Kid-friendly Vegetable Confetti Cantonese Fried Rice Cup + Bubbly Ginger Limeade for One Recipe - Sticky Fingers Cooking
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Family Meal Plan: Vegetable Confetti Cantonese Fried Rice Cup + Bubbly Ginger Limeade for One

Family Meal Plan: Vegetable Confetti Cantonese Fried Rice Cup + Bubbly Ginger Limeade for One

Vegetable Confetti Cantonese Fried Rice Cup + Bubbly Ginger Limeade for One

by Erin Fletter
Photo by Natasha McCone and Kate Bezak
prep time
20 minutes
cook time
4 minutes
makes
1-1 servings

Fun Food Story

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Vegetable Confetti Cantonese Fried Rice Cup

Cooking serves multiple purposes: it nourishes us, gives us freedom and autonomy to choose what we eat, and allows us to connect to the land where the food is grown. Young chefs usually don't think about these things, but the seeds are planted early when kids spend time in the kitchen. The goal of our microwavable mug recipes is two-fold: we want to inspire kids to be empowered to try new things at home in the comfort of their own space, and we also want to teach young chefs skills that bolster their independence. Independence in the kitchen crosses over to all other areas of life. We love this fried rice recipe's adaptability, approachability, and ability to spark conversation about food waste and culture. Plus, it's such a great way to increase the nutrition of plain rice, which we already know most kids love!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief
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Shopping List

  • FRESH OR FROZEN
  • 1 green onion
  • 1 garlic clove
  • 3 limes
  • 1/4 C mixed fresh or frozen veggies (Kid chefs choose at least 2: frozen peas, carrots, or corn, frozen or fresh spinach, cherry tomatoes, celery, bell pepper, fresh shredded carrots, fresh or canned mushrooms)
  • EGGS
  • 1 egg **(see allergy subs below)**
  • PANTRY
  • 1/4 C microwavable ready-to-serve rice
  • 2 tsp + more low-sodium soy sauce **(see allergy subs below)**
  • 1/2 tsp toasted sesame oil **(see allergy subs below)**
  • sugar to taste
  • 12 oz ginger ale (preferably without high-fructose corn syrup)
  • 1 pinch salt
  • 1 handful raisins, dried cranberries, or other dried fruit for a science experiment (and for snacking!)
  • HAVE ON HAND
  • 1/4 C water
  • 1 C ice

Fun-Da-Mentals Kitchen Skills

  • crack :

    to break open or apart a food to get what's inside, like an egg or a coconut.

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • microwave :

    to heat or cook food or liquid quickly in a microwave oven, which uses high-frequency electromagnetic waves to generate heat in the food's water molecules.

  • mince :

    to chop into teeny tiny pieces.

  • peel :

    to remove the skin or rind from something using your hands or a metal tool.

  • slice :

    to cut into thin pieces using a sawing motion with your knife.

  • smash :

    to break up food into smaller pieces or squash food to flatten or soften it.

  • snip :

    to use scissors to cut something with quick, sharp strokes.

  • squeeze :

    to firmly press or twist a food with fingers, hands, or a device to remove its liquid, like shredded potatoes, frozen and thawed spinach, or tofu.

  • taste :

    to put a bit of food or drink in your mouth to determine whether more of an ingredient is needed to improve the flavor.

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

Equipment Checklist

  • Microwave
  • Microwave-safe mug
  • Potholder
  • Cutting board + kid-safe knife (a butter knife works great)
  • Clean pair of kid-safe scissors
  • Small bowl
  • Whisk
  • Dry measuring cups
  • Fork or spoon for mixing
  • Paper towel
  • Measuring spoons
  • Soap for cleaning hands
  • Citrus squeezer (optional)
  • Liquid measuring cup
  • Drinking glass
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Ingredients

