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Veggie Fried Brown Rice

February 3rd is Chinese New Year. The year of the rabbit! In honor of this magical holiday, we decided to make veggie fried rice. My kid loves the Nick show, Ni Hoa, Kai-Lan [1], so he took this as an opportunity to practice his Chinese language skills. (He only knows how to say Ni Hoa, which means hello.) I loved making this with him because it’s so easy and if you pack it full of veggies it becomes meal.

He never, ever misses an opportunity to turn on the rice cooker. It is his very favorite appliance in the kitchen because it plays a fun little song immediately after the cook button in pressed. The following pictures are evidence of the rice cooker dance party that ensued…

I know they are blurry (didn’t have my flash handy) but I couldn’t resist posting because a KITCHEN APPLIANCE is making him dance. Too funny.

My kid was so thrilled with the rice (not just the cooker) that he had 3 helpings for dinner last night and 2 more tonight. He says it’s the eggy bits that really make him happy. Now for the recipe…

Veggie Fried Brown Rice Recipe
adapted from The Cooking Photographer [2]

Prep Time: 10 mins  Cooking Time: 20 to 60 mins (depending on how you are cooking the rice)

Rice Ingredients:
3 rice cooker cups brown rice
1 tablespoon soy sauce
1 teaspoon sesame oil

Rinse the rice and place the rice in a rice cooker and cover with water to the 4 cup mark. Add the garlic powder, soy and sesame. Start the rice cooking. If you don’t have a rice cooker you can make the rice on the stove top or use leftover rice.

Veggie Fried Rice Ingredients:
cooked brown rice (see above)
2 eggs, lightly beaten
2 tablespoons olive oil
1/2 large onion, diced
4 large carrot, diced
1/2 cup mushrooms, sliced
1 1/2 cup broccoli florets, blanched
1  tablespoons sesame oil
2 to 3 tablespoons soy sauce
1/2 cup frozen petite peas, thawed
garlic powder 

In a very large skillet heat the olive oil over medium low heat to cook the mushrooms until browned and remove. Set aside on a paper towel. Turn the heat up to medium and saute the onion until translucent. Add the carrots and cook until nearly soft. Clear some space by pushing the carrots to the side and fry up the egg. Add the blanched broccoli, mushrooms and rice. Stir once and then flatten out the rice and leave it to cook for a few moments. Flip the rice over and flatten again to fry it on each side. Stir in peas. Drizzle with soy sauce and stir. Add sesame oil and stir. Add salt, pepper and garlic powder to taste. Serve immediately. Make 4 to 6 servings.

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URLs in this post:

[1] Ni Hoa, Kai-Lan: http://www.nickjr.com/ni-hao-kai-lan/

[2] The Cooking Photographer: http://www.thecookingphotographer.com/2010/12/vegetable-fried-brown-rice.html

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