Spring Time Brassica Fried Rice

3rd Graders Working on the Slow Cooking PartsThis past Spring we made over 330 servings of brassica fried rice with our 1st-5th graders. The recipe we learned at the Cooking the Common Core Workshop is a great one to use for eating up all your brassicas, such as kale, bok choy, mustard greens, cauliflower, broccoli, and cabbage, at the end of the year. A big thanks to Jay Higa, our former garden intern, for also preparing a delicious dressing to make coleslaw with our red cabbage.

Here are some classroom management tips that worked well with our cooking lesson, which normally takes place all under 40 minutes!

  • Pre-wash and harvest enough brassicas for your class beforehand
  • Split the group in half: 1) Cooking with you and 2) Worksheet or garden care
  • For younger grades, such as 1st, you can also pre-mince the aromatics, such as garlic and ginger
  • If you have a volunteer or teacher around, you can have a 3-5 kids collect herbs/edible flowers to add to your fried rice as well
  • Be sure to monitor knife use and keep that station close to you
Harvested Fava Beans and Brassica Cooking. Photo by Lila Luk, 2nd Grade Teacher.

Harvested Fava Beans and Brassica Cooking. Photo by Lila Luk, 2nd Grade Teacher.

Brassica Fried Rice Outdoor Kitchen Set-up

Brassica Fried Rice Outdoor Kitchen Set-up

AFY's Garden Brassicas

AFY’s Garden Brassicas

Cooking the Stems and Aromtaics

Cooking the Stems and Aromtaics

Mr. Jay Helping with the Herb Garnish Harvest

Mr. Jay Helping with the Herb Garnish Harvest

Topping it Off with Garnish

Topping it Off with Garnish

Brassica Fried Rice from the AFY Garden

Brassica Fried Rice from the AFY Garden

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One Response to Spring Time Brassica Fried Rice

  1. Sylvia says:

    This is more than a school garden…its a culinary platform. Great ideas!

    Like

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