📝 About This Recipe
This vibrant, veggie-packed fried rice is a nutritional powerhouse disguised as a kid-friendly favorite. By using a 'confetti' cut for the vegetables, even the pickiest eaters will enjoy the symphony of sweet carrots, crisp corn, and tender peas tossed in a mild, savory glaze. It’s a fantastic way to introduce a variety of textures and colors to the dinner table while utilizing leftover rice for that perfect, authentic texture.
🥗 Ingredients
The Rice Base
- 3 cups Jasmine Rice (cooked and chilled, preferably day-old)
- 1 tablespoon Toasted Sesame Oil (to coat the rice grains)
The Rainbow Veggies
- 2 medium Carrots (peeled and finely diced into 'confetti' size)
- 1/2 cup Frozen Sweet Peas (thawed)
- 1/2 cup Sweet Corn (canned or frozen)
- 1/2 piece Red Bell Pepper (finely minced)
- 1 cup Broccoli Florets (chopped into very small, bite-sized trees)
- 3 pieces Green Onions (thinly sliced, whites and greens separated)
Protein & Aromatics
- 3 pieces Large Eggs (lightly beaten)
- 2 cloves Garlic (minced very fine)
- 1 teaspoon Fresh Ginger (grated)
- 2 tablespoons Avocado Oil (or any high-heat neutral oil)
The Kid-Friendly Sauce
- 3 tablespoons Low-Sodium Soy Sauce (or Tamari for gluten-free)
- 1 teaspoon Honey (to balance the saltiness)
- 1 tablespoon Butter (unsalted, for a rich finish)
👨🍳 Instructions
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1
Begin by breaking up the chilled, day-old rice into a bowl. Drizzle with 1 tablespoon of sesame oil and gently toss with your hands or a fork to ensure the grains are separated and lightly coated.
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2
In a small ramekin, whisk together the soy sauce and honey until the honey is fully dissolved. Set this sauce aside.
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3
Heat a large wok or a wide non-stick skillet over medium-high heat. Add 1/2 tablespoon of avocado oil.
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4
Pour the beaten eggs into the hot pan. Let them set for 30 seconds, then gently scramble until just cooked through but still soft. Remove the eggs from the pan and set aside on a plate.
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5
Wipe the pan clean and add the remaining 1.5 tablespoons of oil. Increase heat to high.
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6
Add the carrots and broccoli to the pan. Stir-fry for 2-3 minutes until they begin to soften and take on a bright color.
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7
Toss in the red bell peppers, corn, and the white parts of the green onions. Stir-fry for another 2 minutes.
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8
Create a small well in the center of the vegetables and add the garlic and ginger. Sauté for just 30 seconds until fragrant, being careful not to burn the garlic.
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9
Add the chilled rice to the pan. Use a spatula to press the rice down against the hot surface, letting it 'fry' for about 1 minute without stirring to get a little crispness.
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10
Add the thawed peas and the cooked eggs back into the pan. Toss everything together vigorously.
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11
Drizzle the soy-honey sauce over the rice. Stir-fry for 2 more minutes, ensuring every grain of rice is evenly coated and the peas are heated through.
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12
Add the tablespoon of butter to the center of the pan. Once melted, toss the rice one last time to give it a silky, restaurant-quality finish.
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13
Remove from heat, garnish with the green parts of the green onions, and serve warm.
💡 Chef's Tips
Always use cold, day-old rice; fresh rice is too moist and will turn the dish mushy. Dice your vegetables into uniform, small pieces so they cook quickly and are easier for children to chew. Don't crowd the pan—if you're doubling the recipe, cook it in two batches to maintain the high heat needed for 'frying.' If your kids are sensitive to green things, peel the zucchini or chop the broccoli florets extremely small so they blend in with the rice. The secret 'butter finish' at the end adds a mild richness that kids love and mimics the flavor of Japanese teppanyaki grills.
🍽️ Serving Suggestions
Serve in small colorful bowls with child-friendly training chopsticks to make mealtime fun. Pair with a side of sliced cucumbers drizzled with a little rice vinegar and sugar. Add a few 'Chicken Satay' skewers or baked tofu cubes on the side for extra protein. A glass of cold coconut water or diluted mango juice complements the savory flavors perfectly. For a fun presentation, press the finished rice into a small bowl and flip it onto a plate to create a 'rice mountain'.