This is the best fried rice I've made yet. I used carrots instead of parsnips, more Brussels sprouts, fewer tomatoes, and black pepper. I will absolutely be making this again.
Parsnips and Brussell sprouts aren't decent this time of the year so I subbed a small bag of broccoli slaw veggies. I added more black pepper and chili flakes and a little more salt. It was excellent.
Yum 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!! Pros: great for using up leftovers Cons: none
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: http://carnivorous-vegan.blogspot.com/2011/09/farmers-market-fried-rice.html#more Pros: Quick-ish, versatile Cons: Parsnips