Tag Archives: kid-friendly

hot dog fried rice in black wok

Your Kiddos Will Not Stop Asking You to Cook This Hot Dog Fried Rice Recipe

It’s pretty much a fact that all kids (and many of us adults) love hot dogs. It’s also a fact that they are devoid of any meaningful nutrition. But alas, they find redemption in this hot dog fried rice recipe, alongside eggs, green beans and tofu. Tofu skeptics: this might just be your gateway tofu dish! This has long since been a family favourite at my house and I think it could be at yours too. (This dish can be enjoyed by everyone from age 3 and up). Be sure to cut hot dogs into small ⅛-inch slices so they’re not choking hazards for very young children. For a gluten-free version of this Kindred Kitchen recipe, opt for gluten-free hot dogs and tamari in place of soy sauce.

hot dog fried rice in skillet with wooden spoon

Hot Dog Fried Rice

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-5

Ingredients:

6 cups cooked rice (2½ cups uncooked rice), cooled and refrigerated 1-2 days
4 large eggs
1 tsp toasted sesame oil
Kosher salt to taste
High-heat neutral oil
4 hot dogs, thinly sliced to ⅛-inch pieces
1 package (400 g) extra-firm tofu, drained and patted dry, cut into ⅓-inch cubes
1 ½ tsp soy sauce (or tamari for gluten-free), divided
½ lb green beans, stem trimmed and cut into ⅓-inch pieces
2 tsp finely minced ginger
3 tsp finely minced garlic (from 4-5 medium cloves)
3 scallions, finely chopped (reserve a little bit for garnish)

hot dog fried rice ingredients on kitchen counter

Directions:

1. Take cooked rice out from the fridge and break up any clumps of rice thoroughly with your hands. Set aside. Then whisk eggs with sesame oil and a pinch of salt in a small mixing bowl. Set aside.

person fluffing rice in black bowl

2. Prepare all other ingredients. The key to any stir-fry is to not crowd the pan, cooking and seasoning every ingredient separately.

3. Preheat a wok or large heavy-bottomed sauté pan over medium heat. Drizzle oil and add whisked seasoned eggs, moving it around constantly with a spatula until eggs are starting to set. but still quite runny. (They will cook more at the end). Scoop out and set aside.

Related: Easy and Tasty Ways to Use Leftover Rice

4. Turn heat up to medium-high. Drizzle a tiny bit of oil and add sliced hot dogs. Stir-fry until heated through and edges are just starting to brown and even crisp up if you like. Scoop out and set aside, leaving behind any oil that came out of the hot dogs.

5. If needed, drizzle a bit more oil and add the tofu cubes. Stir-fry gently so as not to break them. Let the tofu heat through and get a little brown on the edges. Season with ¾ tsp soy sauce (or tamari) and salt to taste. Cook for 30 seconds, scoop out and set aside.

cooking cubes of tofu in black wok

6. Next, drizzle a bit of oil and stir-fry the cut green beans until tender, but still crisp, about 3 minutes. Season to taste with salt and ¾ tsp soy sauce (or tamari). Again, scoop out and set aside.

7. Heat 2-3 Tbsp of oil and add the minced ginger. Move it around and cook for 5-10 seconds. Add the minced garlic and cook for 5-10 seconds or until the garlic is just turning golden, being careful not to let it burn. Stir in most of the chopped scallions, remembering to reserve some for garnish. Add 1 Tbsp more oil and make sure the oil is heated and quite hot at this point (but before smoking) before adding the chilled cooked rice. Stir everything to distribute everything evenly. Cook until rice is fully heated through.

Related: How to Cook a Perfect Pot of Rice on the Stove

8. Add back the hot dogs, tofu and green beans. Mix well and allow to heat back through for a minute. Finally, add the runny eggs and stir to distribute. Stir-fry another minute to cook eggs fully. Turn heat off and taste. Add salt if needed. Garnish with scallions. Enjoy!

hot dog fried rice in black wok

Like this hot dog fried rice recipe? Try this vegetarian mujadara!

Weeknight Dinner Hero: Pizza with Broccoli Sauce

By Kacey Joanette

When it comes to dinner, pizza is usually a family favourite because it can easily be customized to suit anyone’s likes and dietary concerns. Homemade pizza is a favourite here and weekly pizza night is not something new. But eating a lot of the same meal can sometimes become repetitive, and my family finds coming up with unique pizza toppings is fun and exciting. This broccoli sauce was definitely created by the need for change. Not only is it different, but it’s also a great way to get nutritious veggies into your child’s diet. Hiding broccoli in this pizza sauce is a great way to introduce it to your child.

