Kids' fried rice

Ingredients

• 300 g Jasmine rice
• 150 g cooked ham (diced)
• 4 pieces egg (medium size)
• 150 g carrot
• 100 g frozen peas
• 2 pieces scallion
• 3 tbsp sunflower oil
• 1 tbsp light soy sauce
• 1/2 tsp fine salt
• 1/4 tsp ground white pepper

Method

1. The day before (or at least 2 hours in advance), cook the rice: rinse the jasmine rice under cold water until the water runs clear. Cook in a saucepan with 450 ml of water (or according to package directions) until absorbed. Spread the cooked rice out on a baking sheet to cool completely (cold rice is essential for fried rice with distinct, separate grains).
2. Peel the carrot and cut it into 3-4 mm mini-dice (as small as possible so the kids eat them without noticing). Finely slice the scallions (set aside for garnish). Cut the cooked ham into small dice of a similar size.
3. Beat the eggs in a bowl with a pinch of salt and the white pepper. In a wok or a large skillet, heat 1 tablespoon of sunflower oil over medium-high heat. Pour in the beaten eggs and scramble them quickly (30 seconds), then set aside on a plate.
4. Add 1 tablespoon of oil to the wok. Sauté the diced carrot and peas (frozen, without thawing first) for 2 minutes, until tender but still crisp. Salt lightly. Transfer to the plate with the eggs.
5. Add the last tablespoon of oil. Pour the cold rice* into the wok and spread it over the entire surface. Let it heat without stirring for 30 seconds, then toss it vigorously to break up the grains and reheat them evenly (about 2 minutes). Add the diced ham and mix.
6. Return the vegetables and scrambled eggs to the wok. Pour in the light soy sauce while stirring with a wooden spoon to distribute the color evenly. Taste and adjust the seasoning (salt, pepper).
7. Off the heat, add the sliced scallions. Toss gently. Serve immediately in kids' bowls.

Nutrition

Per serving

Energy

528.8 kcal

Protein

21.67 g

Carbohydrate

66.09 g

Fat

18.63 g

Fibre

3.44 g

Calcium

26.06 mg

Iron

0.95 mg

Magnesium

20.96 mg