My family loves Chinese food, but with a child that can’t eat most of it we don’t get to have it often. So instead of take-out I’ve learned to modify recipes at home for his sensitive tummy so we can still enjoy our favorite foods. It allows me to make it a little healthier (not to mention less expensive) and even better, not have to deal with hungry children at a restaurant .

**This recipe can be egg and soy free**

Ingredients:
1 c. uncooked long grain brown rice (please don’t use minute rice, it does not taste the same)*
3 c. hot water
1/2-3/4 c. hot water
1/2 c. chopped carrots
1/2 c. frozen peas
1 tbsp oil (I use extra-virgin olive oil or you can use sesame oil to be more authentic)
1 egg
soy sauce

Directions:
1. Microwave rice and 3 c hot water covered for 25 minutes or until cooked (moisture absorbed and tender). Take lid off while cooling.
2. Boil carrots in about 1/2 c water for 3-5 minutes (until almost tender). Drop in frozen peas and cook about 2 minutes (until peas are warmed through).
3. Drain water and add oil; cook for about a minute on medium heat.
4. Add egg and stir until egg is thoroughly cooked in stringy pieces.
5. Stir in rice and cook a minute. Remove from heat and add soy sauce to taste.

**To make egg and soy free**
1. Follow instructions steps 1-3.
2. Add rice and cook for a minute.
3. Remove portion and follow steps 4-5 if desired.

*Fried rice is best when using one day old rice (cook the rice the day before making fried rice), but I never remember to.

You can also add in leftover meat to make it a meal or serve as a side dish. We love to eat this with Teriyaki Chicken (see recipe).