It doesn’t get any easier than this! Frozen vegetables are cooked with egg, brown rice, and a splash of soy sauce for an easy weeknight meal that’s guaranteed to please all tastebuds – who doesn’t love takeout?!
Frozen Vegetable Fried Rice
Frozen vegetables are every busy parent’s secret weapon – and if it’s not already, it should be! When I literally have 10-15 minutes to prepare dinner, I turn to my freezer stash of vegetables. I always have microwavable organic rice in the pantry, eggs in the fridge, and soy sauce on hand, making this Frozen Veggie Fried Rice a no brainer!
The first time I fed this to Luca, he didn’t eat it, and then I served it to him with a spoon (instead of a fork, like the first time) and he gobbled it up! Sometimes all it takes is the right utensils with these toddlers!
You can add any other protein you’d like to this fried rice, such as some shredded chicken, tofu, shrimp, or even some extra eggs, if your little ones like eggs (mine does not, so I have to be careful!)
If your little one is under the age of 1, I recommend omitting the soy sauce, unless you haven’t served much high sodium foods that day. Sodium should be monitored under 1, because baby’s kidneys aren’t fully developed yet to process high amounts of sodium.
You can use whatever frozen veggies you have on hand (broccoli and snap peas would be great here too!) – I love Cascadian Farm Organic’s carrot, corn and pea mix. I also added in green beans!
Next time you’re in a pinch at mealtime, whip this up!