This is a recipe that we make for just us two, but now our 2 year old loves it too! Little E can’t have the soy sauce, but we usually give him the rice and some veggies before we put that in. And we make a lot of extra rice to use throughout the next couple days, so we make 2 cups of brown rice in the rice cooker, but it would work for a family of four with 1 cup.
Veggie Fried Rice
1 cup of cooked brown rice (works well to stop it just before it is done, so it isn’t as gummy and can finish cooking in the pan/wok)
Chopped baby zucchini (we get this from Trader Joe’s and put it in everything!)
Chopped bell peppers
Large amount of chopped chives or green onions (we used chives because we grow it in our garden)
Low sodium soy sauce
Grapeseed oil (or oil of choice for sautéing)
A touch of garlic salt for flavor
Optional: 2 eggs
Optional: any meat, such as chopped shrimp or chicken
Cook 1-2 cups of brown rice almost to completion in a rice cooker. Get that started first. While that is cooking, start to sauté the shallots and peppers. We use a wok to cook it all, it makes it much easier, especially when the rice is added. Cook over medium to medium-high heat. Once the shallots and peppers are starting to cook well, add zucchini. You could also add mushrooms, spinach, or anything else like that at this time. That’s the best part of a dish like this…you use whatever veggies you have lying around. Chop it up enough, and the kids won’t even notice it in there. If you want, next you add the eggs. Just crack them and let them drop in. Stir the eggs in well. We don’t usually have it with eggs, but it is a very nice touch. Turn heat down to medium-low. Take the rice and add it in, slowly enough that you don’t put too much in. Get the desired amount of rice to veggie ratio. Add soy sauce, again to your liking. We usually use 1-2 tablespoons. Stir and fry. Stir and fry. Don’t cook too long, as the rice will get gummy. Make sure the soy sauce coats everything, and it all gets stirred together well. And serve!