Mediterranean Fried Rice

Name: Mediterranean Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 clove garlic, minced; 1 ½ cups cooked rice; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 1 (6 ounce) jar marinated artichoke hearts, drained and quartered; 1 (4 ounce) jar roasted red peppers, drained and chopped; ½ cup crumbled feta cheese with herbs

Rating: 4.68 stars

37 Ratings
28 Reviews
10 Photos

A tasty, refreshing alternative to spinach and rice!

By Terry Inskip

Gallery

Recipe Summary

prep:

15 mins

cook:

10 mins

total:

25 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 tablespoons olive oil
1 clove garlic, minced
1 ½ cups cooked rice
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) jar marinated artichoke hearts, drained and quartered
1 (4 ounce) jar roasted red peppers, drained and chopped
½ cup crumbled feta cheese with herbs

Directions

Step 1

Heat olive oil in a skillet over medium heat; cook and stir garlic in the hot oil until fragrant and beginning to brown, about 2 minutes. Stir in rice; cook until rice is hot and grains are separate, stirring often, 2 more minutes. Add spinach and cook until heated through, 3 more minutes.

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Step 2

Stir artichoke hearts and roasted red peppers into rice mixture and cook 2 minutes; mix in feta cheese, remove from heat, and serve immediately.

Nutrition Facts

Per Serving:

244 calories; protein 9.3g 19% DV; carbohydrates 26.2g 8% DV; fat 12.9g 20% DV; cholesterol 12.5mg 4% DV; sodium 477.5mg 19% DV. Full Nutrition

Reviews (28)

Most helpful positive review

Cindi Strobel

04/29/2013

This was AMAZING! Everyone loved it! Read More

Helpful

(9)

37 Ratings

5 star values: 26
4 star values: 10
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Cindi Strobel

04/29/2013

This was AMAZING! Everyone loved it! Read More

Helpful

(9)

Pattylynn

04/20/2013

Just made it and its great. I cooked the rice in the rice cooker with chicken broth. Read More

Helpful

(7)

DCHANDLER

04/22/2014

I used red Quinoa instead of rice. I used 3 cups of cooked Quinoa. I skipped the feta because I added to much salt. And I also added a few sun dried tomatoes. This was fabulous!!! I am adding this to the side dish repertoire. It was so quick and easy and full of protein and fiber!!! LOVE IT!! Read More

Helpful

(7)

Christina

01/28/2015

Made this for Recipe Group...DELICIOUS! I used brown rice to make it a bit healthier. Great flavor! I did add a bit of salt per our tastes, and sprinkled the feta on top of each portion b/c my little guy doesn't care for it. We eat rice every week, so this was a nice change from the usual, and is definitely going into the rotation~YUM! Thanks for sharing. :) Read More

Helpful

(7)

t.anthony

02/15/2016

This has become a weekly staple in my house. My family loves it. I do add a half a lemon to add a little tang. Read More

Helpful

(5)

RMSR

01/08/2014

yum. Read More

Helpful

(3)

AnnInLondon

01/25/2015

Recipe Group 01/24/ 2015: This was a lovely healthy all-in-one side dish I served with baked salmon. The leftovers should make a nice light lunch as well. I followed the recipe as written except for the following changes which I don't believe significantly changed it: I used brown rice and added 1/4 tsp. of Greek herb mix since the feta I used was plain. I will definitely make this again and will include sauteed onion or shallots and some oil-packed sun-dried tomatoes for extra flavour. Thanks Terry for sharing your recipe! Read More

Helpful

(3)

MrsTDix

10/29/2013

I added a zucchini and yellow squash that I had on hand and didn't want to go bad. It was wonderful and went great with baked salmon. Read More

Helpful

(2)

Mike W

08/23/2016

I added a bit of salt extra olive oil and some bell peppers and zucchini that I wanted to use up. Super tasty recipe. It would probably be excellent if you wanted to substitute the rice with quinoa or couscous; I'll think I'll try one of those options next time I make this dish. Read More

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(2)

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