Spicy Green Rice Bowl

Servings

24 300-g servings

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.