This kid-friendly confetti fried rice is a big hit in my household – it’s packed full of veggies, has zero spice (although you can add yours after you serve the little ones!) and has fun egg ‘noodles’ on top. Both the young and the young-at-heart will love this total crowd-pleaser.
Chicken & Carrot Confetti Fried Rice
1 carrot
1 tbsp vegetable oil
2 garlic cloves, finely chopped
1/2 onion, diced
200g (7 oz) chicken mince
1 bok choy, finely sliced
1/2 cup finely sliced wombok (also known as Chinese cabbage or Napa cabbage)
3 cups cooked rice
1/4 cup Marion’s Kitchen Honey Soy Garlic Marinade (go to where to buy for stockist information)*
3 tbsp finely chopped spring onion (scallions)
Egg noodles:
1 tsp vegetable oil
2 eggs, lightly whisked
- For the egg noodles, heat the vegetable oil in a medium non-stick frying pan over medium-high heat. When hot, add the eggs and swirl so that they settle into one thin layer. Cook until set and then transfer to a cutting board. Roll the omelette up and then slice into ‘noodles’. Set aside for later.
- To prepare the carrot confetti, use a vegetable peeler to cut 8-10 large strips off the carrot. Then finely chop those strips into ‘confetti’.
- To cook the fried rice, heat the vegetable oil in a work or large frying pan over high heat. Add the garlic and the onion and stir-fry for half a minute. Add the chicken mince and stir-fry until broken up evenly and just cooked. Then add in the carrot confetti, bok choy and cabbage. Stir-fry for another half a minute. Add the rice and the Honey Soy Garlic Marinade. Stir-fry until well combined.
- Divide among serving plates and top with ‘egg noodles’ and spring onion.
- Notes: – If you can’t find my Marion’s Original Honey Soy Garlic Marinade in your area, you can try my homemade Honey Soy Garlic Marinade recipe here ).
