Farmers' Market Fried Rice PT30M https://img1.recipesrun.com/201907/2019/1030/53/4/203187/300x200x90.jpg This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok— a skillet is too small for the volume of food and requires more oil to prevent sticking. Always use cold cooked rice otherwise the fried rice will be gummy and sticky. 4 servings Ingredients: ¼ tsp. ground white pepper ¼ tsp. salt ¼ cup finely chopped fresh cilantro 2 tbsp. reduced-sodium soy sauce 12 cherry tomatoes, halved or quartered (if large) 4 cups cold cooked brown rice (see Tips) 4 medium Brussels sprouts, trimmed and sliced ¼ inch thick 1 cup ¼-inch diced, peeled and cored parsnips (see Tips) ½ cup thinly sliced shallots 2 tbsp. minced garlic 2 large eggs, beaten 2 tsp. plus 2 tablespoons peanut oil or canola oil, divided