Recipes / Family table
Egg fried rice with peas & carrots
Big kids & familyTime: 15 min · Serves: Family of 4
Ingredients
- 4 cups cooked rice, ideally day-old and cold
- 3 large eggs, beaten
- 1 cup frozen peas and diced carrots
- 2 scallions, sliced
- 2 tbsp neutral oil, divided
- 1 tbsp soy sauce
- 1/2 tsp toasted sesame oil
- Diced ham or leftover chicken (optional)
Steps
- 01Break the cold rice apart with wet hands so no clumps go into the wok.
- 02Heat 1 tbsp oil over high heat, scramble the eggs into small pieces, and set aside.
- 03Add the remaining oil, stir-fry the peas and carrots (and ham, if using) for 2 minutes.
- 04Add the rice and toss 2–3 minutes, pressing clumps flat, until every grain is hot and separate.
- 05Return the eggs, season with soy sauce and sesame oil, toss with the scallions, and serve.
Why it works
Fried rice is the great leftovers laundromat — yesterday's rice and whatever vegetables are around become the dinner kids ask for. Small egg pieces and sweet peas hide in every bite.
Tips
- Day-old rice fries into separate grains; fresh rice steams into mush. Spread fresh rice on a tray to cool if that's all you have.
- Let kids pick one add-in each — ownership is the best seasoning for a picky eater.
Cooking for a baby too? Set aside an unseasoned portion before the salt and sauces go in, then check the food's own page for the safe form at their age.