Forget about getting fried rice from a restaurant--this veggie filled version will have the kids begging for more. Change the recipe up as much as you want, substituting veggies that your kids will like, and adding bits of cooked chicken or shrimp. I love this recipe when I don't know what else to make, but I have leftovers in the fridge and want something filling. Using coconut rice gives the dish so much flavor as it's already infused with coconut, ginger, and garlic.
Ingredients:
1/2 recipe of coconut rice, made a day before and chilled in the fridge
1 carrot, peeled and grated
1 cup broccoli florets, cooked and chopped in bite sized pieces
1 green onion, chopped finely
1/4 cup frozen green peas, thawed
1 egg
In a non-stick skillet over medium low heat, saute the grated carrot in a little vegetable oil until softened. Stir in the rice and cook, stirring, until the rice is warm. Add the broccoli, green onion, and peas, continuing to toss and stir until well mixed and warm. Push the rice mixture to the side, then add the egg to the pan. Stir the egg in the pan as it cooks, making sure that it's cooked through before pushing the egg into the rice and mixing everything together.
Serve immediately.
Makes 3-4 servings
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