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Riz sauté aux légumes cachés

Name: Riz sauté aux légumes cachés
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: CN
Ingredients: 400 g cooked white rice, cold and day-old (jasmine or long-grain); 1 tbsp neutral vegetable oil, divided; 1 egg, beaten; 50 g carrot, peeled and very finely diced; 50 g frozen peas, thawed; 50 g sweet corn kernels (fresh, frozen or tinned, no added salt); 60 g cabbage or spinach, very finely chopped; 1 spring onion, green part only, very finely sliced; 1 tsp low-sodium light soy sauce (contains wheat; optional, skip for under-2s); 1 tsp toasted sesame oil

10m

Prépa

12m

Cuisson

Portions

Facile

Difficulté

Riz sauté tout doux, avec œuf brouillé et petits morceaux de légumes cachés dedans.

#chinese#fried-rice#foodie-mini#toddler#preschool#vegetables#quick

Portions

4portions

Ingrédients

Nutrition

calories190

protein6g

carbs30g

fat5g

fiber2g

Par portion

Étapes

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

✅ C'est prêt quand : 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

✅ C'est prêt quand : 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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

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

✅ C'est prêt quand : 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

✅ C'est prêt quand : 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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Yangzhou, Jiangsu province, China📅 Imperial era, refined over centuries🍚 CN

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.