Farmers' Market Fried Rice

1. 1

   Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1-2 seconds of contact.

2. 2

   Swirl 2 teaspoons oil into the wok, making sure the bottom gets completely coated.

3. 3

   Add beaten eggs and cook, tilting the pan to cover the surface as thinly as possible with egg to make a pancake.

4. 4

   When the bottom is just beginning to brown and the pancake is just set, about 30 seconds to 1 minute, flip the pancake using a metal spatula and allow it to set for about 5 seconds.

5. 5

   Transfer to a cutting board and let cool.

6. 6

   Cut the pancake into bite-size pieces.

7. 7

   Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds.

8. 8

   Add parsnips and Brussels sprouts, decrease the heat to med-high and stir-fry until vegetables are nearly cooked through, about 2 minutes.

9. 9

   Swirl in the remaining 1 tablespoon oil, add rice, tomatoes, and soy sauce and stir-fry, breaking up rice, until it is heated through, 2 minutes.

10. 10

    Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.

11. 11

    400 calories, 13 g fat, 60 g carb, 7 g fiber.

* Per serving · 4 servings · Values may vary.