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Fried Rice

Pediatric Fitness

Fried Rice

Shopping List
Peanut or canola oil
Eggs
Carrots
Frozen pears
Green onions (scallions)
Pork, shrimp or chicken
Rice (brown or white)
Soy sauce
Sesame oil (toasted sesame oil, find it in the Asian food aisle)
Ingredients
Peanut or canola oil
2 eggs, beaten
2 carrots, diced (Time-saver tip: Buy carrot sticks and chop into cubes or buy matchstick carrots)
1 cup frozen peas, thawed
4-6 green onions (scallions), chopped
1 cup leftover pork, shrimp or chicken, diced*
4-5 cups leftover cooked rice* (Must be cold so the grains separate. This is a great recipe for introducing brown rice because the texture and color change are hardly noticed)
1 Tablespoon soy sauce
1 teaspoon sesame oil (used as a flavoring ingredient)
Assemble all ingredients first; once the cooking starts they need to be added quickly.
 
Heat wok or large skillet over medium heat. Add thin layer of oil to coat the pan, then scramble the eggs. Chop into small pieces and transfer to a plate.
 
Clean the pan if any egg remains, then increase heat to medium high. Add a few teaspoons of oil to coat the pan, plus the carrots. Stir fry until tender, about 1-2 minutes. Add the peas and scallions and stir fry 1-2 minutes until just heated through. Transfer to a plate.
 
Optional: Add 1 teaspoon oil and stir fry the meat until heated through.
 
Add 1 teaspoon oil and then the rice. Stir until heated. Add the soy sauce and sesame oil - taste and adjust if needed. Add the egg and cooked vegetables; combine. Serve with pineapple and pot stickers or spring rolls.

Makes 4-6 servings.
 
* Make extra rice and use leftover meat for fried rice as a main dish - the meat or rice can be frozen if this meal isn’t planned within a day or two.