Hidden Veggie Fried Rice
Soft scrambled egg and tiny flecks of carrot, peas and cabbage folded through quick stir-fried rice, mild and gently savoury for little mouths. A good way to sneak extra vegetables onto a toddler's plate without a fuss.
Servings
Ingredients
Nutrition
Per serving
Steps
Use cold rice
Break up the cold, day-old rice with your fingers so the grains separate. Cold rice fries loose instead of turning mushy and gluey.
- 400 g cold cooked rice
✅ Done when: rice grains fall apart with no clumps
Chop everything tiny
Dice the carrot, cabbage and corn as small as you can, so a toddler cannot pick them out. The smaller the pieces, the better they hide in the rice.
- 50 g carrot
- 60 g cabbage or spinach
- 50 g corn kernels
✅ Done when: pieces are pea-sized or smaller
Scramble the egg
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Soften the vegetables
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Fry the rice
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Bring it together
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Serve and store
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Use cold rice
Break up the cold, day-old rice with your fingers so the grains separate. Cold rice fries loose instead of turning mushy and gluey.
- 400 g cold cooked rice
✅ Done when: rice grains fall apart with no clumps
Chop everything tiny
Dice the carrot, cabbage and corn as small as you can, so a toddler cannot pick them out. The smaller the pieces, the better they hide in the rice.
- 50 g carrot
- 60 g cabbage or spinach
- 50 g corn kernels
✅ Done when: pieces are pea-sized or smaller
Scramble the egg
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soften the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the rice
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Bring it together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve and store
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The Story Behind the Dish
Fried rice began as a thrifty way to use up leftover rice, turning it crisp and fragrant in a hot wok with whatever vegetables and eggs were on hand. Yangzhou, a prosperous canal city, became famous for a particularly fine version studded with small, colourful bits of vegetable, egg and sometimes seafood.
⭐ Why It's Famous
It's one of the most-loved ways to use leftover rice in Chinese home cooking, and its mix of small, soft, colourful pieces makes it naturally appealing to young children.
💡 Fun Fact
Chinese cooks have long known that only cold, day-old rice fries properly: fresh rice holds too much moisture and turns to mush in the wok.
Yangzhou, Jiangsu province, China
32.39°N, 119.41°E
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