Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.
- 1 carrot
- half a Savoy cabbage
- 1 onion
- drizzle of olive or sesame oil
- a thumb-sized piece fresh ginger
- 1 garlic clove
- 2 pouches of pre-cooked rice
- 1 small bunch chopped coriander
- drizzle of your preferred reduced salt soy sauce
Takes 15 minutes
· Grate a carrot, finely shred the cabbage and finely slice an onion. Add to a wok with a glug of oil, the grated fresh ginger and a crushed clove of garlic.
Stir-fry until softening and charring a little then add two pouches of pre-cooked rice and warm through until piping hot and beginning to crisp and catch in places.
Serve with chopped coriander and a little soy sauce.
Team tip: you can use leftover rice instead of pre-cooked pouches – check out these tips on how to reheat rice safely.
This recipe is from Emily Kerrigan, a registered nutritionist and food writer. A mum of two, she’s a regular contributor to BBC Good Food’s Family and Kids content, as well as writing health features. Emily cooks fresh, simple meals for, and often with, her children – check out her recipes on @nutritiousfamilyfood.
**Always check the ingredients of any food you’re cooking to make sure it doesn’t contain something you or your child should avoid.