Head to the farmers market for veggies — storage crops like parsnips and fresh veggies like radishes and spinach — and make this easy egg-free fried rice.
And fried rice. That’s definitely on my list of homemade comfort foods.
One of the things I love most about making fried rice is that it’s a flexible dish that can be adapted to whatever you have on hand — or whatever foods are in-season.
This Spring Veggie Fried Rice takes advantage of what’s available in spring time in Maine. We still have storage crops like carrots, parsnips and potatoes for sale, for instance. But greens like spring along with cold-hardy veggies like radishes are starting to be available too.
Your mix of veggies available at farmers markets right now might be a little different. If so, feel free to trade in other greens. Or use a different root veggie in place of radishes. Or use spring onions instead of shallots.
It will be okay, I swear.
This recipe is so flexible. I love the mix of veggies specified, but it can be delicious with other veggies too.
The key ingredients — these are the ones not to skip — are the rice, sesame oil and soy sauce. That’s what gives this recipe the delightful flavor and texture.
Also, this is an egg-free fried rice. And if you don’t like eggs in yours, then you are in luck.
If you do like eggs though, I highly recommend serving this with a poached, fried or soft-boiled egg. The creamy, runny yolk is a wonderful addition to this dish.
Also, did I mention how quick and easy this recipe is? It takes less than 20 minutes to cook — so including prep time (as long as you have rice ready to go — this can be on the table in 30 minutes or less. Pretty good. Pretty comforting too.
What would you call your homemade comfort foods?
- 2 tbsp olive oil
- 3 shallots, peeled and rough chopped
- 2 parsnips, small diced (about ¼-inch)
- 1 bunch radishes, small diced (about ¼-inch)
- 1 clove garlic, peeled and minced
- 3-4 cups chopped fresh spinach
- 1 tsp sesame oil
- 1 cup dry rice, prepared
- ¼ cup soy sauce
- salt and pepper, to taste
- In a large skillet or wok, heat the olive oil. Add the shallots, parsnips and radishes. Cook, stirring frequently, until golden and softened — about 8-10 minutes.
- Add the garlic to the skillet and stir to combine. Add the spinach and toss well. Cook until just wilted, about 4-5 minutes.
- Push the veggies to one side of the skillet, leaving half of the skillet exposed. Add the sesame oil to the exposed part of the skillet and top with the rice. Stir continuously until the sesame oil is evenly distributed through the rice. Then, stir together with the vegetable mixture. Continue cooking for 2-3 minutes.
- Remove the skillet from the burner and pour in the soy sauce. Toss well to combine. Taste, and season with salt, pepper and additional soy sauce to desired flavor.
- If desired, this can be served with a poached or fried egg on top.