Kid's Fried Rice Recipe

Prepare rice

Use 3 cups of cooked, well-chilled long-grain rice. Break up any clumps with a fork so grains are separate for even frying.

Heat a large nonstick skillet or wok over medium-high heat until hot (about 1–2 minutes). Add 1 tablespoon vegetable oil and 1 tablespoon butter and swirl to coat.

Add the lightly beaten egg to the hot pan, tilt and swirl to make a thin omelet. Cook 30–45 seconds until set, flip if needed, then transfer to a cutting board and roughly chop into bite-size strips. Return pan to heat.

Add remaining 1 tablespoon vegetable oil to the pan. Add the chilled rice in an even layer. Let rice sit without stirring 30 seconds to slightly toast, then stir-fry 1–2 minutes to heat through and start to separate grains.

Season rice with 1 1/2 tablespoons low-sodium soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly. If using ketchup for a milder, sweeter flavor for kids, stir in 1 teaspoon now.

While rice is warming, in a second large skillet (or wipe out the first and reheat) warm 1 tablespoon vegetable oil over medium-high heat. Add the diced chicken breast (about 10 oz). Season lightly with a pinch of salt and pepper.

Cook chicken, stirring occasionally, until cooked through and lightly golden, about 4–6 minutes depending on dice size. Remove chicken to a plate and set aside.

In the same pan add the 1/4 cup finely diced yellow onion and 1/2 teaspoon minced garlic. Sauté 1–2 minutes until softened and fragrant but not browned.

Add 3/4 cup thawed peas and carrots and cook 1–2 minutes until warmed through. Return the cooked chicken to the pan and stir to combine. Add 2 tablespoons low-sodium chicken broth (or water) to loosen and create a little saucy coating; simmer 30 seconds.

Transfer chicken and vegetable mixture into the pan with the rice. Fold gently to combine everything, breaking up the egg into smaller pieces as you mix.

Taste the combined fried rice and adjust seasoning if needed — add up to 1/2 teaspoon more soy sauce or a pinch more salt for flavor aimed at kids. Drizzle remaining 1/2 teaspoon sesame oil and toss.

Add the thinly sliced green onion (both white and green parts) and gently fold through. Sprinkle 1/2 teaspoon toasted sesame seeds if using.

Serve warm in kid-size portions on plates. Keeps the pieces small and mild-flavored for easy eating.