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.

Serves 4


  • 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

  1. ·  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.

  2. 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.

  3. 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.

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