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Farmers’ Market Fried Rice 8 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 teaspoons - plus 2 tablespoons peanut oil or canola oil, divided
  • 2 - large eggs, beaten
  • 2 tablespoons - minced garlic
  • 1/2 cups - thinly sliced shallots
  • 1 cups - parsnips , peeled, cored, 1/4-inch diced
  • 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 - reduced-sodium soy sauce
  • 1/4 cups - finely chopped fresh cilantro
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - ground white pepper
  • Directions:

    (To prep the parsnips, peel, then quarter them lengthwise and cut out the center core before dicing into pieces).

    Heat a large 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 egg is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Remove from wok and cut into bite-size pieces.

    Add 1 tablespoon oil into the wok and swirl; add garlic and shallots and stir-fry, using a metal spatula, until fragrant, about 10 seconds. Add parsnips and Brussels sprouts (or other vegetables, as desired), 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 cook, breaking up the rice, until heated through, for about 2 minutes.

    Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.

    Brief Description

    Fried rice featuring Brussels sprouts and parsnips, but you can use whatever vegetables are fresh and in season; best made in a wok instead of a skillet.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Oriental

    Prep Time: 20 min
    Cook Time: 15 min


    Per serving: 400 calories; 13 g fat (3 g sat, 6 g mono); 93 mg cholesterol; 60 g carbohydrates; 0 g added sugars; 11 g protein; 7 g fiber; 471 mg sodium; 541 mg potassium.


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    Posted On:

    March 5, 2015

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