📝 About This Recipe
This vibrant, kid-friendly take on a Chinese takeout classic is packed with 'ocean treasures' and a rainbow of hidden vegetables. Using cold, day-old rice ensures every grain stays distinct and chewy, while a touch of honey balances the savory soy sauce for a palate perfectly tuned for younger diners. It’s a complete, protein-packed meal that turns dinner time into an underwater adventure.
🥗 Ingredients
The Rice & Protein
- 4 cups Jasmine Rice (cooked and chilled (ideally day-old))
- 1 pound Small Shrimp (peeled, deveined, and tails removed for easy eating)
- 3 large Eggs (lightly beaten)
The Rainbow Veggies
- 1/2 cup Carrots (finely diced into 'confetti' size)
- 1/2 cup Frozen Peas (thawed)
- 1/2 cup Sweet Corn (canned or frozen)
- 2 cloves Garlic (minced very fine)
- 2 stalks Green Onions (thinly sliced, white and green parts separated)
The Kid-Friendly Sauce
- 3 tablespoons Soy Sauce (low-sodium preferred)
- 1 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1 teaspoon Honey (to balance the salt)
- 1 tablespoon Unsalted Butter (the secret for a rich, golden finish)
- 2 tablespoons Vegetable Oil (divided use)
👨🍳 Instructions
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1
Start by preparing your 'sauce station': in a small bowl, whisk together the soy sauce, sesame oil, and honey until the honey is fully dissolved.
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2
Pat the shrimp dry with paper towels. If the shrimp are large, chop them into bite-sized thirds so they mix evenly with the rice.
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3
Heat 1/2 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set but still soft. Remove eggs to a plate and set aside.
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4
Wipe the skillet clean and add another 1/2 tablespoon of oil. Increase heat to high and add the shrimp. Cook for 1-2 minutes until they turn pink and opaque. Remove shrimp and set aside with the eggs.
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5
Add the remaining tablespoon of oil to the hot pan. Toss in the diced carrots and the white parts of the green onions. Stir-fry for 2 minutes until the carrots begin to soften.
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6
Add the minced garlic, peas, and corn to the pan. Sauté for just 1 minute until fragrant, being careful not to let the garlic burn.
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7
Crumble the cold rice into the pan, breaking up any large clumps with your hands or a spatula. Turn the heat to maximum.
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8
Toss the rice with the vegetables constantly for 3-4 minutes. You want the rice to get 'toasty' and pick up the flavors of the oil and aromatics.
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9
Drizzle the prepared sauce over the rice and stir immediately to ensure every grain is evenly coated in a light brown hue.
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10
Add the cooked shrimp, scrambled eggs, and the tablespoon of butter back into the pan. The butter adds a silky finish that kids love.
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11
Toss everything together for one final minute until the butter is melted and the dish is steaming hot.
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12
Turn off the heat and garnish with the green parts of the onions before serving in colorful bowls.
💡 Chef's Tips
Always use cold, leftover rice; fresh rice is too moist and will turn the dish mushy. If your kids are picky about onions, mince the white parts very finely so they melt into the background flavor. For extra 'hidden' nutrition, you can add finely pulsed cauliflower rice to the mix along with the jasmine rice. Don't crowd the pan—if you're doubling the recipe, cook it in two batches to maintain that signature 'fried' texture. Swap shrimp for diced chicken or ham if you want to vary the protein for different nights of the week.
🍽️ Serving Suggestions
Serve with a side of crispy baked wonton strips for a fun crunch. Pair with chilled orange slices to cleanse the palate after the savory meal. A small cup of miso soup makes for a warming and nutritious starter. Offer a small side of 'Yum Yum' sauce (mayo-based) for dipping the shrimp. Serve with kid-friendly training chopsticks to make the meal an interactive experience.