Easy Fried Rice with Microgreens
Start with cooked and chilled left-over rice and have a full meal in a bowl ready in less than 30 minutes! Cress microgreens give this a unique flavor that will be a favorite with the whole family.
Ingredients
- 4-5 cup cooked and chilled brown rice
- 3 tbsp butter, divided
- 2 large carrots, peeled and cubed small
- 1 medium onion, chopped small
- 1 small red bell pepper, chopped (optional)
- 3 cloves garlic, minced fine, or rubbed
- 1 cup frozen peas
- 3-4 lightly beaten eggs
- 1 cup pea or other microgreens, chopped
- 1/2 cup curly cress microgreens
- 4 green onions, thinly sliced
- 1/4-1/3 c soy sauce
- 3 tsp sesame oil
- 4 tsp oyster sauce
- salt and pepper
Instructions
- Preheat a large skillet or wok to med-high
- Add 2 tbsp butter to the pan. When it has melted, add the onion and stir until translucent, about 3-5 minutes. Add the carrot ( and bell pepper if using) and cook until slightly tender.
- Add the garlic and cook until fragrant, but not brown (1-2 minutes).
- Turn the heat up and add the rice and frozen peas. Cook and stir the mixture until the rice and peas are hot, 3-4 minutes
- Push all the ingredients to one side of the pan and add 1 tbsp butter to the empty side. Once the butter has melted add the lightly beaten eggs. Let the eggs cook for a minute or two, then scramble them. Once the eggs are fully cooked, mix in with the rice.
- Add the green onion, soy sauce, sesame oil, and oyster sauce. Cook a few minutes until the mixture is hot, Season with salt and pepper to taste.
- Remove from heat and add microgreens. Serve immediately with a few more cress microgreens as a garnish.