Vegetable Confetti Cantonese Fried Rice Cup

  • 1 garlic clove, minced
  • 1 green onion, snipped
  • 1 C microwavable ready-to-serve rice
  • 1/4 C mixed frozen or fresh veggies (Choose at least 2! Chef’s choice: frozen peas, carrots, and/or corn, frozen or fresh spinach, cherry tomatoes, celery, bell pepper, fresh shredded carrots, fresh or canned mushrooms)
  • 1 egg **(for EGG ALLERGY omit egg or sub 1/4 C of silken tofu)**
  • 2 tsp low-sodium soy sauce **(for GLUTEN/SOY ALLERGY sub coconut aminos)**
  • 1/2 tsp toasted sesame oil **(for SESAME ALLERGY sub a nut-free oil, like olive or vegetable)**
  • 1 tiny pinch salt

Bubbly Ginger Limeade for One

  • 2 T squeezed lime juice (from 2 to 3 limes)
  • 6 oz (1/2 standard can) ginger ale, preferably without high-fructose corn syrup
  • 1/4 C water
  • sugar to taste
  • ice

Food Allergen Substitutions

Vegetable Confetti Cantonese Fried Rice Cup

  • Egg: Omit egg or substitute 1/4 C of silken tofu for 1 egg.
  • Gluten/Wheat: Substitute coconut aminos for low-sodium soy sauce.
  • Soy: Substitute coconut aminos for low-sodium soy sauce.
  • Sesame: Substitute a nut-free oil, like olive or vegetable oil, for toasted sesame oil.

Instructions

Vegetable Confetti Cantonese Fried Rice Cup

1.
smash + peel + mince

Using the back of a kid-safe lettuce knife or the palm of your hand, smash 1 garlic clove to release it from its skin. Peel the skin and discard it, then mince the garlic clove!

2.
snip + chop

Using a clean pair of kid-safe scissors, snip 1 scallion into small pieces. Chop 1/4 cup of fresh or frozen veggies. (If veggies are small and frozen, there's no need to chop. If veggies are big and frozen, run them under warm water to thaw first before chopping into small pieces.)

3.
add + break up

Add 1 cup of precooked rice to your microwavable mug. Break up the rice using a fork, spoon, or your clean hands! It will be sticky! (If you use your hands, wash them after!)

4.
mix + microwave

Mix in the minced garlic, snipped scallion, and chopped veggies. Cover the mug with a damp paper towel and microwave on high for 2 minutes.

5.
crack + whisk

Crack 1 egg and whisk it in a small separate bowl.

6.
whisk + mix + microwave

Whisk together 2 teaspoons soy sauce and 1/2 teaspoon toasted sesame oil. Mix into your rice along with the egg and 1 tiny pinch of salt. Cover with the damp paper towel and microwave for another 2 minutes. Let cool before removing from the microwave. Stir, blow, and taste! Season with more soy sauce and sesame oil, if desired!

Bubbly Ginger Limeade for One

1.
slice + squeeze

Slice 2 or 3 limes in half and squeeze lime juice into a drinking glass. (If you first microwave the limes for 15 seconds, it will make them easier to slice and squeeze!)

2.
add + mix + taste

Add 6 ounces of ginger ale to the glass. Mix in 1/4 cup of water, a few ice cubes, and taste! Add 1 pinch of sugar to sweeten it up. Shout "Gon bui" (Gan booy) or "Cheers" in Cantonese!

Surprise Ingredient: Garlic!

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Photo by nafterphoto/Shutterstock.com

Hi! I'm Garlic!

"You might be familiar with my strong aroma and taste, but did you know that I'm the bulb of a plant with white, pink, or purple flowers! I'm used in many savory dishes that just wouldn't be the same without me!"

History & Etymology

  • Garlic has been grown for thousands of years in China, Egypt, and Mesopotamia. Ancient Egyptians, Greeks, and Romans used garlic in traditional medicine and cooking. 
  • It was found in the tomb of the Egyptian pharaoh Tutankhamun, who lived from around 1341 BCE to 1323 BCE.
  • Galen, a Roman Greek physician writing in the 2nd century, mentioned garlic as a cure-all.
  • Garlic is native to many parts of Asia, and China produces the most, about 76 percent. 
  • Garlic has long been a staple in vampire folklore as a vampire repellent. Wear some around your neck; a vampire would not dare come near!
  • The word "garlic" comes from the Old English "gārlēac," from "gār" or "spear" (the cloves look like a spearhead) and "lēac" or "leek." 

