Meatless Monday: Farmer’s Market Fried Rice (GF)

farmerFarmer’s Market Fried Rice (GF)

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.

Mongolian Tofu and Mushrooms

Excuse me for my absence… got a lot going on in FBV land :). I didn’t really do much cooking over the weekend – Nick was busy working and I got a glorious weekend all to myself. I literally got nothing done – NOTHING. But some weekends are made for doing nothing, right?? In the spirit of not lifting a finger at all this weekend, I decided to order in on Friday AND Saturday… I never do that!

Any who, I was feeling a bit inspired yesterday – not too inspired since this dish only took about 20 minutes to make haha. I was inspired by my favorite dish at Pei Wei (judge me if you want, but some of their dishes are irresistible) known as Mongolian Tofu. My version didn’t turn out exactly like you get in the restaurant, but was still yummy. With Nick’s we just pan-fried some chicken in place of the the tofu… and mushrooms – Nick hates mushrooms.

We served our proteins over a bed of Farmer’s Market Fried Rice – you know, just like that recipe I made a couple of weeks ago… except I added some broccoli and carrots to this one. 🙂

Happy Monday everyone!

Mongolian Tofu and Mushrooms:

The Ingredients:

  • 2 teaspoons chili sesame oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar vegetable oil, for frying (about 1 cup)
  • 1/4 cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
  • 1 block of extra firm tofu, drained and cubed
  • 1/2 cup sliced button mushrooms

 

The Method:

  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  4. Remove it from the heat and dip the tofu pieces into the cornstarch to apply a very thin dusting to both sides..
  5. Let the tofu sit for about 2 minutes so that the cornstarch sticks.
  6. Heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil) over medium heat and add tofu and mushrooms. Saute for 5 minutes.
  7. Add the sauce, cook for one minute while stirring, then add all the green onions.
  8. Cook for one more minute, then remove the tofu, mushrooms and onions with tongs or a slotted spoon to a serving plate. Serve over rice.

 

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.