Family Friendly Food: Fried Rice Recipe (with Adult & Kids Variations)

This post is by regular contributor Kyrstie Barcak of A Fresh Legacy.

After a long stint of trying all sorts of new recipes and flavour combinations, I have recently reverted to making simpler, less time consuming family meals that are easily adaptable to suite an adult’s palate. Mr Fresh and I have been missing chilli as we both love it, but our boys do not. Generally I do not make separate meals for my kids. We all eat the same thing. The exception to this is that in the case of a curry I use two pans, with the same ingredients, minus the stronger spices and chilli for the kids.

Fried rice is a recipe that is easily adaptable for all tastes. Chilli and herbs can easily be added at the end to serve. I enjoy the simple, clean flavours and healthy fresh ingredients of fried rice. I also like to adapt the ingredients based on what I have available.

Fried Rice Recipe

Serves: 4 adults
Preparation Time: 15 minutes
Cook Time: 30 minutes
Ingredients:

• Rice (2 rice cooker cups) – I like to use basmati rice
• 1 chicken breast fillet – sliced into strips(approximately 200 grams)
• 1 tablespoon of Chilli Jam or sweet chilli sauce
• Firm Tofu – 125 grams, cut into cubes
• 3 eggs – lightly beaten
• 2 cloves of garlic – finely chopped
• 1 cm of fresh ginger – peeled and finely chopped
• 1 medium carrot – peeled and diced into small cubes
• 1/3 cup of green beans – chopped
• 1/3 cup of peas
• 1 zucchini – peeled and diced into small cubes
• ½ a capsicum – chopped finely
• 2 tablespoons of light soy sauce
• Leaves from 3-4 fresh coriander leaves
• Optional (for the adults) 1-3 red chilli finely sliced to serve

To make:

1. If you have a rice cooker, put your rice onto cook with enough rice for 3-4 people. Alternatively, follow the packet instructions to cook the rice on the stove.
2. Add a dash of oil to a warm pan or wok and pour the eggs in to cook until set remove, slice into strips and set aside.
3. Add another dash of oil to the pan and then the chilli jam (or sweet chilli sauce) in a dollop and add the tofu. Stir to coat with the chilli jam/sauce. Remove when it is nicely browned – it will take a few minutes. Set aside
4. In the same pan that was used previously, add a small dash of oil and cook the chicken breast slices on high heat for a couple of minutes to brown the outside, reduce the heat and just cook through – remove from the heat and set aside (cover to keep warm)
5. Add the garlic and ginger and stir until fragrant over medium high heat
6. Add the vegetables to the pan and stir to combine with the flavour of the ginger and garlic. Cook for 5-8 minutes until the vegetables start to brown slightly and soften
7. Add the cooked rice to the pan and stir, add the tofu, egg, chicken and soy sauce and stir to combine and warm through the ingredients that were set aside.
8. Serve topped with fresh coriander leaves and freshly sliced chilli for the adults (optional).

Hints and Tips:

• There is no need to wipe the pan out, keep using the same one to flavour the ingredients as they are added.
• For a vegetarian option – leave out the chicken
• For gluten free option – replace the soy sauce with Tamari
• If you are using a rice cooker and the rice is a little bit fry you can add a tablespoon (or two) of water when adding it to the wok and help to stir through all of the ingredients and sauce evenly
• Add the vegetables you have available and your family enjoy
• This meal can be prepared in advance and re-heated to eat

What is your tip for adjusting flavours to cater for everyone’s tastes?