Farmers Market Fried Rice Recipes

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.