Farmers' Market Fried Rice

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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