Here are the recipes that were featured on Good Day LA with Second Harvest Food Bank of Orange County on March 31.
· 1 small white onion, finely chopped · 2 cups additional veggies, cut into very small pieces for quick cooking · 2 large cloves garlic, pressed or minced· 1 cup greens , such as spinach, baby kale or tatsoi· Chili-garlic sauce or sriracha, for serving1. This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove.
3. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes. 5. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
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