This quick meal is a flavorful way to pack in whole grains, veggies and protein.
Directions
Kids: Use your fingers to crumble up the cold rice so the grains aren’t stuck together.
Kids: Remove the peas from the freezer and leave to defrost. Meanwhile…
Together: Crack the eggs into a medium bowl and whisk well.
Kids: Place the soy sauce, sweet chili sauce and 1 tablespoon sesame oil into a small bowl.
Together: Cut the lime in half on a chopping board, then squeeze in the juice from 1 half. Whisk well.
Kids: Halve the baby corn lengthways
Together: Trim and finely slice the spring onions. Peel and finely slice the garlic.
Together: Halve the pepper, scrape out the seeds and white pith with a teaspoon, then slice lengthways into strips.
Kids: Pick the cilantro leaves and set aside, then finely slice the stalks.
Adults: Place a large wok over a high heat and add 2 tablespoons sesame oil.
Adults: Once hot, carefully add the garlic and coriander stalks and cook for 30 seconds, then add the chopped vegetables and peas.
Adults: Fry for 1 minute, or until slightly softened, stirring regularly.
Together: Add the rice and stir well, making sure it doesn’t stick to the bottom of the pan.
Adults: Cover with a lid or tin foil and cook for 2 minutes, or until the rice is piping hot through.
Adults: Once piping hot, use a wooden spoon to push the rice and vegetables to one side of the pan.
Adults: Working quickly, pour the egg mixture into the empty space in the pan and cook for 1 minute to scramble it slightly, stirring continuously.
Together: Fold the egg into the rice and vegetables, then take the pan off the heat.
Together: Stir in the lime dressing, then divide between your bowls.
Kids: Scatter over the reserved coriander leaves, then serve straightaway.
Thank you to our friends at The Monday Campaign for allowing Nourish Interactive to share these kid-friendly recipes.
The Monday Campaign
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