Autumn Fried Rice with Buffalo Nuts®

Johnson & Wales Sophomore Keyone Weathers

Buffalo Nuts®

15-20 minutes

10 minutes


1 ½ cups 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

In a large sauce or frying pan, add enough oil to coat the pan. Turn heat to medium high. Add onions and cook for 50 seconds. Add garlic and ginger; cook for 30 seconds. Stir mixture so it does not stick and add a very little amount of chicken stock if pan becomes too dry. 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. 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.

Tags: Buffalo Nuts, fall recipe, johnson & wales, recipe, rice

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