As a kid, my Chinese food experiences were shaped by tall, blue canisters that were found on one of the bottom shelves at the grocery store. You might remember the La Choy brand? ( It’s still available today) La Choy Chow Mein Noodles tossed onto the contents of a can of La Choy Chicken Chow Mein constituted Chinese food in our house and let’s just say I wasn’t a fan.
As I entered high school, a few Chinese take out restaurants appeared and my parents became big fans of three dishes in particular: crab rangoon, egg foo young and moo goo gai pan. I can’t eat them to this day.
Since moving to Dallas over 20 years ago, I have found a few Chinese dishes I really, really like. But, I still have a hard time finding a Chinese restaurant that I really, really like. Sometimes, it’s just easier-and definitely healthier- to make it at home. One of those dishes is fried rice. Here’s my take on a kid-approved fried rice the whole family will enjoy.
Kid Friendly Fried Rice
1/2 red pepper, small dice
1/2 cup carrots, small dice
2 T canola or vegetable oil
2 large eggs
2 cups brown rice (cooked according to package directions)
3/4 cup shelled edamame
1-2 T light soy sauce or oyster sauce
1/2 cup green onions, chopped (green part only)
Salt and pepper to taste
1 cup cooked chicken (optional)
1. In a wok or large skillet, heat oil over medium to medium high heat.
2. Add carrots and red pepper; cook until slightly soft.
3. Add eggs and scramble until almost cooked. (slightly runny is ok)
4. Add rice and mix throughly to incorporate.
5. Pour soy sauce directly onto rice mixture and stir.
6. Add edamame and chicken, if using. Mix together and allow edamame and chicken to warm through.
7. Remove from heat and add onions. Serve