With fresh spinach from our garden, some chopped yellow peppers, and smoked paprika for an aromatic smoky flavor, extra containers of steamed rice from the previous night’s Chinese takeout is transformed into a delicious vegetarian meal. Grilled peaches add a touch of summer sweetness and a lovely contrast to the spicy warmth of the paprika.
Heat 1 tablespoon peanut oil in a wok or large skillet over med-high heat, add one chopped yellow pepper and saute for 2-3 minutes until softened, stir in 2-3 cloves chopped garlic, cook for another minute. Add 4 cups of fresh spinach (or two 8 ounce packages), continue stirring until spinach is wilted. Remove the peppers, spinach, and garlic from the pan and set aside.
Add another tablespoon of peanut oil, add a teaspoon of smoked paprika to the oil, stir in two containers of chilled steamed rice* and fry until golden brown, tossing or stirring frequently so the beautiful crimson color of the paprika is evenly distributed. Stir in the peppers, spinach, and garlic.
*Note: Refrigerated leftover rice produces the best fried rice because it’s drier, if you cook your own rice, be sure to chill it (uncovered) before frying so it doesn’t clump up.