Autumn Fried Rice with Buffalo Nuts®

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.

This recipe contains peanuts (spicy), rice (white), apples, squash (yellow), carrots, garlic, ginger, cinnamon, nutmeg, soy sauce, oil (vegetable), chicken stock

8 Servings

Prep time: 15 min

Cook time: 10 min

Ingredients:

• 1 1/2 cup(s) Tropical Food's Buffalo Nuts
• 3 cup(s) white rice
• 1/2 cup(s) red apples, diced
• 1/2 cup(s) yellow squash, diced.
• 1/2 cup(s) carrots, diced
• 1 clove(s) large clove garlic, minced
• 1 tbsp. fresh ginger, minced
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/3 cup(s) soy sauce
• Vegetable oil as needed
• Chicken stock or broth as needed

Instructions:

• 1. In a large sauce or frying pan, add enough oil to coat the pan.
• 2. Turn heat to medium high.
• 3. Add onions and cook for 50 seconds.
• 4. Add garlic and ginger; cook for 30 seconds.
• 5. Stir mixture so it does not stick and add a very little amount of chicken stock if pan becomes too dry.
• 6. Add carrots, squash, apples, cinnamon, and nutmeg.
• 7. Cook for 20 seconds and add trail mix.
• 8. Mix ingredients in pan and cook for additional 20-30 seconds.
• 9. Add more chicken stock if needed.
• 10. Add rice to the pan and pour the soy sauce on top; mix to combine.
• 11. Once the soy sauce is absorbed into the rice, turn the heat to low.
• 12. Serve and enjoy.