Swiss Chard Fried Rice with Runny Eggs – Easy Recipe

Last Updated on 2 months by Neha Deshmukh

Swiss Chard Fried Rice With Runny Eggs – Easy Recipe

Hey everyone! I’m so excited to share this recipe with you – it’s become a real weeknight staple in my kitchen. Honestly, I first made this Swiss Chard Fried Rice when I was trying to use up some leftover rice and a bunch of greens I had in the fridge, and it turned out amazing. It’s quick, flavorful, and just feels…good. Plus, those runny yolks? Pure magic. Let’s get cooking!

Why You’ll Love This Recipe

This Swiss Chard Fried Rice is a winner for so many reasons. It’s incredibly fast – ready in under 15 minutes! It’s a fantastic way to sneak in some extra greens, and the combination of savory flavors from the soy sauce and chili sauce is just addictive. And let’s be real, who doesn’t love a fried rice with perfectly runny eggs on top? It’s comfort food at its finest.

Ingredients

Here’s what you’ll need to make this delicious Swiss Chard Fried Rice:

• 35g garlic cloves
• 3 cups chopped Swiss chard
• 1 tablespoon oil
• 1 tablespoon chili sauce
• 1 tablespoon soya sauce
• ?? teaspoon salt (start with ½ tsp and adjust to taste)
• 3-4 cups cooked rice
• ?? cup chopped cilantro
• 2 eggs

Ingredient Notes

Let’s talk ingredients! A few little tips to make this recipe even better:

• Swiss Chard: Swiss chard is a nutritional powerhouse! It’s packed with vitamins and minerals. You can use any variety – rainbow, red, or even just the classic green. If you can’t find Swiss chard, spinach works in a pinch, but the flavor will be slightly different.
• Chili Sauce: I love using a good quality chili sauce for a little kick. You can use your favorite brand – I often use a Schezwan sauce for a more complex flavor. Adjust the amount to your spice preference!
• Soya Sauce: I prefer using a low-sodium soy sauce to control the saltiness. You can also experiment with different types, like dark soy sauce for a richer color and flavor.
• Rice: The type of rice you use makes a difference. I find that day-old rice works best for fried rice because it’s drier and doesn’t clump together. Basmati or Jasmine rice are both excellent choices. About 700-800g cooked rice from dry weight is ideal.
• Cilantro: Fresh cilantro adds a lovely brightness to the dish. If you’re not a cilantro fan, you can substitute it with green onions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those Swiss chard leaves a good wash and chop them up finely. Peel and thinly slice the garlic cloves.
2. Heat the oil in a wok or large frying pan over medium heat. Add the garlic and fry until it turns golden brown and fragrant – but be careful not to burn it! Reserve a little of the fried garlic for garnish – it adds a lovely crunch.
3. Now, add the chopped Swiss chard and salt to the pan. Stir-fry for about 5 minutes, or until the chard is wilted but still has a little bite.
4. Pour in the chili sauce and soya sauce. Give everything a good mix to make sure the chard is evenly coated.
5. Add the cooked rice to the pan and combine it with the chard and sauce. Cook for another 2 minutes, stirring constantly, until everything is heated through and well combined. Give it a taste and adjust the seasoning if needed.
6. Transfer the fried rice to a serving dish.
7. In the same pan, fry the eggs until the whites are set but the yolks are still runny. This is the best part!
8. Place the fried eggs on top of the rice. Garnish with the reserved fried garlic and chopped cilantro.
9. Serve immediately and enjoy!

Expert Tips

• High Heat is Key: Using a wok and high heat helps to create that signature “wok hei” flavor – a slightly smoky, charred taste that’s characteristic of good fried rice.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook the fried rice in two batches to avoid overcrowding the pan.
• Prep Everything First: Fried rice comes together quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking.

Variations

• My Family’s Favorite: My kids love it when I add some shredded carrots and peas to the fried rice for extra veggies.
• Protein Boost: Feel free to add some cooked chicken, shrimp, or tofu for a more substantial meal.
• Spicy Kick: If you like things really spicy, add a pinch of red pepper flakes or a dash of your favorite hot sauce.

Vegan Adaptation

Want to make this recipe vegan? It’s super easy! Just make sure your chili sauce and soy sauce are vegan-friendly (some contain fish sauce). Skip the egg, or substitute it with crumbled tofu.

Gluten-Free Adaptation (Soy Sauce Alternatives)

If you’re gluten-free, simply use a gluten-free soy sauce alternative, like tamari or coconut aminos.

Spice Level Adjustment

Don’t like it too spicy? Reduce the amount of chili sauce, or use a milder chili sauce. Love the heat? Add a pinch of cayenne pepper or a chopped chili!

Quick Weeknight Meal Adaptation

To make this even faster, use pre-cooked rice pouches or leftover rice from the night before.

Serving Suggestions

This Swiss Chard Fried Rice is delicious on its own, but it also pairs well with a side of spring rolls or a simple cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until heated through. The egg yolk won’t be runny after reheating, though!

FAQs

Is Swiss chard the same as spinach? Can I substitute it?

While they’re both leafy greens, Swiss chard has a slightly earthier flavor and a bit more texture than spinach. You can substitute spinach if you need to, but the flavor will be a little different.

What type of rice works best for fried rice?

Day-old rice is best! Basmati or Jasmine rice are both great choices.

Can I make this ahead of time?

You can prep the ingredients ahead of time, but it’s best to cook the fried rice just before serving for the best texture and flavor.

How can I adjust the saltiness of the dish?

Start with a smaller amount of soy sauce and add more to taste. Remember that soy sauce can be quite salty!

What is the best way to get runny yolks when frying the eggs?

Use medium heat and don’t overcook the eggs. You want the whites to be set but the yolks to still be liquid. A little practice makes perfect!