My garden is starting to produce summer vegetables, finally! So it is time to clear out the other, miscellaneous vegetables that are in the fridge. First there are the vegetables left from making other dishes: fresh english peas from a dish I made last week, a zucchini that had been waiting to be made into zucchini bread, celery and red onion.
Then there are the items that need to be eaten because the “good stuff” is now ready in the garden: carrots and scallions.
At the farmers market today, I picked up some sprouts since I knew I would be making fried rice.
And of course, there are Farmer Kim’s eggs, don’t know what I would do without those.
Fried rice is one of my favorite dishes to make when I have a variety of veggies around; everyone likes it, and it is a great mix of vitamins, minerals and protein. And…it is quick, so it is great for a weeknight, after a day of work and we are running around to kid activities (this night it was indoor soccer).
Clean Out the Fridge Fried Rice
2 Tbsp canola oil
1/2 cup fresh English peas (from Highland Orchards)
1 large zucchini, sliced (from Highland Orchards)
2 carrots, sliced on the bias
2 stalks celery, sliced
1/4 cup red onion, chopped
3 scallions, cut into 1-inch pieces
1 cup sprouts (from Taproot Farm)
2 eggs, beaten (from Farmer Kim)
3 – 4 cups cold cooked rice
Soy sauce to taste
Heat a large wok over high heat, add the oil. Add the carrots, zucchini and peas, stir fry for 2 – 3 minutes.
Add celery and onion, stir fry another 2 minutes.
Add scallions and sprouts, stir fry 1 minute. Push the vegetables up the sides of the wok.
Add the egg in the center and scramble until cooked. Mix together with vegetables.
Add the rice and cook until heated through.
Add soy sauce to taste. Serve and enjoy!