Asian Veggie Fried Rice

Here’s a nutritious and kid-friendly Asian lunch recipe for you:

Ingredients:

• 2 cups cooked rice (preferably leftover and cooled)
• 1 cup mixed diced vegetables (carrots, peas, bell peppers, corn, and broccoli)
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: Diced cooked chicken, tofu, or shrimp for added protein

Simple Steps:

1. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
2. Add the beaten eggs and scramble them until just cooked. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the diced vegetables and cook until they are slightly tender, but still crisp.
4. Add the cooked rice to the pan and stir to combine with the vegetables.
5. Add the soy sauce and sesame oil to the pan and mix well.
6. If using, add the optional protein (chicken, tofu, or shrimp) at this stage and stir to combine.
7. Add the scrambled eggs back into the pan and stir until everything is well combined and heated through.
8. Season with salt and pepper to taste.
9. Serve the Asian veggie fried rice in kid-friendly bowls and enjoy!

This recipe is packed with nutritious vegetables and can be customized with different proteins based on your child’s preferences. It’s a great way to introduce kids to Asian flavors while ensuring they get their dose of veggies.