Flavor Bombs to use with Fried Rice

This recipe is so flexible.  You can substitute for whatever you don't have with whatever you do have!  Great idea for preserving greens when you have too many!

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 cup basil
  • 3 cups greens!  (Tatsoi summer spinach, regular spinach, kale, bok choy, swiss chard, etc.) 
  • 1-2 cloves garlic, peeled (or two garlic scapes)
  • 1-2 TBLS peeled and chopped fresh ginger

Wash all the herbs and greens.  Blanch the herbs and greens in a pot of boiling water for about 30 seconds. Cool ASAP in a bowl of ice water.  Drain. Blend garlic and ginger until you have a smooth, dark green purée. If it’s too thick, add a little water, about 1 tablespoon at a time. Pour purée into an ice cube tray and freeze.

To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.