Spicy Green Rice Bowl
Servings
Ingredients
- 840 ml GFS Canola Salad Oil
- 1 kg Markon Zucchini, diced
- 1 kg Markon Asparagus Spears, sliced widthwise into ¼” pieces
- 680 g Markon Large Green Peppers, sliced into strips
- 680 g Markon Ready Set Serve Wild Baby Arugula
- 150 g Markon Ready Set Serve Green Onions, slice green tops on a bias
- 150 g Jalapeno Peppers, diced
- 9 L Recipe: Brown Rice Pilaf
- 720 ml Recipe: Mojo De Cilantro
- 24 un GFS Shell Eggs
- ¼ c Trade East Sesame Seeds, toasted
- 15 g Markon Fresh Italian Parsley, chopped
- 15 g Markon Fresh Thyme, chopped
- 15 g Markon Fresh Tarragon, chopped
Recipe Preparation
1. Place 15 ml of canola oil in a heated nonstick saute pan over medium high heat. As soon as the oil begins to smoke, add 37 g zucchini and asparagus and 25 g of green peppers. Season to taste with salt and pepper. Toss pan over heat until just warmed through. Add 25 g of arugula, 6 g of green onion and 6 g of jalapenos to the vegetable mixture. Toss pan to combine.
2. Place 15 ml of canola in a heated nonstick saute pan over medium high heat. As soon as the oil begins to smoke, add 300 g of brown rice and 25 g of mojo de cilantro. Season to taste with salt and pepper. Toss pan over the heat until just warmed through. Add the warmed vegetable mixture to the rice. Toss pan to combine.
3. Place 5 ml of canola oil in a heated nonstick egg pan. Break an egg into the pan. Cook the egg sunny side up or to desired doneness.
4. Spoon the rice and vegetable mixture on to a warmed serving bowl. Sprinkle with 12 g of toasted sesame seeds. Place the egg on top of the mixture. Sprinkle with 3 g each of parsley, thyme and tarragon.
English (Canada) 
Français du Canada 
