When the sweet bride made fried rice with kale, it was delicious! “Oh sure, I will send you my recipe,” she said. Sounded simple.
Sauté minced garlic with olive oil in a pre-heated wok or skillet on medium high heat. After the garlic is golden brown, add diced carrots, and stir for five to six minutes until the carrots are soft. Add one or two diced tomatoes. Stir. Cook for a few minutes more, then add cooked rice and combine.
Make a hole by pushing the mixture to the sides of the pan, add two or three eggs, let them stand for a few minutes and stir as you would scrambled eggs. Then finish by mixing the eggs into the rice. (Add the kale at this point.)
There are pitfalls for the inexperienced: the threat of gooey rice, the risk of eggs not mixing in well. One voice of caution suggested that in the hands of a non-expert, things might get mushy.
Some cooks suggest beginning with cold (even frozen leftover rice). And Frugal Feeding recently posted (here) about cooking the eggs separately as a little omelette, then rolling it up and cutting it into pieces before adding. Foolproof he says, and the bites of egg stay separate and taste great.
I also happened on Post Punk Kitchen’s recipe for “Brussels Sprout Fried Rice” (here). She cooks the sprouts (trimmed and quartered) with the carrots (and outlines some other possibilities).
I asked the sweet bride if she thought that would work – “Of course,” she said, “that would be delicious!”
Now I’m starving. 😉
I like the suggestion of cooking the egg separately. I make fried rice fairly often and fairly often am disappointed by the failure of the egg to firm up rather than soggifying the whole dish.
Try it Vicki – really does work!