This delicious Vegetable Fried Rice can be whipped up in less than fifteen minutes and can easily be adapted to suit your little one's taste buds.
Course Main Meal
Cuisine Asian Inspired
Keyword Vegetable Fried Rice
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
2Garlic cloves, minced
1/2Onion, finely chopped
240g(2 cups)Frozen vegetables *SEE NOTE 1
310g(2 cups)Cooked and chilled rice*SEE NOTE 2
2tbspSoy Sauce *SEE NOTE 3
1/2tsp Sesame Oil
Heat oil in a wok or large skillet, over high heat.
Add the onion, garlic and ginger, reduce the heat and cook for around 1-2 minutes.
Add the vegetables (from frozen is fine) and cook until defrosted and water has evaporated. (around 2 minutes)
Add the rice, soy sauce and sesame oil and cook for a further 1-2 minutes.
Move the rice to one side of the pan and pour the egg into the other side. Stir continuously to scramble the egg, until fully cooked through. *SEE NOTE 4
Stir the egg into the rice and serve.
You can use any mix of frozen vegetables or fresh if you prefer.
Chilled day old or defrosted frozen rice works best. Long grain, jasmine, basmati and brown rice all work well. For more information please read the rice section above. Always make sure to defrost your rice in the refrigerator and to thoroughly heat through when cooking.
I recommend removing a portion of the rice, before adding the soy sauce, if serving a baby/toddler. I used a regular/ light Chinese soy sauce in this recipe. If you are looking for lower sodium, soy free and gluten free alternative then you could replace the soy sauce with Coconut Amino Sauce. Please read the soy sauce section above for more information.
In my Chinese cooking course, I was taught to move the rice all around the edge of the wok and scramble the eggs in the centre. However, I find it easier to scramble at the side. You can use whatever method you find easiest.
Nutritional information is a rough estimate only, calculated using an online calculator.