Farmers Market Fried Rice Food
50 MUST-TRY FARMERS MARKET RECIPES!
50 Must-try Farmers Market Recipes featuring seasonal produce! Many are vegan or vegan adaptable. A great way to try new veggies or use up. your CSA box!
Provided by Sylvia Fountaine
Categories mains
Time 1h
Number Of Ingredients 18
Steps:
- If you are new to visiting a farmers market, my advice is to keep it simple. Don't overbuy! it is really easy to do, especially if you go without a plan. The saddest thing is seeing what you've purchased go to waste because you couldn't go through it all. Start conservatively.
- with "eat-immediately" items- things that will not last very long - like sprouts, lettuce, berries, some fruits. Opt for 1-2.
- with produce that keeps for longer (potatoes, apples, cabbages, winter squashes, leeks, kale, etc) that give you more time to consume them. Buy more of these.
- . Just one. ( I like to go with a plan in mind of what I need for the week, and then just surprise myself at the market with one more beautiful thing- just one!)
- The best tip here! I often buy specialty items like Thai basil, garlic chives, purple basil- thing's I can't readily find at the grocery store.
FARMERS' MARKET FRIED RICE
Make and share this Farmers' Market Fried Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Brown Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1-2 seconds of contact.
- Swirl 2 teaspoons oil into the wok, making sure the bottom gets completely coated.
- Add beaten eggs and cook, tilting the pan to cover the surface as thinly as possible with egg to make a pancake.
- 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.
- Transfer to a cutting board and let cool.
- Cut the pancake into bite-size pieces.
- 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, decrease the heat to med-high and stir-fry until 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 rice, until it is heated through, 2 minutes.
- Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.
- 400 calories, 13 g fat, 60 g carb, 7 g fiber.
Nutrition Facts : Calories 400.9, Fat 13.4, SaturatedFat 2.7, Cholesterol 93, Sodium 463.3, Carbohydrate 61, Fiber 6.5, Sugar 3.6, Protein 10.3
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