How to Make Quick Fried Rice

I really detest cooking in the summer. Did I mention it’s 100 degrees in the shade these days? And frankly, my kids and I have more fun things to do that take too much time in front of the stove. Like last night, we were on a mission to squeeze in a few more episodes of Avatar: The Last Airbender. But the mom in me said chips and twizzlers just was not going to cut it for dinner. So while the girl was in the bath, the boy and I whipped this up in 10 minutes!

And the best part was they loooooved it. Both my 8 yo and 6 yo asked for seconds. We finished the whole thing, which meant I didn’t even have leftovers to put away!

So here’s the recipe, which Rachael Ray-style, is not very exact. My 6 yo sous chef and I kinda made it up as we went along.

• aidell’s cooked chicken and apple sausage,chopped

• 1/2 zucchini, chopped

• handful of button mushrooms, chopped

• 2 eggs

• pre-cooked white/brown rice. It’s better if it is made at least 1 day prior. Ours happened to be a week old.

• salt to taste

• 1 tbs of vegetable oil

Heat vegetable oil on medium high in frying pan or wok. Add EVERYTHING, one by one in order of how long it takes to cook. I added the chicken sausage first until brown. Then, the mushrooms. Then, the zucchinis. Then cleared a spot in the middle. Dropped in the two eggs. Mixed it all together.

We added the salt in each serving bowl to taste.

By the way, this recipe so in the spirit of traditional fried rice. Really, put anything in there you want. Leftover steak is especially good.

Do you have any go-to quick dinners? I’m always looking for more ideas!

Practical Mommy is Ria Sharon, co-creator of the Yoga Parenting course. Are you ready for parenting to be easier, more fun and less stressful?