A weekly farmers market from June to October selling locally grown fresh fruit and vegetables, dairy, flowers, as well as breads, baked goods, and prepared foods in conjunction with SNAP (Supplemental Nutrition Assistance Program.)
Leftover rice tossed hot with eggs, vegetables and soy for a fast dinner.
Ingredients
4 cups cold cooked rice
3 large eggs, beaten
1 1/2 cups mixed peas and diced carrots
3 green onions, sliced
2 cloves garlic, minced
3 tbsp soy sauce
2 tbsp vegetable oil
Make it
Scramble eggs in 1 tbsp oil until fully set; remove.
Stir-fry vegetables and garlic in remaining oil 3 minutes, then add rice and cook until hot and slightly crisp.
Stir in soy sauce, eggs and green onions.
A recipe to make at home.
💬 Reviews
No reviews yet.
This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.