Parsnip Fried Rice
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 612.0
- Total Fat: 26.9 g
- Cholesterol: 270.0 mg
- Sodium: 3,032.1 mg
- Total Carbs: 77.9 g
- Dietary Fiber: 9.6 g
- Protein: 16.1 g
View full nutritional breakdown of Parsnip Fried Rice calories by ingredient
Introduction
I just threw together some things that were lying around in the kitchen:shredded carrots
three stalks of parsnips
three small yellow onions
grapeseed oil
salt
soy sauce
leftover rice
and some eggs for a bit more protein! I just threw together some things that were lying around in the kitchen:
shredded carrots
three stalks of parsnips
three small yellow onions
grapeseed oil
salt
soy sauce
leftover rice
and some eggs for a bit more protein!
Number of Servings: 2
Ingredients
-
shredded carrots
three stalks of parsnips
three small yellow onions
grapeseed oil
salt
soy sauce
leftover rice
and some eggs for a bit more protein!
Tips
i heated up the pan on super low heat and then cooked over medium/medium high.
have fun with this. I think the general rule for me with fried rice is about equal parts rice to veggies and if im being extra good, a little heavier on the veggies.
Directions
Heat up oil and salt in the pan, I only had hawaiian salt around, so i used that
chop onions while that's heating and toss em in the pan.
after the onions cook down a bit add the pre-chopped parsnips and cook until some of the slices start to brown.
then add a little salt, toss in the carrots
cook that a bit until things start to get a little softer, not too long, maybe 5 minutes?
then add the rice, and drizzle some oil and soy sauce over it.
stir it all up
wait a little bit and then push that to the side in the pan and toss the egg in the empty space
let it cook up a bit and then stir it in. repeat with the other egg.
wait till everything browns up to your liking and serve it up! I was surprised at how yummy it was!
Serving Size: make about 2.5/3 cups
Number of Servings: 2
Recipe submitted by SparkPeople user RAINBOWCUPCAKES.
chop onions while that's heating and toss em in the pan.
after the onions cook down a bit add the pre-chopped parsnips and cook until some of the slices start to brown.
then add a little salt, toss in the carrots
cook that a bit until things start to get a little softer, not too long, maybe 5 minutes?
then add the rice, and drizzle some oil and soy sauce over it.
stir it all up
wait a little bit and then push that to the side in the pan and toss the egg in the empty space
let it cook up a bit and then stir it in. repeat with the other egg.
wait till everything browns up to your liking and serve it up! I was surprised at how yummy it was!
Serving Size: make about 2.5/3 cups
Number of Servings: 2
Recipe submitted by SparkPeople user RAINBOWCUPCAKES.