Swiss Chard Fried Rice is a simple dish to make and is a great way of getting some ‘greens’ into the diet of those who don’t like them much.
I have to admit that this recipe for Swiss Chard Fried Rice isn’t the most exciting recipe I have ever posted, but it is an extremely simple side dish to make, very tasty and filling. Even if the kids (or adults) in your household dislike green leafy vegetables, this recipe helps make them more palatable.
This is some home-grown Swiss Chard and actually represents the entire yield for the season. One year, I recall having tons of the stuff and variations of this current recipe were regular dishes for a few weeks. Anyway, the amount here may look like quite a lot for a single dish when fresh but you will be surprised how the volume diminished when it is cooked.
By the way, as with any fried rice dish, it is super important that you use *COLD* cooked rice. If you try to fry it fresh after being steamed, it will turn mushy. Frequently, I make a batch of rice and let it sit in the refrigerator overnight.
The Basic Recipe
First of all, beat your egg and then heat just a smidgen of oil on your wok. When the oil is shimmering hot, add the egg and swirl the pan to spread it out into a thin omelet. Allow it to brown, then flip it and repeat on the other side. When it is done, remove to a cutting board and chop it into small pieces.
Add the pork belly pieces to the wok while it is still hot and stir fry until they are golden brown and getting crispy. Remove to a small receptacle and pour off all but a tablespoon of fat.
Add the chard and stir rapidly until it is bright green and wilted. Finally, add the rice and then the soy sauce. Stir until the soy is incorporated into the rice and then add the egg. Continue to toss and stir until everything is heated through and then plate and serve.
Your Recipe Card:
Swiss Chard Fried Rice
- 2 cups cold cooked rice
- 1 bunch Swiss Chard leaves chopped coarsely, and stems finely.
- 1 rasher Pork Belly diced
- 1 Egg
- Soy Sauce to taste
- Beat the egg and fry in a little oil until set and starting to turn golden brown in places.
- Remove the egg from the pan and chop coarsely.
- Fry the diced Pork Belly until browned and slightly crispy, then remove from the pan and pour off all but a tablespoon of fat.
- Add the chard and stir rapidly until it is bright green and wilted.
- Add the rice to the pan along with the soy sauce and stir-fry until the soy sauce is incorporated
- all is cooked through.
- Add in the chopped egg, stir fry a moment or two longer, then serve hot.