As a student that commutes to school, I’m always looking for quick recipes to make for dinner and to pack for my school lunch. This brown rice fix is filling and is one that I turn to regularly.
2 cups brown rice
4 cups water
2 tbsp oil
3 oz. baby kale
3 oz. chard
3 oz. spinach
1.5 tsp powdered garlic
2 tsp pepper
1 tbsp soy sauce
As much Sriracha as you wish
1. It’s recommended that you start with a day-old cooked brown rice. Starting with fresh rice would be fine, but the grains are more likely to stick together and would give the final product a more clumpy texture.
2. If you have not, fully cook your brown rice. I cooked mine through a rice cooker, but you are more than free to cook it via any other method, such as stove-top.
3. Wash your baby kale, chard, and spinach. Shake any remaining water droplets on it. Rip into reasonable pieces.
4. Get a wok and add the oil. Make sure the pan is on medium to high heat.
5. Add the vegetables and stir occasionally up to 2 minutes.
6. Add the rice to the wok and mix the rice and vegeatables up to 2 minutes.
7. Add the garlic, pepper, soy sauce, and Sriracha. Stir frequently between each addition.
8. Remove from heat once rice is a uniform color.
Yields 5 servings
Calories 199.4, Calories from Fat 126, Total Fat 14.0 g, Saturated Fat 2.2 g, Cholesterol 0.0 mg, Sodium 848.8 mg, Total Carbohydrate 14.8 g, Dietary Fiber 2.5 g, Sugars 3.0 g,
Protein 4.7 g