dish that turns simple ingredients into a stunning meal. This recipe blends fluffy jasmine rice with earthy baby spinach, zesty cilantro, crisp green onions, and pops of sweetness from peas and edamame. Infused with garlic, ginger, soy sauce, and a touch of lime juice, every bite delivers a delicate balance of savory and refreshing flavors. A drizzle of sesame oil adds a nutty aroma, and scrambled eggs bring a satisfying richness. Ready in just 30 minutes, this wholesome fried rice is perfect for busy weeknights and can be garnished with fresh basil for an added hint of herbal brightness. Whether you're seeking a quick vegetarian dinner or a vibrant side dish, Emerald Fried Rice is a must-try recipe that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 2 cups baby spinach
- 1 cup fresh cilantro
- 4 stalks green onions
- 3 units garlic cloves
- 1 inch fresh ginger
- 0.75 cup frozen peas
- 0.5 cup edamame (shelled)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons neutral cooking oil (e.g., vegetable oil)
- 1 unit lime
- 2 units eggs
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil (optional for garnish)
Instructions
Prepare the ingredients: Finely chop the baby spinach, cilantro, and green onions. Mince the garlic and ginger. Juice the lime and set the juice aside.
Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat.
Scramble the eggs: Crack the eggs into the skillet, season with a pinch of salt, and stir frequently until they are cooked through. Remove the scrambled eggs from the pan and set aside.
Add the remaining 1 tablespoon of neutral cooking oil to the skillet. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
Stir in the chopped spinach, cilantro, and green onions. Cook for 1 minute until slightly wilted.
Add the frozen peas and edamame to the skillet. Sauté for 2 minutes until heated through.
Push the vegetables to one side of the skillet and drizzle the sesame oil on the cleared space. Add the cooked jasmine rice and mix everything well.
Season the mixture with soy sauce, lime juice, black pepper, and the remaining salt. Toss the rice and vegetables evenly to coat.
Gently fold the scrambled eggs back into the rice mixture.
Cook, stirring occasionally, for an additional 2-3 minutes until all the ingredients are heated through.
Serve the Emerald Fried Rice warm, garnished with fresh basil if desired.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 12.7 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 434 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1789 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
