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Special Egg Fried Rice

June 30, 2016 by Katie Bryson 9 Comments

Special Egg Fried Rice on feedingboys.co.uk is a quick and easy  kids teatime recipe
I find a steaming bowl of egg fried rice supremely comforting, plus it’s also a fantastically quick and easy kids teatime recipe that everyone should have on their weekly meal plan. It’s easily customisable – i’ve used prawns but you could try chicken, tofu or quorn pieces. You can also chop and change the veggies depending on your family’s tastes.

The marinade is packed with punchy flavours like lime, soy, ginger and garlic but i’ve left the chilli out as that would put my boys off. Feel free to add in a little chopped red chilli if your kids don’t mind a bit of spice.

You can also use toasted sesame oil to fry it all up in, which gives it that gloriously authentic Asian flavour. But regular vegetable oil works just fine too if you can’t get hold of it or really can’t be bothered to make a special trip to the shops.

I have been ultra lazy and used a pouch of microwavable rice in this recipe, it just makes it a lightning quick meal option. You know those nights when you’ve only got about 30 minutes to make and eat tea for the kids before they have to be out of the door for Beavers/Football/Swimming etc, well this is the kind of recipe you need up your sleeve.

What I love about this recipe is that despite the corner-cutting, you can still feel slightly smug that you’ve avoided bunging nuggets and potato waffles in the oven yet again, and instead have made a lovely fresh and nutritious meal. Hurrah!

Special Egg Fried Rice on feedingboys.co.uk is a quick and easy kids teatime recipe

Special Egg Fried Rice

Serves: 4 kids or 2 adults
Prep time: 10 mins
Cook time: 10 mins

Ingredients

150g cooked king prawns (tofu or quorn pieces are a great vegetarian substitute)
2 tbsp runny honey
3 tsp dark soy sauce
2 limes, one juiced and zested, one cut into wedges
1 tsp garlic paste
1 tsp ginger paste
2 eggs, beaten
1 x small head of broccoli, cut into small florets
1 x 250g pouch cooked brown basmati rice
1 cup frozen peas
handful sesame seeds
fresh coriander leaves, chopped

Method

  1. Put the prawns (or tofu/quorn) in a dish with the honey, soy sauce, lime zest and juice, garlic and ginger and mix thoroughly. Cover and chill for as long as you have time for.

2. Heat a tablespoon of vegetable oil (toasted sesame if you have it, but any vegetable oil is fine) in a small frying pan and then pour in the egg and cook it until it sets, flip and cook briefly on the other side until you have an ultra thin golden omelette. Take off the heat and transfer the omelette to a chopping board and cut a quarter of it into long ribbons and set aside for garnishing. Roughly chop the remainder.

3. In a wok or large frying pan heat 2 tablespoons of oil, add the prawns (not the marinade) and lightly cook for a minute, before adding the broccoli. Stir fry for a few more minutes, then add the rice and mix it up. Add the frozen peas, the chopped egg and the rest of the marinade, giving it all a good toss around the pan for a few more minutes until you’re happy it’s cooked.

4. Turn it out into bowls and sprinkle the top with sesame seeds, chopped coriander leaves and curl up your remaining egg ribbons to make a pretty garnish, along with the lime wedges for optional extra zing. Serve with prawn crackers and sweet chilli sauce as a special treat!

Filed Under: 1 Featured Posts, 1 Featured Recipes, Dinner Recipes, Fish, One Pot, Quick Tagged With: kids food, one pot, quick supper, rice

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Comments

  1. Kavey says

    June 30, 2016 at 6:48 pm

    I’ve really become a convert to microwave rice lately, it’s so versatile and if you buy a good brand, it’s really very good, especially in dishes like this where it has the advantage of not being too wet for a stir fry!

    Reply
    • Katie Bryson says

      June 30, 2016 at 6:57 pm

      You’re so right Kavey, it’s become a staple in my cupboards for adding to things like stir fries and soups!

      Reply
  2. samantha rickelton says

    June 30, 2016 at 7:24 pm

    Mmm we used to make our own egg fried rice all of the time but haven’t in ages! We like using micro brown rice and quite a big glug of soy sauce. Thanks for the reminder I need to cook this again soon!

    Reply
  3. Sally - My Custard Pie says

    June 30, 2016 at 7:53 pm

    This sort of stir fry is a mid-week staple and my family love it. You are so right when you say it’s customisable to family tastes and I can make it meaty, veggie or vegan. Love seeing your version of it.

    Reply
  4. Nyomi says

    June 30, 2016 at 7:57 pm

    My mouth watered looking at these photos. Yum! I have a egg fried cauliflower rice recipe we love. I’ll give this a go too.

    Reply
    • Katie Bryson says

      July 1, 2016 at 6:47 am

      Thanks Nyomi! Egg Fried Cauliflower Rice sounds great…

      Reply
  5. Stuart says

    June 30, 2016 at 8:23 pm

    One of my favourite dishes is a bowl of fried rice. This looks very achievable, thanks for sharing Katie x

    Reply
  6. Choclette says

    July 1, 2016 at 11:19 am

    Really like your way of making this with an omelette. I’ve never had luck with egg fried rice and it always ends up looking rather grey and sad. This sounds like an excellent way of doing it.

    Reply
  7. Becca @ Amuse Your Bouche says

    July 1, 2016 at 2:49 pm

    I absolutely love making egg fried rice – if I ever have rice leftover from the previous night, this is what happens to it. Endlessly adaptable!

    Reply

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I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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