You know that funny blog, Reasons My Son Is Crying? Well today mine was because I offered grapes.  Apparently just the offer was enough to set him off…even though most days he’ll eat an entire pack. Thats the pain beauty of toddlers, you never know what you’re going to get.

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So that’s why its so nice to have a few dishes in your mealtime arsenal that don’t involve negotiating for every bite.  I already shared one of our favourites – the veggie pancake – and today I’m sharing my recipe for Fried Rice, which I might add is popular with the whole family – not just the crazy little ones. Just like the pancakes, you can add any vegetables you have in the fridge and/or leftover meat. I often add ground chicken or even frozen shrimp. We order a cheeky takeaway more than I like to admit – don’t judge me – and I always save the rice to make this dish the next day. Using cold, leftover rice is best as it holds its shape and texture better than fresh prepared.

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Loaded Vegetable Fried Rice

Ingredients:

  • leftover rice
  • 2 eggs
  • 1 red onion
  • 1 carrot
  • 1/4 courgette
  • handful green beans or mangetout
  • 1/2 cup of shredded cabbage
  • 1/2 a pepper – any colour
  • 1 tsp dark soy sauce
  • 2 tablespoons hoisin sauce or oyster sauce
  • olive oil
  • chopped peanuts to finish

Using a food processor – or your cutting board and knife – fine dice all your vegetables. Heat a tablespoon of olive oil in a large frying pan or wok.  Add your vegetables and saute until soft.

Beat your eggs in a small bowl or cup.  Push your vegetables to the side of the pan and pour in the eggs letting them cook before incorporating them into the vegetables.

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Once your egg is cooked and combined with the vegetables, add your leftover rice.  Heat through, stirring occasionally.  Add your soy and hoisin sauce and continue to stir to combine, making sure the sauces are mixed through evenly and you’re done!  Sprinkle with the chopped peanuts to serve.  A super fast and easy meal to feed yourself or the family.