I have to be honest here — this isn’t what I originally wrote. And it’s not even Tuesday, which is when my original post was supposed to, well, post. But apparently I never hit Publish, so here we are. Most of my (very little) blogging experience is through the Blogger platform, not WordPress, so I forsee more kinks to work out in the future.
Anyway, thanks for joining me here at With a Side of Rice, and for that I am sharing with you a little recipe I whipped up this afternoon, instead of what I had initially written. Grocery shopping on an empty stomach isn’t ever a good idea, but sometimes what comes of it in the kitchen afterwards definitely is… Mind you, this isn’t your traditional fried rice. I’m not even sure I’ve made traditional fried rice. 😉
Simple and Healthful Fried Rice (Serves 4, or 2 if you’re really hungry)
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, chopped
3 cups leftover rice
1 loose cup spinach
8 cherry tomatoes, halved
2 eggs, scrambled
Chopped green onions for topping (optional)
Pink Himalayan salt (optional)
Heat olive oil in high sided skillet or dutch oven* over medium-high heat. Add onion and garlic and cook until onions are translucent (about 3-5 minutes). Add spinach, stir to coat in oil, and cook for a minute or two till just starting to wilt. Bring heat down to medium. Stir in rice and then the tomatoes. Once everything is well combined, pour the scrambled eggs over the mix. Let sit for a a minute or two, then mix well. Continue mixing until the egg looks cooked. I usually will let it sit over medium heat for a bit in between mixing so that it gets that nice fried crunch.
Spoon into bowls, top with chopped green onions and pink Himalayan salt, and serve. This would also be excellent served in a whole wheat tortilla.
*Obviously as you can see from the photo, I did not use my cast iron or a dutch oven, and the pan was a little on the full side. I lost a lot of grains of rice.