Thursday, 17 July 2014


These days the kids come running to me in the kitchen, every morning. My 3 yo daughter would ask me "what are we eating for day" (read as for today) with a very concerned look on her face and hands tucked on her waist, LOL; The menu for their lunch and dinner is no longer decided by me. I only cook whatever is ordered for:). They will make sure to check out the  menu once before lunch and dinner as they only want yummy food or the big people's food as they say: D So if the menu is not to their liking they are bold enough to state what their preference is. You see, I am absolutely ok with it. Infact, every mother is privileged to cook meals that are children would relish.

Just a while ago I cooked scrambled egg fried rice for them. As I always like to try out new ideas and there is always something new cooking in my kitchen especially for the little people:) which they love and enjoy and that, is a double incentive for me to conjure a meal that is delicious and healthy everyday. 
So, the Fried Rice was a great hit and since then, it was repeated a couple of times on popular demand. My daughter stated, "Mamma, next week (read as next time, or next day) when I come back from kindy (read as preschool) you make me yummy fried rice". And then she firmly added, "If I don't see you making fried rice for me, I will be very very upset".. :~)Lol; Lots of adult role playing goes on in the house these days. Now tell me, how on earth Mummy can let that happen!:)

So, I made fried rice. Although it might look a bit elaborate with pictures and stepwise instruction, when you actually try your hands on the recipe, it is very simple. And we all know fried rice is a whole some meal in a bowl for the entire family. You may use any left over cooked rice, cooled and refrigerated overnight. But, I prefer to cook the rice on the same day, allow sometime for the rice to dry and use it in the dish. The texture of the rice is nice, fluffy and a bit sticky here in this recipe. I prefer it that way for the little ones (specially for my toddlers who are just learning to eat by themselves), as it is easy for them to scoop out with a spoon or eat using their hands. That way more food goes in, than out:), and  minimal mess for you to clean, bingo! You may use jasmine rice (for sticky texture) or use Basmati Rice or any other long grain rice for more firmer texture (suitable for grown up kids). How long you cook the rice initially will determine the final outcome of the  dish.

You will need:

2 cups of Rice
2 eggs
1 cup of veggies
(carrots, green peas, corn kernels, red capsicum)
3-4 spring onions chopped
1/2 cup of shredded ham/bacon (you may even add  boneless chicken, cut into bite size strips)
2 tablespoon hoisin sauce (or any sweet soya sauce)+ 1 tablespoon light soya sauce mixed together in a bowl

salt and pepper to season
2 tablespoon oil to cook

Step 1: Wash rice under cold running tap water, until the water runs clear.

Step 2: In a sauce pan, add some salt (1 tablespoon) and water, bring water to boil.

Step 3: Add the rice. Bring it to a rumbling boil, and once the rice is cooked almost up to 85% turn off heat. (Do not overcook the rice at this stage)

Step 4: Drain the rice. Take a large plate or tray or baking sheet and spread the rice evenly and allow to dry.

Step 5: Grease a hot wok or pan with very little oil, crack one egg in a bowl, beat well and add to the pan. Swirl the pan or wok to spread the egg and form an omelette. 

Now as the egg just starts to cook on the surface, start removing the omelette from the bottom of the pan rolling it upward as shown in the picture (pic 2). Once rolled remove from pan. Repeat with the other egg.

Please do not overcook the egg.  

Step 6: Take the veggies in a vegetable steamer and steam in microwave for 3-4 mins. Chop carrots evenly. If using corn cobs, scrape the kernels off the cobs (after steaming) with a sharp knife. It is important the veggies are cooked nice and soft to avoid choking. Finely chop red capsicum and spring onions.

For older kids you may finely chop and stir fry the veggies, skipping the steaming part.

Step 7: Wipe clean the wok used for frying the eggs with a paper towel.

Heat the wok on medium-high and add oil. It is important that the wok is nice and hot for even cooking of the individual grains of rice and vegetables.

Step 8: Add the shredded ham or bacon, stir-fry till crisp and golden, add the spring onion and red capsicum, sauté for 1 minute, now add the veggies you had finely chopped. Use  a little sauce mix (1 tablespoon to fry the veggies, as they start to sizzle, next add the rice. Season with salt and pepper. Add the remaining sauce on the side of the wok. You may reduce the heat a little to avoid burning. 

Place your spatula at the bottom of the pan under the layer of rice, scraping the rice sticking at the bottom of the pan, toss rice gently to coat with the sauce, do not press the rice with the spatula or else the rice will become mushy.

Step 9: Now add the scrambled egg strips. Toss gently and mix. Cover for 1 minute and turn off heat.

Spoon rice into your lil ones favourite bowl. Check temperature before serving. You may serve this on its own or check out recipe for  Bean curd (tofu) in Oyster sauce. to serve as a side. This incredible dish is great to go into your kids' lunch boxes.

Enjoy and have a wonderful week ahead!

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With deep care

EAT as you LIKE..

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