Autumn Fried Rice with Buffalo Nuts®
Ingredients
1 ½ cups Tropical Food’s Buffalo Nuts®
3 cups white rice
½ cup red apples, diced
½ cup yellow squash, diced.
½ cup carrots, diced
1 large clove garlic, minced
1 tbsp. fresh ginger, minced
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1/3 cup soy sauce
Vegetable oil as needed
Chicken stock or broth as needed
Preparation
1
In a large sauce or frying pan, add enough oil to coat the pan. Turn heat to medium high.
2
Add onions and cook for 50 seconds. Add garlic and ginger; cook for 30 seconds.
3
Stir mixture so it does not stick and add a very little amount of chicken stock if pan becomes too dry.
4
Add carrots, squash, apples, cinnamon, and nutmeg. Cook for 20 seconds and add Buffalo Nuts®. Mix ingredients in pan and cook for additional 20-30 seconds. Add more chicken stock if needed.
5
Add rice to the pan and pour the soy sauce on top; mix to combine. Once the soy sauce is absorbed into the rice, turn the heat to low. Serve and enjoy.
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About
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Autumn Fried Rice with Buffalo Nuts®, was created by Keyone Weathers.
Yield:
8
Added:
Wednesday, January 16, 2013 - 9:45am
Comments
January 16, 2013
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Autumn Fried Rice with Buffalo Nuts®, was created by Keyone Weathers.