This dish is simple to make at home and the kids can help you cut up the vegetables.
This recipe, from Gabriel Gate’s Teach Kids How To Cook, serves four:
1 egg beaten with 1 tablespoon of water
2 tablespoons oil
1 tablespoon salt-reduced soy sauce
1 small piece of fresh ginger, grated
2 spring onions, finely sliced
red capsicum sliced
200g peeled prawns
425g can baby corn spears, drained and rinsed
2 cups cooled, cooked rice.
Heat one-third of oil in wok and pour in egg mixture, then cook until set. Transfer to plate and slice into strips.
Heat the remaining oil in wok, stir in ginger, spring onions, capsicum and prawns and stir on medium heat for two minutes. Add corn, rice, and increase the heat until it is heated through.
Stir in the egg and soy sauce and serve.
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