I stopped in at Highland Orchards on my way home and picked up a wonderful basket of green: snap peas, peas, spinach and sprouts. The first new fresh greens of the year!
I was so excited! The rest of the drive home was spent figuring out what I was making for dinner with my find. Pasta? No, it would be rice. A stir fry. But Cam loves fried rice, so I would make a healthy, vegetarian fried rice with all these green ingredients, adding eggs and scallions.
When I got home, I put the rice up to cook, then set to work shelling peas (my wonderful husband helped). I love fresh peas!
With all the fresh ingredients, dinner was incredibly quick to make. Aside from shelling the peas, total active cooking time was under 5 minutes. Can’t complain about that.
The other thing I can’t complain about… 4 year-old Cam, who loves snap peas and had already decided that scallions were one of his favorite new foods, decided that the spinach in this dish needed to be added to his list favorite foods.
Green Fried Rice (Snap Peas, Peas, Spinach, Sprouts & Scallions)
2 cups jasmine rice, uncooked
1 Tbsp canola or peanut oil
1 cup shelled peas (from Highland Orchards)
2 cups snap peas, roughly chopped (from Highland Orchards)
2 cups baby spinach (from Highland Orchards)
1 cup sprouts (from Highland Orchards)
4 scallions, chopped
2 eggs, beaten (locally grown)
1/4 cup soy sauce
1/4 cup white wine
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground ginger
1/2 tsp sesame oil
1 Tbsp cornstarch
Cook the rice according to package directions. Set aside.
Meanwhile, in a small bowl, whisk together sauce ingredients. Check for taste and adjust before adding cornstarch.
Heat a wok or large skillet over high heat until hot. Add oil. Add peas and snap peas and stir fry for 1 minute.
Add spinach and stir fry another minute.
Add eggs, sprouts and scallions, stir fry 1 – 2 minutes, until eggs are cooked.
Add rice and sauce, stir fry until well mixed and cooked through. About 2 minutes.
Serve and enjoy!