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Vegetable Egg Fried Rice

This quick meal is a flavorful way to pack in whole grains, veggies and protein.


  • 4 cups cooked leftover white or brown rice
  • 3/4 cup frozen peas
  • 3 large eggs
  • 2 tablespoons low-salt soy sauce, plus extra to taste
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons sesame oil
  • 1 lime
  • 6 scallions
  • 2 cloves of garlic
  • 1 red bell pepper
  • 4 oz baby corn or snow peas
  • 1/4 of a bunch of fresh cilantro


Kids: Use your fingers to crumble up the cold rice so the grains aren’t stuck together.
Kids: Remove the peas from the freezer and leave to defrost. Meanwhile…
Together: Crack the eggs into a medium bowl and whisk well.
Kids: Place the soy sauce, sweet chili sauce and 1 tablespoon sesame oil into a small bowl.
Together: Cut the lime in half on a chopping board, then squeeze in the juice from 1 half. Whisk well.
Kids: Halve the baby corn lengthways
Together: Trim and finely slice the spring onions. Peel and finely slice the garlic.
Together: Halve the pepper, scrape out the seeds and white pith with a teaspoon, then slice lengthways into strips.
Kids: Pick the cilantro leaves and set aside, then finely slice the stalks.
Adults: Place a large wok over a high heat and add 2 tablespoons sesame oil.
Adults: Once hot, carefully add the garlic and coriander stalks and cook for 30 seconds, then add the chopped vegetables and peas.
Adults: Fry for 1 minute, or until slightly softened, stirring regularly.
Together: Add the rice and stir well, making sure it doesn’t stick to the bottom of the pan.
Adults: Cover with a lid or tin foil and cook for 2 minutes, or until the rice is piping hot through.
Adults: Once piping hot, use a wooden spoon to push the rice and vegetables to one side of the pan.
Adults: Working quickly, pour the egg mixture into the empty space in the pan and cook for 1 minute to scramble it slightly, stirring continuously.
Together: Fold the egg into the rice and vegetables, then take the pan off the heat.
Together: Stir in the lime dressing, then divide between your bowls.
Kids: Scatter over the reserved coriander leaves, then serve straightaway.

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About this Recipe
  • Serves: 6
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
Submitted By
Kids Cook Monday
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