Drum roll, please... Introducing our new blog series aimed at getting your kids into the kitchen, hosted by the talented Miss Lulu.
When she's not dancing, doing flips, surfing, having sleepovers or mixing up mega batches of slime, 12-year-old Lulu likes to get creative in the kitchen. Nothing too fancy, just delicious, doable snacks and sweet treats that any kid with a set of taste buds (and a few cooking tips) could whip up.
We've listed everything below that you'll need to re-create this one-dish wonder!
SUPER-NICE FRIED RICE by Donna Hay
1 tablespoon extra-virgin olive oil
2 eggs, lightly beaten (whisk them in a bowl)
1 cup (85g) finely chopped broccoli (you'll need about ½ head broccoli)
3 green onions (scallions), trimmed and chopped
1 tablespoon finely grated ginger
5 cups cooked brown rice (use 1¾ cups of raw brown rice)
1 cup (120g) frozen peas
2 tablespoons soy sauce
Place half of the oil in a large non-stick frying pan over high heat. Add the egg and make a gentle swirly motion with the pan so it coats the base in a nice thin layer. Cook for 1 minute or until just set and the edges are beginning to turn golden.
Carefully slide the omelette onto a board, using a spatula. Once cooled a little, roll it up and slice it. Cover to keep it warm.
Place the remaining oil in the same pan over medium heat. Add the broccoli, onion and ginger and cook, stirring with a spatula, for 2 minutes or until the broccoli is bright green and a little bit soft (you’ll also start to smell the ginger in the air). If you want to up the veggie factor, add finely chopped carrot and corn kernels at this stage.
Add the cooked rice, peas and soy sauce to the pan and cook, stirring a few times, for a further 3-4 minutes or until the rice is steaming hot. Top with the sliced omelette and serve with some extra soy or chilli sauce, if you like.
Serves 4 hungry humans
Get the Basics to Brilliance Kids cookbook here