It was this fried rice recipe which got my kids over the refusing to eat rice line and into the I want to eat rice every day arena. Good news is, it’s super easy to whip up with average fridge contents, it’s filling for little appetites and it’s just as tasty cold as it is hot!
Now, it’s not the traditional Chinese fried rice we all love, but it’s pretty good all the same. My own cherubs love this fried rice hot or cold in their lunch boxes all year round. Insulated food jars are a must for transporting such food safely and I highly recommend Kids Konserve and Thermos brand containers – they’ve gone the distance in our home.
1 cup of basmati rice
3 bacon rashers, diced
1 large carrot, peeled and grated
3 spring onions, finely sliced
1 cup frozen peas and corn, thawed
½ red capsicum, diced
1 tablespoon light soy sauce
- Cook the rice until tender, according to instructions on the packet. I confess I’m useless at cooking rice so I use my trusty rice cooker – there’s no shame in that! Drain your rice if required and set aside.
- Heat a dash of oil in a non-stick wok or large frypan over a medium heat. Lightly beat the eggs, add them to the wok or pan, swirling the egg around the base to form an omelette. Cook for a couple of minutes and flip the egg over, cook a further two minutes and transfer to a cutting board or plate. Cut into short strips.
- Bring the wok or frypan back up to heat and add the bacon, cooking for a few minutes until golden. Add the carrot and capsicum, stir fry for one minute. Add spring onions, peas and corn and finally the cooked rice. Cook, stirring for three to four more minutes. Add the egg slices and the soy sauce. Stir until heated through. Serve immediately!
This recipe makes around four to five serves – the more you add to it the further it goes – we love the additions of shredded chicken, broccoli or bean sprouts.
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