Farmers' Market Fried Rice

September/October 2011

Your rating: None Average: 4.3 (27 votes)

This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok— a skillet is too small for the volume of food and requires more oil to prevent sticking. Always use cold cooked rice, otherwise the fried rice will be gummy and sticky.

2 Reviews for Farmers' Market Fried Rice


I used up some leftover take-out rice and assorted veggies in the fridge. I had turnips so I used those instead of parsnips, I used a couple of canned tomatoes and added some fresh ginger. Great lunch!!

great for using up leftovers
In a wok!

This didn't wow my husband and me at first bite, but it grew on us, and the next day I was looking forward to leftovers. I'm not a big fan of parsnips, though they weren't very noticeable, surprisingly, especially considering there were a 1.5 cups of them in there. I will definitely make this recipe again, though I will probably swap out potatoes (possibly sweet) or maybe water chestnuts for the parsnips. I think this recipe can handle a lot of variation based on your preferences. I loved the Brussels sprouts and will add more of those next time I make it, which will be soon. For more pictures check out my post:

Quick-ish, versatile

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