Easy Fried Rice (or Quinoa) Collard Wraps
4 servings, total time: 25 minutes
• 1 teaspoon plus 2 tablespoons coconut oil, divided
• 2 large eggs, beaten
• 3 scallions, thinly sliced
• 2 teaspoons grated fresh ginger
• 2 teaspoons minced garlic
• 2 cups mixed frozen vegetables (thawed) or fresh vegetables (broccoli, peas, carrots, zucchini, cauliflower, snow peas, onion – your choice!)
• 2 cups cooked brown rice (or quinoa)
• 2 1/2 tablespoons reduced-sodium soy sauce or tamari sauce for gluten-free (I prefer Bragg’s liquid aminos)
1. Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over medium to high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add vegetables and cook until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
2. Add remaining 1 tablespoon oil to the wok; add rice or quinoa and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
3. Push rice to the sides of the pan, making a circle in the middle. Add eggs and cook, scrambling the eggs, until fully cooked.
4. Return the vegetables to the wok; add soy sauce and stir all until well combined.
In a pot of boiling, salted water, blanch the collard leaves for about one minute each. Set them gently on a towel to dry.
To prepare the wraps, lay out one blanched collard leaf with the stem side towards the bottom. Place about 1/4 to 1/2 cup of fried rice at the bottom of the leaf. Fold the bottom of the collard leaf up over the fillings. Fold in each side of the collard leaf and continue to roll upwards until you have a burrito-like wrap. Set aside and repeat process with the rest of the leaves and filling.
Fried Rice Collard Wraps