Not-Fried Rice and Vegetables

SERVES 4 · DF, VEGAN ADAPTABLE, GF ADAPTABLE

Fried rice makes a very nutritious, inexpensive, and delicious meal. But rather than being fried, these ingredients are quickly sautéed with a minimal amount of oil. It is typically made with leftover cold rice and whatever other bits are in the fridge, from veggies to cooked meat. Any cooked grain, lentils, or chickpeas can be subbed for the rice, keeping in mind which grains contain gluten, if that is important to you.

2 tablespoons unrefined, cold-pressed extra-virgin olive oil or avocado oil

4 garlic cloves, thinly sliced

A pinch of crushed red pepper flakes (optional)

½ pint cherry tomatoes, halved

½ bunch asparagus, cut into 1-inch pieces

1 to 2 cups shiitake mushrooms, stemmed, caps wiped clean with a damp paper towel and sliced thinly

Sea salt and freshly ground black pepper

3 to 4 cups cold cooked short-grain brown rice or quinoa, millet, farro (not GF), freekeh (not GF), or lentils

2 to 3 cups baby leafy greens, such as chard, kale, and spinach, or 6 kale stalks, stemmed and leaves chopped

Chicken stock (not vegan) or vegetable stock (for homemade, see here), or water, if necessary

Optional accompaniment ideas: poached or fried egg (omit for vegan); toasted, chopped nuts; hot sauce

1. Heat a large skillet over medium heat. Add the olive oil, then add the garlic and red pepper flakes to the warmed oil. Sauté until the garlic is just starting to turn golden on the edges, 30 to 60 seconds.

2. Add the cherry tomatoes, asparagus, mushrooms, and a pinch of salt and black pepper and sauté until the tomatoes just start to lose their shape and the asparagus and mushrooms are tender, 5 to 6 minutes.

3. Add the cooked rice, greens, and another pinch of salt and pepper and sauté until the rice is warmed through and the greens are wilted. If the rice and vegetables are sticking to the pan, add a splash of stock or water. Serve immediately with or without the suggested accompaniments.

Other quick-cooking vegetables, such as diced zucchini, shredded carrot, very small cauliflower florets, peas, or scallions, also work really well here.

Italian version: Add a few leaves of thinly sliced basil at the end and finish with grated Parmesan or pecorino cheese (omit for vegan/DF)

Tex-Mex: Substitute chopped bell pepper for the asparagus and add ¼ cup of chopped cilantro; top with chopped avocado.

Greek: Add ½ teaspoon of dried oregano in step 2. Add ¼ cup of chopped flat-leaf parsley or dill at the end and top with crumbled feta or tzatziki (omit for vegan/DF).

Indian curry: Add 1 teaspoon of curry powder in step 2, stir in ¼ cup of chopped fresh cilantro at the end.

Turmeric: Add ½ teaspoon ground turmeric in step 2.