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eat-your-greens!-fried-rice

When my kids were in elementary school, they were both lucky to have a few teachers who enjoyed cooking and seamlessly worked in cooking with lessons in math, science, and more. One of the recipes that they came home with was for "Brassica Fried Rice," from the former Education Outside, a nonprofit that provided experiential science and environmental education with school gardens in San Francisco public schools. At the time, I didn't even know what Brassica meant! I've adapted the recipe to use hearty short-grain brown rice for added nutrition and toothsomeness and specified the greens that I think taste best. Feel free to substitute your favorites, but please include kohlrabi, which really makes the flavor in this recipe. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc

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