Anatomy

  • Garlic, or Allium sativum, is a species of the Allium genus. It is related to chives, leeks, onions, scallions, and shallots. It is a perennial flowering plant that grows from a bulb. 
  • Garlic can be cultivated by planting a clove in the ground. It is usually planted in the fall and harvested in late spring or early summer. A stalk will begin to grow from the plant's center, and produce a flower bud, called a "garlic scape," which will eventually flower unless the scape is removed to encourage the bulb's growth. Garlic scapes taste like garlic!
  • A garlic bulb is made up of 10 to 20 cloves. The bulb and cloves are covered with white, papery protective leaves or sheaths that are removed before eating or cooking.

How to Pick, Buy & Eat

  • Garlic is almost ready to pick when the plant leaves turn yellow. It is time to harvest when the two lower leaves turn brown. If you dig out a bulb from the ground and the cloves have not fully grown into their skins, wait a little longer before picking the rest. 
  • You can eat garlic right after picking it or let the bulbs dry out (cure) so they last longer in storage. Lay them out where the air will circulate, or hang them from their stems in a shady, dry place. Depending on the weather, curing can take two weeks to two months. The roots will shrivel and become stiff, and the leaves will be completely dried out and brown.  
  • After removing the leaves at the neck of the garlic bulb, and trimming the roots, store the bulbs in a breathable container where they can remain dry. 
  • When choosing garlic from the market, the cloves in a garlic bulb should feel firm, not soft, when you squeeze them gently. If they are too dry, the space where a clove would be may feel hollow.  
  • When you are ready to use a few garlic cloves in a recipe, press down on the bulb, root side down, to loosen the cloves. Separate the cloves you need with your fingers and use a knife to trim the tip and root end. Then, lay the flat side of a large knife on a clove on a cutting board and press down on the blade to lightly crush the clove and release its skin, making it easier to peel off. It can then be used whole, sliced, or minced. 
  • Garlic is a root vegetable and an essential ingredient in many countries' dishes. You can use garlic to season sauces, spreads, salad dressings, meats, breads, and vegetables. It adds a warm, distinctive flavor to butter and mashed potatoes. 
  • Garlic produces a pleasant but pungent aroma; if it gets on your hands, there are several ideas to remove the smell from your skin. You can try various scrubs: a paste of salt, baking soda, and water; salt and lemon juice; or coffee grounds or instant coffee and water. Rubbing vinegar or tomato juice on your hands might work. Another method is to hold a stainless steel utensil under cold running water and then rub your hands on the utensil (or stainless steel sink). Supposedly, when the stainless steel molecules bind to the sulfur molecules in the garlic, the odor transfers to the stainless steel.

Nutrition

  • Garlic, especially raw garlic, has a few health benefits when eaten regularly. It is thought that eating 1 to 2 cloves a day may help to lower cholesterol, protect the heart, fight infections, prevent some cancers, and reduce blood clotting. A sulfur-containing compound in garlic called "allicin" is primarily responsible for these benefits.
  • Garlic can also be detrimental to health by contributing to acid reflux, and if a person is taking medicine to prevent clots, they may want to avoid garlic.

History of Fried Rice!

Photo by Creative Family/Shutterstock.com
  • Fried Rice is a main or side dish of cooked rice with a variety of added ingredients, like scrambled eggs, veggies, seafood, or meat. The rice mixture is then stir-fried, using a small amount of oil, in a skillet or wok. It is seasoned with salt, garlic, or other spices, and soy sauce or oyster sauce may be added. You can make it at home using either available leftovers or fresh foods. 
  • The earliest mention of fried rice is from China during the Sui Dynasty (589-619 CE). It is believed to have developed as a way to use leftovers to avoid the Chinese taboo on wasting food.
  • Although the dish began in China, several other Asian countries later adopted their own variations of Chinese fried rice using one or more unique ingredients. For example, in Indonesia, fried rice is considered one of their national dishes called "nasi goreng," and it includes sweet soy sauce and ground shrimp paste. 
  • Fried rice isn't eaten only in Asia, however. Variations found elsewhere in the world include Portugal's "arroz chau-chau" and Peru's "arroz chaufa." In Africa, there is "Nigerian fried rice," and Puerto Rico has "arroz mamposteao." There are many, many more. Often, versions found on other continents began with the fried rice made by Chinese immigrants that were modified by their adopted countries using local foods and cooking methods.  
  • Whichever version you eat and whatever ingredients you add, fried rice is delicious comfort food and a great way to use up leftovers!

