Vegetable Confetti Cantonese Fried Rice Cup + Bubbly Ginger Limeade
Kids in the Kitchen! Recipe Ketch-up!
Knock-Knock! Who's there? RICE. Rice Who? RICE to Meet You!
What did the fried rice say to the garlic? Don’t WOK away from me!
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. Kids don’t think about these things most of the time, but the seeds are planted early when they spend time in the kitchen. The goal of our microwavable mug recipes is two-fold: one, we want to inspire kids to be empowered to try new things at home in the comfort of their own kitchens, 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 for its adaptability, approachability, and ability to spark conversation about food waste and global cultures. AND, it’s such a great way to bulk up the nutrition of plain rice, with some garlic, which we already know most kids love both!
Happy & Healthy Cooking: Chef Jacqui & Erin, Food-Geek-in-Chief
HEY PARENTS! This recipe requires a microwave. Please open any cans (i.e. canned mushrooms) prior to class and discard lids!
ALLERGY SUBSTITUTIONS (for those items in red with a *)
Soy Sauce (GLUTEN Allergy): Sub GF Tamari (for gluten allergy) or Coconut Aminos (for gluten OR soy allergy)
Sesame Oil: Sub olive oil
Egg: Use ¼ C of silken tofu or omit
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