Farmer's Market Fried Rice

I always buy to much when I go to the Farmer's Market. But I can't resist. Everything looks so good I just have to buy it!

This is one way I have found to use up the odds and ends that are left at the end of the week.

This is one of my favorite combinations, but I have made it 100 different ways. It just depends on what I have left in the fridge.

Farmer's Market Fried Rice

2 tablespoons olive oil, divided

2 eggs, beaten

1 tablespoon minced ginger

1/2 cup diced yellow onion

1 jalapeno, seeded and minced

1 tablespoon garlic

1/2 cup diced yellow squash

1/2 cup cubed cooked chicken

1/2 cup diced red bell pepper

1/2 cup snow peas

2 cups cooked rice

1/4 cup soy sauce

To a large pan on medium high heat, add 1 tablespoon of olive oil and eggs. Scramble eggs until done, about 3 minutes, remove from pan and keep warm.

To the same pan add the remaining oil, ginger, onion and jalapeno. Saute about 4 minutes or until onion is translucent. Add the garlic, squash, chicken, bell pepper and snow peas. Saute about 4 minutes or until vegtables are crisp tender. Remove from pan and keep warm.

Add the rice and the soy sauce, saute about 2 minutes or until rice is hot. Add the vegtables back to the pan, stir to combine. Add the scrambled egg stir to combine and serve.

I'm giving this dish 5 yum's up!!!

Our local grocery store had shrimp on sale this week so I decided to give them a try. The shrimp have a crispy light coating of plain bread crumbs, then quickly fried in olive oil. Served over this delicious salad of baby spinach, jonagold apples, dried cranberries and toasted pecans, this is a can't miss quick dinner!

Crisp Shrimp and Spinach Salad with Orange Balsamic Dressing

1/4 cup Florida Orange Juice
2 tablespoons balsamic vinegar
2 cloves fresh garlic

10 oz bag triple washed baby spinach

1 medium jonagold apple

1/4 cup dried cranberries

1/2 cup pecan halves

1/2 cup extra virgin olive oil

24 large fresh water shrimp

1/2 cup flour

2 large eggs, beaten

1/2 cup plan breadcrumbs

To a small jar with a tight fitting lid add the orange juice and the balsamic vinegar. With a garlic press, press the garlic into the jar. Close the lid tightly and shake well.

Place the spinach in a large bowl. Pour the dressing over the leaves and toss to coat. Arrange the greens on a large serving platter. Slice the apple into 1/4's, core and chop into bite size pieces. Arrange the apple, and cranberries over top of the greens. Heat a small skillet over medium heat. Add the pecans in a single layer and toast until slightly browned, about 2 minutes. Sprinkle the pecans evenly over the salad.

Peel the shrimp leaving the tales on. Butterfly and devine under cool running water, pat dry with paper towels. To three shallow dishes, add the flour to one, the eggs to the second and the breadcrumbs to the third. Dredge the shrimp in the flour, shake of the excess, then the egg and then the breadcrumbs.

Heat 1/2 cup Extra Virgin Olive oil to a 10 inch skillet to medium heat.

Cook the breaded shrimp in batches in the hot oil until golden brown, about 2-3 minutes.

Arrange the fried shrimp around the spinach salad and serve.

Serves 4