Farmer’s Market Fried Rice

 

Last night, I was a lone-diner. No complaints over here though – while Nick was having a love affair with his last Groupon steak, I was whipping up a unique version of fried rice. I stumbled upon this low-cal veggie packed phenomenon while looking for Farmer’s Market recipes. It only has 397 calories per serving! The amount you see on that plate was the perfect amount for dinner last night.

Originally posted by Eating Well, I decided to not mess with the recipe at all. And since my new job has a Whole Foods located right across the street, it was really easy to find all the ingredients it called for.  The thing I like best about Whole Foods is that it’s sort of set up like an outdoor Farmer’s Market in the produce section. Meaning, you can pick up the exact amount of produce that a single recipe calls for. For instance, this recipe called for only four Brussels sprouts, so I wasn’t forced to buy an entire bag sprouts that would eventually spoil. This may not be the same for all grocery stores in the US, but in AZ, it’s really hard to certain veggies, such as carrots, Brussels sprouts, green beans, etc. unbagged.

I had wanted to make this recipe for a while and I’m sad that Nick didn’t get to try it because it’s probably one of my favorite dishes that I have made. Ever.

For those of you with omnivorous significant others and family members, this dish could easily be paired with any type of meat. Steak, chicken, pork, even shrimp. Enjoy!

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
  • 4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick
  • 4 cups cold cooked brown rice
  • 12 cherry tomatoes, halved or quartered
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper

 The Method:

  1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
  2. Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds. Add parsnips and Brussels sprouts, reduce the heat to medium-high and stir-fry until the vegetables are nearly cooked through, about 2 minutes. Swirl in the remaining 1 tablespoon oil, add rice, tomatoes and soy sauce and stir-fry, breaking up the rice, until heated through, 2 minutes. Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.
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14 thoughts on “Farmer’s Market Fried Rice

  1. Very interesting recipe. Fried rice is a staple in my home as my partner is Chinese (and yes Chinese really do eat fried rice!) I use a similar recipe – usually throwing in whatever veggies I have handy but I have never tried sprouts. If you want to shake things up a bit try adding a few drops of sesame oil and some minced ginger – gives it a great flavour.

  2. Oh, now you have my mouth watering.
    I am currently on 1000 cal diet, but once I can eat normal again, I will def give this a shot! I love rice :)
    Thank you for sharing.

  3. Pingback: Mongolian Tofu and Mushrooms | fueled by vegetables

  4. Thanks for dropping by my blog! In turn, I can say that this looks like an interesting recipe. We’re moving into autumn and therefore cheap root vegetable territory in the UK, might have to try this one!

  5. Pingback: Kitchen Sink Fried Rice (GF) | fueled by vegetables

  6. Pingback: Enter Rice Here | theanxiouscook

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