Spinach and Pea Fried Rice
Spinach and Pea Fried Rice might be just the Chinese recipe you are searching for. One serving contains 580 calories, 22g of protein, and 26g of fat. This recipe serves 2. For $2.16 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. If you have spinach, cooked brown rice, soy sauce, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in about 45 minutes. 575 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Naturally Ella. Overall, this recipe earns a super spoonacular score of 94%. Similar recipes are Snow Pea-and-Pork Fried Rice, Chicken, Snow Pean and Cashew Fried Rice, and Spinach Fried Rice.
Servings: 2
Ingredients:
½ teaspoon black pepper
2 cups cooked brown rice
3 large eggs
1 cup fresh shelled peas
1 tablespoon mirin
2 tablespoons peanut oil, divided
1 tablespoon rice wine vinegar.jpg)
½ bunch scallions, including some of the green stalks, diced
2 tablespoons sesame seeds
3 tablespoons soy sauce
1½ cups shredded spinach
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
In a large skillet set over low heat, heat 1 tablespoon oil. Stir in diced scallions and peas, cooking until warm, 2 to 3 minutes. Stir in brown rice, soy sauce, rice vinegar and mirin, cooking for 2 to 3 more minutes to fry the rice. Add the shredded spinach, stirring and cooking until spinach starts to wilt slightly.Create a large well in the center of the rice; add remaining tablespoon of oil. Whisk eggs in a bowl, then pour them into the well. Cook the eggs, stirring occasionally, until set, 3 to 4 minutes. Stir in sesame seeds and black pepper. Serve hot.
Step by step:
1. In a large skillet set over low heat, heat 1 tablespoon oil. Stir in diced scallions and peas, cooking until warm, 2 to 3 minutes. Stir in brown rice, soy sauce, rice vinegar and mirin, cooking for 2 to 3 more minutes to fry the rice.
2. Add the shredded spinach, stirring and cooking until spinach starts to wilt slightly.Create a large well in the center of the rice; add remaining tablespoon of oil.
3. Whisk eggs in a bowl, then pour them into the well. Cook the eggs, stirring occasionally, until set, 3 to 4 minutes. Stir in sesame seeds and black pepper.
4. Serve hot.
Nutrition Information:
covered percent of daily need
