Do you know those times when you are simply craving that carry-out curry or fried rice or pizza from your neighborhood restaurant? But what you are not craving for your family and especially your toddler is all the sodium and MSG and hidden sugar and trans-fat that often times comes in it? We at #HealthyKidsCommunity are in the same boat! So we decided to give you a few healthy, easy to make at home, delicious options of those favorite take-away dishes. Expect a lot of vibrant colors, fragrant spices and bold flavors this week, all excellent choices to start your little ones on early to develop their palates and eye for diverse foods!
Here’s is this weeks line up:
Monday: Follow Liza @cookingforgrey for Coconut Pineapple Chicken Curry.
Tuesday: Follow Maria @toddlerandtoast for Mince Keema Curry.
Wednesday: Follow Sally @sproutingyumminess for Fish n’ Chips
Thursday: Follow Kat @katsdelicious_kitchen for Vegetable fried rice.
Friday: Follow Nikki @little_miss_s_ for Chicken and Veggie Nuggets.
Saturday: Follow Claudia @whatsbabyeating for Cauliflower Pizza.
My contribution to this week’s “Healthy Take Away” theme is vegetable fried rice!
Fried rice is the common take away dish in any chinese take aways or restaurants but we don’t want to give that to our kids. Here is my version of healthy fried rice and taste just as good!
TIP FOR A GREAT FRIED RICE! Use jasmin perfume rice and 1/4 less water to boil and it has to be cold before frying. Ideally the rice should taste slitghly hard. For instance, if you plan to cook this for lunch then boil the rice first thing in the morning and let it cool down. Don’t use any vegetables that evaporate water when they are cooked such as zucchini as they make the rice soggy.
Served 2 adults and 2 toddlers
- 1 cup jasmin perfume rice
- 1 medium yellow onion (finely diced)
- 2 medium carrots (finely diced)
- 4 medium brown champignon mushrooms (finely diced)
- 3 large broccoli florets / 1/2 cup peas (finely diced – broccoli only)
- 1/2 cup unsalted & unsweetened sweetcorn
- 3 large organic eggs
- 2 stalks spring onion / scallion (chopped)
- 1 tsp himalayian salt
- 2 tbsp low salt light soya sace
- 1 tbsp vegetable oil (not olive oil)
- Heat up a large frying pan, add oil and add onion, carrots, mushrooms, broccoli and stir fry in medium hight heat for approximately 10 minutes. When they are almost cooked add sweetcorn and stir in evenly.
- In the mean time, make a scrambled egg.
- Add rice, use a wooden spatula and gently break the rice apart and mix well then add eggs and spring onion. Take a portion out for your baby / toddler before adding salt and soya sace.
- Add salt and soya sauce and mix in well. Add more soya sauce if required.
- If you love chilli then I recommend adding some chilli oil or sriracha sauce.