Use cold, leftover rice to make this easy stir-fry because freshly cooked rice will result in a gooey dish. You can substitute whatever’s ripe in your garden for the vegetables in the ingredients list.
• 2 tsp plus 2 tbsp peanut oil or canola oil, divided
• 2 large eggs, beaten
• 2 tbsp minced garlic
• 1/2 cup shallots, thinly sliced
• 1 cup parsnips, peeled and diced
• 4 medium Brussels sprouts, trimmed, sliced to 1/4-inch thick
• 4 cups cooked brown rice, cold
• 12 cherry tomatoes, halved
• 2 tbsp soy sauce
• 1/4 cup fresh cilantro, finely chopped
• 1/4 tsp salt
• 1/4 tsp pepper
1. Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl 2 teaspoons of oil into the wok, making sure the bottom is completely coated.
2. 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 of the egg pancake 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 cook for about 5 seconds.
3. Transfer to a cutting board and let cool. Cut the egg pancake into bite-sized pieces.
4. Swirl 1 tablespoon oil into the wok and add garlic and shallots. Stir-fry with a metal spatula until fragrant, about 10 seconds. Add parsnips and Brussels sprouts, and reduce the heat to medium-high.
5. Stir-fry until the vegetables are nearly cooked through, about 2 minutes. Swirl in the remaining 1 tablespoon oil. Add rice, tomatoes and soy sauce. Stir-fry until mixture is heated through, breaking up the rice, about 2 minutes.
6. Sprinkle with cilantro, salt and pepper. Add the egg pieces, and toss to combine.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
This recipe has been reprinted with the permission of EatingWell One-Pot Meals, by Jessie Price and the EatingWell Test Kitchen, published by The Countryman Press, 2011.