Fried Rice

This quick one-pan meal is fabulously flexible. To expand your family's culinary horizons try including one vegetable you know the kids will eat and another that's new to them. If you don't have cooked rice on hand, pick some up from a local Chinese restaurant. Make sure the rice cold before cooking or else the grains will fall apart.

Jenna Helwig

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Ingredients

2 tablespoons canola or peanut oil		up to 2 cups vegetables and/or cooked protein, such as shrimp, diced chicken, broccoli, snow peas, diced carrots, bok choy, edamame, or peanuts
1 large clove garlic, finely chopped		2 eggs, lightly beaten
1 tablespoon finely chopped ginger		3 tablespoons soy sauce
3 cups cold, cooked rice, white or brown

directions

Total:

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1
Heat the canola oil over medium-high in a large frying pan, preferably non-stick. Sauté the garlic and ginger until fragrant, about one minute.
2
Add the rice, breaking it up with your fingers. Stir-fry for three minutes. Add the protein and/or vegetables and stir-fry for another three minutes.
3
Make a well in the center of the rice and pour in the eggs. As the eggs begin to cook, stir them into the rice bit by bit until the egg is thoroughly incorporated.
4
Stir in the soy sauce. Taste for seasoning and add more soy sauce if necessary.

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Fried Rice

Ingredients

directions