Farmers Market Fried Rice
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Throughout the summer, Heinen’s offers an abundance of locally grown, seasonal vegetables and fruits in store. It’s like having access to a farmers market every time you shop!
I try to incorporate seasonal produce into our weekly meals because it often contains more nutrients. Locally grown fruits and vegetables are typically consumed shortly after harvest, minimizing nutrient losses. Plus, their flavor can’t be beat!
Fried rice is a super versatile dish, so don’t hesitate to toss your favorite combination of seasonal produce into this recipe. You’ll need a total of about five cups of vegetables. Here, I’m using summer squash, bell pepper, cabbage, and sweet corn, but you can also use green beans, mushrooms, tomatoes, eggplant, celery, or carrots.
I love the flavor of a dash of fish sauce added at the end (Red Boat is my forever go-to brand), but this is an optional ingredient. Omit it to keep this recipe vegetarian, and skip the eggs to make it vegan.
Why You’ll Love This Recipe
- It’s versatile. This fried rice is delicious as is, but it’s also completely customizable! Swap out any of the vegetables for your personal favorites or cater to what’s in season!
- It features fresh vegetables. During peak summer season, over 70% of Heinen’s produce is from local Midwest farms. These vegetables are full of nutrients and make for a perfect meal!
- Satisfying blend of flavors. Crispy yet tender rice forms the base of this Farmers Market Fried Rice. Blended with flavorful vegetables and soy sauce, you’re sure to get delicious a mouthful with every bite!
Farmers Market Fried Rice
Servings: 2–3
Ingredients
- 2 green onions
- ½ zucchini
- ½ yellow squash
- ¼ small purple cabbage
- ½ red bell pepper
- 1 ear sweet corn
- 2 Tbsp. plus 1 tsp. Heinen's avocado oil, divided
- 2 Heinen's cage free eggs, beaten
- Salt and pepper
- ¾ cup frozen edamame
- 2 garlic cloves, minced
- 2 containers Heinen’s cooked brown rice, or 2–3 cups leftover cold rice
- 3 Tbsp. reduced sodium soy sauce
- 1 tsp. toasted sesame oil
- Fish sauce, optional
Instructions
- Slice the green onions, separating the light green and dark green parts. Dice the zucchini and yellow squash. Chop the cabbage and bell pepper. Shuck the corn and cut the kernels off the cob. Set the vegetables aside.
- Heat 1 tsp. of the avocado oil in a large nonstick skillet over medium heat. Add the eggs and scramble until just set. Transfer to a bowl.
- Add a tablespoon of oil to the pan, followed by the light green parts of the green onion, chopped vegetables and corn. Stir-fry for about 5 minutes, or until crisp-tender. Stir in the edamame and garlic and continue to cook until the edamame are heated through, about 1 minute. Season the vegetables to taste with salt and pepper, then transfer to a bowl.
- Heat the remaining tablespoon of oil in the pan and increase the heat to medium-high. Remove the brown rice from the containers and use your hands to gently break the rice apart into the skillet. Spread the rice in an even layer over the bottom of the skillet. Allow to cook for 2 minutes without stirring, then stir and continue to heat through until steaming.
- Stir in the cooked vegetables and eggs. Add the soy sauce, plus more to taste, and the toasted sesame oil. Season with a dash or two of fish sauce, if desired. Fold in the reserved sliced dark green onions and serve.
