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Jade Fried Rice

Updated February 23, 2016
(1 Votes)

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Cookbook

Fast and Fabulous Entertaining Menus

Published by Spoon and Whisk Productions

Serves6

Cooking Methodstir-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationgluten-free, lactose-free, peanut free, tree nut free, vegetarian

Equipmentwok

Mealdinner

Taste and Textureherby, savory

Ingredients

  • 3 tablespoons vegetable oil, divided use
  • 2 eggs, lightly beaten
  • 3 cups cooked, cold white rice
  • 2 cups shredded fresh spinach leaves
  • 2 green onions, minced
  • 2 tablespoons minced cilantro
  • ½ cup frozen peas, thawed
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt

Instructions

Heat 1 tablespoon oil in wok or nonstick skillet over medium high heat. Add eggs and swirl to coat bottom of pan. Cook until eggs are set in large pancake shape. Remove egg from pan and cut into shreds. Set aside.

Heat remaining oil in wok and add rice and spinach. Toss several times. Lower heat and cook, about 5 minutes, tossing occasionally until rice is hot and spinach is wilted.

Raise heat and stir in green onions, cilantro and peas. Season with soy sauce, sugar and salt. Toss in egg and heat through, about 4 minutes.

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