Growing up we had the same sides: steamed or boiled veggies with butter. They were nothing special, and definitely not memorable (sorry, Mom and Dad!) Creating recipes on my own time and experimenting a lot with different cooking methods, I have come to appreciate the finer qualities of simple ingredients. My daughter is a good eater and requests broccoli often, but I want to steer clear of plain and simple sometimes, especially if she is having friends over who may not be as fond of certain veggies. Being able to hide broccoli in this pizza sauce is fantastic for the child in your life who does not get enough greens or the child who loves them but wants a change. Top the sauce with cheese and their favourite toppings and they’ll never notice the broccoli!

Homemade Pizza with Yummy Broccoli Sauce
This sauce is so delicious, your child won’t ever suspect it’s chock-full of broccoli.

BroccoliPizzaSauce_888x600

 Prep time: 15 minutes
Cook time: 45 minutes
Yield: Sauce for one large pizza

Ingredients
1/2 lb (225 g) broccoli
1 tbsp (15 mL) butter
1 tbsp (15 mL) all-purpose flour
3 garlic cloves, minced
1 cup (250 mL) heavy whipping cream
1/4 cup (50 mL) vegetable broth (approx)
1/2 tsp (2 mL) red chili flakes
salt and pepper
pizza dough for 1 pizza
mozzarella cheese
asparagus (optional)
red pepper (optional)
artichoke hearts (optional)
olive oil (optional)
balsamic vinegar (optional)

Directions
1. Preheat oven to 475ºF (240ºC).
2. In food processor, blend broccoli until puréed (about 2 cups/500 mL).
3. In large saucepan over medium heat, melt butter. Stir in flour and cook for 5 to 7 minutes, or until evenly combined and roux is deep brown (the longer you cook it, the deeper the flavour and the less likely it is to taste like flour.)
4. Add garlic and cook for 30 seconds. Whisk in cream. Stir in broccoli, broth, chili flakes, salt and pepper. Reduce heat and simmer for 15 minutes, or until sauce is thick and creamy.
5. If necessary, stir in additional vegetable broth to thin sauce until spreadable.
6. Roll out pizza dough and spread with sauce. Top with your favourite pizza ingredients, such as mozzarella cheese, asparagus, red pepper and artichoke hearts. (I marinated the asparagus and red pepper with olive oil, balsamic vinegar, salt and pepper, then added to pizza along with artichokes.)
7. Bake 15 to 18 minutes, or until crust golden and cheese is melted and bubbling.

TheCookieWriter
The Cookie Writer is all about recipes that can be easily adapted to suit dietary and lifestyle choices.

Fast Family Dinner: Fried Rice With Bacon

By Katherine Chong

Fried rice is one of those super versatile dishes you can whip up on any weeknight and it works especially well with leftover rice. Sometimes my much younger cousins, ages 8 and 11, come over for dinner. This is my go-to recipe for them—they can be picky eaters and getting them to eat what’s good for them can be difficult. However, I’ve found that mixing bacon with kimchi in fried rice appeals to both kids and adults.

The beauty of this recipe is that it is packed with kid-approved flavour, it’s flexible and it’s super quick to prepare. Both the rice and the bacon can be prepared ahead of time, to make the actual dinner itself super quick. After you’ve left work and picked up the kids, just 10 minutes in the wok or pan gets dinner on the table.

Bacon-Kimchi Fried Rice, Courtesy of Katherine Chong, piqueyeater.com, Toronto

Kid-approved and made in minutes, this satisfying fried rice recipe is perfect for weeknights.
bacon-kimchi-rice_highres_888embed
Prep Time: 20 minutes
Cook time: 20 minutes
Yield: 6-8 Servings

Ingredients
8 pieces low-sodium bacon (or turkey bacon)
4 cups (1 L) leftover cooked rice
3 eggs, beaten
2 cups (500 mL) frozen vegetables (of your choice)
1 cup (250 mL) kimchi, chopped
2 tbsp (30 mL) soy sauce
1 tbsp + 1½ tsp (22 mL) kimchi juice
¼ cup (60 mL) chopped green onion, divided

Instructions
1. Chop bacon into 1-inch pieces. Fry in wok or non-stick skillet over medium-high heat until cooked but not crispy. Remove bacon from pan and drain off half the bacon fat.
2. Add leftover rice to skillet and cook, stirring, over medium-high heat.
3. Once rice is reheated, about 5 minutes, pour eggs into skillet and cook, tossing, until mixture begins to set.
4. Stir in frozen vegetables, kimchi, soy sauce, reserved kimchi juice, 2 tbsp (30 mL) green onions and reserved bacon. Cook, tossing, until heated through.
5. Top with remaining green onion just before serving.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

The Piquey Eater
As a fourth-generation Chinese-Canadian, marrying the two cultures in the kitchen is a very important part of my life and something I write about on my blog. I’m also an adventurer, exploring other cuisines and cultures in the mosaic city of Toronto.