This is a Thanksgiving fried rice recipe using fresh ingredients from the gardens in a stir fry style instead of a roasting pan. We have fresh garlic and zucchini, rainbow carrots, greens and more.
Fresh fried rice is always my favourite and a great way to eat vegetables,. This recipe is quick and simple and tastes great, like from a restaurant but its not Chinese its Squamish.
Recipe for Farm Fall Fried Rice
- 1 zucchini
- 2 Eggs
- 3 cloves garlic
- 4 cups cooked white rice
- 5 carrots
- 6 large leaves of kale
- 7 beet green leaves
- 8 baby tomatoes
- Cabbage (1/2 cup shredded)
- soy sauce
- sesame oil
- butter
- rice vinegar
- olive oil
- salt, pepper
- chilli flakes, powder or sauce to taste
- spring onions
- parsley
Step 1 – Scramble the eggs first in butter
Finely chop all of the garlic, but only use one clove first and saute in a nice chunk of butter then quickly scramble the eggs in a large cast iron frying pan on medium high. Set the eggs aside in a bowl.
Step 2 – Stir fry the veggies in sesame oil
Put the rest of the garlic into the pan with butter and olive oil, then chop all of the vegetables into small diced pieces. This is all the carrots, zucchini, tomatoes, shred the cabbage and stir fry together for 3-5 minutes on medium heat with a little soy sauce.
Add the kale and any other beet greens to the pan and stir fry with sesame oil, add salt, pepper, chilli flakes or chili sauce or any hot spicy goodness of your preference to taste and some more soy sauce if needed.
Step 3 – Fry the rice
Push the frying vegetables to the side of the pan and now add some more butter and then all the rice. Break it any chunks with your favourite wooden spoon and let it fry in the oil continuously stirring now on high heat for 2-3 minutes. Add more soy sauce and pepper as needed.
Step 4 – Finish and garnish
As everything is frying and steaming now add the eggs back into the pan, stir well for another minute, toss in spring onions and parsley loosely on top for garnish and serve hot into bowls.
