Comforting thing is that with fried rice, almost anything goes. We created this recipe specifically to fit vegetables we found at the Indy Winter Farmer’s Market (Bok choy and carrots from Harvestland Farm and turnips from Full Hand Farm), but you can adapt this to whatever is seasonal in your area or happens to be in your refrigerator. Day-old rice works best here, so make sure to cook some up beforehand.
Market Vegetable Fried Rice
- ½ yellow onion
- 1 large garlic clove
- 2 turnips
- 3 carrots
- 3 to 4 small Bok choy heads
- ¼ of a small cabbage
- ½ cup frozen peas
- 4 organic egg whites
- 2 cups cooked brown rice (at least one day old)
- 3 tablespoons sesame oil
- 2 tablespoons low sodium soy sauce
- 1 teaspoon kosher salt
- Pepper
- Dice the garlic and onion. Peel and carrots and turnips, and chop them into small pieces. Shred the cabbage. Chop the bottoms of the Bok choy, then chiffonade the leaves (see video instructions).
- In a large skillet or wok, heat 2 tablespoons sesame oil. Sauté the carrots, onion, and turnips 2 minutes. Add the Bok choy and cabbage and sauté for 2 minutes. Add the 2 eggs and scramble them in for 1 minute. Add the garlic, ½ cup peas, 4 cups rice, 2 tablespoons soy sauce, ½ to 1 tablespoon additional sesame oil, 1 teaspoon kosher salt, and fresh ground pepper. Heat, stirring, until all rice is coated. Serve hot.
