I have a hard time getting my kids to eat any form of vegetables or anything healthy in fact. Vegetable fried rice is a great way to sneak some protein and veggies into rice that your kids will still love. The sauce kind of camouflages the vegetables so kids won’t start picking them out. Sauteé whatever finely chopped mix of vegetables you want in your egg fried rice. I used celery, carrots, red peppers, and scallions. I tried to eliminate a few calories by doing a mix of half egg whites and half full eggs. It was quite delicious and filling. I paired this vegetable fried rice with with my Szechuan Chicken (recipe coming soon).
– 3 cups cooked rice
– 2 red peppers, minced
– 4 carrots, minced
– 1 onion, minced
– 6 scallions, minced
– 6 eggs, 3 full and 6 egg whites
– 2 Tbsp. teriyaki sauce
– 2 Tbsp. Kikkoman soy sauce
– 1-2 Tbsp. toasted sesame oil
– 3 Tbsp. oil
Cook rice according to package directions. While rice is cooking, take a large cast iron skillet pan on medium heat and add 1 Tbsp. of oil. Stir fry 3 whole eggs and 2 egg whites. Once eggs are cooked, put on the side for later use. Add 2 tablespoons of oil to the pan again and sauteé the minced red peppers, carrots, onions, and scallions together on a high heat until lightly golden. Pour teriyaki sauce, soy sauce, and toasted sesame oil over the sautéed vegetables. Add the eggs and rice to the skillet and mix until vegetable fried rice (or egg fried rice, however you prefer to call it) is combined well.
Tip: Cut down on the amount of egg or add more veggie and sauce, mix it up according to your predilections.
If you like Asian recipes, be sure to check out my Take-out Style Sesame Peanut Noodles.