Chinese · side dish

Autumn Fried Rice with Buffalo Nuts®

Name: Autumn Fried Rice with Buffalo Nuts®
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 6 carrots diced; Chicken stock or broth as needed; 1 ½ cups Tropical Food's Buffalo Nuts®; 1 tbsp. fresh ginger, minced; 5 cloves of garlic; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; ½ cup red apples, diced; 1/3 cup soy sauce; ½ cup yellow squash, diced.; Vegetable oil as needed; 3 cups white rice

“The recipe Autumn Fried Rice with Buffalo Nuts® could satisfy your Chinese craving in approximately 45 minutes. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 8 and costs $8.5 per serving. This main course has 498 calories, 13g of protein, and 18g of fat per serving. 1 person found this recipe to be delicious and satisfying. It is brought to you by Foodista. A mixture of garlic, soy sauce, tropical food's, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 53%, this dish is solid. Similar recipes are Red Cabbage Salad With Nuts & Autumn Fruit, Buffalo Roasted Nuts, and Spicy Buffalo Mixed Nuts.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Carrots6
Chicken stock8 servings
Tropical food's1.5 cups
Gingerminced1 tbsp
Garlic5 cloves
Ground cinnamon1 tsp
Ground nutmeg¼ tsp
Applesdiced½ cup
Soy sauce⅓ cup
Squashdiced.½ cup
Vegetable oil8 servings
Rice3 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
In a large sauce or frying pan, add enough oil to coat the pan. Turn heat to medium high.
2
Add onions and cook for 50 seconds.
3
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.

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