Home Cookin': Fried Brown Rice | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Fried Brown Rice 

Published January 29, 2014 at 9:00 a.m. | Updated April 4, 2022 at 7:51 p.m.

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When I discover a home-cooked, nutritious meal that keeps my sugar-loving, turbo-charged preschooler in his seat for more than 10 minutes, I feel the need to shout it from the rooftops. I stumbled upon this fried-brown-rice dish a couple of months ago, and it’s become a weeknight staple in our house. It tastes like wholesome Chinese take-out. And because of the nutrient-rich brown rice and copious vegetables, it leaves you without any post-meal regret.

If your kids are agreeable, they can do some of the veggie prep. I bought effective, kid-friendly cutting utensils (pictured below) from this Montessori-inspired website. The plastic, serrated knives and easy-to-hold chopper make my 3-year-old son and 6-year-old daughter feel empowered in the kitchen. And I don’t have to worry they'll lose a finger while they help.

This recipe is also totally adaptable. You can sub in your kids’ favorite veggies or go totally vegetarian, replacing the chicken with tofu or extra scrambled eggs.

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Alison Novak

Alison Novak

Alison is the former managing editor at Kids VT, Seven Days' parenting publication and writes about education for Seven Days.


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