Fried rice is a quick meal, especially when you have leftover rice on hand. Add scrambled eggs and serve a few sides so kids can build their own rice bowls.
After a bazillion taco nights, my family needed something new in the dinner rotation. I wanted a meal that was served the same way as taco night, because like most kids, mine really like being able to personalize what's on their plate. Plus, my kids are obsessed with using tongs, so any meal that involves airlifting food out of a serving bowl and dropping it onto their plate is a hit.
While taco night is on hiatus, we've been living it up with fried rice night.
At its most basic, fried rice is warm, crispy rice with scrambled eggs mixed in. It's delicious comfort food, filling and satisfying and very easy to make. Especially this recipe, which keeps things as simple as possible.
A simple bowl of rice and egg is completely satisfying on its own. It's a perfect meal for toddlers, little kids and less adventurous eaters. The rest of us can amp up the flavor with my maple-soy sauce tempeh, baby kale, peas, green onions, and Sriracha.
Or, maybe you could add leftover steak with snap peas. Or tofu and broccoli. Or chopped up chicken breast. Or frozen peas and crumbled bacon. Fried rice is a Choose Your Own Adventure kind of meal, one that encourages using up all the random odds and ends that have collected in your refrigerator and freezer.
Lately, my husband and I have been liking crumbled tempeh as a topping, although my kids prefer tofu. The marinade in the recipe can be used for both.
Other toppings can be served raw or sauteed briefly in a little oil before you make the rice and eggs. For summer, I've been thinking that maybe corn and bacon would be delicious?
Fried rice is a meal born from leftovers, especially leftover rice. Slightly dry, day-old rice gets crispier in the pan. In an ideal meal planning world, you and I would plan a dinner on Monday or Tuesday that has rice as a side, and we'd make extra rice to stash in the fridge. Then on Wednesday, we'd throw that rice in a pan for Fried Rice Night.
In my real world, I often end up making rice in the morning and spreading it out on a sheet pan in the refrigerator to cool and dry out a bit. Then I make fried rice that same night. I've been making this recipe with brown rice, with no complaints.
For both fried rice night and taco night, these small tongs are perfect for kids. Don't you love the minty color?Print