Did you know that you can eat beet greens? Well here’s a recipe with beet greens, mustard greens, asian grees, scallions, peppergrass, and onions from this weeks CSA, also used fertilized eggs and Mekong flower rice available for purchase at our store here at W. Rogowski Farm.
- 1-2 lbs asian greens
- 1 bunch scallion
- 2-4 onions
- 1 bunch beet greens
- 1 bunch mustard greens
- 1/2 bunch peppergrass (garnish)
- 4-6 eggs
- 5 or 6 cups cooked rice
- 1-2 tsp thyme leaves
- 2-3 tbsp soy sauce
- 3-4 tbsp oil (I used 1/2 EVOO 1/2 sesame oil)
- sesame seeds
- Salt and Pepper to taste
I prefer to use cold cooked rice for my stir fry, you can use left over rice from another meal or make a little in advance. For rice you double whatever the amount of rice for the water, so if 2 cups of rice add 4 cups of water, place over medium high heat until water boils down where its barely covering the rice, then turn heat down to low and cover for about 20 minutes until water is absorbed and rice is fluffy. Set aside.
While rice is cooling you get get started slicing up your onions, scallions, peppergrass, greens, and carrots.
Heat up a pan, add oil, begin to saute onions, after about two minutes add carrots and beet greens, cook another 1-2 minutes then add the rest of your veggies, keeping about half of your scallions and your peppergrass for garnish.
Once your veggies have began to reduce, add salt, pepper, sesame seeds, thyme, and soy sauce. Cook about 2-3 minutes add rice and thoroughly mix veggies and rice, follow by adding your eggs, once eggs are cooked through remove from heat.
Place in serving dishes and top with remaining scallions and peppergrass. Enjoy!!
Delicious, thanks Jason for helping us with recipes for our CSA share. Love the Thursday samples and recipes. Thanks.