18 Jun Veggie Fried Rice
This week’s farm harvest sees an overlap of both late spring and early summer crops- spring broccoli, sugar snap peas, red onions, garlic scapes, summer squash and fresh parsley—perfect for vegetable fried rice.
Veggie Fried Rice
Ingredients:
1 red onion (bulb only)
2 garlic scapes
½ head broccoli (florets only)
1 medium summer squash
1 dozen sugar snap peas
3 Tbsp olive or avocado oil
4 cups cooked rice (follow package instructions for cooking)
½ cup soy sauce or coconut aminos
2 Tbsp fresh parsley, finely chopped
½ tsp sea salt
¼ tsp black pepper
2 eggs
- Prepare produce. Clean and chop everything. The garlic scapes can be smaller but chop everything else to be about ½ inch pieces. Keep each vegetable separate.
- Add oil to large frying pan and heat on medium.
- Reduce heat to low. Add chopped onion and garlic scapes. Cook 2 minutes- stir while cooking.
- Add broccoli and cook an additional 2 minutes.
- Add squash and peas. Stir well and cook another 2 minutes.
- Add rice and mix well. Add soy sauce or coconut aminos, parsley, salt and pepper. Cook for about 5 minutes until rice is heated through.
- Push the rice and vegetables to the sides of the pan creating a “well” in the center.
- Scramble eggs in a small bowl. Pour them into the well. Mix and cook for 1-2 minutes and then incorporate into the rest of the rice mixture.
- Serve immediately.
- Enjoy!
Recipe and photos by Stephanie Borzio. Stephanie is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com