(This is a Level 0 post: The blogger has no significant relationship with any product, service or brand mentioned in this post.)
The Summer Fancy Food Show was a complete blast! I met dozens of great brands and sampled hundreds of mouthwatering products. Fortunately, I had just released 26 unwanted pounds, and I even more fortunately, I only gained one back over the course of the three days. Because it was a lot of great food.
I have decided to start a special series called Fancy Food Show Finds, featuring some of the brands I discovered and/or already loved, who were exhibiting at the show, with recipes for you to prepare. First up, Lotus Foods.
I discovered Lotus Foods about 18-years ago at Whole Foods. Their Forbidden Rice® , a dark nutty flavored rice named after the Forbidden City, the Chinese Imperial palace remains my very favorite rice of any brand. Since their inception in 1995, Lotus Foods has won numerous awards and been recognized for both their product and their socially conscious mission. In 2017, co-founders Ken Lee and Caryl Levine received the Leadership for Global Impact Award, recognizing leaders using the power of business as a force for positive change.
This past April 18th, at the sixth annual Whole Foods Market Supplier Awards, Lotus Foods received an award for Environmental Stewardship, for implementing the ‘More Crop Per Drop’ system, allowing farmers to dramatically increase yields while decreasing water consumption, seed use and methane gas emissions and for Lotus Foods’ B Corp certification as a testament to their commitment to serve as a force for good, specifically through small-scale farmer partnerships and environmental responsibility.
I salute this company for being both delicious and socially conscious.
Below find a recipe for their quick and tasty fried rice. I substitute their jasmine rice with Forbidden Rice for extra flavor.
Quick & Tasty Fried Rice
3-4 cups cooked rice and cooled Forbidden Rice®
3 green onions, peeled and chopped (including stalk)
1 large carrot, peeled and chopped into thin slices
1 clove garlic, minced
2 eggs, lightly beaten
1 cup broccoli, cut into bite size pieces
2 T soy sauce or shoyu
3 T sesame oil
A perfect leftover meal, this recipe can be adjusted to accommodate any vegetables you have in your house. Heat 1 T sesame oil in a wok or skillet. Pour beaten eggs into the pan and quickly cook, then remove and chop into bite size pieces. Heat remaining sesame oil in pan until it shimmers. Sauté onion, garlic, carrots and broccoli for several minutes over high heat. Add in rice, breaking up any clumps. Mix in soy sauce or shoyu. Toss the rice and veggies together until well coated. Add in eggs and toss together for another minute.
(TGATP Note: I like to add some black sesame seeds and a bit of Korean hot flakes to kick it up a notch!)
Serve and enjoy!