As winter transitions into spring, I can’t help but try to incorporate as many colors as possible in my food, including brown rice, leafy greens, orange carrots, yellow eggs, and even purple cabbage. This always manifests itself in the form of soup or fried rice. I love making fried rice because it’s easy, quick, and requires only one pot (or wok)!
I make fried rice pretty often as it is my comfort food and also pretty nutritious as you can add to it as many ingredients as you want. I created this recipe out of a few vegetables I already had in my fridge. You can use any veggies that you like. I generally like to keep a 2:1 ratio of vegetable to rice. Don’t worry about adding too many vegetables because they will cook down and shrinks a bit, especially those leafy greens.
Other fun ingredients you can add to your friend rice include tofu, minced meat, or chopped shrimp. With these ingredients, you would want to cook them first, set them aside, and then add them back into the pot right before you add in the rice.
Julie Sophonpanich is a senior at Brown University where she studies the History of Art and Architecture. She enjoys cooking, hosting dinner parties, strolling through grocery stores, and traveling to sample scrumptious foreign foods.
Rainbow Fried Rice
1 cup cooked red or brown rice
3 cloves garlic
1 cup chopped cabbage
1 cup leafy greens (kale, spinach, or broccoli rabe)
1/2 cup diced carrots
1 tbsp olive oil
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
Soak raw rice in a pot of water for half an hour. Drain soaking water and then add 1:1 ratio of water to the pot. Cover and cook rice for 12-15 minutes (or according to instructions on package). Once the rice is cooked, set it aside in a bowl. Or use pre-cooked rice.
Peel and mince garlic. Prepare the vegetables by washing them well and chopping them into bite sized pieces.
Heat olive oil in a pot or a wok on medium-high heat. Add garlic and sauté until aromatic and golden brown (1-3 minutes). Add cabbage, greens, and carrots to the pot. Let cook for about 5 minutes or until tender. Stir Continuously.
Use a spatula to push the vegetables to the side. Crack an egg into the pot. Add soy sauce and stir the egg until cooked. Combine egg and vegetables.
By this time the rice should be cooked. Add rice and oyster sauce to the pot and stir well (2-3 minutes).
Serve sizzling hot on a plate.