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Vegetable "Fried" Rice

vegetable-fried-rice.jpg

I find it kinda funny how some recipes just seem to come to me out of thin air while others can be right in front of my eyes and I miss them completely. For example, Kenya LOVES eggs, peas and rice, so I can't believe I didn't think of making this dish sooner. This isn't your usual "fried" rice, though, laden with oil and msg. This is a healthy version that has all the flavor of fried rice while still being super easy to make.
I usually prepare a big batch of brown rice to keep in the fridge for everyone in the house to nibble on all week. Also, since you can make so many fast simple sauces to mix in with brown rice, having some already cooked makes meal time that much simpler. I try as much as possible to give Kenya recipes without salt, but that would cut out a ton of Chinese and Japanese dishes I want to make him, so I use Bragg Liquid Aminos as an alternative. Bragg’s has less sodium than soy sauce and has 16 amino acids, the basic structural building blocks of proteins.
This is a great dish to take along when you don't want to carry three different food groups on an outing. With this one, you have everything all in one dish!

We used these to make this recipe_

[amd-recipeseo-recipe:508]

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Vegetable "Fried" Rice (Makes 6 Toddler Servings)

Prep Time: 2 mins Cook Time: 6 mins

nut free

gluten free

Ingredients

  • 1 Tbsp + 2 Tsp Oil, peanut or vegetable
  • 2 eggs, beaten
  • 1 Tbsp scallions, diced
  • 1 Tsp Ginger, minced
  • 2 Tbsp Red Bell Pepper, chopped fine
  • 1/2 Cup peas
  • 1 Cup cooked brown rice
  • 1/2 Tsp sesame oil
  • 1 Tbsp Bragg Liquid Aminos or Low Sodium Soy Sauce

Preparation

1. Heat 2 Tsp of oil in a wok or non-stick skillet over medium heat. Add the eggs and coat the entire pan like a pancake. Scramble for 1-2 minutes or until cooked through. Place the eggs on a plate. Cut into bite size pieces.
2. Heat 1 tbsp oil in the same skillet over medium high heat and saute the scallions, ginger and red bell pepper for 2 minutes. Add the peas and rice and continue to stir and cook 1 minute.
3. Add the eggs, sesame oil, Bragg’s or soy sauce and cook another minute or until all the ingredients are thoroughly combined.
4. Serve.
Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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14 comments

  • Ellie

    Hi-If you want to make this dish healthier try using rice bran oil. It is a super healthy oil loaded with great vitamins. Check it out.

    leave a comment

    • Riddhi

      Yes, I am trying to cnnoivce my husband that it is cost effective. He keeps questioning the energy consumption. At least right now we have gas stove and range so it isn't too much. I am excited to see where our family will be this time next year.

      leave a comment

  • Nate

    My kids love this


    were chinese

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  • Julie P.

    I declare you a Godess for this recipe. My son has been on a vegetable strike and very picky about his protein as well. He didn't hesitate when I put this on his plate. Mom was very happy: protein, grains, and veggie all in one. Dad and Mom will also be eating this as well. Many thanks.

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  • Kamikaze Drink

    <strong>Kamikaze Drink...</strong>

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  • Gebratener Reis Mit Gemüse Und EI Mein Kleiner Gourmet

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  • Brenda Motl

    Well this one won't print the recipe as well. It also prints the pic. but not the recipe.

    Brenda Motl
    [email protected]

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  • Martinaaustin

    This is a staple in our house. We all love it. I at least double the ingredients and usually follow the recipe exactly but am planning on trying adding shrimp. I also use toasted sesame oil (a couple of teaspoons) to add flavor. This is a great summer dish for us when I don't like to spend a lot of time cooking. I set up my rice cooker on a timer so my rice is already done when I start prepping the dish.

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  • Back To Brown Bagging The Lunch Lady

    [&#8230;] so I stuck to easy things like Applegate Farms turkey breast and Cabot cheddar cheese kabobs and chicken fried rice (inspired by one of Weelicious&#8217; blogs), along fruit and some muffins we made from raspberries [&#8230;]

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  • Lvicens

    I used mushrooms instead of peas and loved it, but my 13 month old found it too difficult to eat. I'm guessing the toddler-friendly reference in this recipe refers to older toddlers.

    leave a comment