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!
- Makes : 4
- Prep time : 15 mins
- Cooking time : 10 mins
Tasty leftovers fried rice ingredients
- 1 cup basmati rice
- 2 eggs
- 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 tbsp light soy sauce
- vegetable oil
- 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 bits you add to it, the further it goes.
- We love the additions of shredded chicken, broccoli or bean sprouts.
- My kids 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.