Let's Learn About China!

Photo by XiXinXing/Shutterstock.com
  • China's official name is The People's Republic of China. It became a republic in 1912; however, the first Chinese dynasty appeared around 2100 BCE. China is one of the largest countries in the world, and it has the most people!
  • The official language of China is Mandarin. However, various dialects are spoken in different regions of the country. For example, in Shanghai, they speak Shanghainese.
  • China is around the same size as the continental United States but only has one official time zone. The continental US has four.  
  • China's capital city is Beijing, while the most populated city is Shanghai.  
  • The Great Wall in China is the largest man-made construction on Earth, stretching an incredible 5,500 miles. Its builders used mortar that included sticky rice to bind the Great Wall's stones! 
  • China's land is diverse, with high mountains, low coastal lands, deserts, and damp tropical areas. Just like the United States!
  • The Chinese are known for their papermaking, porcelain, and silk cloth. In addition to paper, they also invented the compass during the Han dynasty (202 BCE to 220 CE), woodblock printing in the Tang dynasty (by 7th century), gunpowder in the Tang dynasty (9th century), and movable type made of porcelain (for printing) between 1039 and 1048 CE, during the Song dynasty.
  • Chinese cuisine varies by region. Climate, local agriculture, ethnic and class backgrounds, and outside influences all contribute to China's food diversity. There are eight major regional Chinese cuisines: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.
  • Wheat is farmed in northern China, so noodles and other foods made from wheat are consumed more in the North. On the other hand, rice is cultivated in southern China; therefore, rice is a staple in the South.  
  • Tea has long been part of Chinese culture across all parts of society. China was the first country to grow and drink tea and, today, it exports the most green tea worldwide.

What's It Like to Be a Kid in China?

  • School success is greatly emphasized in China. Chinese kids go to school five days a week (six days before 1995), and their school day runs from 7:30 or 8 am until 4 or 5 pm. After school, they might do homework for three hours.
  • In primary school, kids learn the Chinese language, which is made up of about 7,000 characters, not letters. The characters represent words. By the time they finish primary school, they will have learned about 4,000 characters. They will also learn a foreign language, especially English.
  • Kids may not have aunts, uncles, or cousins because, at one time, the Chinese government allowed couples to have just one child due to the high population. That later changed to two, and in May 2021, the policy changed again to allow three kids, so now a child may have a sibling or two. 
  • Some of the holidays that kids celebrate with their families are Chinese New Year, the Dragon Boat Festival, and National Day. National Day is celebrated with fireworks and parades to commemorate the formal proclamation of the People's Republic of China on October 1, 1949. 
  • Kids enjoy playing ping pong, basketball, volleyball, and badminton. They also play video games and ride their bikes. 
  • Rice and noodles are staples, and kids may eat these at every meal. They'll eat their food using chopsticks, not forks!

Lettuce Joke Around

Did you hear about the dog who ate a bunch of garlic?

His bark was worse than his bite!

Lettuce Joke Around

I've started using garlic in my magic act. I crush it, add basil and some pine nuts, blend them together with some Parmesan and olive oil...

Then…pesto!

That's Berry Funny

What is the noisiest spice? 

Ginger Snap!

The Yolk's On You

What do vegetables like to drink? 

Ginger ale!

Lettuce Joke Around

What is an ice cream cone's favorite vegetable? 

Gar-LICK!

The Yolk's On You

What do citrus fruits like to eat? 

Lime-a-beans!

THYME for a Laugh

What do you get when you cross a brontosaurus with a lime? 

A dino-sour!

That's Berry Funny

How did the gardener mend his trousers? 

With a vegetable patch!

The Yolk's On You

Where do Sticky Fingers Cooking chefs live? 

In gingerbread houses, of course!

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