Spicy Green Rice Bowl

Name: Spicy Green Rice Bowl
Yield: 24 12-oz. servings
Ingredients: 16

Servings

24 12-oz. servings

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.