Farmers' Market Fried Rice
"This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok— a skillet is too small for the volume of food and requires more oil to prevent sticking. Always use cold cooked rice, otherwise the fried rice will be gummy and sticky...."
INGREDIENTS
•
2 teaspoons plus 2 tablespoons peanut oil or canola oil, divided
•
2 large eggs, beaten
•
2 tablespoons minced garlic
•
1/2 cup thinly sliced shallots
•
1 cup 1/4-inch diced, peeled and cored parsnips (see Tips)
•
4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick
•
4 cups cold cooked brown rice (see Tips)
•
12 cherry tomatoes, halved or quartered (if large)
•
2 tablespoons reduced-sodium soy sauce
•
1/4 cup finely chopped fresh cilantro
•
1/4 teaspoon salt
•
1/4 teaspoon ground white pepper
Comments & Reviews
Just A Pinch Sweepstakes