Budding chefs will love making this fried rice almost as much as eating it! Loaded with carrots, broccoli, mangetout and peas, and finished with egg ribbons, this speedy vegetable-packed stir-fry is perfect for a fuss-free weeknight supper.
- Heat a nonstick frying pan (about 24cm in diameter) and add 1/4 tsp oil. Brush it all over the surface of the pan with a pastry brush for an even layer. Break an egg into a cup and whisk well then add to the pan. Tilt the pan and let the egg run until it covers the base. Cook for 30 seconds, then flip and repeat. Tip the omelette out onto a plate then repeat with another 1/4 tsp oil and the second egg.
- Heat the remaining oil in a wok and add all the vegetables. Stir-fry on a high heat for 3 minutes. Add the rice and stir-fry for another 2 minutes.
- Cut the omelettes into finger-width ribbons and add them to the rice. Cook for a further minute. Add the Worcestershire sauce, stir well and serve immediately.
Tip: To cook your own rice from scratch, allow more time. Put 120g (4 1/4oz) brown basmati rice in a pan and pour over boiling water. Cover and simmer for 20 minutes, drain and cool under running water before stir-frying.
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