If you have cooked rice left over from another dinner, turn it into tonight’s dinner with this recipe for a Chinese restaurant favorite.
Encourage your kids to help in the kitchen with this recipe for an easy, budget-friendly meal made from leftovers! Make sure to use cold rice instead of warm rice so that the finished dish is not mushy. Makes 4 servings.
Photo © Carl Tremblay
Here’s what you need:
- 3 large eggs
- 2 tablespoons vegetable oil
- ½ teaspoon toasted sesame oil
- 4 scallions, sliced
- 1 cup frozen peas
- 1 medium carrot, grated
- 1 tablespoon grated ginger
- 1 garlic clove, crushed
- 3 cups cooked and chilled white rice
- 1 ½–2 tablespoons soy sauce
Here’s what you do:
- Break the eggs into a small bowl. Beat them with a fork or small whisk.
Photo © Carl Tremblay
- Heat 1½ tablespoons of the vegetable oil and all of the sesame oil in a large wok or skillet over medium heat.
Photo © Carl Tremblay
- Slowly and carefully (to avoid being splattered by hot oil!) add the scallions, peas, carrot, ginger, and garlic. Sauté the vegetables for a minute, stirring constantly.
Photo © Carl Tremblay
- Add the rice and heat for 2 to 3 minutes, stirring occasionally.
Photo © Carl Tremblay
- Push the rice to the edges of the pan, and pour the remaining ½ tablespoon vegetable oil into the center. Add the eggs and stir until they are cooked and scrambled.
Photo © Carl Tremblay
- Stir the eggs into the rice until everything is mixed up. Add the soy sauce and heat for another minute or two, stirring often. Serve with additional soy sauce.
Photo © Carl Tremblay
Excerpted and adapted from Kids Cook Dinner © by Deanna F. Cook.
