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Rainbow Fried Rice
From Statesboro Market2Go
<p>Made with fresh local veggies, herbs, and eggs, this recipe is healthy and quick! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: cookforyourlife.org (Entered by Ariana Giddens)
Serves: 4
Vegetarian!
Ingredients
2 tablespoons
Soy sauce (original recipe uses low sodium)
1 teaspoon
Rice vinegar
1 teaspoon
Sesame oil
1 tablespoons
Oil for cooking (original recipe suggests canola or vegetable oil)
1 large
Carrot (diced small)
1 small
Onion (diced small)
8 ounces
Extra firm tofu (drained, cut into ½-inch dice)
3
Eggs (whisked)
4 cups
Cooked brown rice
3 cloves
Garlic (peeled & minced)
1 1-inch piece
Fresh ginger root (minced or grated)
4
Green onions (thinly sliced)
1 cup
Peas (original recipe suggests frozen & thawed)
1 cup
Toasted and unsalted cashews (coarsely chopped)
1 tablespoon
Fresh mint (roughly chopped)
1 tablespoon
Fresh basil (roughly chopped)
Step by Step Instructions
- Mix the soy sauce, vinegar, and sesame oil together in a bowl and set aside.
- Add the cooking oil to a wok or pan over medium-high heat, then when the oil is rippling add the carrot and onion and cook for 4 minutes.
- Add the tofu and cook for 3 minutes, then add the eggs from the sides and let the mixture cook undisturbed for a few seconds, then mix
- Add the garlic, ginger, green onions, peas, cashews, and the prepared soy sauce mixture and let cook for 1 or 2 minutes.
- Serve the fried rice topped with chopped mint and basil.