Last Updated on September 5, 2020 by Simon Fan
Fried rice is the kind of dish that can be made year-round and is always satisfying, especially when you adapt the list of ingredients with seasonal vegetables.
For my springtime fried rice, I like to use spinach and peas, both emblematic of the season. The spinach leaves give the rice an intriguing green hue, hence the name Emerald fried rice. Any other spring vegetables, such as asparagus, pea shoots, and ramps, can be excellent options as well.
Whichever vegetables you choose for your fried rice, it will be a crowd-pleaser at your dinner table. Who could resist the temptation of comforting fried rice, let alone one that screams SPRINGTIME?
My recipe below is a vegetarian version, using pressed tofu as the main protein. You can easily turn it into a meat or seafood version by replacing the tofu with pork, chicken, or shrimp.
There’s only one rule for making emerald fried rice: keep it vegetable-centric and keep it green!
Emerald fried rice (翡翠炒饭)
Serves 2
Ingredients
10 oz (285 g) fresh spinach leaves, or 5 oz (140 g) thawed frozen spinach
1 tablespoon vegetable oil
1 medium onion, about 5 oz (140 g), cut into ½-inch (1.3 cm) dice
5 oz (140 g) mushrooms, cut into ½-inch (1.3 cm) dice
4 oz (115 g) pressed tofu, cut into ½-inch (1.3 cm) dice
6 oz (170 g) shelled peas, fresh or thawed frozen
1 teaspoon vegetable oil
6 oz (170 g) cooked and cooled rice, preferably day-old
4 oz (115 g) cremini or white button mushrooms, cut into ½-inch (1.3 cm) dice
Salt and freshly ground white pepper
Worcestershire sauce or any sauce of your choice
1 teaspoon sesame oil
Directions
- If using fresh spinach leaves, blanch them briefly in boiling water, transfer them to a bowl of cold or ice water to cool, then drain well. Skip these steps if using thawed frozen spinach. Squeeze to remove excess water from the leaves. Chop them finely with a knife, or pulse briefly in a food processor (you want chopped spinach, not a puree).
- Place a wok or skillet over medium heat until hot, then swirl in the oil. When the oil starts to shimmer, add the onion and stir-fry until translucent, about 2 minutes. Add the mushrooms and stir fry for 2 minutes. Next, add the pressed tofu and peas, and stir and mix until everything is warmed through, about 2 minutes. Season to taste with salt and pepper. Transfer the mixture to a bowl.
- Break up any clumps in the rice. In the same wok, heat the 1 teaspoon of oil over medium-low heat until hot. Add the rice, and stir and toss until the rice grains are soft but still slightly firm to the bite, about 4 minutes. Add the spinach, and stir and mix for 1 minute. Return the tofu mixture to the wok, and stir and cook for 1 minute. Turn off the heat, and season to taste with the Worcestershire sauce. Mix in the sesame oil and serve.
