Kid Fried Rice
This is a dish I have been making my kids for many, many years, since they were little. I think I first made it to introduce them to Chinese food and it worked like a charm. When they were younger, I used to make this recipe for the kids, take their portion out of the pan, then add some cooked meat and veggies for the grownups. My babies are teenagers now (both much taller than their mom) and the two of them can polish off all of this in no time. It’s nice, in a way, because there are never any leftovers when we have Kid Fried Rice (lovingly referred to as KFR in my house).
A loong time age I was teaching my sister how to make kid fried rice and she thought we should stir in some chopped up hot dogs. That sounded totally disgusting to me, but the kids loved it, so there were a few years when I did that. Sometimes I would chop up the hot dogs and serve them on the side (because I still couldn’t stomach the idea of hot dogs in my fried rice), but as we started eating less and less processed foods, we dropped the hot dogs and went meatless with this recipe. I’ve tried to convince my kids to try some other veggies in there, but they are having none of that. They are, however, considering the chicken idea.
We really love the flavor of Basmati rice, so that’s what I always use. If your kids like other rice, feel free to substitute that. Some people say that you need leftover rice to make fried rice and you can certainly do that–I just find this dish always seems to work better for me when I cook the rice fresh while I’m chopping the veggies and cooking the eggs.
- 2 cups water
- 1 teaspoon salt
- 1 cup uncooked Basmati rice
- 1 teaspoon butter
- 1 - 2 medium carrots, peeled and chopped
- 2 - 3 cloves garlic, peeled & chopped
- 3 eggs
- 1 - 2 Tablespoons oil
- Soy sauce, to taste
- Optional add-ins: chopped hot dogs (or sausage), chopped cooked chicken or other meat, frozen or fresh peas or other veggies
- Pour the water into a medium saucepan, add the salt and butter and bring to a boil. Stir in the rice, bring to a boil, then cover, reduce heat to low and cook for 15 - 20 minutes with the lid on. Do not lift the lid for at least 15 minutes. I find it takes my rice 17 - 18 minutes to get tender perfect, so I always set the timer for 17 minutes.
- While the rice is cooking, prep the carrots and garlic. Then crack the eggs into a bowl and whisk till fluffy. Add a teaspoon of water to the eggs and sprinkle lightly with Red Robin seasoning (or salt) and fresh ground pepper. Whisk a little more.
- Heat a wok or large frying pan over medium heat. Butter the pan or use a little oil or cooking spray, then pour in the eggs and scramble them, but take them out of the pan before they are fully cooked. The eggs should be mostly cooked but still quite wet with some runny egg left. (The eggs will finish cooking when you add them to the rice at the end.) Clean any egg out of the pan.
- When the rice is almost done, heat your wok or large frying pan over medium heat and add the oil, carrots and garlic. Stir and cook for a few minutes or until the carrot is crisp tender and the garlic is fragrant.
- Test the rice to see if it's tender--if it is, add it to the pan and stir the rice in. (If not, remove the pan from heat till the rice is perfectly tender and fluffy.) If you have other stir-ins that are fully cooked, add them now. Stir and cook for about 5 minutes over medium heat or until everything is nicely distributed and hot.
- Remove from heat and stir in the eggs, breaking them up to distribute evenly throughout the rice. Add soy sauce to taste. Serve immediately.
Most of the "prep" can be done while the rice is cooking.
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