Leftover Soul Fried Rice


  • 2 tbsp sesame oil
  • 2 cloves garlic, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tsp ground ginger
  • 1 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 cup red and/or green bell peppers, diced
  • 1 cup collard greens, washed and thinly sliced like ribbons (optional)
  • 4 cups cooked white or brown rice
  • 1 cup cooked black-eyed peas or pinto beans (optional)
  • 1 tbsp sriracha


  • 1 chef knife
  • 1 cutting board
  • 1 large skillet or wok
  • 1/2 cup, 1 cup measuring cups
  • 1/2 tsp, 1 tsp, 1 tbsp measuring spoons
  • 1 wooden or metal cooking spoon


Recipe adapted from The Cooking Gene by Michael Twitty and provided by Chef Ederique of Gabriel Hall

  1. Heat 1 tablespoon of sesame oil in a large skillet or wok until hot.

  2. Add the garlic, green onions, and ginger.

    Stir and cook for approximately 3 minutes until tender and aromatic.

  3. Add the other 1 tablespoon of sesame oil.

    Quickly saute the bell peppers and collard green ribbons for approximately 3-5 minutes.

  4. Add the salt, black pepper, rice, black-eyed peas or pinto beans, and sriracha.

    Stir and cook until heated throughout. Stir constantly to keep it from burning.

  5. Plate and garnish with more green onions.

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