EATING
Skinny Fried Rice
The more interesting you make food that children hate to eat, the more likely they are to eat it. This month’s recipe is an all-time favorite among the little people who occasionally hang out at my house. I have a secret to share and you have to promise you won’t tell them. This dish is filled with every kind of vegetable you can imagine and children love it. So get rid of the idea that you kids don’t like vegetables and try my mouth-watering Skinny Fried Rice.
Ingredients:
- 2 cups cooked brown rice (chilled)
- 1 cup red bell pepper, chopped
- 1 yellow onion, diced
- 1 green onion, diced
- 2 cloves fresh garlic, minced
- 1 cup Portobello mushrooms, chopped
- 3 eggs, scrambled
- 1 cup cooked green peas
- 1 cup cut green beans
- ½ cup carrots, chopped
- ½ cup whole kernel corn
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- Fresh ground black pepper, to taste
- 2 tablespoons canola oil
- 1 teaspoon honey
Technique:
Heat a large wok or heavy-duty skillet until hot. Add yellow onion and sauté until tender. Add green onion and garlic. Sauté. Add remaining vegetables, sautéing thoroughly after each addition until tender and moisture dissipate. Remove from skillet and set aside. Wipe out skillet and heat again, adding an additional teaspoons canola oil. Add rice, stirring briskly until slightly browned. Add vegetables and stir until well-mixed and a little dry. Add eggs, sesame oil, black pepper and honey. Stir completely. Add soy sauce and mix in completely.
Tip — for an extra treat for the kids, serve with chop sticks which can be purchased at most dollar stores.
