Spicy Green Rice Bowl
Servings
24 12-oz. servings
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Ingredients
- 3½ c. GFS Canola Salad Oil
- 2¼ lb. Markon Zucchini, diced
- 2¼ lb. Markon Asparagus Spears, sliced widthwise into ¼" pieces
- 1½ lb. Markon Large Green Peppers, sliced into strips
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 1½ lb. Markon Ready Set Serve Wild Baby Arugula
- 6 oz. Markon Ready Set Serve Green Onions, green tops sliced on the bias
- ¼ c. Jalapeño Peppers, diced
- 18 lb. Recipe: Brown Rice Pilaf
- 1½ lb. Recipe: Mojo De Cilantro
- 24 ct. GFS Shell Eggs
- ¼ c. Trade East Sesame Seeds, toasted
- 1 Tbsp. Markon Fresh Italian Parsley, chopped
- 1 Tbsp. Markon Fresh Thyme, chopped
- 1 Tbsp. Markon Fresh Tarragon, chopped
Recipe Preparation
1. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan over medium-high heat. As soon as the oil begins to smoke, add 1½ oz. zucchini and asparagus and 1 oz. of green peppers. Season with salt and pepper. Toss pan over heat until just warmed through. Add 1 oz. of arugula, ¼ oz. of green onion and ½ tsp. of jalapeños to the vegetable mixture. Toss pan to combine.
2. Place 1 Tbsp. of canola in a heated, nonstick sauté pan over medium-high heat. As soon as the oil begins to smoke, add 12 oz. of brown rice and 1 oz. of mojo de cilantro. Season 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 1 tsp. 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 ½ tsp. of toasted sesame seeds. Place the egg on top of the mixture. Sprinkle with ⅛ tsp. each of parsley, thyme and tarragon.
