Farmers' Market Fried Rice Recipe

Name: Farmers' Market Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons peanut oil or 2 teaspoons canola oil; 2 tablespoons peanut oil or 2 tablespoons canola oil; 2 large eggs, beaten; 2 tablespoons minced garlic; 1/2 cup thinly sliced shallot; 1 cup diced peeled cored parsnip; 4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick; 4 cups cold cooked brown rice; 12 cherry tomatoes, halved (or quartered, if large); 2 tablespoons low sodium soy sauce; 1/4 cup finely chopped cilantro; 1/4 teaspoon salt; 1/4 teaspoon white pepper

Servings: persons

2 teaspoons peanut oil or 2 teaspoons canola oil
2 tablespoons peanut oil or 2 tablespoons canola oil
2 large eggs, beaten
2 tablespoons minced garlic
1/2 cup thinly sliced shallot
1 cup diced peeled cored parsnip
4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick
4 cups cold cooked brown rice
12 cherry tomatoes, halved (or quartered, if large)
2 tablespoons low sodium soy sauce
1/4 cup finely chopped cilantro
1/4 teaspoon salt
1/4 teaspoon white pepper

1
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1-2 seconds of contact.
2
Swirl 2 teaspoons oil into the wok, making sure the bottom gets completely coated.
3
Add beaten eggs and cook, tilting the pan to cover the surface as thinly as possible with egg to make a pancake.
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
Transfer to a cutting board and let cool.
6
Cut the pancake into bite-size pieces.
7
Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds.
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
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
Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.
11
400 calories, 13 g fat, 60 g carb, 7 g fiber.

899

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons peanut oil or 2 teaspoons canola oil, 2 tablespoons peanut oil or 2 tablespoons canola oil, 2 large eggs, beaten, 2 tablespoons minced garlic, and more.

Yes, Farmers' Market Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farmers' Market Fried Rice

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