Kid-Friendly Fried Rice
Recipe GLPR77e7ca070d99dd
A simple, wholesome fried rice made with brown rice, eggs, and colorful vegetables. This mild, family-friendly dish comes together quickly in one skillet and is perfect for using up leftover rice. The ginger and garlic add gentle flavor without overwhelming young palates.
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Ingredients
2 cups cooked brown rice (preferably leftover)
2 eggs, beaten
2 tablespoons neutral cooking oil (such as avocado oil)
1/2 teaspoon fresh minced ginger
1 garlic clove, minced
1/4 cup diced onion
1 1/2 cups frozen peas and carrots
1 to 3 tablespoons soy sauce, to taste (use gluten-free soy sauce if needed)
Directions
Heat the oil in a large non-stick skillet over medium-high heat until shimmering, about 30 seconds.
Add the minced garlic, ginger, and diced onion to the hot oil. Stir frequently and cook for 1 to 2 minutes until fragrant and the onion begins to soften.
Stir in the frozen peas and carrots and cook for 2 minutes, stirring occasionally, until they are heated through and begin to thaw.
Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty space and let them set for about 15 seconds, then scramble gently until cooked through, about 1 minute. Stir the eggs and vegetables together.
Add the cooked brown rice to the skillet, breaking up any clumps with your spoon. Stir everything together and cook for 2 more minutes, stirring frequently, until the rice is heated through and combined with the other ingredients.
Drizzle in the soy sauce to taste (start with 1 tablespoon and adjust as desired) and stir until everything is evenly coated. Cook for 30 seconds more.
Transfer to a serving dish and serve warm.
