Giada Green Fried Rice

From The Cookbook: Eat Better, Feel Better

Whenever I need a quick, healthy dinner, Giada’s Green Fried Rice is my go-to. The first time I made it was after a busy day when I just wanted something easy and nourishing.

It’s perfect for using up leftover rice and adding fresh greens like kale and chard. The crispy rice and creamy avocado make this dish so satisfying, and it’s become a regular in my weeknight rotation.

Whether you are making Giada Artichoke Risotto, Giada Pasta With Chicken Ragu, or this Giada Green Fried Rice I’m sure you will love it and enjoy it.

Why This Recipe Works

When I tried making fried rice at home, it was a bit bland and missing that restaurant-style magic. Then I discovered this green fried rice recipe, and everything changed!

What I love about it is how simple it is to turn basic leftovers into something exciting. The crispy rice combined with fresh greens and a touch of sesame oil is not only delicious but also healthy.

It’s my go-to when I want something quick, filling, and full of flavor. Plus, it’s an easy way to get more veggies into my meals without much effort!

Recipe Ingredients

Brown Rice: You’ll need about 2 cups of cooked brown rice, preferably leftover rice from a previous meal. Leftover rice is ideal because it fries up crispier, adding great texture.
Olive Oil & Sesame Oil: A combination of these two oils brings richness and a nutty depth to the dish. The olive oil is for cooking, while dark sesame oil adds a savory boost.
Scallions: These green onions add a fresh, sharp bite. You’ll chop the entire bunch, using both the white and green parts to balance flavors.
Ginger Root: Use a 2-inch piece of fresh ginger, finely chopped. Ginger brings a bright, zesty note that pairs perfectly with the greens. No need to peel the ginger, just give it a quick wash before chopping!
Swiss Chard: Swiss chard adds an earthy flavor and a bit of crunch. Use both the stems and leaves, but be sure to chop the stems finely as they can take a bit longer to cook.
Escarole: This leafy green has a slight bitterness, which balances out the richness of the rice and avocado. You’ll want to chop it into 1-inch pieces.
Baby Kale: Kale adds heartiness and extra nutrients. Be sure to chop it finely so it wilts evenly in the fried rice.
Avocado: Creamy avocado slices on top provide a perfect contrast to the crispy rice and sautéed greens. It’s optional but highly recommended for added texture and richness!

Note: The rest of the ingredients, including optional garnishes, can be found in the recipe card below!

Step-by-Step Directions

Step One – Heat a large skillet over medium-high heat. Once hot, pour in the olive oil and half of the sesame oil. Let it warm up for about a minute.

Step Two – Add the chopped scallions, ginger, garlic, and a bit of salt. Stir them around the pan for about 2 minutes until everything becomes fragrant and softened.

Step Three – Stir in the cooked rice with another pinch of salt, making sure it’s well coated with the aromatics. Spread the rice evenly in the pan, and let it cook undisturbed for 2 minutes to get a crispy layer on the bottom. Stir, scrape up the crispy bits, and repeat this process two more times to build layers of texture.

Step Four – Once the rice is golden and crispy, toss in the chopped Swiss chard stems. Let them cook for another 2 minutes without stirring to soften slightly.

Step Five – Now, add the Swiss chard leaves, escarole, and baby kale along with the remaining sesame oil and salt. Gradually stir in the greens, allowing them to wilt as they are added.

Step Six – Let everything cook together for about 5-8 minutes until the greens are fully wilted and mixed into the crispy rice. Serve with slices of avocado on top and a sprinkle of toasted sesame seeds if you like.

How to serve

Serve Green Fried Rice in shallow bowls, topped with fresh slices of creamy avocado. I like to sprinkle toasted sesame seeds for that little extra crunch—it reminds me of the fried rice I had at a cozy little cafe in San Francisco.
This dish is hearty enough to stand on its own, but if you’re looking for something extra, I suggest pairing it with a side of roasted sweet potatoes or a crisp cucumber salad with a light sesame dressing. For a bit of indulgence, serve with a fried egg on top—it turns this green fried rice into a cozy, comforting brunch option.
And if you’re in the mood for some bread to round it out, a few slices of toasted sourdough or a warm pita on the side would complement the flavors perfectly.

Recipe FAQs and Variations

Can I use white rice instead of brown rice?

Yes, you can! White rice will work just fine in this recipe, though brown rice adds a heartier texture and more nutrients. Just make sure your rice is cooked and slightly cooled before frying.

What can I substitute for Swiss chard?

If Swiss chard isn’t available, you can use spinach or collard greens as an alternative. Both will give you that tender, leafy texture, though collard greens may take a little longer to cook.

How do I store leftovers?

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet for the best texture, or pop it in the microwave for a quicker option.

Can I add protein to this dish?

Absolutely! You can easily add some grilled chicken, shrimp, or even tofu for a protein boost. Just cook the protein separately and stir it into the rice toward the end.

Check out More Giada Recipes:

Recipe by Giada De LaurentiisCourse: Dinner, SidesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Whenever I need a quick, healthy dinner, Giada’s Green Fried Rice is my go-to. The first time I made it was after a busy day when I just wanted something easy and nourishing.

Ingredients

2 tablespoons olive oil
2 tablespoons dark sesame oil, divided
1 bunch scallions, chopped (both white and green parts)
2-inch piece of fresh ginger root, peeled and finely chopped
1 large garlic clove, coarsely chopped
2 teaspoons kosher salt, divided
2 cups cooked brown rice (preferably leftover)
1 bunch Swiss chard, stems chopped finely, leaves cut into 1-inch pieces
1 bunch escarole, chopped into 1-inch pieces
3 cups baby kale, chopped
1 ripe avocado, sliced for garnish
Toasted sesame seeds for garnish (optional)

Directions

Heat a large skillet over medium-high heat and add the olive oil. After a minute, pour in 1 tablespoon of sesame oil and let it heat for another minute.
Add the chopped scallions, ginger, garlic, and ½ teaspoon of salt. Stir frequently and cook for about 2 minutes until everything becomes fragrant and slightly softened.
Add the cooked brown rice along with another ½ teaspoon of salt. Toss to coat the rice with the seasonings, then spread it out evenly across the bottom of the pan.
Allow the rice to cook without stirring for 2 minutes so it starts to crisp. Use a wooden spoon to gently scrape the crispy layer from the bottom of the pan. Stir the rice, then let it cook undisturbed again for 2 minutes.
Repeat the process of cooking and stirring two more times to build layers of crispy, golden brown rice throughout.
Once the rice has a nice texture, add the finely chopped Swiss chard stems. Cook for 2 minutes without stirring to soften the stems slightly.
Add the Swiss chard leaves, escarole, and baby kale, along with the remaining 1 tablespoon of sesame oil and 1 teaspoon of salt. Stir the greens in gradually, allowing them to wilt as you mix them with the rice.
Cook for 5-8 minutes, stirring occasionally, until the greens are fully wilted and well combined with the rice. Remove from heat.
Serve the fried rice topped with sliced avocado and a sprinkle of toasted sesame seeds if desired. Enjoy immediately for the best flavor and texture.

Nutrition Facts

4 servings per container

Amount Per ServingCalories320
% Daily Value *
Total Fat 18g 28%
- Saturated Fat 2.5g 13%
Cholesterol 0mg 0%
Sodium 960mg 40%
Total Carbohydrate 35g 12%
- Dietary Fiber 7g 29%
- Sugars 1g
Protein 7g 15%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.