What’s in the Kid’s Kitchen (recipes for your children)

This seems to me a grown up dish but according to my sources older kids really like it, and when I say older I mean ages 8-12+. I really don’t think you’re 2 year old will like it, but I could be wrong. I say this only because of the ginger and garlic in the recipe. Have fun, and let me know how it goes.

Recipe from

Recipe Time

Cook Time: 10 Minutes
Prep Time: 10 Minutes

Nutritional Information

Amount per serving

Calories: 240
Calories from fat: 0.0%
Fat: 5.8g
Saturated fat: 1.1g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.4g
Protein: 9.6g
Carbohydrate: 38.7g
Fiber: 4g
Cholesterol: 106mg
Iron: 2.2mg
Sodium: 439mg
Calcium: 92mg

Ingredients

1 (5.3-oz.) bag quick-cooking brown rice
1 (8-oz.) package fresh sugar snap peas
4 green onions, cut into 2-inch pieces
1/2 cup matchstick-cut carrots $
Vegetable cooking spray
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 large eggs, lightly beaten $
3 tablespoons lite soy sauce
2 teaspoons dark sesame oil

Preparation

Cook rice according to package directions; drain well.
SautÃ© peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sautÃ© 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.
Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.