Recipe Green Goddess Fried Rice
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Uniform in colour, but not in flavour, this herby zesty dish packs a punch. And it’s arguably the most delicious way to use up the leftover white rice from last night’s dinner!
You will need
Serves 1
- 3 tablespoons extra virgin olive oil
- 1/2 brown onion, diced
- 3 cloves garlic, diced
- 1 cup of cold day-old rice from the fridge
- 3/4 cup (or up to 1 cup) frozen shelled edamame
- 1 lemon, zest and juice
- Salt and pepper
Green goddess sauce:
- 1 bunch dill
- 1/2 bunch parsley
- 100 grams of baby spinach
- 50 ml water
- Salt and pepper
Recipe: Simon Toohey
Directions
-
Step 1
For the green goddess sauce, add all ingredients to a blender. Add a little more water if it is not blending well, or use a stick blender to help it along. Adjust salt & pepper seasoning to taste.*
-
Step 2
Place the oil in a frying pan on medium-low heat and bring it to a shimmer. Add the onion and garlic and fry until translucent, about 5 minutes. Turn up the heat on the pan, and add the rice; stir and fry for a few minutes. Add edamame and cook for 2 more minutes.
-
Step 3
Add 3 tablespoons of green sauce, or more if you like, generously coating the rice, and toss through. Pour the green fried rice into a bowl, and finish with lemon zest and juice before serving. Extra drizzle of olive oil optional :)
Hot tip!
*You’re making more sauce than you need for this recipe; Simon recommends pouring the leftover into an ice cube tray, and using frozen cubes later for things like stocks or pasta dishes!
Recipe: Simon Toohey
More easy recipes
Directions
5 mins to prep
15 mins to cook
-
Step 1
For the green goddess sauce, add all ingredients to a blender. Add a little more water if it is not blending well, or use a stick blender to help it along. Adjust salt & pepper seasoning to taste.*
-
Step 2
Place the oil in a frying pan on medium-low heat and bring it to a shimmer. Add the onion and garlic and fry until translucent, about 5 minutes. Turn up the heat on the pan, and add the rice; stir and fry for a few minutes. Add edamame and cook for 2 more minutes.
-
Step 3
Add 3 tablespoons of green sauce, or more if you like, generously coating the rice, and toss through. Pour the green fried rice into a bowl, and finish with lemon zest and juice before serving. Extra drizzle of olive oil optional :)
Hot tip!
*You’re making more sauce than you need for this recipe; Simon recommends pouring the leftover into an ice cube tray, and using frozen cubes later for things like stocks or pasta dishes!
You will need
Serves 1
- 3 tablespoons extra virgin olive oil
- 1/2 brown onion, diced
- 3 cloves garlic, diced
- 1 cup of cold day-old rice from the fridge
- 3/4 cup (or up to 1 cup) frozen shelled edamame
- 1 lemon, zest and juice
- Salt and pepper
Green goddess sauce:
- 1 bunch dill
- 1/2 bunch parsley
- 100 grams of baby spinach
- 50 ml water
- Salt and pepper