- 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
- 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.
- 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.
- Transfer to a cutting board and let cool. Cut the egg pancake into bite-sized pieces.
- 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.
- 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.
- 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.
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.