Wednesday, October 17, 2012

Fried Rice with Chard


I need to make rice more often. A big pot of brown rice. It takes an hour to make, but once it's cooked, it's one of those magic ingredients that works with everything. It's a side for dinner, then it's rice and beans, now it's in soup, oh look, now it's part of those tacos, and then still have leftovers? Whammo = fried rice.

When I was a kid, we didn't go out for Chinese food much, but when we did, I almost always just ordered fried rice as my meal, I loved it so much.  And I still love take-out fried rice. I never attempted to make it at home until recently, and what a shame, because it's so completely easy. And look, ma, no MSG! Add in some farm eggs and CSA chard, and that, my friends, is a completely great meal.

Fried Rice with Chard

2 cups leftover rice
1/2 bunch chard, stemmed and roughly chopped
2 Tbls. peanut or vegetable oil
3 eggs
Sesame oil, soy sauce and chopped green onions for serving

In a wok or cast iron pan, heat the oil over high heat. Crack in the eggs and scramble quickly. Add in rice and chard, stirring and cooking until chard is softened (you may need to turn down the heat). Serve drizzled with a tiny bit of sesame oil, soy sauce to taste, and chopped green onions if desired.