📝 About This Recipe
This vibrant, kid-friendly bowl is a nutritional powerhouse disguised as a playful party in a dish. Inspired by classic Cantonese home cooking, it features fluffy grains of rice tossed with sweet pops of garden peas and tender golden carrots. The gentle umami of tamari and the subtle sweetness of toasted sesame oil make this a balanced, wholesome meal that even the pickiest eaters will adore.
🥗 Ingredients
The Rice Base
- 4 cups Jasmine rice (cooked and chilled, preferably day-old)
- 2 tablespoons Vegetable oil (divided; use a neutral oil like canola or grapeseed)
The Rainbow Veggies
- 2 medium Carrots (peeled and finely diced into small cubes)
- 1 cup Frozen sweet peas (thawed slightly)
- 3 stalks Green onions (whites and greens separated, thinly sliced)
- 2 cloves Garlic (minced very finely)
Protein & Seasoning
- 3 Large eggs (lightly beaten with a pinch of salt)
- 1 tablespoon Butter (unsalted, for extra richness)
- 2 tablespoons Low-sodium soy sauce (or tamari for a gluten-free option)
- 1 teaspoon Toasted sesame oil (for aromatic finishing)
- 1/2 teaspoon Honey (to balance the saltiness for kids)
- 1/8 teaspoon White pepper (optional; very mild)
👨🍳 Instructions
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1
Prepare your rice by breaking up any large clumps with clean hands or a fork. It is essential that the rice is cold and dry to prevent it from becoming mushy.
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2
In a small bowl, whisk together the soy sauce, toasted sesame oil, honey, and white pepper until the honey is fully dissolved. Set this 'magic sauce' aside.
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3
Heat 1/2 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Pour in the beaten eggs.
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4
Scramble the eggs quickly until just set but still soft. Remove the eggs from the pan and set them aside on a plate; break them into small bite-sized pieces.
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5
Wipe the skillet clean and add the remaining 1.5 tablespoons of vegetable oil. Increase the heat to high.
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6
Add the diced carrots to the pan. Sauté for 2-3 minutes until they begin to soften and turn a bright, golden orange.
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7
Toss in the white parts of the green onions and the minced garlic. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
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8
Add the cold rice to the skillet. Use a spatula to press the rice down against the hot surface, then toss. Repeat this for 3-4 minutes until the rice is heated through and slightly toasted.
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9
Add the butter to the center of the pan, letting it melt into the rice for a silky, kid-approved flavor boost.
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10
Pour the prepared sauce over the rice. Toss vigorously to ensure every grain is evenly coated in the golden seasoning.
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11
Fold in the thawed peas and the reserved scrambled eggs. Stir for another minute until the peas are bright green and heated through.
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12
Turn off the heat and garnish with the green parts of the sliced onions. Give it one final toss and serve immediately in colorful bowls.
💡 Chef's Tips
Always use day-old, refrigerated rice; fresh rice has too much moisture and will result in a sticky texture. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and freeze it for 15 minutes to dry it out. Cut the carrots into very small, uniform cubes so they cook at the same rate as the peas and are easy for small children to chew. For an extra nutritional boost, you can swap half of the white rice for brown rice or quinoa. Don't crowd the pan; if doubling the recipe, cook in two batches to maintain the 'fry' in fried rice.
🍽️ Serving Suggestions
Serve alongside crispy baked chicken nuggets or tofu cubes for extra protein. Pair with a side of sliced cucumbers drizzled with a little rice vinegar and sugar. Offer a small bowl of mild pineapple chunks on the side to complement the savory flavors. A warm cup of miso soup or clear vegetable broth makes a lovely starter. For older kids, provide a small dish of toasted sesame seeds for them to sprinkle on top themselves.