I first posted this recipe in 2016 after my eldest started school. Below is the original recipe. Add in whatever veggies you have. I’m now adding broccoli as the kids eat it (once it’s not in big chunks!). For the eggs, I popped them in the fry pan and let them cook like an omelette. Once cooled I cut them into ribbons. The boys love soy sauce so I always put in another little dash before the final stir and taking it off the heat.
But everything else is the same. Serve it as a main meal, with garlic bread or as a side to another dish. Add in chicken to make it more substantial. The choices are endless.
And here it is! It’s taken a little while but I’ve finally put the recipe together for our fried rice. The boys ate this dish regularly at day care which is why I felt I didn’t need to make it at home. However, as the eldest started school, I’ve realised he’s missed out a bit on hidden veggies. I asked our fabulous cook at day care for her recipe and she happily shared it. One afternoon we were home and I decided to give it a go. The boys hoovered it down and I had two bowl fulls – yummy, tasty, and healthy as far as I’m concerned.
- 2 cups of cooked brown rice (cook the day before)
- 2 carrots, chopped
- 1 cup of shredded ham or bacon
- 1 onion, finely chopped
- 5 mushrooms, grated
- 2-3 eggs
- 1 teaspoon garlic
- Soy sauce
- Optional: peas, corn, anything else you really want to add
- Cook the eggs so they are scrambled but not over cooked. Leave them to cool
- Fry the onion and carrot together (also the peas and corn if adding). Cook for approximately 5 minutes or until onion is yellow
- Add the bacon or ham for 2 minutes then add the grated mushroom
- Add the cooked rice and stir continuously
- Add the soy sauce (I like the taste so added a good dash. IMPORTANT: Taste as you go – add the soy sauce gently at first. You can add more – you can’t take it away)
- Finally add the egg to heat. Serve and enjoy
Notes: Tarmari is a Japanese version of soy sauce and lower in salt