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!!
Farmers' Market Fried Rice
From EatingWell: September/October 2011
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.Add to lose it
2 Reviews for Farmers' Market Fried Rice
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: http://carnivorous-vegan.blogspot.com/2011/09/farmers-market-fried-rice....