Veggie Fried Rice is a recipe that we teach most of our students. We call it the Leftover Hero and talk about how cleaning out the fridge can produce some delicious bits for fried rice. The best fried rice starts with cold, leftover rice. If you use fresh it will likely turn out mushy.
Chopping veggies into small pieces also helps kids gets used to some new vegetables. You can add meat, eggs, different veggies, nuts, hot sauce ... whatever! This is a base recipe and technique that we want kids to work on over time so that they can make it "theirs".
3 tablespoons neutral oil, like canola or grape seed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white or brown rice, cooled (leftover is best!)
2 eggs, lightly beaten (or omit for vegan)
¼ cup rice wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil (skip if you don't like it or are allergic)
Salt and freshly ground black pepper to taste
½ cup minced cilantro or scallions
- Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 minutes.
- Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice. (eggs are optional).
- Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.