smoked paprika<\/a> 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.<\/p>\nHeat 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. \u00a0Add 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.<\/p>\n
Add another tablespoon of peanut oil, add a teaspoon of smoked paprika to the oil, stir in two containers of chilled steamed rice*<\/span> 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.<\/p>\nEnjoy \ud83d\ude42<\/p>\n
<\/a><\/p>\n*Note<\/span>: 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.<\/p>\n